Vietnamese Iced Coffee Recipe
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Master the authentic Vietnamese Iced Coffee (Ca Phe Sua Da) with this step-by-step recipe. Learn to use a phin filter, dark roast robusta coffee, and sweetened condensed milk to create a rich, sweet, and incredibly refreshing beverage at home.
Ingredients
Instructions
Measure 2 to 3 tablespoons of sweetened condensed milk into the bottom of a tall, heat-resistant glass. Adjust quantity based on desired sweetness and richness.
Place the phin filter's bottom plate on the glass. Add 2 to 3 tablespoons of coarse ground dark roast robusta coffee into the filter chamber. Gently shake to level grounds and place the press lightly on top.
Boil water to 195-205°F. Pour 1-2 tablespoons of hot water over the coffee grounds and allow them to bloom for 20-30 seconds until they expand.
Carefully pour the remaining hot water (about 3/4 cup) into the phin filter. Allow the coffee to slow drip into the glass below for 4-7 minutes, yielding a rich, concentrated coffee.
Remove the phin filter. Vigorously stir the hot concentrated coffee with the sweetened condensed milk until completely dissolved and combined, creating a uniform, creamy, sweet mixture.
Fill a fresh, tall glass to the brim with abundant ice cubes. Pour the creamy, sweet coffee concentrate from your brewing glass directly over the ice and stir gently to chill.
Taste and adjust sweetness if desired by adding more condensed milk. Add a straw and serve immediately. Experiment with customizations like cinnamon or chocolate syrup.