Vietnamese coffee has a rich and intense flavor that's a favorite among coffee lovers. It's brewed from robusta beans in a phin filter and sweetened with creamy, sweetened condensed milk. It is equally delicious when served iced or hot!
What makes Vietnamese coffee special? Aside from the intense, sweet, and nutty flavor, there's a whole ritual involved in making it.
From carefully pouring hot water into the phin (Vietnamese coffee filter) to watching the coffee slowly drip into your cup while conversing with a friend, it's a relaxing experience as you wait for your cup of Joe.
Learn all about how to make Vietnamese coffee in this helpful guide, including how to use a phin filter and expert tips for making Vietnamese iced coffee (Cà Phê Sữa Đá)!
What is Vietnamese Coffee?
Vietnamese coffee is a popular, strongly caffeinated coffee brewed using a phin, a Vietnamese coffee filter similar to a French press, resulting in an intense slow drip coffee.
As Vietnam is a major producer of robusta coffee, Vietnamese coffee is typically made with dark roasted ground robusta beans which gives it its high caffeine content and strong, intense flavor.
Though coffee blends using arabica and robusta beans are commonly used these days along with other flavors such as chicory and cocoa, robusta beans should be the primary ingredient to make it a true Vietnamese coffee.
In addition to using a phin filter and robusta coffee beans, another defining characteristic of Vietnamese coffee is the use of sweetened condensed milk.
When coffee was first introduced by the French in the 1800s, sweetened condensed milk was used in favor of milk due to its stable shelf life and availability at a time when storage and access to fresh milk were limited.
Sweetened condensed milk gives Vietnamese coffee its defining caramel-like, nutty, and sweet flavor. This results in the perfect cup of coffee where the intense, bold taste of robusta beans is mellowed out with creamy, milky flavors of the sweetened condensed milk.
Vietnamese Iced Coffee (Cà Phê Sữa Đá)
Vietnamese iced coffee (Cà Phê Sữa Đá) is the most popular way to enjoy coffee in Vietnam. Due to the hot and humid weather, a tall, refreshing glass of iced coffee is just the thing needed to cool you off and give you a jolt of energy!
If you are making iced coffee, a helpful tip is to make a more potent brew and add extra sweetened condensed milk to keep the strong, intense flavors going as the ice melts. This prevents it from getting diluted.
Cà Phê Sữa Đá means Vietnamese iced coffee with sweetened condensed milk. "Cà Phê" means coffee, "Đá" means iced, and "Sữa" means milk.
What is a Phin Filter?
A phin filter is a Vietnamese coffee filter used to brew slow drip coffee. It sits on top of your cup, allowing the coffee to slowly drip directly into it.
There are four parts to a phin filter - the chamber, tamper, lid, and plate.
Chamber - The chamber is the container where you add the coffee grounds. Tiny holes on the bottom allow the coffee to pass through.
Tamper or Gravity Press - The tamper or gravity press is used to gently flatten and tamp the grounds inside the chamber. The weight of the tamper adds pressure to the grounds to extract the coffee. Tampers can be placed directly on top of the grounds, or they can be screwed on.
Note: If you have the screwed-on variety, be sure to tighten it just until you start to feel resistance. If it's too tight, the water will have a difficult time passing through.
Lid - Use the lid to keep the temperature hot.
Plate—The plate sits on top of your cup and is what the chamber sits on. Tiny holes on the plate allow the coffee from the chamber to drip down into your cup.
How to Use a Vietnamese Phin Filter
- Add the coffee grounds to the chamber. Make sure you're using the right grind size. It should be slightly finer than the pour-over grind.
- Place the tamper on top and gently turn it while pressing down to flatten the coffee grounds. If using the screw-on variety, tighten until you begin to feel resistance. If there's too much pressure, the water will not pass through.
- Place the chamber on top of the plate, then place both the plate and chamber on top of a heat-safe cup (already filled with sweetened condensed milk, if using).
- Pour a bit of hot water into the chamber to hydrate and bloom the grounds. Wait 30 seconds, and then pour in more hot water. Allow the coffee to slowly drip out of the plate into your cup. A sign that the coffee grounds are properly packed is if the water slowly drips from the filter. It should not pour out in a steady stream.
See the step-by-step photos below for more details.
Vietnamese Coffee Ingredients
Vietnamese ground coffee—For the most authentic flavor, I recommend using a Vietnamese brand of dark roast ground coffee. Look for a blend containing mainly robusta beans, and be sure the grind size is slightly finer than the pour-over grind.
Sweetened condensed milk - Sweetened condensed milk adds a creamy, caramel-like flavor. It became popularized during a time when access to fresh milk was limited.
Phin - This is a Vietnamese coffee filter that's used to slow-brew coffee directly into your cup.
How to Make Vietnamese Coffee
- Add dark roast robusta coffee grounds to the chamber.
- Place the tamper on top and slowly rotate it while gently pressing down. This will level and pack the coffee grounds. If using a screw-on tamper, screw it on until you begin to feel resistance.
- Add the sweetened condensed milk to a heat-safe cup.
- Place the chamber on top of the plate and then place both on top of the cup with the plate resting on the cup. Pour in about 2 tablespoons of hot water to bloom the grounds. The hot water will absorb into the grounds allowing for a better brew.
- After 30 seconds, pour the remaining hot water into the chamber and watch as the slow-brew coffee drips into your cup.
- Properly packed coffee should drip down slowly from the plate. If it flows down in a stream, pack the coffee tighter next time. If the water doesn't drip down, pack the coffee looser.
Helpful Tips
- Look for dark roast coffee grounds that are made from mostly robusta beans. Use a Vietnamese brand for the most authentic flavor.
- Use a Vietnamese coffee filter (phin) when brewing the coffee to capture the authentic taste of Vietnamese coffee.
- Make sure the grind size is slightly smaller than the pour-over grind.
- Avoid packing the grounds too tightly; otherwise, the coffee will not drip out.
- Be sure to "bloom" the coffee grounds by pouring in a bit of water before brewing.
- When making Vietnamese iced coffee, make a stronger brew to keep the flavors intense as the ice melts.
More Vietnamese recipes
Recipe
Vietnamese Coffee (Iced or Hot)
Equipment
☑ Ingredients
- 2 to 3 tablespoons Vietnamese ground coffee - See Note 1
- 1 to 2 tablespoons sweetened condensed milk - adjust to taste
- 8 oz boiling water
- ice
Instructions
- Pour the sweetened condensed milk into your cup. Adjust the amount depending on your preference.1 to 2 tablespoons sweetened condensed milk
Assemble the Phin Filter
- Add the Vietnamese ground coffee to the chamber of the phin filter. Add more grounds for a stronger brew (recommended for iced coffee). Use the tamper to level the grounds while pressing down gently. Set the tamper on top of the grounds. If using the screw-on tamper, screw it in until you begin to feel resistance.2 to 3 tablespoons Vietnamese ground coffee
- Next, place the plate on top of a heat-safe cup and then set the chamber on top of the plate. This prevents grounds from spilling into your cup.
Bloom the Coffee Grounds
- Boil the water and let it rest for 2 minutes or until it cools to 200℉. Pour about 2 tablespoons of hot water into the chamber to expand and bloom the grounds. Wait 30 seconds.8 oz boiling water
Soft Brew Coffee
- Pour hot water into the chamber and cover it with the lid. Note: Pour halfway up the chamber for very strong coffee or to the top for milder coffee.Properly packed coffee grounds will create a slow-drip coffee. If the coffee flows down in a steady stream, pack it tighter next time. Otherwise, if it doesn't drip down, pack it looser.
Vietnamese Iced Coffee (Cà Phê Sữa Đá)
- Once the coffee is done brewing, pour it into a glass of ice to make Vietnamese iced coffee. Enjoy! Note: I recommend making a stronger brew with extra sweetened condensed milk to keep the strong, intense flavors going as the ice melts.
✎ Recipe Notes
- Vietnamese coffee grounds - For the most authentic flavor, use a Vietnamese brand of coffee grounds. Look for a dark roast blend with primarily robusta coffee beans for a strong, intense flavor.
Nutrition
*Nutritional information is an estimate, calculated using online tools.
Alex
I was so excited to come across this recipe on your blog, as this is one of my favourite drinks to order. I trust your recipes SO much, as they're delicious and authentic, and this is no exception. Thank you so much, Jamie 🙂 Another winner!
Ann
This is coffee feels like a treat to have. Similar to the idea of thai tea but with coffee. Thanks!
Ieva
Just tried the iced version of this coffee, and it is even better than hot! I can see this being my favourite sweet treat/ drink this summer!
Claudia Cristina Ciorteanu
Vietnamese coffee, whether iced or hot, is always a treat! Can't wait to try your recipe and enjoy its rich and bold flavors. Thanks for sharing this delicious idea!
Harriet Young
Absolutely love this coffee. That condensed milk makes all the difference. It’s delicious!
Lima Ekram
What a great recipe! I love Vietnamese Iced Tea so I cant wait to try this!
Ieva
Just tried this coffee hot, and oh my - it's a drink and a dessert in one! Loved it. Will try iced version tomorrow!
Kushi Mallya
This treat is for all coffee lovers. Looks fantastic. Thanks for sharing.
Harriet Young
Yum, my new favourite coffee! It was so simple to make but tasted really special. Thanks!☺️
Mirlene
I have never had Vietnamese coffee before. It was so delicious. Thank you!