- Prep
- 5 min
- Cook
- 10 min
- Total
- 15 min
- Serves
- 2
Ingredients
What you’ll need — tap to tick off as you go
- 30 g
- 60 ml
- 240 ml
- 2 cups
Process
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Bring 240 ml water to a boil, then let it cool for 30 seconds to reach about 95°C.
Remove the top screen of the phin filter. Add 30 g coarsely ground dark roast coffee to the chamber and shake gently to level it.
Place the screen back on top and press down lightly to compact the coffee. Do not press too hard.
Place the phin filter on top of a cup. Pour about 30 ml of the hot water over the coffee to bloom it. Wait 30 seconds.
Pour the remaining hot water into the phin filter, filling it to the top. Cover with the lid and let it drip slowly for 4–5 minutes. The coffee should drip steadily, not stream.
While the coffee drips, add 60 ml sweetened condensed milk to a serving glass.
Once the dripping stops, remove the phin filter. Stir the hot coffee into the condensed milk until fully combined.
Fill the glass with ice cubes and stir well. Serve immediately.
Kitchen notes
Kitchen notes
- The most common mistake is using too fine a grind, which clogs the phin and makes the coffee bitter. Use a coarse grind similar to sea salt.
- If the coffee drips too fast (under 3 minutes), the grind is too coarse or you did not tamp it enough. If it drips too slowly (over 6 minutes), the grind is too fine or you tamped too hard.
- For a stronger flavor, use dark roast coffee and do not skip the blooming step. The bloom releases trapped gases and allows even extraction.
- Adjust the condensed milk to your taste. Start with 60 ml and add more if you prefer it sweeter.
Substitutions
- sweetened condensed milk→coconut condensed milk for a dairy-free version
- dark roast coffee→any strong coffee, but avoid flavored or light roasts
Storage & reheating
Vietnamese iced coffee is best served immediately. If you have leftover brewed coffee, store it in a sealed container in the refrigerator for up to 2 days. Do not store it mixed with condensed milk and ice. To serve, reheat the coffee gently in a saucepan over low heat or in the microwave for 30 seconds, then mix with fresh condensed milk and ice.
Gallery
FAQ
The questions we get asked most
Why did my Vietnamese coffee turn out bitter?
Bitterness usually comes from over-extraction. This can happen if the water is too hot (above 96°C), if the grind is too fine, or if you tamped the coffee too hard. Use water just off the boil, a coarse grind, and a light tamp.
Can I make Vietnamese iced coffee without a phin filter?
Yes. You can use a French press or a drip coffee maker. For a French press, steep 30 g coarse coffee in 240 ml hot water for 4 minutes, then press and pour. The flavor will be slightly different but still good.
How do I know when the coffee is done dripping?
The coffee is done when the dripping slows to a stop and the grounds look dry. This should take about 4-5 minutes. If it takes longer, your grind is too fine. If it finishes in under 3 minutes, your grind is too coarse.
Can I use regular coffee instead of dark roast?
You can, but the drink will be less intense. Vietnamese coffee traditionally uses dark roast, often with a blend that includes robusta beans. If using a lighter roast, increase the coffee to 35 g for a stronger brew.
How long does Vietnamese iced coffee last in the fridge?
Once mixed with condensed milk and ice, it should be consumed immediately. Plain brewed coffee can be stored in the fridge for up to 2 days in a sealed container. After that, it loses freshness and may taste stale.
Can I make it ahead of time for a party?
You can brew the coffee in advance and store it in the fridge for up to 2 days. When ready to serve, pour the cold coffee over condensed milk and ice. Do not add ice until serving to avoid dilution.
Is Vietnamese iced coffee served hot or cold?
It is traditionally served cold over ice, but you can also enjoy it hot. For hot version, skip the ice and use a heatproof glass. The condensed milk will warm up and blend with the hot coffee.
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