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