Coffee Classics: Vietnamese Cà Phê Sữa Đá (Vietnam)
Cà Phê Sữa Đá is the heartbeat of Vietnam — intense, sweet, unapologetically bold. It was born on humid mornings and restless nights, in street corners where scooters weave through the air like restless dragons. Vendors poured dark, robusta coffee through metal phin filters, letting it drip slowly — a hypnotic rhythm that echoed the city’s pulse.
The addition of condensed milk came from necessity during the French colonial era, when fresh milk was scarce in the tropical heat. What began as improvisation became identity. The thick sweetness balanced the fierce bitterness of robusta, creating a drink that felt like drinking sunlight and shadow at once.
Cà Phê Sữa Đá is not sipped delicately — it is embraced. A drink with character, crafted for a culture that thrives on momentum, resilience, and warmth.
Ingredients
20–25 g Vietnamese dark roast ground for phin
20–30 ml condensed milk
90–120 ml hot water
Ice
Equipment Needed
Vietnamese phin filter
Heatproof glass
Spoon
Tall serving glass
Method
Add condensed milk to the bottom of a heatproof glass.
Place the phin filter on top and add ground coffee.
Tap lightly to level — do not tamp.
Add a small splash of hot water to bloom the coffee for 20 seconds.
Fill the phin with the remaining hot water.
Let it drip slowly (3–5 minutes).
Stir to combine coffee and condensed milk.
Pour over a tall glass filled with ice.
Notes
Vietnamese robusta gives authentic intensity, but espresso roast can substitute in a pinch.
Perfect drip speed: one drop per second.
Adjust sweetness by increasing or reducing condensed milk.
