Effortlessly Master the Art of Making Traditional Vietnamese Iced Milk Coffee

Effortlessly Master the Art of Making Traditional Vietnamese Iced Milk Coffee

Overview

History

Vietnam is the second largest producer and exporter of coffee in the world next to Brazil. It was introduced to the country by the French in the 1800s and it quickly became a cultural staple and solidified the countries economic status in the world.

Recipe

 Preparation: 5 minutes
Brewing: 5 minutes
Total: 10 minutes

 

Notes

  1. If you are making a single cup, a standard 4oz Vietnamese Phin is ideal. For a larger batch you may want to look into differing sizes of phins (typically going up to 24oz). If you are in a pinch, a French Press is a great substitute.

Specifications

  1. If you are grinding your beans prior to brewing, grind to about a medium/fine size (approximately the size of table salt)
  2. The brewing ratio is 1/5 or 1 part coffee and 5 parts water
  3. The first brew or 'blooming period' is 30 seconds and 3 to 5 minutes for the second brew
  4. The temperature for the hot water should be about 92-95C

Ingredients

Makes 1 cup

  • Vietnamese Coffee: 20 grams
  • Sweetened Condensed Milk: 23 grams
  • 1/2 cup of ice
  • Hot Water: 100 grams

Process

Assemble the Coffee Filter

  • Fill a tall glass with ice.
  • Assemble the filter atop of your mug beginning with the plate and chamber.
  • Add the Vietnamese coffee to the chamber and gently press down with the tamper, leaving it there.  

Brew the Coffee

  • Gently pour about 20 grams of hot water into the phin chamber and allow 30 seconds for the coffee grounds to saturate. This is known as the 'first brew' or 'blooming period'. Discard any water that is filtered through into the glass.
    • Blooming Period: The hot water helps to speed up the C02 degassing process of freshly roasted coffee (typically taking 2 weeks after the initial roasting period). Allowing time for the blooming period, ensures the second brew will fully absorb the authentic flavours of the coffee and not take on any of the acidity from the C02. 
  • Pour the remaining hot water (80 grams) into the chamber and place the lid on top. Allow the hot water to filter through the phin slowly for about 3-5 minutes. 

Mix & Savour!

  • After the water has fully dripped through the phin, remove from atop of the glass.
  • Fill the glass with ice and pour the condensed milk overtop. Mix thoroughly and enjoy.

 

Looking to kick routine to the curb and amp up your morning coffee to another level? Vietnam has no shortage of intriguing and delightful recipes to try. Give Salt Coffee (Cà Phê Muối), Coconut Coffee (Cà Phê Cốt Dừa) or Egg Coffee (Cà Phê Trứng) a taste!

 

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