Our Story
Born on a narrow lane, poured one cup at a time.
Phin & Pour opened in the spring of 2014, on the quiet upper floor of an old shophouse on Tôn Thất Thiệp. We began with one thing in mind: a calm place in a loud city, where a cup of coffee is unhurried and the chairs are the kind you sink into for an afternoon.
Our name comes from the two ways we pour. The phin is the small tin filter that drips Vietnamese coffee slow and thick, the way our grandparents drank it. The pour is everything else, from a clean flat white to a bright single-origin brewed by hand. We roast in small batches, weekly, so nothing sits long enough to lose its edge.
The beans come from the highlands of Đắk Lắk and Lâm Đồng, bought straight from families we visit each harvest. What ends up in your cup started as a handshake on a red-dirt farm a few hundred kilometres north of here. We think you can taste the difference, and we think that matters.
— Diễm & Tuấn, founders
What we stand for
- Highland beans, direct trade. From family farms in Đắk Lắk and Lâm Đồng, bought each harvest in person.
- Roasted weekly, in-house. Small batches on a 5-kilo drum roaster you can watch from the counter.
- A room for staying, not rushing. Free water, slow refills, and a balcony that catches the late light.
- Made by hand, kept honest. Cakes baked each morning, syrups cooked from real fruit, nothing from a box.
