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Vietnamese Coffee (Iced Option: Cà Phê Sữa Đá)

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.

Prep Time
15 mins
Servings: 1 person
Course: Drinks
Cuisine: Vietnamese

Ingredients

  • 1 tbsp Vietnamese ground coffee (heaped)
  • filtered water
  • condensed milk (to your taste)

Instructions

    Cup of Yum
  1. Heat your filtered water until it reaches a gentle boil (175°F or 80°C).
  2. Rinse the Phin filter with boiling water. It will help the coffee bloom and extract better.
  3. 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).
  4. Drizzle some hot water onto the phin lid. Then, place the chamber on top of the lid.
  5. Afterward, add a bit of water to the ground coffee—just enough to moisten them and allow the grind to bloom a bit.
  6. Move the chamber onto the phin plate and then place it over your coffee glass. Be careful, as the phin is now hot.
  7. 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.
  8. Pour condensed milk to your liking, stir to combine, and you've got Cà Phê Sữa.
  9. 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.