How To Make Vietnamese Iced Coffee
Quick answer
- Use a Phin filter for that authentic slow drip.
- Dark roast, robusta beans are the classic choice.
- Sweeten generously with sweetened condensed milk.
- Brew directly over ice.
- Stir well to combine the rich coffee and sweet milk.
- Adjust sweetness and coffee strength to your liking.
Who this is for
- Anyone craving a bold, sweet, and refreshing coffee experience.
- Coffee lovers looking to explore unique brewing methods.
- Folks who enjoy a strong kick to start their day or a cool treat.
What to check first
Brewer type and filter type
Most folks use a traditional Vietnamese Phin filter. It’s a simple metal dripper that sits on top of your cup. You can find them online or in Asian markets. If you don’t have one, a pour-over setup can work, but it won’t be quite the same.
Most folks use a traditional Vietnamese Phin filter, and this Vietnamese Phin filter is a great option for authentic slow drips.
- 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
Water quality and temperature
Use filtered water if your tap water tastes off. You want clean water that lets the coffee flavor shine. Aim for water just off the boil, around 195-205°F. Too hot, and you’ll scorch the grounds. Too cool, and you won’t extract enough flavor.
Grind size and coffee freshness
A medium-coarse grind is usually best for a Phin filter. Think coarse sand. If your grind is too fine, it’ll clog the filter. Too coarse, and the water will rush through too fast. Freshly ground beans always make a difference. Grind right before you brew if you can.
A medium-coarse grind is usually best for a Phin filter, think coarse sand. For the freshest flavor, consider investing in a good coffee grinder, like this medium-coarse grinder, to ensure the perfect consistency.
- 【Adjustable Grinding Precision】There are seconds marks above the timing knob, from coarse to fine. You can choose the precision of powder according to your needs.
- 【Removable Grinding Cup】The cup is removable and it can grinds 2.5oz coffee beans, up to 10 cups of coffee.
- 【Quiet Coffee Grinder】The average noise is 63 dB, which is quieter than other coffee grinders. Getting up early and grinding coffee beans without disturbing your families sleep in the morning.
- 【Multi-functional Coffee Grinder】This electric coffee grinder can also be used for grinding other dry ingredients, such as pepper, cumin, Fenugreek, parsley, cinnamon, star anise, peppermint, soya, quinoa, sorghum, rice and crystal sugar.
- 【What You Get】You will get a coffee grinder, a 2-blade cup, a 2-in-1 coffee spoon with brush, a user manual, the 2-year warranty and our friendly customer service.
Coffee-to-water ratio
This is where personal preference really kicks in. A good starting point is about 1-2 tablespoons of coffee grounds per Phin chamber. You’ll also need enough hot water to fill it. We’ll get into the exact amounts later.
Cleanliness/descale status
Make sure your Phin filter is clean. Any old coffee oils can make your brew taste bitter or stale. If you’re using an electric brewer for hot water, ensure it’s descaled too. A clean setup is key to good coffee.
Step-by-step (brew workflow)
1. Gather your gear. You’ll need a Phin filter, your coffee grounds, sweetened condensed milk, a heat-proof glass, ice, and a kettle.
- Good looks like: Everything is within easy reach and clean.
- Mistake to avoid: Realizing halfway through that you’re out of condensed milk. Plan ahead!
2. Add condensed milk. Spoon about 1-2 tablespoons of sweetened condensed milk into your heat-proof glass. Adjust to your sweetness preference.
- Good looks like: A creamy, sweet layer at the bottom of the glass.
- Mistake to avoid: Adding the milk after the hot coffee. It won’t mix as smoothly.
3. Assemble the Phin filter. Place the Phin filter on top of the glass. Add your coffee grounds to the filter chamber.
- Good looks like: Grounds filling the chamber, but not packed too tightly.
- Mistake to avoid: Overfilling the Phin. It can lead to overflow and a weak brew.
4. Insert the press. Place the screw-down press (or gravity press) on top of the grounds. Gently press it down.
- Good looks like: The press is snug against the grounds, ready to slow the drip.
- Mistake to avoid: Pressing too hard. This can compact the grounds and stop the flow.
5. Bloom the coffee. Pour just enough hot water (about 1-2 oz) over the press to wet all the grounds. Wait 30 seconds.
- Good looks like: The grounds puff up slightly and release some CO2.
- Mistake to avoid: Pouring too much water. You want a gentle bloom, not a flood.
6. Add the rest of the water. Fill the Phin filter chamber with hot water, up to the rim.
- Good looks like: The chamber is full, and water is starting to drip slowly.
- Mistake to avoid: Not filling it enough. This results in a weak, watery coffee.
7. Wait for the drip. Let the coffee drip slowly into the glass. This process should take about 4-5 minutes.
- Good looks like: A slow, steady stream of dark, rich coffee hitting the condensed milk.
- Mistake to avoid: Impatience. Rushing the drip by tapping or lifting the Phin will make your coffee weak.
8. Stir vigorously. Once the dripping stops, remove the Phin filter. Stir the hot coffee and condensed milk until fully combined.
- Good looks like: A uniform, creamy brown color with no streaks of milk or coffee.
- Mistake to avoid: Not stirring enough. You’ll get pockets of overly sweet or bitter coffee.
9. Prepare your ice glass. Fill a separate serving glass with ice.
- Good looks like: A glass packed with plenty of ice.
- Mistake to avoid: Not enough ice. Your coffee will melt it too quickly and become diluted.
10. Pour over ice. Pour the stirred coffee mixture over the ice in the serving glass.
- Good looks like: The hot coffee chilling rapidly as it hits the ice.
- Mistake to avoid: Pouring slowly. A quick pour helps maintain the coffee’s temperature.
11. Stir and enjoy. Give it a final quick stir and take a sip. Adjust sweetness or add more ice if needed.
- Good looks like: A perfectly balanced, refreshing iced coffee.
- Mistake to avoid: Not tasting! You might miss an opportunity to dial it in perfectly.
Common mistakes (and what happens if you ignore them)
| Mistake | What it causes | Fix |
|---|---|---|
| Using pre-ground coffee | Inconsistent extraction, stale flavor | Grind beans fresh just before brewing. |
| Grind too fine | Slow or no drip, over-extraction, bitter taste | Use a coarser grind (medium-coarse). |
| Grind too coarse | Water rushes through, under-extraction, weak taste | Use a finer grind (medium-coarse). |
| Not blooming the coffee | Uneven extraction, gassy taste | Pour a small amount of water first and wait 30 seconds. |
| Rushing the drip | Weak, watery coffee | Let the Phin filter drip at its own pace (4-5 mins). |
| Not stirring condensed milk enough | Inconsistent sweetness, pockets of bitter/sweet | Stir vigorously until the color is uniform. |
| Using too little condensed milk | Coffee tastes too bitter or not sweet enough | Start with 1-2 tbsp and add more to taste. |
| Using too much condensed milk | Overly sweet, cloying taste | Start with less and add more if needed. |
| Not enough ice | Coffee melts ice too fast, becomes diluted | Fill your serving glass generously with ice. |
| Using stale or poor-quality beans | Flat, unpleasant, or bitter coffee | Use fresh, good-quality beans, preferably dark roast robusta. |
| Dirty Phin filter | Off-flavors, metallic or bitter notes | Wash your Phin thoroughly after each use. |
| Water too hot (boiling) | Scorched coffee grounds, bitter taste | Let water sit for 30-60 seconds after boiling (195-205°F). |
Decision rules (simple if/then)
- If your coffee tastes bitter, then your grind might be too fine or your water too hot, because these lead to over-extraction.
- If your coffee tastes weak and watery, then your grind might be too coarse or you didn’t let it drip long enough, because the water passed through too quickly.
- If your condensed milk isn’t mixing well, then you probably didn’t stir enough after brewing, because it needs to be fully incorporated.
- If the Phin filter is dripping too slowly or not at all, then your grounds are likely too fine or packed too tightly, because they’re blocking the flow.
- If the Phin filter is dripping too fast, then your grounds are likely too coarse, because the water is running through without extracting enough flavor.
- If your coffee is too sweet, then you used too much condensed milk, because you need to adjust the ratio.
- If your coffee isn’t sweet enough, then you need more condensed milk, because the sweetness comes from that addition.
- If your iced coffee tastes diluted, then you didn’t use enough ice or the coffee was too hot for too long, because the ice melted too quickly.
- If your coffee has an off-flavor, then check the cleanliness of your Phin filter or the quality of your beans, because residue or stale beans cause bad taste.
- If you’re using a different brewer, then experiment with grind size and water temperature, because each method extracts differently.
- If you’re making a larger batch, then scale up the coffee and condensed milk proportionally, because maintaining the ratio is key.
- If you want a stronger coffee flavor, then use slightly more grounds or brew for a minute longer, because that increases the coffee-to-water ratio.
FAQ
What kind of coffee beans are best for Vietnamese iced coffee?
Traditionally, dark roast robusta beans are used. They have a bold, strong flavor that stands up well to the sweetness of condensed milk. Arabica can be used, but it might be less intense.
Can I make Vietnamese iced coffee without a Phin filter?
Yes, you can. A pour-over cone (like a V60 or Chemex) with a paper filter can work in a pinch. You’ll need to adjust your grind size to medium-coarse and let it drip slowly, but it won’t have the same rich, concentrated flavor profile.
How much condensed milk should I use?
This is totally up to your taste! Start with about 1-2 tablespoons per serving. Taste it after mixing and add more if you prefer it sweeter. Some people go even sweeter.
Is it supposed to be this strong?
Vietnamese coffee is known for being bold and strong. The dark roast and slow drip method create a concentrated brew. If it’s too strong for you, add more ice or a splash of water to dilute it.
How long does it take to brew?
The actual dripping process takes about 4-5 minutes. Add in the prep time for gathering ingredients, adding milk, and stirring, and you’re looking at about 5-10 minutes total per serving.
Can I make it hot instead of iced?
Absolutely. Just skip the ice. Brew the coffee directly into a mug with the condensed milk and stir. It’s a very rich and sweet hot coffee drink.
What if I don’t like condensed milk?
You can try using regular milk or cream and sweetening it with sugar or simple syrup to taste. However, condensed milk is what gives Vietnamese coffee its signature creamy texture and unique sweetness, so it will taste quite different.
How do I store leftover Vietnamese iced coffee?
It’s best enjoyed fresh. If you have leftovers, store them in an airtight container in the refrigerator for up to 24 hours. The condensed milk can cause it to thicken, so you might want to stir in a little water or milk before drinking.
What this page does NOT cover (and where to go next)
- Detailed history of Vietnamese coffee culture.
- Specific brand recommendations for Phin filters or coffee beans.
- Advanced latte art techniques for this style of coffee.
- Recipes for other Vietnamese drinks or desserts.
- Troubleshooting complex electrical coffee maker issues.