Vietnamese coffee

Cà phê sữa (đá), strong coffee with sweet condensed milk and ice cubes.

Cà phê sữa (đá)

sữa = milk

 đá = with ice cubes

The coffee tastes different from all other coffees I’ve drunk so far. It has a natural, slightly caramel-like, chocolate aroma.

Traditional preparation with Phin Filter

You need:

  • Vietnamese coffee filter (Phin filter)
  • Vietnamese coffee
  • Sweetened condensed milk
  • Water

The Phin filter consists of the following parts:

  • Metal filter
  • Filter chamber
  • Press
  • Lid

Please keep in mind that the coffee filters for Vietnamese coffee are for a cup or a glass.

Let’s start with the preparation for Vietnamese coffee:

The coffee filters are available in different sizes, so the quantities are not valid for everyone. I need about 2 teaspoons for my filter. The coffee should be ground a little more coarsely.

First remove the press from the filter and pour the coffee into the chamber.

Then simply place the press on it, making sure not to press it too hard. Otherwise the coffee will take forever to run through.

Place the filter on the lid, like on a saucer, and fill the lid with a little boiling water. The coffee absorbs the water and makes it swell. For about 30 seconds. This is good for the aroma and was explained to me as a very important step in Vietnam.

Then place the filter and the filter chamber on a glass and fill up to the brim with water. Put the lid on the filter and wait.

And after just a few seconds it starts.

It takes about 3-5 minutes for the coffee to run through.

A little condensed milk (vietnamese like to take a little more)

and voila:

We have a Vietnamese coffee – Cà phê sữa.

Maybe you need to try out a little how much coffee powder or condensed milk is best for your taste.

In summer you can add a little ice and you have a wonderful iced coffee – Cà phê sữa đá.

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