Vietnamese Iced Coffee
It’s finally summer and I have been waiting for the weather to get warmer, so I can share my Vietnamese Iced Coffee recipe. Known as Cà Phê Sữa Đá in Vietnam, this is one of the most popular iced coffee versions out there. What was once only available in restaurants owned by the Vietnamese diaspora, this is now a regular at every boba joint and even mainstream coffee shops.
What is Vietnamese Iced Coffee?
It is an iced coffee that is stronger, bolder and thicker. It is made with medium to coarse ground Robusta beans which are Vietnamese-grown, using a small metal Vietnamese drip filter called “phin”. The focus is to make a very dark, slightly bitter, and very strong-tasting coffee.
Which Vietnamese Coffee do you recommend?
Trung Nguyen Coffee - This is the best-selling brand of coffee in Vietnam. With 800 coffeeshops throughout Southeast Asia and commercially exported internationally, it is a great option for people who prefer a more traditional Vietnamese coffee. This is a lighter blend with low acidity and as a result, it provides a very smooth drinking experience.
Café Du Monde - A Vietnamese American staple! After the Vietnam war, millions of Vietnamese refugees resettled in America and they were forced to adapt. The flavor palette of Café Du Monde probably most resembled that of the streetside cà phê they would have back home in Vietnam. While chicory is not an indigenous Vietnamese ingredient, it gives the coffee a similar flavor to that of robusta, (the main variety grown and consumed in Vietnam) due to its earthy and deep flavor notes.
Nguyen Coffee Supply — The first specialty Vietnamese coffee company in the United States importing via direct-trade and roasting in Brooklyn, New York. They carry a line of ethically sourced coffee offering both arabica and robusta, as well as a loyalty blend that includes mixture of both beans.
Shop Here — Café Du Monde, Trung Nguyen Coffee, Nguyen Coffee Supply
What is this special Vietnamese Drip Filter?
Vietnamese coffee is made using a unique brew method which requires a special drip filter, called Phin Cà Phê or Phin filter. There are several aspects about the Phin filter brew tool that set it apart from the rest of the pack — it’s easy to use, sustainable, and makes a strong cup of coffee!
Phin filter consists of a round, perforated plate, a brewing chamber, a perforated insert, and a cap to keep the heat of the water inside. Using a phin takes time, as the coffee requires several minutes to brew and drip slowly through the perforated plate into the waiting mug below. The phin also comes in different sizes, single serve is 4 oz but it can go up to 40 oz for a large batch brew, you know family style. The one we are using in the video is 8 oz — perfect for a tall glass of iced coffee.
Shop Here — 4 oz (a lungo aka large espresso), 8 oz (for one), 15 oz (perfect for two).
Why sweetened condensed milk?
Gosh, I think this is my favorite part of Vietnamese coffee. I love me some sweetened condensed milk. There are several reasons as to why sweetened condensed milk is preferred over regular hot milk.
Traditional Vietnamese coffee is very strong , so the concentrated and very sweet condensed milk is a natural pairing. The combination of the two create a perfectly balanced bittersweet flavor.
During the French Colonial period, dairy was non-existent in much of Southeast Asia. French expats living in Vietnam had to import it. But shelf life and transporting in large quantity was an issue. By removing water from the milk, the thick and sweetened liquid was able to survive long voyages and store much longer in dry room temperatures.
Which sweetened condensed milk do you recommend?
Longevity! — It’s the preferred Vietnamese brand of sweetened condensed milk. Original Longevity is made with more milk, which adds extra creaminess, and lightens coffee much better than Carnation or other brands available in America.
Longevity Gold — For this recipe, I used Longevity Gold, which is a pain in the butt to find but my god so worth it! Unlike the Original, the Gold has a higher percentage of cream. This gives it a distinctly buttery taste that complements the Vietnamese coffees. Due to it’s fuller and more distinctly "condensed milk" flavor, the longevity brands overall lightens the coffee much betterthan American brands.
Eagle Brand — They are rated as the sweetest and thickest in the American market. You can also find squeeze bottle versions of this condensed milk, which I think is super cool. Less clean up right?
Nature’s Charm — If you are vegan or trying to avoid dairy, this one is a great alternative. They even have a sugar free version.
Shop Here — Longevity, Gold Longevity, Eagle Brand, Nature’s Charm, Sugar Free Nature’s Charm.
Recipe | Serving Size: 1
What you will need
Coffee — I used Trung Nguyen which is considered the best of the best!
Sweetened Condensed Milk — I used Longevity Gold, which is a pain in the butt to find but my god so worth it! Unlike the Longevity Original, the Gold has a higher percentage of cream. This gives Gold a distinctly buttery taste that complements the Vietnamese butter-roast coffees.
Phin Filter in 8 oz
Kettle — I prefer an Electric Gooseneck Kettle, they give you greater control of flow rate and lets you be more precise with where you are pouring the water on the bed of coffee grounds.
Milk Topping
Sweetened Condensed Milk — 1/4 cup
Milk — 1/4 cup
We prefer our coffee pretty darn milky (you can see in all our coffee videos) so I like to make a creamy milk topping for the coffee. It’s obvious we are millennials who grew up on Starbucks. Mix equal parts sweetened condensed milk and milk and set it aside, as you can see in the video.
You can keep this little concoction in your refrigerator for the next 2-3 days. It comes in very handy anytime I want to make Vietnamese Iced Coffee or Cold Brew or Iced Pumpkin Spice Latte or Iced Coffee Rose. Lol you get the point, we love coffee, especially iced coffee!
Ca Phe Sua Da
Hot Water — 8 oz
Coffee — 2 tbsp
Sweetened Condensed Milk - 1 tbsp
In a kettle (preferably electric with a gooseneck), boil 8 oz water.
Add sweetened condensed milk to a tall highball glass, make sure it is heat-resistant.
Put 5-6 ice cubes in the glass. Keep some extra ice cube on the side if you prefer the coffee really cold — hot coffee will melt the ice cubes right away and you may want some more.
Grab the phin filter and place the brewing chamber (with black handles) on top of the base (looks like a saucer). Add ground coffee to the chamber, try to spread them evenly.
Shake the base saucer gently and check underneath and wipe off any loose particles.
Place the Phin filter with coffee on top of the cup. Insert the mini plunger at the center of the brewing pot, and press gently.
Pour 2 tbsp of hot water to the chamber, wait 30 seconds to let the coffee bloom.
Add the remaining hot water and cover with the lid. Wait for the coffee liquid to drip into the teacup.
The boiling hot liquid should melt the ice cubes right away.
Once the coffee has finished dripping, remove the filter. Hot tip: use the lid upside down as a coaster for the filter so it catches any additional liquid.
Use a spoon to stir and dissolve the sweetened condensed milk.
Add more milk topping until it is milky enough to your liking.
What is blooming?
Coffee gives off carbon dioxide for about two weeks after it is roasted. Adding hot water speeds up the degassing process, making the CO2 to escape faster. Blooming allows the water to fully absorb the flavor from the beans and not the sour taste from carbon dioxide.
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