How to Make Vietnamese Iced Coffee: A Rich, Sweet Brew at Home

Follow these steps to make Vietnamese iced coffee like a pro:

Step 1: Heat the Water Heat 200-250ml of filtered water to 195-205°F (about 30 seconds off a boil). A kettle with a thermometer helps, but if you don’t have one, let boiling water sit for 30 seconds. Your temperature range is spot-on, ensuring optimal extraction without scalding the coffee.

Step 2: Add Condensed Milk Place 2-3 tablespoons of sweetened condensed milk in a heat-safe glass or mug. Your suggestion of a glass is practical—it lets you see the milk-coffee ratio and looks appealing. Aim for 2-3 parts brewed coffee to 1 part condensed milk (e.g., 100ml coffee to 30-45g milk) for a balanced sweet-bitter mix.

Step 3: Set Up the Phin Place the phin filter on top of the glass. Add 2-3 tablespoons (15-20g) of medium-coarse ground coffee to the phin’s chamber. Gently tap to settle the grounds, then press down with the filter’s screen insert to compact them lightly. Your 2-3 tablespoon range allows for strength preference—2 for milder, 3 for bolder.

Step 4: Pour the Water Pour hot water into the phin to fill it about ¼ full (20-30ml). Wait 10-15 seconds for the grounds to bloom and absorb water, ensuring even extraction. Then, slowly add more water until the phin is ⅔ to fully full (150-200ml total, depending on phin size). For iced coffee, use slightly less water (150-180ml) to keep the concentrate strong, as ice will dilute it later, as you wisely noted.

Step 5: Brew Place the phin’s lid on and let the coffee drip into the glass. The process should take 4-5 minutes for a slow, steady drip. If it’s too fast (under 3 minutes), the grind is too coarse or the screen is too loose; if too slow (over 6 minutes), the grind is too fine or too tightly packed. Your 4-minute estimate is accurate for a 4-6 oz phin.