How To Make Traditional Vietnamese Milk Coffee

Quick answer

• Use a Vietnamese coffee filter (phin).
• Grind your beans medium-fine.
• Pre-heat your phin and glass.
• Bloom the coffee for 30 seconds.
• Drip slowly for a strong brew.
• Stir in sweetened condensed milk.
• Add ice for a refreshing drink.

Who this is for

• Coffee lovers looking to try something new.
• Anyone who enjoys sweet, strong coffee.
• People who want to replicate cafe-style Vietnamese coffee at home.

What to check first

Brewer type and filter type

You’re using a Vietnamese coffee filter, also called a phin. It’s a small metal press with a perforated disc. Make sure all the parts are there: the chamber, the press (tamper), and the lid. The holes in the disc need to be clear.

You’re using a Vietnamese coffee filter, also called a phin. If you don’t have one yet, a good quality Vietnamese coffee filter is essential for this brewing method. It’s a small metal press with a perforated disc.

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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Water quality and temperature

Good water makes good coffee. If your tap water tastes off, filtered water is your friend. For Vietnamese coffee, you want hot, but not boiling, water. Aim for around 195-205°F (90-96°C). Too hot and you’ll scorch the grounds. Too cool and you won’t extract enough flavor.

Grind size and coffee freshness

This is key for phin brewing. You want a medium-fine grind. Think slightly coarser than espresso, but finer than drip. Freshly ground beans are always best. Look for beans roasted within the last few weeks for peak flavor. Stale coffee just won’t cut it.

Coffee-to-water ratio

A good starting point is about 1:10, coffee to water. So, for 2 tablespoons of coffee grounds, use about 4-5 oz of hot water. This gives you a strong concentrate. You can always adjust this later based on your taste.

Cleanliness/descale status

Make sure your phin is clean. Old coffee oils can make your brew taste bitter or rancid. If you use a drip machine for hot water, descale it regularly. Mineral buildup affects water temperature and flow.

Step-by-step (brew workflow)

1. Prepare your gear. Get your phin, your favorite glass (a clear one is nice to see the layers), and your kettle ready.

• What good looks like: Everything is clean and within easy reach.
• Common mistake: Grabbing the wrong-sized glass. You want something that fits the phin comfortably.

2. Pre-heat the phin and glass. Pour some hot water into the glass and let it sit for a minute. Then, pour that water into the phin chamber to warm it up. Swirl it around and discard.

• What good looks like: The glass and phin feel warm to the touch. This prevents the brewing temperature from dropping too fast.
• Common mistake: Skipping this step. Cold equipment sucks heat from your brew.

3. Add coffee grounds. Put about 2-3 tablespoons of medium-fine ground coffee into the phin chamber. Give it a gentle shake to level the grounds.

• What good looks like: The grounds are evenly distributed, not packed down.
• Common mistake: Tamping the grounds too hard. This chokes the flow and leads to over-extraction.

4. Place the press. Put the perforated press (tamper) on top of the coffee grounds. Screw it down gently until it just touches the grounds. Don’t force it.

• What good looks like: The press is snug but not crushing the coffee.
• Common mistake: Not using the press at all. It helps with even water distribution.

5. Bloom the coffee. Pour just enough hot water (about 1 oz) over the press to wet all the grounds. Wait 30 seconds. You’ll see the grounds expand and release CO2.

• What good looks like: A nice, foamy bloom. This degasses the coffee and prepares it for extraction.
• Common mistake: Pouring too much water for the bloom. You just want to saturate them.

6. Add the remaining water. Fill the phin chamber with hot water, up to the top or about 4-5 oz. Place the lid on top.

• What good looks like: The water is slowly dripping through.
• Common mistake: Pouring too fast. You want a slow, steady drip.

7. Wait for the brew. Let the coffee drip into your glass. This should take 4-5 minutes. If it’s too fast, your grind might be too coarse. If it’s too slow, it might be too fine or packed too tight.

• What good looks like: A steady, consistent drip, forming a dark concentrate.
• Common mistake: Rushing the process. Patience is a virtue here.

8. Add sweetened condensed milk. Once the dripping stops, add 1-2 tablespoons of sweetened condensed milk to the hot coffee in the glass. Stir well until fully combined.

• What good looks like: The milk is fully incorporated, creating a rich, caramel-colored coffee.
• Common mistake: Not stirring enough. You’ll get pockets of unmixed milk.

9. Serve over ice. Fill a separate tall glass with ice. Pour the sweetened coffee mixture over the ice.

• What good looks like: A cold, refreshing drink with a beautiful layered look before stirring.
• Common mistake: Pouring hot coffee directly into the ice. This melts the ice too quickly and dilutes the drink.

10. Enjoy. Give it a final stir and savor your homemade Vietnamese milk coffee.

• What good looks like: That first sip hits just right.
• Common mistake: Not taking a moment to appreciate your work.

Common mistakes (and what happens if you ignore them)

Decision rules (simple if/then)

• If your coffee tastes weak and sour, then your grind is likely too coarse or your water temperature was too low because these lead to under-extraction.
• If your coffee tastes bitter and burnt, then your grind is likely too fine or your water was too hot because these lead to over-extraction.
• If the water is dripping too fast, then adjust your grind to be finer because a finer grind restricts flow.
• If the water is dripping too slow or not at all, then adjust your grind to be coarser or check that you didn’t tamp too hard because a coarser grind allows better flow.
• If your bloom is weak or non-existent, then your coffee is likely stale or you didn’t use enough water for the bloom because the bloom releases trapped gases.
• If you want a stronger coffee concentrate, then use a slightly higher coffee-to-water ratio (e.g., more grounds or less water) because this increases the coffee’s intensity.
• If you prefer a less sweet coffee, then use less sweetened condensed milk because this is the primary source of sweetness.
• If your coffee tastes muddy or gritty, then your filter might be damaged or your grind is too fine and fines are passing through because you need a clean filter and appropriate grind.
• If you want to speed up the brewing time slightly, then ensure your phin and glass are pre-heated because this helps maintain water temperature.
• If your coffee doesn’t have much aroma, then your beans are likely stale or not freshly ground because aroma is the first sign of freshness.

FAQ

What kind of coffee beans should I use for Vietnamese coffee?

Traditionally, dark roasted Robusta beans are used for their bold, chocolatey notes and high caffeine content. However, a blend of Arabica and Robusta, or even 100% Arabica with a dark roast, can also work well.

Can I use a regular coffee maker for Vietnamese coffee?

No, the traditional Vietnamese coffee maker (phin) is essential for the brewing method. Its unique design creates a strong, concentrated brew that’s characteristic of Vietnamese coffee.

How much condensed milk is too much?

This is all about personal preference! Start with one tablespoon and taste. You can always add more. Some people like it very sweet, others prefer just a hint of sweetness.

What if I don’t have sweetened condensed milk?

While not traditional, you could try using a simple syrup or a very small amount of sugar dissolved in a tiny bit of hot water. However, sweetened condensed milk provides a unique creamy texture and sweetness that’s hard to replicate.

Can I make iced Vietnamese coffee without a phin?

You could brew a very strong batch of regular coffee and stir in condensed milk, then pour over ice. It won’t be exactly the same, but it will give you a similar flavor profile.

How do I store leftover condensed milk?

Once opened, transfer the condensed milk to an airtight container and store it in the refrigerator. It should last for about 1-2 weeks.

Is Vietnamese coffee very caffeinated?

Yes, especially if you use Robusta beans, which are naturally higher in caffeine than Arabica. The concentrated brew also means you’re getting a good dose of caffeine in a small serving.

What’s the difference between ca phe sua da and ca phe den da?

Ca phe sua da is Vietnamese iced coffee with sweetened condensed milk (“sua” means milk). Ca phe den da is iced black coffee (“den” means black) – no milk, just coffee and ice, often served with sugar.

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

• Detailed explanations of different coffee bean varietals (e.g., Arabica vs. Robusta).
• Advanced brewing techniques for other coffee methods (e.g., pour-over, AeroPress).
• Recipes for Vietnamese desserts or other drinks.
• Specific recommendations for brands of coffee beans or phin filters.
• The history of coffee cultivation in Vietnam.