Vietnamese Dripper Coffee Machine Filter. Suitable for Trung Nguyen Coffee- Gravity Insert, Extra large (15 oz)

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 20 years. I have two sizes, a 6oz and 10oz. Both are the screw on models. After 16 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 take 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 16 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 (save 20% on 2, 30% on 3). 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!

I bought two 11 ounce phins (one for my wife and me) along with a Timemore pro max grinder that I fill with 3 tablespoons of death wish (which contains robusta in the blend) or other organic coffee beans. I grind a little finer than for French press because initially my water dripped through the phins in maybe 3 minutes when it sold take 4 to 5 according to the good instructions. I put agave syrup in our cups, before placing the phins which I jiggle (like dealing cards keeping it level against the cup's rim) atop the cup to level the grinds before placing the gravity press piece. I set my kettle to 202 degrees F, pour to maybe a half inch from the top and let the magic happen. We prefer iced coffee living in a hot climate, so I use a frother to mix the syrup, coffee, and soy milk until it's that nice even, opaque brown color with a bit of foam on top. Then fill with ice and maybe top with some cinnamon. I added a dash of almond extract to our syrup this morning and it was great. We don't have space for an espresso machine and brew a little tired of French press... plus we enjoy drinking a good amount of strong coffee, so this is perfect. It's really incredible technology for its simplicity, price, and low maintenance. Because our cups aren't clear I just wait until I hear no more drilling and also check the phin to see if it's "dry." I strongly recommend these.

I embark on this review not just to sing praises of a seemingly unassuming artifact of gastronomic delight, but to spin a tale that rivals the most gripping drama. This high-quality aluminum Vietnamese coffee filter–a mystical implement promising to brew the most enchanting elixir, coffee that would make the gods weep with pleasure.However, my tale takes an unexpected turn, leading us down a path of trials and tribulations. The antagonist in this tale? An innocent-looking, yet obstinate, sticker.The sticker was positioned with a sense of permanence, as if to say, "I belong here!" A sentiment that I found my humble self passionately contesting.Yes, the actual sticker surrendered within a modest five minutes, raising my hopes for a swift victory. But alas! I was fooled. The glue residue remained, clinging onto the filter with a tenacity reminiscent of an epic Hollywood romance. Its resilience was admirable, no doubt, but certainly unwelcome.As I wrestled with this residue over several hours, my day turned into night, and the coffee filter transformed into a battleground, testing my endurance, wit, and indeed, my love for coffee.So, I pen this tale not as a warning, but as an appeal to the vendor. Please, oh noble coffee filter creators, let not another brave soul have to wage war against an unyielding sticker. Allow your beautiful product to shine, unhindered by the shackles of adhesive tyranny.In the grand drama of life, may our only challenges be brewing the perfect coffee, not dueling with persistent stickers. Now, if you'll excuse me, I've got a victory brew to enjoy!

This filter is a replacement from the one I bought when I was in Vietnam.It filters just enough coffee for one cup.It's perfect - you can put it in your bag and take it away with you...I can filter ground coffee with no filter paper, and no mess.When the coffee is finished filtering through the container, it is just the perfect temperature to drink!Slurp... : )I feel like a coffee now!: )

Extrae el 100% del sabor del café. Si usas un buen café de grano, lo mueles a tu gusto y lo disfrutarás plenamente. El estilo vietnamita es agregar leche condensada, en mi caso siento que malogras el sabor de un buen grano, pero es cuestión de gustos