Vietnamese Iced Milk Coffee

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

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Ratio

1:6

Dose

20 g

Yield

120 g

Water temp

94°C

Grind

medium-coarse · 800–1000 µm

Grinder

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1Pack the phin

The gravity press on top is the flow control: how firmly it sits decides how slowly the water drips. Level the grounds and seat it flat, or the water finds one side and rushes through weak.
2Drip

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.
3Stir

A stir breaks up the dry clumps and floating crust that water alone can't wet. It's the cheapest consistency fix in immersion brewing — just keep it gentle and brief, since agitation also speeds extraction.
4Enjoy

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.