Vietnamese Iced Coffee
Slow-dripped coffee, sweetened condensed milk and plenty of ice — rich and intense, balancing bitterness with unapologetic sweetness.
By KAVOVOUpdated
- Dose
- 20 g
- Yield
- 1 glass
- Time
- 10 min
- Vessel
- Highball glass, 250–300 ml
Ingredients
- 20 g medium-fine dark-roast coffee
- 90 g filtered water
- 30 g sweetened condensed milk
- 100–120 g ice
Equipment
- Vietnamese phin filter
- Coffee grinder
- Digital scale
- Kettle
- Timer
- Teaspoon
Cà phê sữa đá is built on a phin — a small metal drip filter that sits on the glass and takes its time. The condensed milk waits at the bottom, and the coffee arrives strong enough to stand up to it.
Steps
- Heat the filtered water to approximately 94 °C.
- Add 30 g of condensed milk to the serving glass.
- Place the phin over the glass.
- Add 20 g of coffee and gently shake the phin to level the bed.
- Place the press insert over the coffee without compacting it heavily.
- Add 20 g of hot water and allow the coffee to bloom for 30 seconds.
- Add the remaining 70 g of water and cover with the lid.
- Allow the coffee to drip for approximately 4–6 minutes.
- Remove the phin and stir the coffee into the condensed milk.
- Fill the glass with fresh ice and serve.
Barista tip
Traditional Vietnamese coffee often uses robusta, which gives the drink enough strength to stand up to condensed milk and ice.
Troubleshooting
The coffee drips too quickly. Grind finer or press the insert slightly more firmly.
The coffee barely drips. Grind coarser or reduce pressure on the insert.
The drink is too sweet. Reduce the condensed milk to 20 g rather than adding more coffee.
