Vietnamese Coffee Using Espresso

Quick answer

• Yes, you absolutely can make Vietnamese coffee with espresso.
• Espresso provides a strong, concentrated base that works well for the rich flavor profile.
• You’ll need sweetened condensed milk, a Vietnamese coffee filter (phin), or a way to replicate the drip.
• Adjust the condensed milk to your sweetness preference.
• Serve hot or over ice for a refreshing drink.
• It’s a fantastic shortcut when you don’t have a traditional drip setup.

If you’re looking for a traditional experience, a Vietnamese coffee filter (phin) is perfect for a slow, rich drip.

Thang Long Vietnamese Coffee Filter Set. Also known as a Vietnamese Coffee Maker or Press 8oz. Gravity Insert. Multiple Sizes and Quantities Available

• This Vietnamese Coffee Filter is made in Vietnam out of HIGH QUALITY stainless steel
• The Ca Phe Phin is 8 oz. Enjoy with traditional ground coffee such as by Trung Nguyen
• The GRAVITY INSERT on this Vietnamese Coffee Filter is easier than the screw down type
• This Viet filter comes with a LIFETIME WARRANTY and is DISHWASHER SAFE. Satisfaction guaranteed!
• Slow dripper brews a perfect hot or iced coffee (cafe sua da) with this Vietnamese Coffee Filter

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Who this is for

• Coffee lovers looking for a quick and delicious way to enjoy Vietnamese coffee at home.
• Espresso machine owners who want to explore new drink possibilities.
• Anyone who loves the sweet, bold flavor of Vietnamese coffee but needs a faster method.

What to check first

Brewer type and filter type

You’re using an espresso machine, which is great. The key is getting that concentrated coffee into your cup. If you don’t have a traditional Vietnamese phin filter, that’s fine. We’ll talk about how to get that coffee drip going. Just make sure your espresso machine is in good working order.

Water quality and temperature

Good coffee starts with good water. Use filtered water if your tap water has a strong taste. For espresso, the temperature is usually controlled by the machine, which is ideal. You want that hot, pressurized water to extract the coffee properly. For the hot water you might add later, keep it near boiling, around 200°F.

Grind size and coffee freshness

For espresso, you need a fine grind. It should feel like granulated sugar, maybe a bit finer. Freshly roasted beans make a huge difference. Grind your beans right before you brew for the best flavor. Stale coffee just won’t cut it, no matter how you brew it.

Coffee-to-water ratio

With espresso, the ratio is typically very tight. A standard double shot uses about 18-20 grams of coffee to produce 36-40 grams (about 1.5 oz) of liquid espresso. This is your concentrated base. You’ll then add hot water and condensed milk to this.

Cleanliness/descale status

A clean machine makes clean coffee. Old coffee oils can turn rancid and ruin your brew. If you haven’t descaled your espresso machine in a while, now’s the time. Check your machine’s manual for descaling instructions. A clean phin (if you’re using one) is also a must.

Step-by-step (brew workflow)

1. Prepare your mug: Grab your favorite mug. Add about 1-2 tablespoons of sweetened condensed milk to the bottom. This is the base of your Vietnamese coffee.

• Good looks like: The condensed milk is sitting at the bottom, ready to be mixed.
• Common mistake: Forgetting to add the condensed milk first. You’ll have a hard time mixing it in later.

2. Heat your water: If you’re using a phin, you’ll need hot water to brew. Heat your filtered water to just off the boil, around 200°F. If you’re using an espresso machine, it’s already doing its thing.

• Good looks like: Steam rising from the hot water.
• Common mistake: Using boiling water, which can scorch the coffee grounds. Let it sit for 30 seconds after it boils.

3. Grind your coffee: Grind your favorite dark roast coffee beans to an espresso-fine consistency. Measure out about 18-20 grams for a double shot.

• Good looks like: A fluffy mound of finely ground coffee.
• Common mistake: Grinding too coarse. This leads to weak, watery espresso.

4. Load your portafilter: Tamp the ground coffee evenly into your espresso portafilter. Aim for a firm, level tamp.

• Good looks like: A smooth, even puck of coffee with no gaps.
• Common mistake: Tamping too hard or too soft. This affects extraction. Aim for consistency.

5. Pull your espresso shot: Lock the portafilter into your espresso machine and start the brew cycle. You’re aiming for a double shot, about 1.5 oz, brewed in 25-30 seconds.

• Good looks like: A steady stream of rich, dark espresso with a nice crema on top.
• Common mistake: Rushing the shot (too fast, too light) or over-extracting (too slow, too bitter). Watch that flow.

6. Pour espresso over condensed milk: Immediately pour the freshly pulled espresso shot directly over the sweetened condensed milk in your mug.

• Good looks like: The hot espresso hitting the thick milk and starting to swirl.
• Common mistake: Letting the espresso sit too long. It can cool down and not mix as well.

7. Stir vigorously: Grab a spoon and stir the espresso and condensed milk together until they are fully combined. This might take a minute.

• Good looks like: A smooth, uniform, dark brown liquid with no streaks of milk.
• Common mistake: Not stirring enough. You’ll end up with a milky bottom and bitter top.

8. Add hot water (optional): If you prefer a less intense drink, add a small amount of hot water (1-2 oz) to dilute it slightly. This mimics the drip effect of a phin.

• Good looks like: The liquid level rising slightly, creating a more drinkable consistency.
• Common mistake: Adding too much water, which waters down the flavor too much. Start small.

9. Serve hot or over ice: Taste your creation. If it’s perfect, enjoy it hot. For a refreshing iced version, fill a glass with ice, pour your mixed coffee over it, and stir.

• Good looks like: A steaming mug or a chilled glass full of delicious coffee.
• Common mistake: Not letting it cool slightly before drinking if it’s hot, or not using enough ice if you want it cold.

Common mistakes (and what happens if you ignore them)

Decision rules (simple if/then)

• If your espresso tastes sour, then try a finer grind because it means the water passed through too quickly.
• If your espresso tastes bitter, then try a coarser grind because it means the water extracted too much.
• If the coffee is too strong, then add a little more hot water or ice because you want to dilute the intensity.
• If the coffee is not sweet enough, then add more condensed milk because sweetness is key to Vietnamese coffee.
• If you don’t have a phin, then use your espresso machine’s concentrated shot as the base because it’s the closest equivalent.
• If your espresso machine is sputtering or pulling very slowly, then your grind is likely too fine or tamped too hard.
• If your espresso is watery and blonde, then your grind is too coarse or you didn’t use enough coffee.
• If you want a richer flavor, then use a darker roast coffee bean because they have more inherent bold notes.
• If you’re making iced Vietnamese coffee, then brew it slightly stronger to account for the dilution from the ice.
• If you’re short on time, then making espresso Vietnamese coffee is faster than traditional methods because the espresso machine does the hard work.
• If the condensed milk isn’t dissolving, then the espresso might be too cool; try pouring hotter espresso or stir more vigorously.

FAQ

Can I use pre-ground coffee for my espresso?

Yes, but it’s not ideal. For the best flavor, grind your beans right before brewing. If you must use pre-ground, look for one specifically labeled for espresso.

What kind of coffee beans are best for Vietnamese coffee?

Dark roasts are traditional and work best. Look for beans with bold, chocolatey, or nutty notes. Robusta beans are often used in Vietnam for their strong flavor and crema, but a good Arabica blend can also work.

How much condensed milk should I use?

This is totally to your taste! Start with 1-2 tablespoons per serving and add more until it’s as sweet as you like it. It’s easier to add more than to take it away.

What if I don’t have an espresso machine?

You can still make a strong coffee base. A Moka pot or even a very strong French press brew can work as a substitute, though the flavor profile will be slightly different.

Can I make Vietnamese coffee ahead of time?

It’s best enjoyed fresh. The flavors are most vibrant right after brewing. If you must, you can mix the espresso and condensed milk and store it in the fridge, but it won’t have the same crema or aroma.

Is sweetened condensed milk the only option?

For authentic Vietnamese coffee, yes. It’s what gives the drink its signature creamy sweetness and texture. Regular milk won’t provide the same richness.

How do I make it less sweet?

Use less condensed milk. You can also add a splash of hot water to dilute the sweetness and intensity. Experiment to find your perfect balance.

What’s the difference between this and regular iced coffee?

Vietnamese coffee is defined by its use of sweetened condensed milk and typically a stronger coffee base. Regular iced coffee usually uses regular milk or cream and a sweetener like simple syrup.

What this page does NOT cover (and where to go next)

• Detailed troubleshooting for specific espresso machine brands. (Check your machine’s manual).
• Recipes for flavored Vietnamese coffees (e.g., with coconut or egg foam).
• The history and cultural significance of Vietnamese coffee in Vietnam.
• Advanced espresso extraction techniques like temperature surfing or pressure profiling.
• Comparisons between different types of Vietnamese coffee filters (phin).