COLD BREWVietnamese Iced Coffee
The quick answer
Vietnamese iced coffee (ca phe sua da) is made by brewing 2 tablespoons of dark roast Vietnamese coffee through a phin drip filter directly over 2 tablespoons of sweetened condensed milk. Stir and pour over a tall glass of ice. The phin takes 4-5 minutes to drip and no other equipment is needed.
A phin filter costs $8 and turns any dark roast coffee into something that tastes nothing like your regular drip cup. That condensed milk sitting at the bottom is not optional.
The phin is a Vietnamese drip filter that sits on top of your glass or cup. You add 2 tablespoons of finely ground dark roast coffee, press the filter screen down gently, and pour in 4 oz of water just off the boil. It drips slowly over 4-5 minutes, producing a concentrate that is strong but not bitter when combined with sweetened condensed milk.
Sweetened condensed milk is the traditional sweetener and creamer for this drink. Start with 2 tablespoons -- this is the standard sweetness level at Vietnamese restaurants in the US. You can reduce to 1 tablespoon for a stronger, less sweet drink or increase to 3 tablespoons for a more dessert-like flavor.
Robusta beans are traditionally used in Vietnamese coffee because the robusta species has more caffeine and a stronger, earthier flavor profile than arabica. Cafe du Monde (with chicory), Trung Nguyen, or Chestnut Hill Farms Vietnamese blends are all widely available in the US and produce the authentic flavor. A dark arabica roast is a reasonable substitute.
Don't rush the phin. The slow drip is part of the technique -- it produces a concentrated brew at a lower temperature than espresso, which reduces bitterness. If your phin is dripping in under 3 minutes, your grind is too coarse. Over 7 minutes means it is too fine.
Dial it in before you make it
Get the coffee-to-water ratio right for concentrate or ready-to-drink.
| Ingredient | Amount |
|---|---|
| Coffee grounds | 189.6 g |
| Coffee grounds (tablespoons) | 35.8 tbsp |
| Water | 948 g |
| Water (cups) | 4.00 cups |
Serving tip
Dilute 1:1 with water or milk to serve — this batch makes ~8.0 cups of ready-to-drink cold brew.
1 tbsp ground coffee ≈ 5.3 g · 1 cup water = 237 g · 1 fl oz water = 29.57 g. Steep 12–24 h in the refrigerator.
Make it
Makes 1 drink
Ingredients
Steps
We brewed this recipe with Cafe du Monde, Trung Nguyen, and a regular dark roast arabica grocery store coffee. The Trung Nguyen blend produced the most authentic result -- bold, slightly chocolatey, and complex. Cafe du Monde with chicory is a close second with a distinctive earthy note. The grocery store dark roast worked fine as an everyday option.
Pro tips
- Press the filter screen firmly -- a loose screen lets coffee grounds through and produces a muddy drink.
- The bloom step (first tablespoon of water, 30-second wait) degasses the coffee and produces a more even drip.
- Grind size is critical for the phin. A fine grind similar to espresso produces the ideal 4-5 minute drip time.
- Sweetened condensed milk can be stirred in before or after brewing. Adding it before brewing means it is already waiting to dissolve when the hot coffee hits.
- For an even stronger coffee, skip the last ounce of water and use 3.5 oz total in the phin.
Frequently asked questions
What coffee is used in Vietnamese iced coffee?
Traditional Vietnamese iced coffee uses robusta bean blends, commonly Trung Nguyen or Vinacafe brands. In the US, Cafe du Monde with chicory is a popular substitute. Any dark roast works as an everyday option, though robusta blends have more caffeine and a stronger, earthier flavor that best matches the traditional taste.
Can I make Vietnamese iced coffee without a phin filter?
Yes, though the result is slightly different. Brew a 2:1 espresso or 2 oz of very strong French press coffee and pour it over the condensed milk. A moka pot with dark roast coffee also works well. The phin produces a different extraction than pressure-based methods, but the flavor profile is close enough for home use.
How much sweetened condensed milk should I use?
Two tablespoons is the standard starting amount and matches the sweetness level of Vietnamese coffee at most US Vietnamese restaurants. Reduce to 1 tablespoon for a stronger, less sweet drink or increase to 3 tablespoons for a dessert-style sweetness. Adjust by half-tablespoon increments until you find your preference.
Where can I buy a phin filter?
Phin filters are available at most Asian grocery stores for $5-10. They are also widely available on Amazon. Look for stainless steel models with a tight-fitting filter screen. The size labeled 6 oz or 8 oz is the most common and works for a single serving.
Is Vietnamese iced coffee stronger than regular coffee?
Yes, significantly. The phin produces a concentrated drip similar in strength to espresso. Combined with robusta beans (which have 2x the caffeine of arabica), a standard Vietnamese iced coffee has roughly 2-3 times the caffeine of a regular 8 oz drip coffee cup.
