Origin: Vietnam  |  Prep: 2 minutes  |  Brew: 5-7 minutes

About This Brew

Cà Phê Sữa Đá is the beating heart of Vietnamese coffee culture: a tall glass of intensely strong, dark-roasted Robusta dripped slowly through a phin filter onto a bed of sweetened condensed milk, then poured over ice. Born in the early 20th century when fresh milk was scarce and the French introduced both coffee plants and the phin filter, the drink turned a colonial import into a defiantly local ritual. Today it is sold on every street corner from Hanoi to Saigon, sipped slowly on plastic stools as the city moves around you.

The flavour is a study in contrast: the bittersweet bite of robust, chocolatey Vietnamese coffee against the thick, caramelised sweetness of condensed milk, all cut by the chill of ice. Robusta beans give it nearly double the caffeine of a typical Arabica brew, which is why one glass can power an entire afternoon. The slow drip of the phin is part of the pleasure. There is no rushing Cà Phê Sữa Đá.

Ingredients

• 2-3 tbsp coarsely ground Vietnamese dark-roast Robusta (or a Robusta-Arabica blend)
• 2-3 tbsp sweetened condensed milk
• Near-boiling water (around 90-95°C)
• 1 tall glass of ice

Equipment Needed

• Vietnamese phin filter
• Tall glass
• Spoon

Instructions

1. Add the sweetened condensed milk to the bottom of your glass.
2. Place the phin filter on top of a separate cup or directly over the glass.
3. Add the ground coffee to the phin, give it a gentle shake to level, then place the insert/press on top.
4. Pour a small amount of hot water (about 20ml) over the coffee to let it 'bloom' for 30 seconds.
5. Fill the phin with the remaining hot water, cover with the lid, and let it drip slowly for 4-6 minutes.
6. Once dripping stops, stir the brewed coffee into the condensed milk until fully combined.
7. Fill the glass with ice, pour the coffee over, stir, and serve immediately.

Tags: Vietnam · Cold · Easy