Vietnamese Coffee (Iced Option: Cà Phê Sữa Đá)
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Prep Time
15 mins
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Servings
1 person
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Course
Drinks
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Cuisine
Vietnamese
Vietnamese Coffee (Iced Option: Cà Phê Sữa Đá)
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Vietnamese Iced Coffee (Cà Phê Sữa Đá) not only introduces Vietnamese cuisine to the world but also embodies the spirit of Saigon! Making it is a breeze and much easier than you might think.
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Ingredients
- 1 tbsp Vietnamese ground coffee (heaped)
- filtered water
- condensed milk (to your taste)
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Instructions
- Heat your filtered water until it reaches a gentle boil (175°F or 80°C).
- Rinse the Phin filter with boiling water. It will help the coffee bloom and extract better.
- Add a heaped tablespoon of ground coffee to the phin chamber. Gently shake it to distribute the coffee evenly. Place the tamper on the coffee (DO NOT press it).
- Drizzle some hot water onto the phin lid. Then, place the chamber on top of the lid.
- Afterward, add a bit of water to the ground coffee—just enough to moisten them and allow the grind to bloom a bit.
- Move the chamber onto the phin plate and then place it over your coffee glass. Be careful, as the phin is now hot.
- Fill the filter and let it drip. Place the lid on top. The recommended brewing time is around 4-5 minutes. If your phin gets clogged, use a spoon to unclog beneath the filter.
- Pour condensed milk to your liking, stir to combine, and you've got Cà Phê Sữa.
- Add ice cubes or crushed ice, and your Cà Phê Sữa Đá (Vietnamese iced coffee) is ready.
Notes
- For the blooming step, unlike some who place the chamber directly into the glass and pour water over it, we do it differently in Vietnam. This ensures a consistent bloom from top to bottom and helps eliminate small grinds that might leak to the lid.
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