How to brew Vietnamese iced coffee (cà phê sữa đá)

I don’t know if someone loves “the smell of napalm” in the morning as one lunatic character in the movie “Apocalypse Now” calmly says, most of us certainly loves the smell of coffee. This referred and perhaps somewhat garish introduction has actually one purpose: To share my experimenting on Vietnamese Iced Coffee, a.k.a. Ca Phe Sua Da.

Here is our list:

Let’s start with the sweetened condensed milk (SCM), the sine qua non ingredient of our “liquified dessert”. Although dairy products such as cheese and cream are not common in Vietnamese market, SCM, milk powder are used in daily lives of people. I used one tablespoon of SCM as I don’t prefer something overwhelmingly sweet.

Medium-dark roast Burundi Mpanga beans, sweetened condensed milk (SCM)
Vietnamese phin filter, which is a steel chamber cool dripping method (indispensable for us), 125 ml of 93–94 Celsius of bottled spring water

As we are introduced what we need, let’s move on to the fun part:

Preheat the filter with some water, then get rid of the water. Remove the top screen from the filter, add coffee, then twist the screen on coffee (adjusting the screen tightness is crucial at this point unless you wanna end up having runny brown water.) Pour 25 ml of water for blooming, wait half a minute or so, and fill the filter all the way in with 100 ml of water and close the lid. Dripping process should take 3–5 minutes, you will see the brew pile up on thick, creamy layer of the condensed milk.

Stir the brew and SCM before pour the mix into the spare cup full of ice.

Enjoy your dessert.

Ready to go!

internal auditor/data analyst, coffee enthusiast, passionate about groove, snooker and words