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.
Equipment
- Vietnamese Phin Filter (4 oz or 6 oz size)
- Heatproof glass
- Kettle
- Spoon
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.
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
-
Pour the sweetened condensed milk into the bottom of a heatproof glass.
~1 minA glass is traditional so you can watch the coffee slowly drip and layer over the thick milk. -
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 minYou can pre-warm the phin by pouring a little hot water through it into an empty cup first, then discarding that water. -
Add the ground coffee evenly into the phin chamber. Gently drop the metal press on top of the grounds and tamp down lightly.
~1 minDo 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. -
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 minBlooming allows the coffee to release trapped carbon dioxide, ensuring a more even extraction. -
Fill the phin to the top with the remaining hot water (about 3.5 ounces). Place the lid on top.
-
Allow the coffee to drip slowly into the glass. This should take about 4 to 5 minutes.
~5 minIf 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. -
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 -
Fill a separate tall glass with ice cubes, then pour the mixed coffee and milk over the ice. Stir gently and enjoy immediately.
~1 minPouring it over fresh ice prevents the ice from melting too quickly from the residual heat of the glass used for brewing.
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.