Vietnamese Iced Coffee Quick Answer
Vietnamese iced coffee combines dark roast coffee with sweetened condensed milk, served over ice. Vietnamese iced coffee uses a traditional phin filter for slow extraction (3-5 minutes), creating concentrated coffee. The drink's signature sweetness comes from condensed milk mixed with the strong coffee. Vietnamese iced coffee is popular throughout Southeast Asia and increasingly common in Western cafés.
Vietnamese iced coffee is a traditional Southeast Asian beverage combining strong dark roast coffee with sweetened condensed milk and ice. Vietnamese iced coffee represents a unique brewing tradition using the phin filter, a simple metal drip device that produces concentrated coffee through slow extraction.
Vietnamese iced coffee has gained international popularity as specialty cafés recognize the drink's appeal. The combination of strong coffee and sweet condensed milk creates a distinctive flavor profile that differs from Western iced coffee preparations.
What is Vietnamese Iced Coffee
Vietnamese iced coffee combines strong dark roast coffee with sweetened condensed milk, served over ice. The drink uses a traditional phin filter for slow extraction, producing concentrated coffee that balances the sweetness of condensed milk. Vietnamese iced coffee's popularity stems from its simplicity, affordability, and distinctive sweet-strong flavor profile.
Vietnamese Iced Coffee Specifications
- Coffee: Dark roast, medium-fine grind
- Condensed milk: 2-3 tablespoons sweetened
- Water temperature: 195-205°F (hot)
- Extraction time: 3-5 minutes
- Ice: Filled glass
- Total volume: 8-12 oz
- Serving temperature: Cold (50-60°F)
Vietnamese Iced Coffee Recipe
Step 1: Prepare Equipment
- • Fill glass with ice
- • Add 2-3 tablespoons sweetened condensed milk to glass
- • Place phin filter on top of glass
- • Heat water to 195-205°F
Step 2: Grind and Load Coffee
- • Grind 2-3 tablespoons dark roast coffee (medium-fine)
- • Add grounds to phin filter chamber
- • Tamp gently (lighter than espresso)
- • Place phin lid on top
Step 3: Extract Coffee
- • Pour hot water into phin chamber (fill halfway)
- • Wait 30 seconds for grounds to bloom
- • Fill phin chamber with remaining hot water
- • Allow coffee to drip through (3-5 minutes)
- • Coffee should be dark and concentrated
Step 4: Mix and Serve
- • Remove phin filter from glass
- • Stir coffee and condensed milk together
- • Add more ice if desired
- • Serve immediately while cold
Vietnamese Phin Filter Guide
What is a Phin Filter
A phin filter is a traditional Vietnamese coffee brewing device consisting of a metal chamber with a perforated bottom and adjustable screw. The phin filter sits directly on top of a cup or glass, allowing hot water to drip through ground coffee slowly. This simple design produces concentrated coffee through extended extraction.
How to Use a Phin Filter
- Add ground coffee to phin chamber
- Tamp gently to create even surface
- Place phin on cup/glass
- Pour hot water into chamber
- Allow coffee to drip through slowly (3-5 minutes)
- Remove phin when extraction completes
Phin Filter Maintenance
- • Rinse phin after each use
- • Soak in hot water to remove coffee oils
- • Clean perforated bottom regularly
- • Dry completely before storage
- • Replace if perforations become clogged
Coffee Bean Selection
Ideal Coffee Beans for Vietnamese Iced Coffee
Vietnamese iced coffee traditionally uses dark roast beans, often from Vietnam or other Southeast Asian origins. Dark roast beans produce bold, concentrated flavor that balances the sweetness of condensed milk. Popular Vietnamese coffee brands include Trung Nguyen and Highlands Coffee.
Grind Size
Use medium-fine grind for Vietnamese iced coffee. The phin filter's slow extraction requires finer grind than drip coffee but coarser than espresso. Grind consistency affects extraction time—finer grind slows extraction, coarser grind speeds it up.
Coffee Freshness
Use beans roasted within 2-4 weeks for best flavor. Fresher beans produce more concentrated extraction through the phin filter. Stale beans result in weak, flat-tasting coffee.
Frequently Asked Questions
Can I make Vietnamese iced coffee without a phin filter?
Yes, you can approximate Vietnamese iced coffee using other brewing methods. Pour-over drippers or French press can produce concentrated coffee. However, the traditional phin filter produces the authentic slow extraction and concentrated flavor. Phin filters are inexpensive ($5-15) and widely available.
What type of condensed milk should I use?
Use sweetened condensed milk (not evaporated milk). Sweetened condensed milk contains added sugar, creating the drink's signature sweetness. Evaporated milk lacks sugar and produces different flavor. Brands like Eagle Brand or Longevity are widely available.
Can I make Vietnamese iced coffee with hot water instead of ice?
Yes, Vietnamese hot coffee (cà phê đen nóng) uses the same phin filter and coffee but serves hot without ice. Simply skip the ice and serve the coffee immediately after extraction. Many Vietnamese people enjoy the hot version, especially in the morning.
How long does extraction take with a phin filter?
Typical extraction time is 3-5 minutes depending on grind size and coffee amount. Finer grind produces slower extraction (4-5 minutes); coarser grind produces faster extraction (3-4 minutes). Adjust grind size to achieve desired extraction time.
Is Vietnamese iced coffee stronger than regular iced coffee?
Yes, Vietnamese iced coffee is typically stronger than regular iced coffee. The phin filter's slow extraction produces concentrated coffee, and dark roast beans add intensity. The condensed milk sweetness balances the strong coffee flavor.