• 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.