How to: Vietnamese Iced Coffee

vietnamese iced coffee cover

Vietnamese iced coffee is a style of making coffee, which is extremely relaxing and unique. Also known as cà phê đá, it has its own aspects that is not there anywhere across the world.

Vietnam is the world’s largest exporter of robusta coffee. However, back in the day, there was very limited availability of milk. The country’s French colonizers started importing and using condensed milk, which is still used to this day. The sweetness of condensed milk is balanced by the extreme bitterness of the robusta beans widely available in Vietnam. Also, the drip process takes a while, giving you time to slow down and catch up with the people you are with.

Ingredients required for Vietnamese iced coffee

  • Robusta coffee beans
  • Condensed milk
  • Ice cubes

Tools required for Vietnamese iced coffee

  • Phin (Vietnamese coffee filter)
  • Coffee scale (any food scale would do, but it is not necessary. It helps with the accuracy)
  • Steel straw (again, not necessary but the coffee tastes good with it, and it’s good for the environment)

Making Vietnamese Iced Coffee

Step 1: Setting up the base

vietnamese iced coffee cover

Set the glass you’re going to be drinking from on the scale and pour 17 grams of condensed milk in it. If you do not have a scale, just pour in two tablespoons of condensed milk.

Step 2: Setting up the phin

Phin is the Vietnamese coffee filter that goes on top of your glass. The good news is, these filters are incredibly cheap. Most of the time, they’re given away for free with Vietnamese coffee beans. However, the bad news is that they’re kind of hard to get outside of Vietnam. Make sure to check out some online coffee shops in your country. Trung Nguyen, Vietnam’s largest coffee chain, has its presence in most countries, and chances are they’re also selling the filters.

Set the phin on top of your glass and place 20 grams of robusta coffee on the filter. Make sure it’s spread evenly. While any robusta coffee should do, we recommend Trung Nguyen for its offerings. Trung Nguyen Creative 8 is our absolute favorite, and you can check out our review here.

Step 3: Extracting the coffee

With everything set and ready to go, the next step is to extract the flavor from your coffee. For this, you’ll need a total of 80 grams of water at 80 degrees. If you do not have a scale, measure about 100ml of boiling water.

We’ll not be using all of the water at the same time. Gently pour 40 grams of water along the corner and make sure all of the coffee is covered. We’ll wait for 1 minute for blooming. Then, go ahead and gently pour the remaining 40 grams of water. Take the filter, gently place inside and close the filter. This time, wait for 4 minutes.

Step 4: Time to drink!

After the 4 minutes is done, set the filter aside, and mix the extracted coffee with milk. Use a milk frother or a French press if you have one for the mixing to make it really smooth. Add a lot of ice cubes to your glass, and it’s ready to go.

I do have a couple of tips that could make your Vietnamese iced coffee experience better. The first one is easy. Use a metal straw. Plastic straws are not great for nature, and paper straws suck. Cold drinks such as Vietnamese coffee and Frappuccinos taste amazing with a metal straw.

The second tip is with the ice. The ice is constantly melting and diluting your drink. If you’re really serious about your coffee, make a batch of cold brew with the same coffee beans and make ice cubes with them. Using this would make sure that the flavor remains the same.

Vietnamese Cold Coffee Cheat Sheet

17 grams of condensed milk
80 grams of water
Pour 40 grams of water first and wait 1 minute for blooming
Pour the remaining 40 grams of water and wait for 4 minutes
Mix and add ice cubes

The best ingredient for Vietnamese iced coffee is to relax. Vietnamese coffee is petty simple and make sure you mess around with the ratios to find what suits you the best. Take your time; relax. Enjoy making your drink and then later drinking it.

How to: Vietnamese Iced Coffee

Vietnamese iced coffee is a style of making coffee, which is extremely relaxing and unique. Also known as cà phê đá, it has its own aspects that is not there anywhere across the world.

Type: Coffee

Cuisine: Vietnamese

Keywords: Vietnamese Iced Coffee, cà phê đá, vietnamese coffee, drip coffee

Recipe Yield: 1 serving

Calories: 122

Preparation Time: 5 minutes

Cooking Time: 5 minutes

Total Time: 10 minutes

Recipe Ingredients: Robusta coffee beans Condensed milk Ice cubes Phin (Vietnamese coffee filter) Coffee scale

Recipe Instructions: 17 grams of condensed milk 80 grams of water Pour 40 grams of water first and wait 1 minute for blooming Pour the remaining 40 grams of water and wait for 4 minutes Mix and add ice cubes

Recipe Instructions:

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