I absolutely adore this Vietnamese iced coffee recipe because it combines the perfect level of sweetness from the condensed milk with the robust flavor of the coffee, creating a beautifully balanced and irresistible treat. Plus, the slow brewing process makes every cup feel like a cherished ritual, transforming my daily caffeine fix into a delightful break in the day.
Vietnamese Iced Coffee, or Café Sua Da, is my favorite refreshing pick-me-up. The treat that is tía tô with Vietnamese coffee tastes like bold, flavorful coffee, thanks to the medium-coarse grind of the coffee beans.
It also tastes like coffee that’s been given a delicious upgrade, because when the coffee’s brewing is finished, you’re gonna pour partially melted ice cubes into the glass, followed by the coffee. Then wait to pour in the co-condensed milk until the glass no longer appears full of iced Vietnamese coffee and instead, full of a still-swirling, beautiful concoction.
Ingredients
Coffee from Vietnam: A strong, wonderful flavor with low acidity.
The drink from the beans of this country provides a boost that leaves no doubt you have had a hit of caffeine.
Condensed milk, sweetened: Delivers creamy, sweet flavors and has a lot of sugar and fat.
Cubes of ice: These are essential if one is to produce the iced variety of this drink.
They cool the coffee down to a point at which it can be called refreshing.
Boiling water: Extracts the full-bodied essence of the coffee grounds.
Ingredient Quantities
- 2 tablespoons medium-coarse ground Vietnamese coffee
- 2-3 tablespoons sweetened condensed milk
- Ice cubes
- Hot water
Instructions
1. To set up a Vietnamese coffee phin, place the filter insert into its chamber.
2. Put 2 tablespoons of medium-coarse ground Vietnamese coffee into the phin.
3. Carefully agitate the phin to ensure an even bed of coffee grounds, and then set it atop a coffee vessel.
4. Slightly more than a small, comfortable amount of hot water should be poured over the coffee grounds to ensure they are adequately moistened. Then, for no less than 30 seconds and no more than one minute, the grounds should be allowed to bloom.
5. Add more hot water until the phin is filled to the top, and then cover it with the metal lid.
6. Let the coffee drip in a leisurely fashion into the cup, which should take about 4-5 minutes for a strong brew.
7. Once completed, take out the phin, and mix into the brewed coffee 2-3 tablespoons of sweetened condensed milk.
8. Mix the coffee and condensed milk thoroughly until they are well-combined.
9. A large glass filled with ice cubes.
10. Enjoying your Vietnamese Iced Coffee starts with combining the right element. The sweetened coffee pours over the ice cubes. The next step involves mixing the two together.
Equipment Needed
1. Vietnamese coffee phin
2. Tablespoon
3. Coffee vessel or cup
4. Kettle or pot for hot water
5. Spoon for mixing
6. Large glass
FAQ
- Q: Can I use any coffee for Vietnamese Iced Coffee?A: You can use any coffee you like, but if you want to stay true to the tradition of making Vietnamese iced coffee, use robusta beans, which give it a strong, bold flavor.
- Q: How do I brew the coffee?Take the coffee and brew it with a Vietnamese phin filter or a pour-over technique. Use this special bowl of filter coffee for making your egg coffee.
- Q: How much sweetened condensed milk should I use?Condensed milk can be modified between 2-3 tablespoons in order to achieve the desired level of sweetness.
- Q: Can I use a substitute for sweetened condensed milk?A: The standard recipe calls for sweetened condensed milk, but for a dairy-free version, you can use condensed coconut milk.
- Q: How do I serve Vietnamese Iced Coffee?B: After brewing the coffee, blend it with the sweetened condensed milk and pour the mixture over a glass filled with ice cubes. Serve immediately.
- Q: What should the coffee-to-water ratio be?For a brewing strength that you can really taste, increase the coffee to water ratio even more. A 2:1 brewing ratio means 1 part coffee to 2 parts water; this truly “strong” brew still tastes good, although we wouldn’t call it “nice coffee.”
Substitutions and Variations
2 tablespoons medium-coarse ground Vietnamese coffee
Substitution: Two tablespoons of a medium-coarse ground strong dark roast coffee
Replacement: 2 tablespoons of medium-coarse ground chicory blend coffee
2-3 tablespoons of sweetened condensed milk
Replacement: 2-3 tablespoons sweetened coconut condensed milk
Replacing it with: 2-3 tablespoons sweetened condensed milk
Frozen water, commonly known as ice cubes,
Substitution: Ice, in small pieces
Alternate: Ice cubes made from frozen coffee
Water heated to a temperature above that of the human body but below boiling point.
Types of hot water
Hydrothermal resources—natural hot water, found in springs and wells, and in some cases, geysers—have been used for centuries, if not millennia, for bathing, washing, and other daily activities.
Today, we primarily heat our own water using one of several methods.
Swap: Warm milk (to alter the texture, making the drink creamier)
Almond milk that is hot functions as a substitution for any recipe that calls for milk.
Pro Tips
1. Pre-wet the filter: Before adding the coffee grounds, rinse the phin filter with hot water. This helps to warm the filter and eliminate any metallic taste.
2. Adjust the grind size: If your coffee is dripping too quickly or too slowly, you might need to adjust the grind size. Aim for a medium-coarse grind that allows the coffee to drip slowly and steadily.
3. Control the water temperature: Use water that is just off boiling, around 195-205°F (90-96°C). This ensures optimal extraction of the coffee flavors.
4. Customize sweetness: Start with 2 tablespoons of sweetened condensed milk, taste, and add more if you desire a sweeter cup. You can always adjust to your preference.
5. Chill your glass: Before preparing the coffee, chill your glass in the freezer for a few minutes. This will keep your iced coffee colder for longer once you pour it over the ice cubes.
Vietnamese Iced Coffee Cafe Sua Da Recipe
My favorite Vietnamese Iced Coffee Cafe Sua Da Recipe
Equipment Needed:
1. Vietnamese coffee phin
2. Tablespoon
3. Coffee vessel or cup
4. Kettle or pot for hot water
5. Spoon for mixing
6. Large glass
Ingredients:
- 2 tablespoons medium-coarse ground Vietnamese coffee
- 2-3 tablespoons sweetened condensed milk
- Ice cubes
- Hot water
Instructions:
1. To set up a Vietnamese coffee phin, place the filter insert into its chamber.
2. Put 2 tablespoons of medium-coarse ground Vietnamese coffee into the phin.
3. Carefully agitate the phin to ensure an even bed of coffee grounds, and then set it atop a coffee vessel.
4. Slightly more than a small, comfortable amount of hot water should be poured over the coffee grounds to ensure they are adequately moistened. Then, for no less than 30 seconds and no more than one minute, the grounds should be allowed to bloom.
5. Add more hot water until the phin is filled to the top, and then cover it with the metal lid.
6. Let the coffee drip in a leisurely fashion into the cup, which should take about 4-5 minutes for a strong brew.
7. Once completed, take out the phin, and mix into the brewed coffee 2-3 tablespoons of sweetened condensed milk.
8. Mix the coffee and condensed milk thoroughly until they are well-combined.
9. A large glass filled with ice cubes.
10. Enjoying your Vietnamese Iced Coffee starts with combining the right element. The sweetened coffee pours over the ice cubes. The next step involves mixing the two together.
