The Vietnamese Coffee Filter That Slows Things Down | Eater
"Opened by Sahra Nguyen of Nguyen Coffee Supply inside a longtime Lower East Side Vietnamese eatery, this small coffee outpost centers on the phin — a traditional metal filter composed of a perforated plate, a brewing chamber with a tamping insert, and a cap that yields a slow, deeply satisfying drip. The ritual (table-salt-sized grounds, a 60-second bloom, then additional hot water and several minutes of dripping) produces a single, always-fresh cup that can be stirred with thick condensed milk, enjoyed hot, or poured over ice; larger phin sizes (8- to 48-ounce) are used for specialty drinks such as an Ube Iced Latte that uses about two ounces of brew per serving. Nguyen frames the phin as a cross between pour-over and French press that intentionally slows the experience, offering a moment of leisure and one-cup-at-a-time freshness, and she encourages customers to brew whatever beans they love — from Vietnam’s traditional dark, nutty roasts to the increasingly popular fruity and floral profiles. She also notes that despite Vietnam’s enormous coffee culture, the phin remains underrepresented in mainstream brew guides, making the place a gentle invitation to discover Vietnamese coffee traditions." - Peggy Truong
