Vietnamese Coffee Filter Set. Also known as a Vietnamese Coffee Maker or Press 8oz. Gravity Insert. Multiple Sizes and Quantities Available

I love that these are cheap, basic and easy to use. Like with most coffee brewing methods, it takes awhile to get down. I don't recommend these for just brewing your regular coffee with. That defeats the purpose. This is for Vietnamese style coffee, which needs to be bitter, to accommodate the sweetened condensed milk. Here's what I did. Instead of real Vietnamese Robusta, I bought the Cafe Du Monde Chicory coffee, It will work to approximate the flavor profile. The problem is the Cafe Du Monde is ground too coarsely, so it drips through too quickly. So I add about half of my own ground dark roast coffee beans that I grind finer, which helps slow down the brew time. The coffee shouldn't drip thru to quickly. For this 8oz size, I add 3+ tablespoons of grounds,, and a slight pinch of salt. Tap to even out, then put the top screen on, and press down lightly. I bring 8oz of water to boil in my kettle. Pour about 1TBSP into the lid upside down (it's what a Vietnamese lady said you had to do, lol) Put the container, with the coffee on the lid, making sure it's level. Then pour 2 tbsp of boiling water on top of the coffee screen. Let sit, and de-gas for 1-2 minutes. In a glass cup, put 1tbsp+ of canned sweetened condensed milk.. Then place the bottom filter over the cup. After you grounds have degassed, I tamp the top screen down with a little pressure. Then place the coffee brewer, onto the bottom filter that's already on your cup. Slowly pour in you hot water. I stop before it's completely full, and let any bubbles come up, before topping it off. Then place the lid on top. The coffee should start slowing dripping. If it's dripping too fast, you didn't tap the top screen firmly enough, or your coffee is too coarse. If it's not dripping at all, you pressed too firmly, or have to fine of coffee. It should take 5minutes minimum, if not longer to fully brew. The coffee should be very strong. If it brews to quick, it won't be. ...while your waiting, I pour a little milk into a milk frother I have, and add another tbsp of sweetened condensed milk to it. Or just mix together until well integrated, then, the secret, add a good pinch of salt to the sweetened milk mix. You can make a hot or cold version. For the the hot version, after brewing is done, stir you cup of coffee to mix the condensed milk into the coffee. It will start looking like a dark caramel drink. Assuming your brew cup is your drinking cup, top with warm salted sweet milk foam. For cold, fill a larger glass with ice, pour over your hot brew. Stir. Then top with cold salty sweet milk. That salted sweet milk topping is a game changer. I dump my opened canned of the condensed milk into another container. A small squeeze bottle would be ideal. Once you get it down, and to your preferences, it makes a unique cup/glass of coffee. It's a very viscous coffee drink, thanks to the condensed milk. ...I sometimes use allulose powder for the sweet and salty milk mixture, instead of the condensed milk, since I don't want to be diabetic again. lol

2025-12-11. Vietnamese Coffee Phin by Thang Long. 11oz (large). Gravity insert. Stainless steel. There's so much to making that perfect cup of Jo that I don't even know where to begin. So, let me start by saying that I've been using Coffee Phins for over 25 years. I have two sizes, a 6oz and 10oz. Both are the screw on models. After 20 years of use, the center pin broke off my 10oz Phin (it was welded on). Needless to say, it still worked, but it wasn't the same... and so I was in search of a new Phin. These Phin's by Trung Nguyen appeared to be good quality Phins, Amazon customer's highly rate it, and these come with a LIFETIME warranty which gave me total confidence in the product. The closest size they carried to my 10oz was the 11oz, so I went with it. It was the newer "gravity press" version rather than the screw on type of my old Phins, but even with my old Phin's I never screwed the Press in, so I wasn't worried. I brewed a few cups with this phin and they were terrible every time. Upon further investigation, I concluded that the Phin Press was too small. This created a gap and allowed the grinds to float above the press, thus altering the taste of my coffee. I reached out to Fitzy (the seller) thinking they gave me a defective product (the press seemed like it was for a 10oz Phin, not 11oz). Fitzy immediately acknowledged my concern, and took full responsibility by giving me a full refund, no questions asked. 5 stars alone for the customer service and response time. Now I've been fortunate enough to try 2 other Phins (complementary of Fitzy). I have received both the screw on and the gravity insert 8oz Phins. I've used these alternately for about 2 weeks now, and I must admit, I'm very pleased with the performance from both of these. They closely resembled my old Phins. Note: my older Phins are only three pieces (the phin, the press, and the lid), but these Phins are four pieces, with the fourth being the cup plate. It acts as another filtration layer (which I'm still not used to), but doesn't alter the taste of my coffee. It takes a fraction longer to brew, but there's no discernible difference in taste. The LIFETIME warranty is good enough reason to try these Phins, but I've experienced their customer service first hand, and they don't try to weasel out of their warranty. Fitzy's integrity is 5 stars, and I highly recommend you try these Phin's (just not the 11oz for now -- Fitzy working with their manufacturer to resolve the fit issues on the press). The 8oz Phins work great and they're super versatile. They're perfect for travelling or camping, and each cup of coffee can be catered to individual tastes. Now for those that are just not getting that perfect cup in the mornings, here are some tips to using a Phin. 1. The coffee beans. With the plethora of beans out there, finding the right brand and roast is key. This may take a while, but determining this is step one. If you already have a favorite bean, you're all set and ready for step 2! 2. The grind. Aside from fresh ground being the best, how fine you grind your bean is also a factor. In general, the finer the grind, the more flavor you lose during the grinding process. Also, there are different grinds for different brewing methods. French press and Phins often recommend a medium grind. But you need to be careful, a medium grind typically results in a weaker cup of coffee when using a coffee phin (Water passes through too quickly and doesn't have enough time to extract the flavor from the coffee grounds). If you grind your own beans try the different grinds. For me I like it on the finer side, but not so fine as espresso (NB: Too fine a grind will result in grinds filtering through the holes of the phin and entering your coffee!) 3. Temperature of water. Believe it or not, this does affect the flavor. Colder water will result in flat, under-extracted coffee, water that is too hot will cause a loss in the taste of the coffee. Coffee is best brewed with water between 195°F - 205°F. Now I know what you're thinking, how do you get that when water boils at 212°F?! Well, there are water boilers out there that boil and maintain water in this range. I have an older Zojirushi water boiler that keeps water temps at 3 settings, 140°F, 194°F, 208°F. The 140°F temp is the minimum temperature required to kill bacteria, so if you're just using it as drinking water, this is the setting to use. The 194°F is for Coffee, and the 208°F is for "cooking" instant noodles. Some have a fourth temperature setting (172°F), which is designed for loose leaf teas. The ideal water temperature to steep loose leaf Green tea is 172°F. Loose leaf black teas are not as sensitive and can tolerate higher temperatures. While these water boilers are not cheap, they may be worth the investment if you use it regularly (I'm on my 2nd one in 21 years.) 4. Lastly, there's a process when using a Phin. A coffee Phin needs the grounds prepped and packed (i.e. they need to be wet.) To do this, fill the Phin with the preferred amount of coffee grounds, then slowly fill about 1/3 of the phin's capacity with water and let the coffee filter through. Make sure there's enough water to wet all the grounds. As the coffee grounds absorb the water, it will naturally "pack" the coffee grounds. This resultant coffee from "packing" the grounds will naturally be weaker coffee, you can either discard it, or you can keep it. Next insert the inner piece (screw down or gravity press) of the phin to trap the grounds in place. With the grounds "packed" you need to apply excess pressure or force when inserting the press plate. If you have the screw on type, how tight you screw it on will also affect the brew. For coarser grinds, go more tight. For finer grinds, screw until there's resistance (do not over tighten!) If you have a gravity press, then your coffee grounds should be on the finer side and you can just insert the press in place and stop once you feel resistance. Finally, fill up the Phin with water. The coffee will take 5-7 mins to brew for the large size Phin (11 oz), and still be a good drinking temperature. As with every recipe, it's dependent on personal preferences and taste. You need to constantly tweak your recipe until it's perfect for you. Short on grounds and want to stretch that last cup? Just apply more pressure with the press plate to the "Packed" grounds and it will slow down the filtering process and produce a stronger cup of coffee. Traditional Vietnamese Coffee made with a Phin has a condensed milk base. The coffee drips directly onto the condensed milk, and the ideal size phin to use is the 4oz or 6oz phin. This will brew your cup in less than 5 mins. The coffee will be hot, and still drinkable, or ready to pour over ice after mixing. If you're making espresso, go for the 4oz Phin. For a regular cup of coffee, I'd recommend the 6oz or 8oz Phin's. If you love your coffee, do what I do and make multiple cups, rather than one large one. This keeps the coffee hot and fresh. If you need to make larger amounts, rather than go for a bigger Phin, I recommend you use a different method (I use an Italian Moka or a French Press). A larger Phin may take longer to brew a cup and hence alter the drinking temperature. If you like Vietnamese style coffee, I recommend you purchase multiples of these (just not the 11oz phins -- Fitzy is working with the manufacturer in resolving the fit issue) as there is some good savings value when you purchase multiples. The extra's will come in handy with company and household or family members. They're super easy to clean, and they're great for travelling and camping!

This is a good Vietnamese coffee maker, even the lady at our authentic asian restaurant confirmed this ;). It is very cheap and makes REALLY good coffee. For the price, this type of coffee is unbeatable. This coffee maker does have two quirks though, which is why I gave it 4 stars. These quirks, however, are not necessary bad and some may even see them as a great plus. This makes STRONG coffee (but still very good!) 1. The water drains a lot slower than other makers I've seen (a couple minutes vs. 30 seconds). However, this means that the water spends more time in the coffee grounds, which means stronger coffee. So if you don't mind waiting a couple minutes for stronger coffee, go for this one! 2. The filter you place over the coffee grounds is smaller than the container that holds the grounds/water, meaning that grounds escape out of the side of this filter and into the reservoir. Again, this does not affect function (you have to clean the grounds out anyways). While annoying at worst, it means the grounds get out like a french press and have more time with the water and you also get a slightly stronger coffee this way. I ordered the large, not realizing the size does not so much because how the maker works (you can just keep pouring more in), so first off I would recommend going with the 8oz because you don't need anymore for this type of coffee. However, the 15oz is a little more convenient and not that much more expensive. Bigger ones are harder to fit over your cup though. I think cup size is your biggest factor in determining which size to buy. My recipe (from the Asian cook who's a professional): -2 spoonfuls condensed milk (into cup) -3 spoonfuls ground coffee beans in the reservoir, press and level with the filter insert, and then place over cup on the plate-filter -1 1/2 cups boiling water poured into the reservoir (it does not have to be all at once if your size is too small) -stir and enjoy a delicious treat! -OR put in fridge and warm fora delicious treat the next morning (I think it tastes better chilled)

It's portable, easy to clean and easy to use. Fits over my cup and doesn't leak at all...helps me make sure that I make the right amount. It's pretty durable and I can see this lasting for a good chunk of time.

This Thang Long Vietnamese Coffee Filter works great and makes a smooth, rich cup of coffee every time. The gravity insert is easy to use and helps create a steady drip without needing constant adjustment. I like the larger 11-ounce size because it gives enough room for a strong brew while still fitting comfortably over a mug or glass. The stainless steel construction feels solid and durable, and it cleans up easily after use. The coffee comes out flavorful and bold, especially when used with traditional Vietnamese ground coffee and sweetened condensed milk. It’s a simple brewing method, but the results taste much better than regular drip coffee. If you enjoy Vietnamese coffee or want an affordable way to make café-style coffee at home, this filter is definitely worth it.

These stainless steel phins by Thang Long are excellent. I ordered a pair for myself and gifted others to two separate people. Many Vietnamese use aluminum phins, but the problem with aluminum is that it can leach into one's hot drink and cause dementia and other illnesses later on.. This does not happen with top quality stainless steel. I ordered the 8oz size, which is the "medium" size that is considered "standard" in Vietnam. The 6oz. size is too small in size and this here size feels a bit too small for me, but it is the standard size, and larger sizes apparently have a design flaw where the push down gravity insert does not fit snuggly within the filter pot portion of the 4-piece phin assembly. Coffee grounds did not fall into the cup and the heat level was fine. Recommend you pre-heat phin before using with 205 degree water, then discard the water in the glass cup (cool off that water first in some container; you don't want to hurt your pipes pouring 205 degree water in the pipes). Also, if the grounds are too coarse, the water will pour through the coffee in less than a minute. If the coarse setting is too fine, it will take forever for the water to pour through the coffee. You want about medium coarse so that it takes 4-5 minutes for the water to drip through the coffee grounds on top of the sweetened condensed milk that is traditionally sitting at the bottom of the transparent glass cup that you should use when making Vietnamese coffee so you can enjoy the drip. This phin comes with instructions on how to use. To discard the used coffee grounds (do not though into sink or toilet or you will clog the pipes and have to spend hundreds in a plumber) lay a sheet of bounty on a flat surface and with another half-piece or quarter-piece of dry bounty, slide the used coffee grounds from all of the phin parts that have coffee, then discard them inside the garbage (again, never down a sink or toilet, NEVER!).

Longing for Vietnamese Salted Coffee after a recent trip there, I purchased this phin filter. It did not disappoint. Putting the lid on after filling it, keeps the water hot, and the key to regulating the drip speed is entirely dependent on the size of your coffee grounds. The finer the grind, the slower the drip. The quality seems very durable and it stays nice and shiny. Buying the two pack makes sense mainly if you will serve two people vietnamese coffee, so you can drink your coffee togther instead of one person waiting about 7 minutes while it slow drips another cup. Beautiful!

Absolutely love this. Easy to use and clean.

Versand doppelt so schnell als angekündigt. Verarbeitung und Qualität sehr gut. Funktioniert einwandfrei!

Excelente calidad... se hace una extracción de café exquisita, para gustos del café intenso...

I've been using a phin for years now and imo it is the best coffee maker you can have. Economical, zero consumables, easily cleaned. The one drawback is that they are typically quite small. This product ticks all the boxes. It is well made and a generous size. If you are new to using a phin, be aware that it takes longer than other methods. Being around 400ml capacity, you will be waiting between 6 and 10 minutes depending on how fine your grind is. If you want your coffee hot you will need a large, thick mug, or an insulated mug. I was especially impressed that the spreader is not fixed, allowing you to use either a tall narrow cup or a larger diameter one. Comes with clear instructions, but you don't need to make your coffee Vietnamese style with condensed milk.

After using this for my morning ritual over the last month, I’ve found it to be a great way to achieve a bold cofffee without an expensive machine. The capacity is a perfect medium size, providing a generous single serving that holds up well to the addition of ice and condensed milk. What I like Gravity Insert: Unlike screw-down versions that can be finicky, this gravity insert is much easier to use. Just put it on top of the grounds, and it provides the perfect amount of pressure for a steady drip. Durable: The stainless steel construction feels substantial and high-quality. It has handled daily use and frequent trips through the dishwasher without any signs of tarnishing or rust. Zero Waste: I love that it requires no paper filters, which saves some money but really gives the coffee richness. Compact: Just four lightweight pieces that stack together, making it great where space is limited. What I don't like Sediment Levels: Because the metal mesh is permanent, you will occasionally find a small amount of fine sediment at the bottom of your cup, especially if your coffee is ground too fine. Patience Required: This is not a fast brewing method. It takes about 5 to 7 minutes, so it may not be the best choice if you are in a major rush during their morning commute.

We loved the coffee so much in Vietnam we decided to make it at home. This will also be a great addition to our travelling kit!