Vietnamese Iced Coffee

Author: Jee Choe

Make this strong and sweet iced coffee the traditional way in minutes!

5 from 1 vote

Prep Time 3

Brew Time 2

Total Time 5

Course Drinks

Yield (16 ounces)

Pour sweetened condensed milk into a glass.
Set the phin filter on top of the glass. Add the ground coffee.
Place the gravity insert down.
Press it on top of the coffee to even out the grind.
Add 1 ounce hot water and wait 30 seconds to let the coffee bloom. Slowly pour in the rest of the hot water.
If you're using an electric kettle to boil water, set the temperature to 200°F.
Cover the filter.
Let the rest of the coffee drip into the glass until it stops.
Remove the phin and stir the coffee and sweetened condensed milk until combined. Add ice.

For this recipe, use a traditional 8 ounce phin filter and tall glass that can hold up to 16 ounces. Make sure the glass is wide enough for the phin to fit on top.
To prevent getting grinds in your iced coffee, gently shake the filter over a sink before you add hot water to the phin.
Make sure to bloom the coffee grinds with 1 ounce hot water for the best flavor. If you skip this step, your coffee won't taste as good. Blooming is when the coffee releases gas that has built up during the roasting process. Once the coffee degasses, it is ready for brewing.