Vietnamese Iced Coffee (Cà Phê Sữa Đá) Recipe
Key Takeaways
- Cà Phê Sữa Đá is Vietnamese iced coffee — strong drip coffee through a Phin filter over sweetened condensed milk and ice
- The Phin filter produces a slow, concentrated brew with a distinctive character that drip machines cannot replicate
- Robusta beans or Arabica/Robusta blends are traditional and produce the expected bold, chocolate-forward profile
Cà Phê Sữa Đá translates literally as "iced milk coffee" — but the experience goes beyond those words. Vietnam is the world's second-largest coffee producer, and the country's coffee culture is deep and distinct. This recipe makes the most popular form at home.
What Is Cà Phê Sữa Đá?
It's strong drip coffee brewed through a Phin filter, combined with sweetened condensed milk and poured over ice. The condensed milk provides sweetness and richness simultaneously, and the slow Phin brew produces a coffee concentrate with a heavier body than pour-over or espresso.
Ingredients (1 serving)
- Vietnamese coffee grounds (or dark Robusta blend): 15–20g
- Hot water: 90–100ml at 92–96°C / 198–205°F
- Sweetened condensed milk: 30–40ml (adjust to taste)
- Ice: plenty, for the iced version
Equipment
- Phin filter — a Vietnamese stainless steel drip filter (available online and in Asian grocery stores)
The Phin filter consists of four parts: a perforated base plate, a chamber that holds the coffee, a press plate to compress the grounds, and a lid that doubles as a saucer. Coffee drips through at 4–6 minutes per serving — slow but worth it.
Instructions: Iced Version (Cà Phê Sữa Đá)
Step 1: Add Condensed Milk
Put 30–40ml of sweetened condensed milk in the bottom of a glass.
Step 2: Set Up the Phin
Place the Phin on top of the glass. Add 15–20g of coffee grounds and compress lightly with the press plate.
Step 3: Brew
Pour a small amount of hot water (about 30ml) over the grounds and wait 30 seconds (bloom). Then add the remaining water, cover with the lid, and let it drip through — about 4–6 minutes.
Step 4: Mix
Once all the coffee has dripped through, remove the Phin. Stir the condensed milk and coffee well.
Step 5: Pour Over Ice
Fill a tall glass with ice. Pour the mixed coffee-condensed milk concentrate over the ice. Stir and serve with a straw.
Sweetness adjustment: Start with 30ml of condensed milk and taste before adding more. The sweetness level is a matter of personal preference, and it's easier to add than to remove.
Hot Version (Cà Phê Sữa)
Follow the same steps but skip the ice. After dripping, stir the coffee and condensed milk together and drink immediately.
Bean Selection
Traditional Vietnamese coffee uses Robusta beans, which produce a stronger, earthier, more bitter flavor than Arabica.
| Bean Type | Flavor | Recommendation |
|---|---|---|
| Vietnamese Robusta | Bold, chocolatey, earthy | Most authentic |
| Dark roast Arabica | Smooth, less bitter | Good alternative |
| Robusta/Arabica blend | Balanced | Excellent choice |
Popular Vietnamese brands: Trung Nguyên, G7, Highlands Coffee.
Without a Phin
- Moka pot: Brew at double strength and use as the coffee base
- French press: Use 20g of coarse grounds per 100ml, steep 5 minutes
- Cold brew concentrate: Mix with condensed milk for a cold version without brewing
Summary
- The Phin and condensed milk are the two essential elements
- Robusta beans are traditional — dark roast Arabica is a reasonable substitute
- Iced version is the most popular form — serve in a tall glass with a straw
- Adjust condensed milk to control sweetness; 30–40ml is typical
About the Author
Coffee Guide Editorial
A team of writers and baristas passionate about coffee. We cover everything from bean selection and brewing methods to café culture.
Team Credentials
- Certified baristas
- Specialty roasting café experience
- Coffee import industry experience