Recipes· 1 min read
Vietnamese Iced Coffee (Cà Phê Sữa Đá)
Bold dark roast slowly dripped over sweetened condensed milk, then poured over ice — intense and sweet.
House Blend Cafe· 2026-08-20
We're a seasonal shop, open Saturdays only.
You'll find us at the counter on Saturdays, from just after Labor Day through the Saturday before Christmas, 10 AM to 2 PM. The rest of the year we're closed. Order ahead and we'll have it waiting, or see hours and location.
Vietnamese iced coffee, or cà phê sữa đá, is built on a slow drip through a small metal filter called a phin. A dark, robusta-heavy roast drips over sweetened condensed milk, then the mixture is stirred and poured over ice. The result is intensely strong, deeply sweet, and unmistakable.
Ingredients
- 3 tbsp coarsely ground dark roast (ideally a Vietnamese robusta blend)
- 2–3 tbsp sweetened condensed milk
- 6 oz hot water (about 200°F / 93°C)
- Ice
Step-by-step
- Add the condensed milk to a small glass.
- Set the phin filter on top of the glass. Add the coffee grounds, press the filter screen down gently, and place the lid on.
- Pour a splash of hot water to bloom the grounds for 30 seconds, then fill the phin with the rest of the hot water.
- Let it drip — it should take 4–5 minutes for the water to pass through.
- Remove the phin and stir the coffee into the condensed milk until smooth.
- Fill a tall glass with ice and pour the sweetened coffee over it.
Tips for the best cup
- A Vietnamese robusta blend gives the authentic strong, bitter edge; a dark arabica works if you can't find one.
- No phin? Use a French press with a coarse grind and a 4-minute steep as a substitute.
- Adjust the condensed milk to your preferred sweetness.
Key takeaways
- Vietnamese iced coffee drips through a phin over sweetened condensed milk.
- Use a dark, robusta-heavy roast for the authentic strong, bitter flavor.
- Pour the brewed, sweetened coffee over plenty of ice.
#vietnamese coffee#iced coffee#condensed milk#phinf#cold drinks
