5 min
Prep Time
6–8 min
Brew Time
1 drink
Yield
Easy
Difficulty
What You Need
Ingredients
- •20g dark or medium-dark roast coffee
- •2–3 tbsp sweetened condensed milk
- •200ml hot water (just off boil)
- •Large glass of ice
Equipment
- •Phin filter (Vietnamese drip filter) — $8–15
- •Burr grinder (fine-medium grind)
- •Kettle
- •Large glass
No phin? Use AeroPress or strong drip — see note below.
Instructions
Add condensed milk to glass
Spoon 2–3 tablespoons of sweetened condensed milk into the bottom of a tall glass or heatproof glass. More = sweeter. Adjust after the first time to taste.
Set up the phin filter
Place the phin filter on top of a mug (not the final glass — it'll be hot). Add 20g of coffee ground to a fine-medium consistency — finer than drip, coarser than espresso. Place the gravity press insert on top and press gently.
Bloom the coffee
Pour about 30ml of hot water over the grounds. This is the bloom — it saturates the coffee and releases CO2. Wait 20–30 seconds.
Brew slowly
Fill the phin chamber with the remaining hot water. Place the lid on top. The coffee will drip through gradually over 4–7 minutes. Don't rush it or press down — let gravity do the work. Aim for 120–140ml of brewed coffee.
Combine and pour over ice
Once dripping stops, stir the hot coffee into the condensed milk in the glass until fully combined. Fill a second large glass with ice, then pour the coffee mixture over the ice. Stir, taste, drink immediately.
Tips & Variations
No phin filter?
Use an AeroPress: 20g coffee, 100ml water at 205°F, steep 2 min, press. Or brew double-strength drip (1:8 ratio). The key is a very strong concentrate — diluted drip coffee won't work.
Which coffee to use
Traditional Vietnamese coffee uses Robusta for strength and earthy flavor. Vietnamese coffee brands (Trung Nguyen, Cafe Du Monde) are authentic. High-quality Arabica dark roast (Brazilian natural, Colombian dark) also produces excellent results with cleaner flavor.
Hot version
Skip the ice. Brew the phin directly over the condensed milk glass, stir, and drink warm. Called Ca Phe Sua Nong.
Coconut milk version
Substitute sweetened condensed coconut milk (Aroy-D brand) for a dairy-free version with a tropical twist.
More Recipes
Fresh Beans Make the Difference
Vietnamese iced coffee is strong — which means stale beans are immediately obvious. Use fresh-roasted dark or medium-dark for the best result.
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