Vietnamese iced coffee (Cà phê sữa đá) is Vietnam’s “national drink” that has shaped Vietnamese coffee identity. Without elaborate complexity, using just a compact aluminum drip filter (phin), rich roasted ground coffee, and sweet condensed milk, Vietnamese people have created a flavor that is both rustic and captivating. While many countries favor fresh milk in their coffee, Vietnamese choose condensed milk, which preserves the coffee’s rich, full-bodied flavor. This article will reveal the secrets to making delicious Vietnamese iced coffee at home.
What is Vietnamese iced coffee?
Unlike many places around the world that favor instant coffee or espresso machines, Vietnamese remain loyal to the phin – a small tool that creates a big difference. Boiling water is poured in, each drop of amber coffee slowly drips down, mixing with the layer of condensed milk waiting below, finally becoming a rich drink that balances bitter and sweet flavors. Those who prefer it warm can drink it immediately, but most add ice cubes to create a refreshing, invigorating Vietnamese iced milk coffee – a “specialty” from North to South Vietnam.
It is this unique brewing method, combined with quality coffee from renowned regions like Cau Dat and Buon Ma Thuot, that has made Vietnamese iced coffee an unmissable experience for international visitors. They come, taste, and fall in love with that intense flavor – so that when they leave Vietnam, they still constantly talk about a simple yet bold cup of Vietnamese iced coffee, just like the people here.
When did Vietnamese iced milk coffee first appear in Vietnam?
The story begins from the time the French brought coffee plants to grow on Vietnamese soil. Vietnamese people quickly became familiar with coffee beans, but fresh milk was rare and difficult to preserve at that time. So condensed milk, as an “alternative solution,” was added to coffee cups. Surprisingly, from being just a supporting role, condensed milk gradually became the “soul” of Vietnamese iced coffee.
History does not record exactly when and who first created Vietnamese iced coffee. However, Vietnamese iced coffee was one of the first and most popular brewing methods for Vietnamese people at that time.
Another factor that contributed to this drink’s identity is… Robusta. Vietnam is the world’s largest Robusta exporter. Although not as highly regarded for flavor as Arabica, with its high caffeine content and rich taste, Robusta has become an indispensable component of Vietnamese iced milk coffee.
Vietnamese iced coffee is recognized worldwide as Vietnam’s distinctive brewing method.
The fame of Vietnamese iced coffee
Vietnamese iced coffee is so famous that not only do tourists coming to Vietnam want to enjoy it, but also diplomatic delegations, heads of state, and world newspapers are all interested in this drink.
The appeal and fame of this coffee type is such that international politicians visiting Vietnam never forget to try and experience it once. US President Barack Obama, known as someone who doesn’t drink coffee, broke his rule to enjoy this beverage when he set foot in Vietnam because of its fame.
Vietnamese iced coffee was voted by Bloomberg as one of the 10 most unique coffees in the world.
Additionally, CN Traveler magazine also voted this as the first drink not to be missed if tourists have the chance to visit Vietnam.
Today, despite the introduction of many famous coffee types from around the world such as espresso, cappuccino, latte, pour over, cold brew, Vietnamese iced coffee still maintains a special place on the menu of every coffee shop, not only in Vietnam but also globally.
How to make delicious Vietnamese iced coffee with condensed milk at home
Preparing ingredients
- Pure coffee for phin brewing: 25g. Machine-ground coffee will be smaller in size for faster extraction but may clog the coffee phin.
- Condensed milk: 25-30 ml
- Boiling water: temperature 90-95°C
- Coffee phin (Vietnamese drip filter)
- Glass and spoon
- Ice cubes
Steps to make Vietnamese iced milk coffee
- Step 1: Rinse the phin with hot water. This helps sterilize and warm the phin, reducing heat absorption during brewing.
- Step 2: Put about 20-25 grams of roasted ground coffee into the phin and place it on the glass rim.
- Step 3: Slowly pour 30ml of just-boiled water over the entire coffee surface.
- Step 4: After 2-3 minutes, when the coffee grounds have absorbed all the water and expanded evenly, proceed to press the fitting lid for aluminum phins or place the coffee press plate on top and press gently for stainless steel phins. Then add another 70ml of boiling water, cover, and wait.
- Step 5: After the coffee extraction is complete, add 2-3 spoons of condensed milk and sufficient ice cubes, stir well, and enjoy.
Read more: How to Roast Coffee at Home
Important tips for making delicious Vietnamese iced coffee
Coffee grind level (fineness of coffee grounds for phin brewing)
- Choose coffee ground to a moderate fineness. If the coffee is ground too fine, it will clog the phin during brewing or extend brewing time.
- Coffee that’s too fine can also easily fall into the cup. To avoid this, you should place the phin lid under the phin while steeping the coffee.
- Before adding Vietnamese iced milk coffee to the ice glass, you need to pour out all the water from the ice glass so the Vietnamese iced coffee has a richer flavor.
Which type of coffee phin to choose for best coffee quality
There are many different types of Vietnamese coffee phins on the market: aluminum phin, stainless steel phin, ceramic phin, etc. For the best coffee quality, you should choose an aluminum phin with small, even holes so coffee drips at a moderate speed. Choose aluminum phins because they have less heat absorption. If using other types of phins, you should heat the phin thoroughly before brewing to avoid affecting coffee quality.
Choosing coffee for delicious Vietnamese iced milk coffee
As presented above, Arabica coffee has more diverse flavors but is less rich and bitter compared to Robusta. To have an authentic Vietnamese iced coffee, you should choose 100% Robusta or ratios like 8R:2A or 7R:2A to maintain the distinctive flavor of Vietnamese iced coffee.
An interesting fact is that roast level also determines the coffee’s flavor.
- Light roast coffee is less bitter, has acidic taste, sometimes slightly astringent.
- Medium roast coffee has mild bitterness, sweetness, and light acidity.
- Dark roast coffee has strong bitterness, intense aroma, no acidity.
Because Robusta coffee typically has sharper acidity than Arabica coffee, roasters usually choose medium or dark roasts.
Another extremely important criterion is that only pure coffee can create delicious, aromatic coffee. For ways to identify pure coffee, you can refer to the article “How to distinguish pure coffee from adulterated coffee” or the following video:
Freshly ground coffee will provide better flavor when brewed. However, coffee that’s ground and brewed immediately will produce better coffee. If buying pre-ground coffee, you should choose coffee packaged in bags that don’t allow light penetration and have breathing valves for the best coffee quality.
Choosing water source and water temperature for Vietnamese iced coffee
Minerals and salts present in water can affect coffee flavor. The best water for brewing coffee has a pH concentration of approximately 7. For the best coffee flavor, we should use filtered or purified water to brew coffee.
The most suitable temperature is 90-95°C. Don’t brew coffee with 100°C boiling water. Too high temperature can make coffee bitter, while too low temperature can reduce coffee extraction efficiency.
Water amount for phin coffee
Each person will have different preferences for coffee strength. Typically, to get about 70ml of coffee, you need about 100ml of water and 25 grams of coffee grounds.
Best coffee for making Vietnamese iced coffee
To craft an authentic glass of Vietnamese iced coffee, choosing the right freshly roasted beans is key. The Frequency roasted coffee line from Hello 5 Coffee offers two outstanding options: Royal – smooth, well-balanced, and full-bodied; and Energy – bold, high in caffeine, delivering an instant kick of alertness. Both are specially roasted for phin brewing, preserving the rich, signature flavors of Vietnamese coffee and blending perfectly with sweetened condensed milk. With these, you can easily create a true cà phê sữa đá experience right at home.
If you need an Instant coffee for Vietnamese iced coffee with condensed milk
Hello 5 Coffee’s 3-in-1 Vietnamese Instant Coffee is the perfect choice to recreate authentic “cà phê sữa đá” anytime, anywhere. With a balanced blend of micro-ground roasted coffee, creamy milk, and natural sweetness, it delivers the full-bodied flavor of traditional phin coffee in just seconds. Certified by Halal, HACCP, and ISO standards, our instant coffee contains no corn, soy, or artificial additives — only clean, premium quality. Whether at home, in the office, or on the go, Hello 5 Coffee makes enjoying true Vietnamese iced coffee both effortless and unforgettable.
Thus, this article has shared with you the origin, popularity, and step-by-step recipe for making authentic Vietnamese iced coffee with condensed milk. We hope it helps you better understand and easily recreate this iconic drink at home. Wishing you delightful coffee moments and refreshing energy in every cup!
