Traditional Cà Phê Sữa Đá (Vietnamese Iced Coffee)
A strong, slow‑dripped Vietnamese coffee brewed through a phin filter over sweetened condensed milk. Bold, creamy, and deeply authentic — the classic iced coffee of Vietnam.
Equipment
- Phin filter (Vietnamese coffee filter)
- Heatproof glass
- Kettle for hot water
- Spoon to stir condensed milk and coffee
- Ice for the iced version
Ingredients
Coffee
- 2 Tbsp Vietnamese ground coffee dark roast; Trung Nguyên or Café du Monde are traditional
- 2 –3 Tbsp sweetened condensed milk
- 6 oz hot water
To Serve
- Ice
- Tall glass
Optional Happy Hour Add‑In
- 1 oz dark rum or coffee liqueur (see notes)
Instructions
Prepare the Glass
- Add sweetened condensed milk to the bottom of a heatproof glass.
- Place the phin filter on top
Brew the Coffee (Traditional Method)
- Add ground coffee to the phin.
- Shake gently to level the grounds.
- Place the gravity press on top of the coffee.
- Pour a splash of hot water to “bloom” the grounds for 10–15 seconds.
- Fill the phin with the remaining hot water.
- Cover and let it drip slowly — 1 drop per second is ideal.
- When dripping stops, remove the phin and stir the coffee into the condensed milk until fully combined.
Serve Iced
- Fill a tall glass with ice.
- Pour the coffee mixture over the ice.
- Stir again and enjoy immediately.
Notes
- Authentic Vietnamese iced coffee is strong, dark, and slow-dripped - the phin is essential for the signature flavor.
- Sweetened condensed milk is the traditional sweetener; nothing else gives the same creamy caramel depth.
- Adjust condensed milk to taste: more for creamy, less for bold.
- For the most traditional flavor, use a robusta-heavy Vietnamese roast bean.
- Optional Happy Hour Twist: If you want to turn this into a summer cocktail, a coffee liqueur or dark rum pairs beautifully.