How-to
Make Vietnamese iced coffee at home: condensed milk, a slow phin drip, the right coffee-to-milk ratio and ice, in six steps plus hot and espresso versions.
Vietnamese iced coffee is built from the bottom of the glass up: the condensed milk goes in first, the coffee drips onto it, and the ice comes last. That order, plus a slow phin drip, is what separates the drink from ordinary coffee poured over ice.
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The classic version has three parts: a strong robusta brew, sweetened condensed milk and ice. The coffee is traditionally made in a phin, a small metal drip filter that sits on the glass and lets the brew fall one drop at a time, and the condensed milk supplies the creamy sweetness that balances the bitterness.
The vietnamese coffee maker comparison covers phin sizes, from single-cup 8 oz filters to larger ones, and how each type of insert works.
The sequence matters more than any single measurement, because the milk, the hot drip and the ice each do their job only at the right moment.
Two ratios are a sensible starting range. The classic street-style balance is equal weights, 20 g of coffee to 20 g of condensed milk, which is moderately sweet, creamy and very rich. The modern balance is 30 g of coffee to 20 g of milk, which tastes less sweet and lets the coffee come forward.
Start with equal weights; if the first glass is too sweet, move toward the 30 g to 20 g ratio.
One source calls for a medium-coarse grind, about the size of sand grains; how the grind and the packing affect drip speed is in the vietnamese coffee maker instructions.
Use large ice cubes, which melt slowly and keep the drink from turning watery, and if the coffee is still hot when the brew finishes, let it cool a little before it meets the ice.
A shot of espresso can stand in for the phin brew when time is short, with the condensed milk stirred in afterward. The same method suits bigger batches, since shots can be pulled in advance and sweetened to taste.
For a hot version, follow the same steps and leave the ice out. A drip coffee maker or a French press can also stand in for a phin, though the drip will be less slow and traditional.
Yes. Robusta is the traditional bean and gives the strong, slightly bitter flavor the drink is known for, while arabica makes a milder, smoother cup. A blend of the two keeps you close to the original while softening the edge.
That depends on how much condensed milk goes in. The milk makes the drink high in sugar and calories, so moderation matters if sugar is a concern; robusta also carries more caffeine than arabica. Choosing a lower-sugar condensed milk, or swapping in a dairy-free option, makes a lighter version.