Vietnamese Coffee With Condensed Milk Recipe

Quick answer

• Use a Vietnamese coffee filter (phin).
• Freshly ground, dark roast coffee beans are key.
• Sweeten with sweetened condensed milk.
• Aim for a slow, steady drip.
• Don’t rush the process.
• Adjust milk to your taste.

Who this is for

• Anyone craving a rich, sweet coffee experience.
• Coffee lovers looking to explore new brewing methods.
• Those who enjoy dessert-like drinks.

What to check first

Brewer type and filter type

This recipe hinges on a Vietnamese coffee filter, often called a phin. It’s a small metal cylinder with a perforated plate. Make sure you have one. Paper filters won’t work for this.

This recipe hinges on a Vietnamese coffee filter, often called a phin. If you don’t have one yet, this is a great option to get started with authentic Vietnamese coffee.

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

Use filtered water if your tap water has a strong taste. It makes a difference. Heat your water to just off the boil, around 200-205°F. Too hot and you’ll scorch the coffee. Too cool and you won’t extract enough flavor.

Grind size and coffee freshness

You need a medium-coarse grind. Think sea salt. Pre-ground coffee loses its punch fast. Freshly ground beans are the secret sauce here. Dark roasts, especially robusta blends, are traditional.

Coffee-to-water ratio

A good starting point is about 1-2 tablespoons of coffee grounds per 4-6 oz of water. You can adjust this based on how strong you like it. It’s a personal thing.

Cleanliness/descale status

Your phin needs to be clean. Any old coffee residue will mess with the taste. If you have a drip machine for heating water, make sure it’s descaled too. A clean brewer equals clean coffee.

Step-by-step (brew workflow)

1. Assemble the phin. Screw the filter basket and the press down. Make sure it’s clean.

• Good looks like: A clean, ready-to-go brewing device.
• Common mistake: Not cleaning the phin from the last brew. This adds stale flavors. Rinse it thoroughly before you start.

2. Add condensed milk. Put 2-4 tablespoons of sweetened condensed milk into your serving glass. This is your base.

• Good looks like: A thick, sweet layer at the bottom of the glass.
• Common mistake: Not adding enough milk. You’ll end up with a coffee that’s too bitter. Start with a decent amount; you can always add more later.

3. Add coffee grounds. Place the assembled phin on top of the glass with the condensed milk. Add your medium-coarse coffee grounds to the phin’s chamber.

• Good looks like: The chamber is filled, but not packed down hard.
• Common mistake: Over-tamping the grounds. This prevents water from flowing through properly. Just gently level them.

4. Insert the press. Place the press disc on top of the coffee grounds. Don’t screw it down tight. Just let it sit on top to gently compact the grounds.

• Good looks like: The press is sitting evenly on the grounds, ready to slow the drip.
• Common mistake: Screwing the press down too hard. This will make the coffee drip too slowly or not at all.

5. Bloom the coffee. Pour just a little hot water (about 1 oz) over the press. Let it sit for about 30 seconds. This allows the coffee to release gases.

• Good looks like: You see a few bubbles rise from the grounds.
• Common mistake: Skipping the bloom. This can lead to a less flavorful, uneven extraction. It’s a quick but important step.

6. Fill the phin. Slowly fill the rest of the phin chamber with hot water, up to the top.

• Good looks like: The phin is full, and water is starting to drip.
• Common mistake: Pouring the water too fast. This can cause grounds to escape the filter or create channels, leading to weak coffee. Slow and steady wins.

7. Wait for the drip. Let the coffee drip through the phin into the glass. This should take about 3-5 minutes.

• Good looks like: A slow, steady, dark stream of coffee.
• Common mistake: Impatience. If it’s dripping too fast, your grind might be too coarse. If it’s too slow, it might be too fine or tamped too hard.

8. Stir. Once the dripping stops, remove the phin. Stir the condensed milk and coffee together thoroughly until well combined.

• Good looks like: A uniform, rich brown color with no distinct layers.
• Common mistake: Not stirring enough. You’ll get pockets of intensely sweet or bitter coffee. Mix it until it’s smooth.

9. Add ice (optional). Pour the mixture over ice in a separate glass.

• Good looks like: A refreshing, chilled drink.
• Common mistake: Pouring hot coffee directly over ice without stirring. This can melt the ice too quickly and dilute the drink.

10. Taste and adjust. Take a sip. Add more condensed milk if it’s too bitter, or a splash of water if it’s too sweet.

• Good looks like: The perfect balance of sweet and bitter for your palate.
• Common mistake: Not tasting. Your ideal sweetness might be different from someone else’s. Always adjust to your preference.

Common mistakes (and what happens if you ignore them)

Decision rules (simple if/then)

• If your coffee tastes bitter, then try a coarser grind because a finer grind can over-extract.
• If your coffee tastes weak, then try a finer grind because a coarser grind can under-extract.
• If the water is dripping too slowly, then check if you tamped the grounds too hard because excessive pressure blocks flow.
• If the water is dripping too fast, then ensure your grind is not too coarse and that the press isn’t too loose.
• If the coffee lacks sweetness, then add more sweetened condensed milk because that’s the primary sweetener.
• If the coffee is too sweet, then reduce the amount of condensed milk next time or add a splash of water.
• If your coffee has a stale taste, then use freshly roasted beans and grind them right before brewing.
• If you don’t have a phin, then you can’t make traditional Vietnamese coffee, so consider a pour-over or French press for now.
• If your water tastes off, then use filtered water for a cleaner coffee flavor because water quality impacts taste.
• If the coffee is not extracting evenly, then ensure the grounds are level and the bloom was done properly.
• If you like a stronger coffee kick, then use a bit more coffee grounds or a slightly finer grind.
• If you want a less intense coffee flavor, then use less coffee grounds or a slightly coarser grind.

FAQ

What kind of coffee beans should I use?

Dark roasts, especially those with robusta beans, are traditional for Vietnamese coffee. They offer a bold, chocolatey flavor that stands up well to the condensed milk.

Can I use regular milk instead of condensed milk?

No, sweetened condensed milk is essential for the unique flavor and texture of Vietnamese coffee. Regular milk won’t provide the necessary sweetness or creaminess.

How much condensed milk should I use?

This is entirely up to your personal preference. Start with 2-4 tablespoons per cup and adjust from there. Some people like it very sweet, others less so.

My coffee is dripping too slowly. What’s wrong?

Your grind might be too fine, or you may have tamped the grounds too tightly. Try a coarser grind or just gently level the grounds without pressing.

What if I don’t have a Vietnamese coffee filter (phin)?

While a phin is traditional, you could try a very slow pour-over with a fine filter, but the result won’t be quite the same. A French press might also work if you aim for a strong brew and then add milk.

How can I make it iced?

Brew the coffee directly over ice or brew it hot, let it cool slightly, then pour it over a glass full of ice. Stirring is key to chilling it quickly.

Is there a way to make it less sweet?

Yes, simply use less condensed milk. You can also add a splash of water or a bit of regular milk to dilute the sweetness after brewing.

Can I use different types of coffee roasts?

You can experiment, but dark roasts are highly recommended for their robust flavor profile that complements the condensed milk. Lighter roasts might get lost.

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

• Advanced espresso-based Vietnamese drinks: This recipe focuses on the traditional drip method. For drinks like Vietnamese iced lattes made with espresso, you’ll need an espresso machine.
• Commercial Vietnamese coffee brands: We’re focusing on brewing from scratch. If you’re interested in pre-packaged options, explore your local Asian markets.
• History and cultural significance: This guide is practical. For deeper dives into the origins and traditions, research Vietnamese coffee culture.
• Specific brand recommendations for phins or coffee: We’re keeping it general. Look for reputable brands for brewing equipment and fresh coffee beans.