• The Coffee Bitch Ground Coffee 20-25 grams
• Boiling Water 80-100ml
• Vietnamese Phin Filter (Essential)
• Small glass or ceramic cup

1. Preheat your glass or cup with hot water, then discard it.
2. Add coffee to the phin, and press the inner filter plate down evenly.
3. Bloom with a small pour of hot water, wait 30 seconds for the grounds to exhale.
4. Fill the phin chamber and let it drip. This will take 5–7 minutes.
5. Drink hot as is, or pour over ice for Cà Phê Đen Đá.
6. Optional: a teaspoon of sugar stirred in while hot. Purists will judge you.

Strip away everything, and what you're left with is a coffee that's intensely aromatic, dense, and deeply satisfying with zero additives. Vietnamese Robusta has a natural earthiness and a thick texture that most Arabica blends don't have. Cà Phê Đen is coffee in its most honest form, bare, bold, and unapologetic.

The drink of choice for early-rising workers, motorbike drivers, and anyone who means business in Vietnam. Typically consumed before 7am, sometimes with a banh mi on the side. In the speciality coffee scene around the world, black Vietnamese phin coffee is gaining serious respect as a slow-brew alternative to espresso.