Cà Phê Sữa Đá

Method

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1. Spoon the condensed milk into a heatproof glass. The amount is a matter of taste; three tablespoons is the Vietnamese standard.

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2. Add the ground coffee to the phin filter chamber and shake it level. Do not tamp it.

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3. Set the filter over the glass, place the press disc on top and screw it down until it is snug but not tight.

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4. Pour in 20 ml of the hot water and wait 40 seconds for the grounds to bloom and swell.

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5. Add the remaining water, put the lid on, and let it drip. It should take 4 to 5 minutes — if it runs through in under 2, the disc is too loose; if nothing drips, it is too tight.

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6. Once the dripping stops, remove the filter and stir the coffee and condensed milk together thoroughly until uniformly caramel-coloured.

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7. Fill a second tall glass with ice and pour the coffee over. Serve with a long spoon.

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Chef’s Tips

• A phin costs very little and there is no real substitute; a French press or moka pot are approximations.
• For cà phê đen đá, black iced coffee, skip the milk and add a teaspoon of sugar instead.
• Adjust the press disc, not the grind, to control the drip speed.

Pairing Suggestions

• Serve after phở or bánh mì
• A perfect mid-afternoon drink
• Pairs well with anything sweet and coconut-based

Storage & Reheating

Make to order. The coffee concentrate can be brewed and refrigerated for 2 days, then mixed with milk and ice.

Nutritional Highlights

Per serving, calculated from the ingredient list. Treat these as an estimate — brands and cuts vary.