Phin, Espresso, and Beginner Latte Art: Where New Baristas Should Start

Just starting to learn coffee prep and not sure whether to practice phin filter first, jump straight into the espresso machine, or start on latte art? A lot of beginner baristas — and café owners training staff on the job — end up trying to learn all three at once with no real order, which slows everyone down. This post lays out where to start, the mistakes beginners make most often at each stage, and how to practice so you’re not relearning the basics once you’re on the floor for real.

Phin brewing: the foundation to master first

Phin should be the first skill you learn, because it forces a beginner to understand extraction by feel rather than by machine settings. Three things need to be dialed in: the coffee-to-water ratio (usually around 1:10 to 1:12 depending on taste), the grind size (coarser than espresso, so the filter doesn’t clog or over-extract), and the drip time (typically 4-5 minutes for a medium phin). The most common beginner mistake is grinding too fine, which slows the drip to a crawl and makes the cup harshly bitter, or pressing the filter disc unevenly so water channels through one side. Getting comfortable with phin before moving to the machine makes it much easier to understand why each espresso setting affects the cup the way it does.

Espresso machine basics and an intro to latte art

Once phin feels natural, the next step is the espresso machine: dosing the right amount of coffee for your portafilter basket, tamping evenly and level, then timing the shot correctly — usually 25-30 seconds for a single or double, depending on the machine. Because espresso grind is far finer than phin grind, a small grind-size error throws the shot off fast, either running too quickly (sour, thin) or too slowly (bitter, burnt). Alongside that, beginner latte art starts with steaming milk to the right temperature and microfoam texture, then practicing the two basic pours — the heart and the rosetta — before attempting anything more advanced. It’s worth mastering milk steaming before chasing pour patterns, because no amount of hand control saves a pour if the milk texture itself is off.

Market context

According to USDA Foreign Agricultural Service data cited by StoneX in 2026, Vietnam’s domestic coffee consumption is projected to reach roughly 5 million 60-kilogram bags in marketing year 2026/27, up from 4.9 million bags the prior year, reflecting a longer-term upward trend in the domestic market. The same report notes that younger, urban consumers in cities like Ho Chi Minh City, Hanoi, and Da Nang are increasingly experimenting with specialty coffee and espresso-based drinks. That shift is pushing more newly opened cafés to look for staff who can handle both traditional phin brewing and proper espresso technique.

Why choose EPIC

• EPIC’s barista training happens on-site at its café at 49 Ngo Thoi Nhiem (District 3, Ho Chi Minh City) and its roastery at 54/8 Ao Doi (Binh Hung Hoa) — trainees practice both phin and espresso on coffee EPIC just roasted, not on beans of unknown origin.
• EPIC’s beans rest after roasting before being packed to order, so when trainees practice dialing in extraction — whether timing a phin drip or an espresso shot — they’re working with fresh, consistent coffee instead of guessing with beans that have sat in storage.
• EPIC has roasted its own coffee in Saigon since 2014 on drum roasters, fine-tuning the profile batch by batch, so instructors can explain exactly why the same beans need a different grind and ratio for phin versus espresso.
• Beyond training, EPIC also consults on, sells, rents, and repairs brewing equipment — so a newly opened café that needs both properly trained staff and the right machines can work with one team instead of juggling separate vendors.

Want to get properly trained on phin, espresso, and beginner latte art at EPIC’s own café and roastery? Visit EPIC to talk through a training plan that fits your team.