Vietnamese Iced Coffee - Ca Phe Sua Da
Learn how to make Vietnamese Iced Coffee at home and enjoy this delicious chocolatey, smooth and super addictive pick-me-up. Ready to drink in 5 minutes!
Servings 1 serve
First up, add 3 tablespoons of condensed milk in the bottom of a tall glass and set aside.
Next, set up your Vietnamese coffee filter on top of the glass, and add in 2 heaped teaspoons of Vietnamese coffee grounds. (Alternatively, add the coffee grounds into your moka pot and prepare the coffee as you normally would – once prepared, pour over the condensed milk and move on to the final step.)
If using the Vietnamese phin coffee filter, pour in a little boiling water (20 ml/0.5 fl oz) until the coffee grounds are covered, then cover with the gravity insert and press down lightly.
Pour in more boiling water (80 ml/2.5 fl oz) until it just reaches the top of the gravity insert, then pop on the lid and allow the coffee to filter.
That strong black coffee will start to drip down onto the condensed milk. This should take around 5 minutes for all the water to drip through.
Mix everything together, then pour into a glass of ice. Or, add ice to your existing glass and give it one last stir. Now enjoy that coffee buzz!
- You CAN skip the ice cubes and drink it warm, but we think the flavour of the coffee is much better when iced.
- Feel free to play around with the amount of condensed milk to find your favourite ratios.
- We love that we can take our phin filter travelling with us so we have a no waste solution for fresh brewed coffee no matter where we are in the world!
Variations & Substitutes
- Why has the water stopped filtering through the filter? Sometimes the filter can be starved of oxygen, creating a suction that prevents the water from filtering through. To fix this, carefully pick up the top section by the handles (careful not to burn yourself) and tilt it setting it back down on the base plate at an angle. This will break the seal and allow air back in the filter to continue dripping. This is especially normal towards the end of the filtering process.
- Is Vietnamese coffee stronger than regular coffee? It sure is. This is from the use of the Robusta variety of coffee beans, rather than the very popular Arabica beans most often used in Western parts of the world. It also has a more bitter taste, which is where the addition of condensed milk helps to mellow that out.
- How can I make Vietnamese iced coffee if I don’t have a phin filter? Feel free to brew the coffee in a moka pot or percolator instead.
- If you can’t source Trung Nguyen coffee, try to find ground robusta beans or arabica in a pinch.
- For a black brew, leave out the condensed milk. Add a teaspoon or two of sugar to sweeten instead if you want.
- If you want to get really creative, go one step further and use the coffee to make a Vietnamese Coffee Tiramisu fusion dessert!
Calories: 193kcal | Carbohydrates: 33g | Protein: 5g | Fat: 5g | Saturated Fat: 3g | Cholesterol: 20mg | Sodium: 81mg | Potassium: 223mg | Sugar: 33g | Vitamin A: 160IU | Vitamin C: 2mg | Calcium: 170mg