Vietnamese Iced Coffee, or Cà Phê S?a ?á as it’s known in Vietnam, is more than just a caffeine fix; it’s an experience. Imagine this: the rich, dark roast of robusta coffee slowly dripping through a phin filter, mingling with the sweet, creamy goodness of condensed milk, all poured over a generous helping of ice. Sounds heavenly, right? I’m about to show you how to recreate this iconic beverage in your own kitchen.
This isn’t just a drink; it’s a cultural staple. Coffee was introduced to Vietnam by the French in the 19th century, and the Vietnamese ingeniously adapted it to their own tastes, using readily available condensed milk as a substitute for fresh milk. The result is a uniquely bold and intensely flavorful coffee that has captivated taste buds worldwide.
People adore Vietnamese Iced Coffee for its incredible balance of flavors and textures. The bitterness of the coffee is perfectly offset by the sweetness of the condensed milk, while the ice provides a refreshing coolness that’s especially welcome on a hot day. It’s also incredibly easy to make, requiring minimal equipment and ingredients. Whether you’re a seasoned coffee aficionado or simply looking for a delicious and invigorating treat, this recipe is sure to become a new favorite. Get ready to experience coffee like never before!
Ingredients:
- For the Coffee:
- 1/2 cup coarsely ground Vietnamese coffee (preferably Robusta)
- 4-6 tablespoons sweetened condensed milk (adjust to your sweetness preference)
- 6-8 ounces boiling water
- For Serving:
- Ice cubes
- Optional: Chocolate shavings or cocoa powder for garnish
- Equipment:
- Vietnamese coffee filter (Phin)
- Glass or mug
- Spoon
Preparing the Coffee:
- Assemble the Phin: First, make sure your Vietnamese coffee filter (Phin) is clean and dry. Disassemble it into its four parts: the base, the brewing chamber, the damper (or insert), and the lid.
- Add Coffee Grounds: Place the brewing chamber on top of the base. Spoon the coarsely ground Vietnamese coffee into the chamber. Aim for about 1/2 cup, but you can adjust this slightly depending on the size of your Phin and your desired coffee strength.
- Level and Tamp: Gently shake the Phin to evenly distribute the coffee grounds. Then, place the damper (the insert with holes) on top of the coffee grounds. Press down lightly but firmly. The goal is to compress the grounds slightly to ensure a slow and even extraction. Don’t press too hard, or the water won’t be able to flow through properly. I usually use the back of a spoon to gently tamp it down.
- Pre-Infuse (Bloom): This step is crucial for a richer flavor! Place the Phin on top of your glass or mug. Pour about 1-2 tablespoons of boiling water over the damper, just enough to saturate the coffee grounds. Let it sit for about 30 seconds. This allows the coffee to “bloom,” releasing trapped gases and enhancing the flavor profile. You’ll see the coffee grounds expand slightly.
- Brew the Coffee: Slowly pour the remaining boiling water (about 6-8 ounces) over the damper. The water should fill the brewing chamber. Place the lid on top of the Phin to help retain heat and prevent splattering.
- Wait Patiently: Now comes the hardest part waiting! The coffee will slowly drip through the filter into your glass. The brewing process typically takes about 5-7 minutes, depending on the grind size and the pressure you applied when tamping. Don’t rush it! Let the coffee drip at its own pace. If it’s dripping too quickly, the coffee might be too coarsely ground, or you didn’t tamp it firmly enough. If it’s dripping too slowly, the coffee might be too finely ground, or you tamped it too hard.
Sweetening and Serving:
- Add Condensed Milk: While the coffee is brewing, add the sweetened condensed milk to your serving glass. Start with 4 tablespoons and adjust to your liking. Remember, you can always add more, but you can’t take it away! I personally prefer a sweeter coffee, so I usually go for 5 or even 6 tablespoons.
- Combine Coffee and Condensed Milk: Once the coffee has finished brewing, it will drip directly into the glass containing the condensed milk. Stir well to combine the coffee and condensed milk until the mixture is smooth and creamy. The hot coffee will help dissolve the condensed milk.
- Add Ice: Fill the glass with ice cubes. The amount of ice you use will depend on how cold you like your coffee. I usually fill the glass almost to the top with ice.
- Stir and Enjoy: Give the coffee a final stir to ensure everything is well mixed and chilled. Now, sit back, relax, and enjoy your delicious Vietnamese iced coffee!
- Optional Garnishes: For an extra touch, you can sprinkle some chocolate shavings or cocoa powder on top of the coffee. This adds a nice visual appeal and a hint of chocolate flavor. You can also add a splash of coconut milk for a richer, creamier texture.
Tips and Variations:
- Coffee Grind: The grind size is crucial for Vietnamese coffee. It should be coarsely ground, similar to the texture of sea salt. If the grind is too fine, the coffee will drip too slowly and may even clog the filter. If the grind is too coarse, the coffee will drip too quickly and may be weak.
- Coffee Type: While you can use other types of coffee, Vietnamese coffee (typically Robusta) is the most authentic and provides the bold, strong flavor that is characteristic of this drink. Robusta beans have a higher caffeine content and a more robust flavor than Arabica beans.
- Sweetness Level: Adjust the amount of sweetened condensed milk to your personal preference. Some people prefer a very sweet coffee, while others prefer a more subtle sweetness. Start with a smaller amount and add more as needed.
- Ice Quantity: The amount of ice you use will affect the strength and temperature of the coffee. If you use a lot of ice, the coffee will be colder and more diluted. If you use less ice, the coffee will be stronger and warmer.
- Alternative Sweeteners: If you’re looking for a healthier alternative to sweetened condensed milk, you can try using honey, maple syrup, or agave nectar. However, these sweeteners will alter the flavor of the coffee.
- Coconut Milk Variation: For a richer and creamier version, try adding a splash of coconut milk to the coffee. This adds a subtle coconut flavor and a velvety texture.
- Iced Latte Variation: For a less intense coffee flavor, you can use a shot of espresso instead of brewing Vietnamese coffee with a Phin. Combine the espresso with sweetened condensed milk and ice for a delicious iced latte.
- Spiced Vietnamese Coffee: Add a pinch of cinnamon, cardamom, or star anise to the coffee grounds before brewing for a warm and aromatic twist.
- Vietnamese Egg Coffee (Ca Phe Trung): This is a decadent variation that involves whisking egg yolks with sweetened condensed milk until light and fluffy, then pouring the mixture over the brewed coffee. It’s a rich and creamy treat!
- Cleaning the Phin: After each use, disassemble the Phin and rinse all the parts thoroughly with warm water. Avoid using soap, as it can leave a residue that affects the flavor of the coffee. Allow the parts to air dry completely before reassembling.
Troubleshooting:
- Coffee Dripping Too Slowly: If the coffee is dripping too slowly, it could be due to several factors:
- The coffee grounds are too finely ground.
- You tamped the coffee grounds too firmly.
- The filter is clogged.
- Coffee Dripping Too Quickly: If the coffee is dripping too quickly, it could be due to the following:
- The coffee grounds are too coarsely ground.
- You didn’t tamp the coffee grounds firmly enough.
- Coffee Tastes Weak: If the coffee tastes weak, it could be due to:
- Not using enough coffee grounds.
- Using water that is not hot enough.
- The coffee dripping too quickly.
- Coffee Tastes Bitter: If the coffee tastes bitter, it could be due to:
- Over-extracting the coffee.
- Using old or stale coffee beans.
Storage:
Vietnamese iced coffee is best enjoyed immediately. However, if you have leftover brewed coffee, you can store it in an airtight container in the refrigerator for up to 24 hours. The flavor may diminish slightly over time. It is not recommended to store the coffee with the condensed milk already mixed in, as the mixture can separate and become less appealing.
Nutritional Information (Approximate):
The nutritional information for Vietnamese iced coffee will vary depending on the amount of sweetened condensed milk used. A typical serving (about 8 ounces) with 4 tablespoons of sweetened condensed milk contains approximately:
- Calories: 200-250
- Fat: 5-7 grams
- Saturated Fat: 3-4 grams
- Cholesterol: 15-20 mg
-
Conclusion:
Okay, friends, let’s be honest: you’ve read this far, so you’re clearly intrigued. And trust me, you absolutely should be! This Vietnamese Iced Coffee recipe isn’t just another caffeine fix; it’s a mini-vacation in a glass. It’s the perfect blend of bold, rich coffee and sweet, creamy condensed milk that will awaken your senses and leave you feeling utterly satisfied. I truly believe this is a must-try recipe for anyone who appreciates a good cup of coffee and a touch of indulgence.
What makes this recipe so special? It’s the simplicity, the authenticity, and the sheer deliciousness. You don’t need fancy equipment or hard-to-find ingredients. Just a phin filter (which, by the way, is a super cool and affordable piece of coffee history!), some good quality dark roast coffee, and sweetened condensed milk. The result? A coffee experience that rivals anything you’d find in a trendy café, but made right in your own kitchen. And let’s not forget the visual appeal watching the coffee slowly drip through the phin is almost as enjoyable as drinking it!
But the fun doesn’t stop there! Feel free to experiment and make this recipe your own. For a truly decadent treat, try adding a splash of coconut milk or a dash of cinnamon. If you’re feeling adventurous, you could even infuse your coffee grounds with a bit of cardamom or star anise for a unique and aromatic twist. And for those hot summer days, consider blending your Vietnamese Iced Coffee with ice for a refreshing and creamy coffee smoothie. The possibilities are endless!
Serving Suggestions and Variations:
- Classic Style: Serve over ice in a tall glass for the traditional Vietnamese Iced Coffee experience.
- Coconut Dream: Add a tablespoon of coconut milk for a tropical twist.
- Spiced Delight: Infuse your coffee grounds with a pinch of cardamom or star anise before brewing.
- Coffee Smoothie: Blend the brewed coffee with ice and a splash of milk for a refreshing treat.
- Affogato Upgrade: Pour the hot brewed coffee over a scoop of vanilla ice cream for a delightful dessert.
I’m so excited for you to try this recipe and experience the magic of Vietnamese Iced Coffee for yourself. It’s a simple pleasure that can brighten up any day. So, go ahead, gather your ingredients, dust off that phin filter (or order one online!), and get brewing! I promise you won’t be disappointed.
And now, for the most important part: I want to hear all about your experience! Did you love it? Did you try any fun variations? What did you serve it with? Share your photos and stories in the comments below. Let’s create a community of Vietnamese Iced Coffee enthusiasts and spread the love for this amazing beverage. Happy brewing!
I can’t wait to hear from you!
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Vietnamese Iced Coffee: The Ultimate Guide to Making It at Home
- Total Time: 9 minutes
- Yield: 1 serving 1x
Description
Strong, sweet, and refreshing Vietnamese Iced Coffee brewed with a Phin filter and sweetened condensed milk. The perfect pick-me-up!
Ingredients
Scale- 1/2 cup coarsely ground Vietnamese coffee (preferably Robusta)
- 4–6 tablespoons sweetened condensed milk (adjust to your sweetness preference)
- 6–8 ounces boiling water
- Ice cubes
- Optional: Chocolate shavings or cocoa powder for garnish
Instructions
- Assemble the Phin: Make sure your Vietnamese coffee filter (Phin) is clean and dry. Disassemble it into its four parts: the base, the brewing chamber, the damper (or insert), and the lid.
- Add Coffee Grounds: Place the brewing chamber on top of the base. Spoon the coarsely ground Vietnamese coffee into the chamber. Aim for about 1/2 cup, but you can adjust this slightly depending on the size of your Phin and your desired coffee strength.
- Level and Tamp: Gently shake the Phin to evenly distribute the coffee grounds. Then, place the damper (the insert with holes) on top of the coffee grounds. Press down lightly but firmly. The goal is to compress the grounds slightly to ensure a slow and even extraction. Don’t press too hard, or the water won’t be able to flow through properly. I usually use the back of a spoon to gently tamp it down.
- Pre-Infuse (Bloom): Place the Phin on top of your glass or mug. Pour about 1-2 tablespoons of boiling water over the damper, just enough to saturate the coffee grounds. Let it sit for about 30 seconds. This allows the coffee to “bloom,” releasing trapped gases and enhancing the flavor profile. You’ll see the coffee grounds expand slightly.
- Brew the Coffee: Slowly pour the remaining boiling water (about 6-8 ounces) over the damper. The water should fill the brewing chamber. Place the lid on top of the Phin to help retain heat and prevent splattering.
- Wait Patiently: The coffee will slowly drip through the filter into your glass. The brewing process typically takes about 5-7 minutes, depending on the grind size and the pressure you applied when tamping. Don’t rush it! Let the coffee drip at its own pace.
- Add Condensed Milk: While the coffee is brewing, add the sweetened condensed milk to your serving glass. Start with 4 tablespoons and adjust to your liking.
- Combine Coffee and Condensed Milk: Once the coffee has finished brewing, it will drip directly into the glass containing the condensed milk. Stir well to combine the coffee and condensed milk until the mixture is smooth and creamy.
- Add Ice: Fill the glass with ice cubes. The amount of ice you use will depend on how cold you like your coffee.
- Stir and Enjoy: Give the coffee a final stir to ensure everything is well mixed and chilled.
- Optional Garnishes: For an extra touch, you can sprinkle some chocolate shavings or cocoa powder on top of the coffee.
Notes
- Coffee Grind: The grind size is crucial. It should be coarsely ground, similar to the texture of sea salt.
- Coffee Type: Vietnamese coffee (typically Robusta) is recommended for the authentic, bold flavor.
- Sweetness Level: Adjust the amount of sweetened condensed milk to your personal preference.
- Ice Quantity: The amount of ice affects the strength and temperature of the coffee.
- Troubleshooting:
- Coffee Dripping Too Slowly: Use a coarser grind, tamp less firmly, or clean the filter.
- Coffee Dripping Too Quickly: Use a finer grind or tamp more firmly.
- Coffee Tastes Weak: Use more coffee grounds, ensure the water is boiling, or adjust the grind size and tamping pressure.
- Coffee Tastes Bitter: Reduce the brewing time, use fresh coffee beans, or use a coarser grind.
- Storage: Best enjoyed immediately. Leftover brewed coffee can be stored in an airtight container in the refrigerator for up to 24 hours.
- Prep Time: 2 minutes
- Cook Time: 7 minutes
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