# Vietnamese Iced Coffee (Cà Phê Sữa Đá) Recipe

> How to make authentic Vietnamese iced coffee at home. Covers the Phin filter technique, sweetened condensed milk ratios, bean selection, and how to replicate the café experience without a Phin.

**Canonical URL**: https://coffee-guide.jp/en/brewing/vietnamese-coffee-recipe-ca-phe-sua-da  
**Category**: Brewing Methods  
**Published**: 2026-07-20  
**Updated**: 2026-07-20  
**Author**: Coffee Guide Editorial  
**Tags**: vietnamese coffee, ca phe sua da, condensed milk, iced coffee  

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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)


> ℹ️ **INFO**
>
> **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.


> 💡 **TIP**
>
> **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

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