How to brew: Vietnamese Iced Coffee

Introduction:

To us, Vietnamese Iced Coffee (AKA cà phê sữa đá) is our most favourite one — cà phê means coffee, sữa means milk, and đá means ice!

But what makes it uniquely delicious? Two significant factors to define Vietnamese coffee: one is the phin filter, and the other is condensed milk. With cà phê sữa đá and all other Vietnamese coffee, we use a slow-drip and condensed milk to bring in sweetness and thickness. The result is creamy coffee with a distinctly more robust flavor and an almost caramelized milky undertone.

Vietnamese iced coffee is typically made of 100% robusta beans in Vietnam. However, we prefer our version with the Signature blend which is expertly balanced, the delicious harmony of both Robusta and Arabica beans.

Here’s our go-to recipe for Vietnamese Iced Coffee (Cà Phê Sữa Đá).

What you need:

  • A Phin Filter
  • 25g Condensed Milk
  • 20-25 g Vietnamese ground coffee (Choose our Phin Grind)
  • 110 g Boiling Water

Method:

  1. Add 25g of condensed milk into a cup or mug.
  2. Place Phin brewing chamber on top of the cup (remove the gravity press inside)
  3. Add 20-25g of Vietnamese ground coffee to brewing chamber (5-7 teaspoons)
  4. Slightly shake the chamber so the grounds are evenly distributed
  5. Place the gravity press on top of coffee and press down softly
  6. Pour 25g of boiling water into the chamber and place the lid on top. Wait for 45 seconds for coffee to bloom
  7. Following that initial pour, pour an additional 60-80g of boiling water and wait for 5 minutes for it to finish brewing. For a stronger brew, add less water.
  8. After the coffee has finished brewing and there is no more water left in the Phin filter, carefully remove the Phin filter and set it aside.
  9. Stir together the coffee and condensed milk with a spoon, add a few ice cubes to cool.

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