Vietnamese Iced Milk Coffee

Dark-roast Robusta · 20 g, medium-coarse Sweetened condensed milk · 30 g Ice · a full glass

Overview

Ours 1:6·20 g·120 g·94 °C·Medium-coarse · 800–1000 µm·0:35

Vietnamese Phin · Vietnamese Iced Milk Coffee

Grinder

Grind Medium-coarse 800–1000 µm

Ratio 1:

Dose g

Water g

Water temp °C

Total time 0:35

0:00 Timer

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— Weight

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STEP 1 / 4 0:00 / 0:00

Start here

1Vietnamese Phin
0:05

20 g in · 120 g water · 95 °C
See the steps
1. Weigh beans — Weigh out the beans — fresh, not pre-ground.
2. Grind — Grind medium-coarse — classic Vietnamese Robusta.
3. Scald the phin — Rinse the phin with hot water, then tip it out.
4. Pack the phin — Add grounds to the phin, level, and seat the gravity press.
5. Bloom — Pour a little hot water over the grounds and wait 30 seconds.
6. Drip — Fill the phin, cap it, and let it drip 4–5 minutes.
7. Enjoy — Stir over condensed milk, or pour over ice for cà phê sữa đá.
Open the Vietnamese Phin guide
2Stir
0:10

Robusta is traditional for a reason: its bitterness and body keep the drink balanced against the sweetened milk. A delicate arabica disappears — the coffee has to stay louder than the sugar.
3Add ice
0:10

Ice does two jobs at once: it chills the drink fast and dilutes it exactly as much as it melts, which is why an iced recipe brews stronger than its hot counterpart to begin with. Fill the glass before you pour, not after — the coffee flash-chills as it lands instead of slowly warming a half-melted glass.
4Enjoy
0:10

Coffee keeps changing as it cools: aromatics fade, acidity sharpens and sweetness comes forward. Drink it soon after brewing, and taste it as it drops in temperature — that's how you learn what to adjust next time.

The Vietnamese Iced Milk Coffee is built on Vietnamese Phin: 20 g of coffee, brewed at 95 °C.

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