Vietnamese Iced Coffee (Cà Phê Sữa Đá)

Before you start

Cà phê sữa đá is strong, slow-dripped coffee stirred into sweetened condensed milk and poured over ice. The coffee is brewed in a phin, a small stainless filter that sits on top of the cup and drips for several minutes. Traditional blends are dark roasted and often robusta-heavy, which gives the bold, chocolatey bitterness that stands up to the thick, sweet milk.

The phin needs a medium-fine grind, a short bloom and a gentle press of its insert, so the coffee drips in roughly 4 to 5 minutes. Too fine and it barely drips; too coarse and the water rushes through, giving thin, sour coffee. Measure the condensed milk; it is very sweet, and two tablespoons is plenty for a small cup.

Ingredients

• 20 g (about 3 tbsp) dark-roast ground coffee — medium-fine; a Vietnamese robusta blend is traditional
• 2 tbsp (30 ml) sweetened condensed milk
• 100 ml (3½ oz) water — just off the boil
• 1 heaping cup (about 150 g) ice cubes

Method

1. Pour the condensed milk into the bottom of a heatproof glass and set the phin plate and chamber on top.
2. Add the ground coffee to the chamber and shake it gently level. Place the press insert on top and press very lightly, without packing it down.
3. Pour in about 20 ml of hot water and let the coffee bloom for 30 seconds. You should see it swell and a few drops fall.
4. Fill the chamber with the remaining water, cover with the lid, and let it drip. It should take about 4 to 5 minutes, with a steady drip rather than a stream.
5. Lift off the phin, stir the coffee and condensed milk together until smooth and caramel-colored, then pour it over a tall glass of ice.
6. Stir again, taste, and serve. The ice will dilute it slightly to the right strength.

Tips for success

• If the coffee stops dripping, loosen the press insert by a quarter turn. If it runs through in under 2 minutes, screw it down a little tighter or grind finer next time.
• Rinse the phin with hot water before brewing so the metal does not cool the first drips.
• Stir the condensed milk in while the coffee is still hot. Cold coffee and thick milk are hard to blend evenly.

Substitutions

Robusta blend

A dark-roast arabica works and makes a smoother, less bitter cup with less caffeine. Use a French or Italian roast for similar depth.

Phin filter

A small French press with 20 g coffee and 100 ml water, steeped 4 minutes, makes a reasonable stand-in, though it tastes less concentrated.

Condensed milk

Sweetened condensed coconut milk makes a dairy-free version with a subtle coconut flavor.

Variations

Cà phê đen đá

Skip the condensed milk and add a little sugar to the hot coffee for black iced coffee.

Hot cà phê sữa

Serve the coffee and condensed milk hot in a small cup, set in a bowl of hot water to stay warm.

Troubleshooting

The phin drips too slowly

The grind is too fine or the insert is pressed too firmly. Loosen the insert or use a coarser grind.

Coffee tastes weak and sour

The water ran through too fast. Grind finer, press slightly more, and keep the bloom step.

It is far too sweet

Reduce the condensed milk to 1 tbsp and let some ice melt in before drinking.

Storage

Drink it right away while the ice is fresh. Once opened, transfer leftover condensed milk to a covered container, refrigerate it and use it within about 1 week.

Safety notes

Robusta coffee generally contains more caffeine than arabica, and this drink is concentrated. The FDA cites 400 mg a day as an amount not generally associated with negative effects for most healthy adults, but sensitivity varies widely.