Original Phin Filter: Stainless Steel 12oz Chamber 4.375 inch plate Diameter, Perfect Cup of Phin Drip Coffee in 7 minutes [12 oz]

I read some of the negatives, some were just stupid like one said it was too expensive, $18? next, please. Another said lead solder was used, nope, they had to spot weld the handle to the cup, it is perfectly normal and find to see where the spot welder left a heat mark behind. Another said it took too long to filter with no indication how long was too long for them; it's supposed to take between 5 to 6 minutes to filter, slower than that means the grinds were too fine, faster than that, and grinds are too coarse, but for the best flavor the filter time should take between 5 to 6 minutes, please read the instructions before criticizing any product. I like these little coffee makers, they're cheap and fun, I have a Turkish Cezve, a Bialetti Brikka Moka Pot, a Hario Switch V60 immersion, Kialetta Wave, a small French Press, an AeroPress, and now this Phin, they all make coffee that taste differently. The Phin, like the others I have, is very easy to use, I won't go into details since YouTube has a lot of videos on how to make Vietnamese coffee using the Phin, please refer to those videos FIRST before trying to use one. I looked at several of these makers and decided to go with the Nguyen because it is the original Phin maker, so I wanted something that was the original maker. It looks better than others I saw and is made of thin stainless steel, while you can't throw it across the room and expect it to be any good, it's more durable than thin aluminum! So, in that respect, it is reasonably well made for the task it has to perform. I already accidentally dropped one of the parts onto my tile floor and it was unscathed. And since it is stainless steel it's dishwasher safe, but I hand was all of my makers. The flavor of the coffee it makes is very good, if you like strong full-flavored coffee, without bitterness, but you could make it bitter if you use too fine of a grind which will slow down the filter rate to more than 6 minutes. The aim is to have the coffee filtering from the first drop to the last drop is supposed to take between 5 to 6 minutes. I'm using store-bought coffee beans that I grind to a medium-fine grind but that's because I use a dark roast, a medium to light roast you would want a finer grind; the beans I have are Arabica beans, ideally, they should be robusta beans which are the traditional beans that Vietnam grows, but I can't find robusta beans at my regular local grocery store, I will have to go to my international market where I get my Turkish beans from and see what they have. But the real authentic way of making Vietnamese coffee is to buy the coffee from Vietnam, Nuygen does sell them, and I may try one of their bags of coffee later if I can't find it locally. It makes a really nice strong cup of coffee, it's easy to do, easy to clean, cheap to buy, I can't find anything not to like about it for making coffee for one person, but I only have to make coffee for myself. If you were making it for 2 people you would have to make two separate cups, or buy two Phin makers and make both cups at the same time. No automatic drip maker, K-cup, or pod maker will make any coffee even remotely comparable to this, and you could spend hundreds of dollars on one of those and get crap for coffee. At some point, you will want real coffee, and when you do these Phin makers, and the other makers I mentioned above are what you will eventually graduate to.

I recently purchased a phin coffee filter, and I’m absolutely thrilled with the results! This simple yet effective tool allows me to make authentic Vietnamese coffee right at home, just like I’ve had at local cafés. The filter is easy to use and provides just the right amount of slow brewing to create that rich, smooth flavor I love. The design is sturdy and the size is perfect for making a single cup or multiple servings. I especially enjoy how the coffee drips slowly through the filter, producing a thick, full-bodied brew that’s perfect when paired with sweetened condensed milk. It's the traditional way to make Vietnamese coffee, and the phin filter delivers the perfect cup every time.

Makes great coffee. Very easy to clean. I set it and let it do its thing for 10-15 min and it tastes better than in my espresso maker

I was very curious about Vietnamese Coffee so I picked this up on Prime Day to give it a shot. I am not disappointed - it's a well made stainless steel brewer that seems to do what a phin is supposed to do. But there's definitely a learning curve with Vietnamese coffee, and I'd like to share a couple things here that will hopefully make your life easier should you choose to buy one. First, and this is the most important thing I can impart to you: most brewing ratios in specialty coffee are measured in grams, but the 1:2 ratio described by this brand is a weird mix of ounces and tablespoons. This drove me nuts trying to find a recipe that confirmed what I was figuring out through trial and error, but the actual GRAMS ratio is roughly 1:7 (beans/water). Thus, for the 4 oz size, you'll want to do about 15 grams of coffee to 105 grams of water, split into two pours of 20-ish (bloom) and 85-ish. Yes, it'll be crazy strong. Also, remember to grind a bit finer than for pour-over (I'm using 12 on my Timemore C3) Second: if, like me, you don't want to use high-sugar condensed milk, it's best to view this as primarily an iced tea brewer. Hot unsweetened robusta coffee is... uh... interesting, but it's much better if you brew it directly over ice and drink it cold. It's actually quite excellent cold and unsweetened, and brewing 105 grams hot onto about 100 grams of water-ice seems to do the trick. Anyway,. I like having specific numbers to hit with the brewing ratio so I can evaluate other variables like grind size and temperature, so hopefully this is helpful for anyone else who feels the same. Good luck!

Make sure you have the right size cup opening if you get the smallest phin :D The grounds do float up and over the gravity tamper after use vs the old school ones to note

I’ve been enjoying this new method of making coffee. It takes some finagling, especially since I use a seed grinder to grind my coffee beans, but the coffee tastes wonderful. I have yet to try the Vietnamese specific coffee, and my normal beans taste great. The coffee brews slowly, but it’s worth the wait. I really love that the whole brewer is made from stainless steel.

I didn't want to get a bulky coffee maker for the tiny space I have. THIS does the trick without having to buy expensive coffee makers. It fits perfectly in the cupboard. All you have to do is boil some hot water, pour it into the filter, and it brews your coffee in minutes. Barely any leaks outside of the cup too! Plus, it is durable against constant uses, AND you can clean it quickly. Get yourself one for all your coffee needs.

Pros: Makes decent coffee. All metal, no plastic, and dishwasher safe. Cons: Metal gets hot. Hand washing is messy. Slow. Brew: Coffee produced, admittedly will vary a lot with measurements and roasts, but compared to a cone+filter drip seems to be darker, with more sediments. It also is quite slow (I didn't adjust grind or 15g:1g ratio), but flavor-wise this is not comparable. That is, though it may take 3x longer, it only tastes perhaps 1.5x stronger. The coffee is filtered by two layers of perforated metal (one on the saucer, one on the cup), vs a mesh or screen or paper filter. This allows an amount of grounds or particles to fall through to the cup. Materials: While the metal construction is nice for avoiding plastic, it is however not particularly finely crafted. The handle is attached by a spot weld which feels like it could detach with enough time and wear. The edges of the metal lid, which aren't turned over like the rest are rough. The metal is thin, but sturdy enough (other than the handle attachment). The metal understandably heats up from the hot water. The handle helps with the cup, but the lid and saucer are very hot to the touch if you don't allow extra time for them to cool. Cleanup: As mentioned the entire set becomes hot to the touch when brewing. Since the coffee flows slowly between the cup and the saucer perforations, if you lift the cup there is sometimes leftover coffee which can cause suction or dripping. The lid can be used to catch leftover drips, but again the saucer piece and lid both get very hot, and the while the indent of the saucer helps keep it over the mug, it must be lifted off by the rim. While you can knock out the grounds, without a filter acting as release, the coffee sticks to all surfaces of the cup. The weight you add to keep the grounds at the bottom does not prevent grounds from flowing above in the water, so is also covered in grounds. It is also very hot after brewing and must be removed before trying to knock out the grounds. So typically I will try to quickly transfer everything to a separate saucer, let it cool on it's own completely (assuming I'm only making one cup), and later come back to remove the tamp, knock out extra grounds, but then still need to rinse out remaining grounds and wash everything. It is easy to wash, just messy with all the coffee going everywhere. Ultimately, makes decent coffee, albeit rather slowly. Hard to handle while hot. Build quality is... fine. Easy to clean if you don't mind wet coffee grounds getting everywhere. While all the pictures promote this as fancy cafe barista coffee, this is more like a "works well enough" device fit for camping and calloused fingers.

we love it! great quality

Not good quality. My handle fell off completely after 1 month.