📝 About This Recipe
Transport yourself to the bustling streets of Vietnam with this iconic, velvet-smooth brew that perfectly balances intensity and sweetness. Known as Cà Phê Sữa Đá, this drink utilizes a traditional gravity-drip filter called a Phin to create a thick, chocolatey coffee concentrate. Combined with luscious sweetened condensed milk and poured over a mountain of crushed ice, it is a refreshing masterpiece that is both a caffeine kick and a decadent treat.
🥗 Ingredients
The Coffee Base
- 3 tablespoons Vietnamese Ground Coffee (Preferably Trung Nguyen or a dark roast with chicory; coarse grind)
- 6-8 ounces Filtered Water (Heated to exactly 200°F-205°F)
- 1 pinch Sea Salt (To cut bitterness and enhance chocolate notes)
The Sweetener & Chill
- 2-3 tablespoons Sweetened Condensed Milk (Longevity brand or Black & White brand for authenticity)
- 1.5 cups Ice Cubes (Small cubes or crushed ice for rapid chilling)
Equipment
- 1 piece Vietnamese Phin Filter (6oz or 8oz stainless steel gravity filter)
- 1 piece Heat-resistant Glass (Clear glass to see the beautiful layering)
- 1 piece Long-handled Spoon (For stirring the thick milk)
👨🍳 Instructions
-
1
Begin by warming your glass. Pour a little hot water into your heat-resistant glass and the Phin filter parts to bring them up to temperature, then discard the water.
-
2
Add 2 to 3 tablespoons of sweetened condensed milk into the bottom of the warm glass. Adjust based on your preference for sweetness.
-
3
Remove the top screen of the Phin filter. Add 3 tablespoons of coarse Vietnamese coffee grounds and a tiny pinch of sea salt into the filter chamber.
-
4
Gently shake the Phin to level the coffee grounds so they sit evenly at the bottom.
-
5
Place the internal press/filter screen over the grounds. Press down very lightly—just enough to secure the grounds, but not so hard that the water cannot pass through.
-
6
Place the Phin filter assembly (chamber and base plate) directly on top of the glass containing the condensed milk.
-
7
The 'Bloom': Pour about 1 ounce (2 tablespoons) of the hot water into the Phin. Wait 45 seconds. This allows the coffee to expand and degas, ensuring a richer flavor.
-
8
Slowly pour the remaining 5-7 ounces of hot water into the Phin until it is nearly full. Place the lid on top to retain heat.
-
9
Monitor the drip. The coffee should ideally drip slowly, about 1 drop per second. If it's flowing like a stream, the press is too loose; if it's not dripping, the press is too tight.
-
10
Allow the coffee to finish dripping completely, which should take approximately 5 to 7 minutes. This patience results in the 'black gold' concentrate.
-
11
Once finished, remove the Phin. Use your long spoon to stir the dark coffee and the white condensed milk together until the color is a uniform, creamy caramel brown.
-
12
Fill a separate tall glass to the brim with ice. Pour the warm coffee mixture over the ice quickly to chill it instantly.
-
13
Give it one final stir to ensure the temperature is ice-cold from top to bottom and serve immediately.
💡 Chef's Tips
Use a coarse grind similar to sea salt; too fine a grind will clog the Phin filter holes. For the most authentic flavor, look for coffee roasted in butter or flavored with cocoa notes. Never use boiling water (212°F) as it scorches the delicate Robusta beans; 200°F is the sweet spot. If the coffee drips too fast, tighten the screw on the filter (if using a screw-type) or press the insert down slightly firmer next time. Don't skimp on the ice—Vietnamese coffee is very strong and is designed to be mellowed slightly as the ice melts.
🍽️ Serving Suggestions
Pair with a warm, crispy Bánh Mì sandwich for the ultimate Vietnamese breakfast. Serve alongside a plate of fresh tropical fruits like dragon fruit or mango. Enjoy with a side of 'Trà Đá' (iced jasmine tea) to cleanse the palate between sips of the sweet coffee. For a dessert version, serve with a side of Pandan waffles. Great as a mid-afternoon pick-me-up on a hot, humid day.