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Authentic Cà Phê Sữa Đá (Vietnamese Iced Coffee)

A robust, sweet, and perfectly balanced traditional Vietnamese iced coffee made using a stainless steel phin filter, dark-roasted robusta coffee, and sweetened condensed milk.

Authentic Cà Phê Sữa Đá (Vietnamese Iced Coffee)
Prep 2 min Cook 5 min Total 7 min Level Easy
Serves 1

Ingredients

Main

  • 2.5 tablespoons Sweetened condensed milk — Adjust up to 3 tbsp for a sweeter drink, or down to 2 tbsp for a stronger coffee flavor.
  • 2 tablespoons Vietnamese dark roast coffee (Robusta) — Medium-coarse grind. Trung Nguyen or Café Du Monde are excellent choices.
  • 4 ounces Hot water — Heated to about 195°F to 200°F (just off the boil).
  • 1.5 cups Ice cubes — Enough to fill a serving glass.

Instructions

  1. Pour the sweetened condensed milk into the bottom of a heatproof glass.

    ~1 min
    A glass is traditional so you can watch the coffee slowly drip and layer over the thick milk.

  2. Remove the lid and the inner metal drop-press (tamper) from the phin filter. Place the phin plate and chamber over the heatproof glass.

    ~1 min
    You can pre-warm the phin by pouring a little hot water through it into an empty cup first, then discarding that water.

  3. Add the ground coffee evenly into the phin chamber. Gently drop the metal press on top of the grounds and tamp down lightly.

    ~1 min
    Do not press too hard or the coffee won't drip. If you press too lightly, the water will run through too fast and be weak.

  4. Pour a small amount of hot water (about 1 tablespoon) over the tamper to 'bloom' the coffee. Wait 30 seconds for the grounds to absorb the water and expand.

    ~1 min
    Blooming allows the coffee to release trapped carbon dioxide, ensuring a more even extraction.

  5. Fill the phin to the top with the remaining hot water (about 3.5 ounces). Place the lid on top.

  6. Allow the coffee to drip slowly into the glass. This should take about 4 to 5 minutes.

    ~5 min
    If it drips too fast, your grind is too coarse or you didn't tamp hard enough. If it doesn't drip at all, you tamped too hard.

  7. Once the dripping has stopped, carefully remove the hot phin filter. Stir the brewed coffee vigorously with the condensed milk until completely combined and smooth.

    ~1 min

  8. Fill a separate tall glass with ice cubes, then pour the mixed coffee and milk over the ice. Stir gently and enjoy immediately.

    ~1 min
    Pouring it over fresh ice prevents the ice from melting too quickly from the residual heat of the glass used for brewing.
Nutrition
160
Calories
3
Protein (g)
26
Carbs (g)
4
Fat (g)
3
Sat. Fat (g)
0
Fiber (g)
26
Sugar (g)
55
Sodium (mg)
15
Cholesterol (mg)
Equipment
  • Vietnamese Phin Filter (4 oz or 6 oz size)
  • Heatproof glass
  • Kettle
  • Spoon
Tips & Storage
  • Robusta beans are essential for an authentic flavor. They contain nearly twice the caffeine of Arabica beans and have a bold, nutty, and slightly bitter flavor that stands up perfectly to the heavy sweetness of the condensed milk.
  • The 2.5 tablespoons to 2 tablespoons of coffee ratio is the classic 'goldilocks' zone for balancing the bitter and sweet notes, but feel free to adjust to your personal preference.
  • Do not use boiling water (212°F), as it can scorch the dark roasted beans and pull out astringent, overly bitter flavors. Let your kettle rest for a minute off the boil.
  • Storage: Cà Phê Sữa Đá is best enjoyed fresh. However, you can brew a larger batch of the coffee, mix it with the condensed milk, and store it in an airtight jar in the refrigerator for up to 3 days. Pour over ice when ready to serve.
Tags
bitter caffeinated coffee condensed milk easy gluten_free halal iced coffee morning nut_free phin filter quick refreshing robusta strong summer sweet traditional vegetarian vietnamese

🤖 This recipe was created with AI assistance. If you spot a mistake or something that doesn't look right, please report it.

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