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Cà Phê Sữa Đá (Vietnamese Iced Coffee)

Name: Cà Phê Sữa Đá (Vietnamese Iced Coffee)
Total time: 10 min
Yield: 1
Cuisine: Vietnamese
Ingredients: 20 g Dark-roast robusta coffee, coarsely ground; 30 ml Sweetened condensed milk; 120 ml Just-boiled water; 1 tall glass Ice cubes

Dark-roast robusta dripped slowly through a little metal phin onto a layer of sweetened condensed milk, stirred into caramel-brown, and poured over a glass packed with ice.

แหล่งที่มา

สูตรโดย Vietnamese cà phê stalls · 🏺 ดั้งเดิม · Vietnam's pavement coffee culture — a phin filter, a low plastic stool and no hurry

Vietnamese café culture · nationwide — An ownerless drink with no documented creator. The reference confirms the southern name cà phê sữa đá and the northern cà phê nâu đá, the traditional metal phin filter, dark-roast robusta as the standard bean with nearly double the caffeine of arabica and correspondingly more bitterness, the historical reason for sweetened condensed milk (Vietnam's dairy industry was in its infancy and fresh milk spoiled quickly in the tropical heat), and the method of dripping hot water through the phin into a cup already holding condensed milk, stirring, then pouring over ice. The brewing times and the 20 g to 120 ml ratio here are ordinary practice written for this book, not a sourced claim.

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Spoon the condensed milk into a small heatproof glass and set the phin filter on top. Warm both with a splash of hot water first if you like — it keeps the brew from cooling too fast.
Add the ground coffee to the phin, shake it flat, and screw or press the inner filter plate down onto it — firm, but not so tight that nothing can pass.
💡 The press plate is the only control you have. Too loose and it gushes through bitter and thin; too tight and it stalls completely.
Pour 20 ml of hot water over the grounds and wait 30 seconds for them to swell and bloom. Then fill the phin with the remaining water and put the lid on.
Let it drip. A good phin takes 4 to 5 minutes, drop by drop. Watching it is the point — nobody in Vietnam is in a hurry at this stage.
💡 Under two minutes means the grind is too coarse or the plate too loose. Over eight and it will taste burnt and over-extracted.
Lift off the phin and stir hard until the milk and coffee become one even caramel colour with no dark layer left at the top.
Pour it over a glass filled to the brim with ice, and drink it before the ice does its work.
💡 Pour the hot coffee onto the ice, not the ice into the coffee. Adding ice to a warm glass melts it instantly and dilutes everything.

💡 เคล็ดลับ

The condensed milk is a colonial workaround that became the point. Vietnam's dairy industry was in its infancy and fresh milk spoiled fast in the heat, so imported sweetened condensed milk took its place — and its sweetness turned out to be the perfect counterweight to bitter dark-roast robusta.
In the north the same drink is called cà phê nâu đá — brown coffee with ice. Same glass, different word.
No phin? A small French press or an AeroPress with a dark-roast robusta gets you most of the way. What you lose is the four minutes of watching it drip, which regulars would say is half the drink.