International Coffee Specialties
Cà Phê Sữa Đá: How to Make Vietnamese Iced Coffee
Quick answer
Vietnamese iced coffee brings slowly filtered coffee together with condensed milk and ice. Waiting for the phin is part of the preparation. Mix coffee and milk thoroughly before adding ice to distribute the sweetness.
Key takeaways
- Vietnamese iced coffee brings slowly filtered coffee together with condensed milk and ice.
- Add condensed milk to a heat-safe glass, set the phin over it, and add coffee grounds according to the filter’s instructions.
- Once the coffee has finished dripping, stir it with the condensed milk until evenly combined.
Layer the cup before brewing
Add condensed milk to a heat-safe glass, set the phin over it, and add coffee grounds according to the filter’s instructions. Pour in hot water and allow it to drip through. Do not force the plunger or overfill the filter; follow the equipment directions for a steady brew.
Stir, chill, and serve
Once the coffee has finished dripping, stir it with the condensed milk until evenly combined. Add ice and stir again. Because ice melts, brew the coffee with enough concentration to suit the drink, then adjust the amount of condensed milk or ice on the next serving.
Choose coffee and sweetness
Many versions use a bold coffee that stands up to milk, but the exact bean and roast are a matter of preference. Start with the coffee you have and adjust the grind for the phin. To keep the drink from becoming watery, try coffee ice cubes; for a hot milk-and-coffee drink, compare café bombón.
Plan the phin drip and ice together
Set the phin over a heat-safe glass and allow the coffee to drip at its own pace. Follow the filter’s instructions for filling and water, and avoid forcing the press down. Condensed milk can be placed in the glass first, then stirred into the coffee before adding ice.
Ice will dilute the drink, so use a concentrated brew or coffee ice cubes if you want more flavor as it melts. Taste before adding extra condensed milk; the drink may already be sweet enough. For several servings, make each cup separately so the milk and coffee proportions remain easy to adjust.
Use a small test serving
If you are new to phin coffee, brew one glass before scaling the recipe. Note the grind, drip time, condensed milk, and ice so you can repeat the balance you liked.
Build the drink in a useful order
Measure the condensed milk into the glass, position the phin securely, and add hot water according to its instructions. Let the drip finish before stirring the coffee and milk together. Add ice last so you can judge how much dilution it creates rather than cooling the brew before it is balanced.
If the result is too sweet, reduce condensed milk next time. If it tastes weak after ice melts, make the coffee base more concentrated or use coffee ice. Keep each change separate so the next glass tells you what improved. Serve promptly after adding ice. Use a heat-safe glass for the hot drip.
Further reading
For background on coffee and condensed milk, see Wikipedia.
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