The first sip of cà phê sữa đá brings together dark coffee, creamy sweetness, and the chill of ice. In English, the name means coffee with milk and ice. Sweetened condensed milk gives this familiar Vietnamese drink its rich texture and sweetness.
This version uses a small gravity-style phin, the metal brewer that sits directly over a cup. Start with the quantities below, then adjust the milk to your taste. Follow your brewer's instructions if its size or press mechanism differs.
Recipe At A Glance
Servings: 1 glass
Preparation: about 5 minutes, including heating water
Brewing: about 5 minutes; allow longer if your filter drains slowly
Total: about 10 minutes
Ingredients
14 grams ground Vietnamese coffee, approximately 2 level tablespoons; use coffee ground for a phin
120 ml hot water, about 1/2 US cup, at 195–200°F (91–93°C)
1–2 tablespoons sweetened condensed milk, to taste
About 1 cup ice, or enough to fill your serving glass
Equipment
A small gravity-style phin, a heatproof brewing cup, a serving glass, a kettle, and a spoon. A kitchen scale helps make each brew consistent.
Method
1. Add condensed milk to the heatproof cup. Set the phin plate and chamber over it.
2. Add the coffee, level the bed, and rest the gravity press on top without packing the grounds tightly.
3. Pour about 30 ml of the measured water over the press. Wait 45 seconds, then add the remaining 90 ml and cover.
4. Let the coffee drain. Around five minutes is a starting target, rather than a strict rule.
5. Lift off the hot filter carefully. Stir until the milk is fully mixed into the coffee.
6. Fill the serving glass with ice, pour the mixed coffee over it, and enjoy.
Make It Your Own
Start with one tablespoon of condensed milk if you prefer less sweetness. Add more after stirring and tasting. Sweetened condensed milk already contains sugar, so additional sugar is usually unnecessary.
A robusta coffee or robusta–arabica blend is one option for a bold cup; the roast and blend will change the flavor. Try the same coffee a few times before changing several brewing variables at once.
If the brew rushes through and tastes weak, try a slightly finer grind next time. If it stalls, check for blocked holes and try a slightly coarser grind. Make small changes, keep notes, and follow the filter maker's guidance. Some sediment is normal with a metal filter.
For a hot version, skip the ice and serve in the brewing cup. For the familiar dairy version, use sweetened condensed milk rather than unsweetened evaporated milk. Check the label if you need to avoid milk ingredients.
Shop The Ingredients At Kim Nhung
Planning a coffee afternoon at home? Ask our team at Kim Nhung Superfood in Madison Heights about ground coffee, sweetened condensed milk, and current availability of phin filters. Choose a coffee suitable for your brewer and check the package directions. Available brands and stock may change.
Sources
Brewing quantities and gravity-phin method: Nguyen Coffee Supply, Phin Filter Brew Guide: https://nguyencoffeesupply.com/blogs/vietnamese-coffee-brew-guide/traditional-vietnamese-drip-phin
Condensed-milk adjustment and iced serving method: The Woks Of Life, How To Make Vietnamese Coffee: https://thewoksoflife.com/how-to-make-vietnamese-coffee/
