Cà phê sữa đá
Vietnamese iced coffee (ca phe sua da): dark-roast robusta dripped through a phin onto sweetened condensed milk, then poured over ice. Sweet, heavy, strong.
Method
Filter
Typical volume
200 ml
Caffeine
180 mg
Caffeine is a reference value for this drink and brew method, not a measurement of your cup.
Cà phê sữa đá preparation
- Spoon 25-30ml of sweetened condensed milk into a heatproof 250ml glass.
- Add 20-25g of medium-coarse dark-roast Vietnamese coffee to the phin, level it, and set the press disc on top.
- Wet the bed with 25ml of water at 95°C and wait 60 seconds for it to swell.
- Top the phin to the rim, about 70ml, and let it drip for 4-5 minutes.
- Stir the coffee into the condensed milk, then pour the lot over a full glass of ice.
Ca phe sua da. Robusta and a dark roast are the point - the drink needs bitterness and body to survive the sugar and the ice. A drip that stalls means the grind is too fine or the disc is screwed down too hard.
What makes it
More filter drinks
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