Strong dark roast coffee dripped slowly through a phin filter over sweetened condensed milk and ice, the most intensely satisfying cold coffee drink in Southeast Asian cuisine.
Introduction
Vietnamese iced coffee, known as ca phe sua da, is the cold coffee drink that most consistently converts people who think they do not like strong coffee. The combination of very strong, dark roast Vietnamese coffee brewed through a small phin filter directly over sweetened condensed milk and ice produces a drink that is simultaneously intensely coffee-flavoured, richly sweet, and deeply refreshing. The condensed milk provides a creaminess and sweetness that softens the intensity of the coffee without diluting its character.
The phin filter is a small, inexpensive Vietnamese metal drip filter that sits on top of a glass and brews coffee directly into the serving vessel. The slow drip through the phin, taking four to five minutes, produces a coffee that is stronger and more full-bodied than most filter methods but smoother and less acidic than espresso. The patience required for the slow drip is part of the ritual of Vietnamese coffee culture and the anticipation it creates is part of the pleasure.
The condensed milk at the bottom of the glass melts slowly into the dripping coffee as it collects above, creating a layered effect that transforms into a unified, caramel-coloured drink when stirred and poured over ice. The result is unlike any other cold coffee in this collection: thicker, sweeter, and more intensely flavoured than anything made with regular milk.
History and Background
Coffee was introduced to Vietnam by French missionaries in the mid-19th century and Vietnamese coffee culture developed rapidly through the colonial period. The Vietnamese adapted French coffee culture to local conditions and tastes, developing the robusta-heavy dark roast that became the foundation of Vietnamese coffee and the phin filter that became its signature brewing method.
Because fresh milk was scarce and expensive in Vietnam during the colonial period and beyond, sweetened condensed milk, which was shelf-stable and widely available, became the standard dairy addition to Vietnamese coffee. The combination of the dark, bitter robusta roast with the sweet, thick condensed milk created the distinctive Vietnamese coffee flavour profile that became one of the country’s most recognisable culinary contributions.
Vietnamese coffee culture spread internationally through the Vietnamese diaspora following the Vietnam War and has grown significantly in mainstream popularity through the specialty coffee movement, which recognised the unique qualities of Vietnamese robusta coffee and the phin brewing method.
Vietnamese Iced Coffee With Condensed Milk That Will Ruin Regular Coffee
Course: Uncategorized1
servings3
minutes5
minutes220
kcalIngredients
20g Vietnamese ground coffee or any dark roast ground coffee
100ml boiling water
2 to 3 tbsp sweetened condensed milk
Lots of ice
Optional: phin filter for authentic preparation
Directions
- Place 2 to 3 tablespoons of condensed milk in the bottom of a heatproof glass.
- If using a phin filter place it on top of the glass and add ground coffee.
- Pour a small amount of boiling water over the grounds and wait 30 seconds to bloom.
- Pour remaining hot water over the grounds and allow to drip through completely, about 4 to 5 minutes.
- If no phin filter brew very strong coffee by any method and pour 100ml over the condensed milk.
- Stir the hot coffee and condensed milk together until combined.
- Pour over a glass packed full of ice.
- Stir once more and serve immediately.
Tips
- The coffee must be very strong. Vietnamese coffee is traditionally made at almost espresso strength through the phin filter. Using a standard filter coffee strength produces a watery result drowned by the condensed milk.
Two tablespoons of condensed milk is standard. Three produces a sweeter, more dessert-like drink. Adjust to your preference.
The bloom step, wetting the grounds with a small amount of water before the main pour, releases carbon dioxide and produces a more even extraction.
A phin filter is inexpensive and widely available online. It is the correct equipment for this drink and produces a different result from any substitute.
Without a phin filter use a Moka pot, AeroPress, or very strong French press coffee. Double the standard coffee quantity for the right strength.
Vietnamese robusta coffee has a heavier, earthier flavour than arabica. Using a Vietnamese brand like Trung Nguyen produces the most authentic result.
Serve with extra condensed milk on the side for those who want to adjust the sweetness after tasting.
Variations
Make ca phe trung, Vietnamese egg coffee, by whipping egg yolk with condensed milk and sugar into a thick custard foam and spooning over iced coffee. Replace condensed milk with coconut condensed milk for a dairy-free coconut version. Add a scoop of vanilla ice cream instead of ice for a Vietnamese coffee float. Make a cold brew version by steeping Vietnamese coffee grounds in cold water for 12 hours and serving over condensed milk and ice. Add a splash of rum for an adult version.
Storage and Serving
Serve immediately over plenty of ice in a tall glass with a wide straw for mixing. The drink is best drunk quickly before the ice melts and dilutes the intensely flavoured coffee. Vietnamese iced coffee does not store. Make fresh each time. The condensed milk portion can be pre-measured into glasses for faster assembly.
FAQs
Q: Where do I buy a phin filter?
A: Phin filters are available online from Amazon and Asian grocery stores for very little cost. They are small, durable, and worth having for this specific drink.
Q: Can I use regular condensed milk?
A: Sweetened condensed milk is what you need. Unsweetened evaporated milk produces a completely different and much less sweet result.
Q: What coffee brand is most authentic?
A: Trung Nguyen and Highlands Coffee are the most widely used Vietnamese brands internationally. Any dark robusta roast produces a similar result.
Q: Can I make this with espresso?
A: Yes, pull a double ristretto and pour over the condensed milk for a faster, espresso-based version that is excellent though slightly different in character.
Q: Why is my drink watery?
A: The coffee was not strong enough. Vietnamese iced coffee requires very strong coffee to balance the condensed milk and survive dilution from the ice.
