The origin of the Vietnamese coffee filter (phin)
Dates back to the 19th century when coffee was introduced to Vietnam by the French during the colonial period. The first coffee brewing tools appeared, and it is likely that the Vietnamese coffee filter gradually took shape from then on. Over time, it has become more than just a simple coffee extraction tool; it has become a cultural feature of coffee in Vietnam. The image of the phin coffee cup has been associated throughout the history of Vietnamese coffee culture. Moreover, "phin coffee" has become a brand, a unique characteristic, a distinct identity of the Vietnamese people.
It's no exaggeration to say that the person who created the first coffee filter was the Archbishop of Paris – Cardinal Priest of the Church of St. John in Prota Latina, Jean-Baptise de Belloy, who invented a special coffee brewing device called Belloy's drip coffee pot. At that time, the Archbishop was 91 years old, a true coffee devotee. Belloy's tinkering to find a special way to brew coffee to replace the previous steeping method, which he considered too bland, and it was these Belloy's drip pots that came to Vietnam, creating an extremely unique coffee culture with a strong Vietnamese imprint.
A traditional coffee brewing tool present since the 19th century. Over the years, it has not had any special improvements because the design is already too simple! Perhaps only a few minor changes to make the filter more beautiful, more lively or gradually reduce the use of aluminum filters due to health concerns.
Therefore, coffee artisan Luu Khanh Toan launched the I-phin set, an improvement from the traditional coffee filter, to introduce some new elegant and unique ways to enjoy coffee, conquering the taste of diners who love this drink.
It's no exaggeration to say that the person who created the first coffee filter was the Archbishop of Paris – Cardinal Priest of the Church of St. John in Prota Latina, Jean-Baptise de Belloy, who invented a special coffee brewing device called Belloy's drip coffee pot. At that time, the Archbishop was 91 years old, a true coffee devotee. Belloy's tinkering to find a special way to brew coffee to replace the previous steeping method, which he considered too bland, and it was these Belloy's drip pots that came to Vietnam, creating an extremely unique coffee culture with a strong Vietnamese imprint.
A traditional coffee brewing tool present since the 19th century. Over the years, it has not had any special improvements because the design is already too simple! Perhaps only a few minor changes to make the filter more beautiful, more lively or gradually reduce the use of aluminum filters due to health concerns.
Therefore, coffee artisan Luu Khanh Toan launched the I-phin set, an improvement from the traditional coffee filter, to introduce some new elegant and unique ways to enjoy coffee, conquering the taste of diners who love this drink.
The I-phin set is the only product on the market that is declared to be 100% 304 stainless steel. With a design that directs the flow outwards, drinkers have the added experience of observing the first drops of coffee, leading to a satisfying "that's awesome!!!" moment. The I-phin can also create a "crystal clear" cup of coffee like a "pour over" using a V60 or a cold brew. In addition, using the I-phin for brewing specialty coffee blends with 100% fermented teas is also very interesting, such as: ancient Shan Tuyet tea, Oolong tea, Thai Nguyen tea, Japanese tea…
INSTRUCTIONS FOR USING I-Phin
Cold Brew (for 1 person)
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Step 1: Prepare Ice and Water
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Fill a 200ml glass completely with ice.
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Add 50ml of room temperature water.
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Step 2: Add Coffee and Bloom
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Put 25 grams of ground coffee into the I-phin.
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Pour 40ml of boiling water over the coffee grounds.
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Wait for 1-2 minutes. This is the "bloom" phase, where the coffee grounds release CO2.
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Step 3: Combine and Brew
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Pour the ice and water from the glass into the I-phin, over the coffee grounds.
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Wait for the coffee to drip completely into the glass.
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Enjoy your cold brew!
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Tea Infusion (with a Teapot)
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Step 1: Prepare the Tea
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Put 3 grams of tea leaves into the teapot.
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Rinse the tea leaves with boiling water (if desired).
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Step 2: Position the I-phin
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Place the top part of the I-phin onto the teapot. Ensure it's stable.
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Step 3: Add Coffee and Bloom
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Put 20 grams of ground coffee into the I-phin.
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Pour 40ml of boiling water over the coffee grounds.
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Wait for 1-2 minutes for the bloom.
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Step 4: Combine and Infuse
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Pour more boiling water into the I-phin, over the coffee grounds. The brewed coffee will drip into the teapot, infusing with the tea.
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Wait for the coffee to finish dripping.
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Enjoy your coffee and tea infusion!
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