Vietnamese Iced Coffee (Cà Phê Sữa Đá) with a Phin
Strong dark-roast coffee dripped slowly through a phin onto sweetened condensed milk, stirred and poured over ice for a rich, sweet, bittersweet iced coffee.
Always check the labels of the products you use.
Method
- 1
Ready the glass. Spoon the condensed milk into the heatproof glass and set the phin plate and chamber on top.
- 2
Load. Add the coffee to the chamber, shake it level and rest the press screen on top with only light pressure. Pressing hard packs the coffee and stops the drip.
- 3
Bloom. Pour in about 20 ml of the hot water, just enough to wet the grounds, and wait 1 minute while they swell and darken. This lets the coffee brew evenly.
- 4
Drip. Fill the chamber with the remaining water, cover and let it drip slowly, 4-6 minutes. If it stops, loosen the screen a quarter turn; if it runs through in under 3 minutes, use a finer grind next time.
- 5
Stir and pour. Lift off the phin and stir the dark coffee into the condensed milk until it is caramel-coloured. Pour it over the glass of ice and stir again.
Storage
Best made fresh. Brewed coffee can be chilled for up to 1 day and poured over ice. Cool leftovers in a shallow container and refrigerate within 2 hours (within 1 hour on a day above 32°C).
Equipment
- Vietnamese phin filter (single cup)
- heatproof glass (about 250 ml)
- second glass for ice
- kettle
- spoon
Nutrition per serving (estimated values)
| Per serving | Amount |
|---|---|
| Energy | 123 kcal |
| Protein | 3.1 g |
| Carbohydrate | 20.7 g |
| of which sugars | 20.7 g |
| of which free sugars | 20.7 g |
| Fat | 3.3 g |
| of which saturates | 2.1 g |
| Fibre | 0 g |
| Salt | 0.13 g |
Protein per 100 kcal
2.5 g High Protein needs ≥ 10 g
Calculated from USDA FoodData Central ingredient values
