Brew at Home
How to Make Vietnamese Iced Coffee
Cà phê sữa đá: slow-brewed coffee, sweetened condensed milk, and ice. Make one glass at home with a phin filter and our Vietnamese Robusta.
What you’ll need
- 2 tablespoons ground Royal Reserve Roast Vietnamese Robusta (about 14–16 g)
- 1–2 tablespoons sweetened condensed milk, to taste
- ½ cup (120 ml) hot water, 195–200°F (90–93°C)
- Ice to fill a serving glass
Equipment: A small Vietnamese phin filter, grinder, heatproof brewing glass, serving glass, and spoon.
The method
- Start with the milk. Spoon the condensed milk into your heatproof glass.
- Prepare the phin. Grind your beans medium-fine. Add the coffee to the phin, level the grounds, and gently seat the filter press. Place it over the glass.
- Let it bloom. Pour in 2 tablespoons (30 ml) of the hot water. Wait 30–45 seconds.
- Slowly brew. Add the remaining 90 ml of water and cover. Let the coffee drip through, usually about 4–5 minutes. Timing varies with your grind and filter.
- Stir and chill. Remove the phin and stir until the milk is fully mixed in. Let cool briefly, then pour into a glass filled with ice.
Make it yours. Start with less condensed milk and add more to taste. For a hot version, cà phê sữa nóng, skip the ice and serve warm.
Start with the beans
Our Da Lat, Vietnam Robusta is dark roasted and offered whole bean. Grind it fresh before brewing.
Explore Vietnamese Robusta