Vietnamese
Cà Phê Sữa Đá
Dark-roast Vietnamese coffee dripped slowly over sweetened condensed milk, stirred, and poured onto ice for an intense, bittersweet cà phê sữa đá.
2 servings · 8 minutes prep · 10 minutes cook
Ingredients
Coffee
- 6 tablespoons medium-fine dark-roast Vietnamese coffee, preferably a robusta blend
- 1 1/4 cups water, just off the boil
Milk and Ice
- 6 tablespoons sweetened condensed milk
- 3 cups ice cubes
Directions
Set the Phin
- Preheat the two phin filters and heatproof cups with extra hot water, then discard the water and dry the equipment.
- Divide the coffee between two 6-ounce phin filters set over heatproof cups, using 3 tablespoons (16 g) per filter. Level the grounds and place each press insert on top with gentle contact, not a hard tamp.
- Pour 1 tablespoon (15 ml) of the hot water into each phin and bloom for 30 seconds. Continue once the grounds are evenly saturated and have released their first trapped gas.
Drip the Coffee
- Divide the condensed milk between the cups. Divide the remaining hot water between the phins, about 1/2 cup plus 1 tablespoon (135 ml) each. Cover and let the coffee drip for 5 to 10 minutes, until it falls in slow drops rather than a stream. Adjust the insert only if the flow stops completely.
Stir and Ice
- Remove the phins and stir each coffee until the condensed milk is fully incorporated and glossy. Fill two tall glasses with the ice cubes, pour the coffee over, stir once, and serve before the ice melts enough to flatten and dilute the coffee.
