Vietnamese Iced Coffee Recipe — Strong, Sweet, and Built for Hot Days

Vietnamese iced coffee (cà phê sữa đá) is one of the most satisfying drinks you can make at home. Strong dark roast dripped slow through a phin filter, mixed with sweetened condensed milk, then poured over ice. Rich, indulgent, and built for hot days on the job. Once you make it this way, the drive-through version doesn't compare.

Equipment

• Vietnamese phin filter (or French press as a substitute)
• Tall glass
• Ice

Ingredients

• 3 tablespoons coarsely ground coffee — use The Long Haul — Cowboy Blend
• 2–3 tablespoons sweetened condensed milk
• Hot water (just off boil, ~200°F)
• Ice

Instructions

1. Add condensed milk: Pour sweetened condensed milk into the bottom of your glass.
2. Set up the phin: Place the phin filter on top of the glass. Add coffee grounds and press the filter plate down gently.
3. Bloom: Pour a small amount of hot water over the grounds and wait 30 seconds. This degasses the coffee for a cleaner extraction.
4. Brew: Fill the phin with hot water and let it drip slowly (3–5 minutes). Don't rush it — the slow drip is what makes it strong and smooth.
5. Stir: Remove the phin and stir the coffee and condensed milk together until fully combined.
6. Ice it: Pour over a glass packed with ice and enjoy immediately.

Pro Tips

• Use a dark or dark-medium roast — it needs to punch through the condensed milk
• Don't skip the bloom step — it produces a cleaner, less bitter cup
• Adjust condensed milk to your sweetness preference — start with 2 tablespoons
• No phin filter? A French press works great — brew strong, press, and pour over condensed milk and ice
• For a hot version (cà phê sữa nóng), skip the ice and enjoy warm

Best No Shift Coffee for Vietnamese Iced Coffee

You need a bold, dark roast that holds its own against the sweetened condensed milk. A medium roast will taste thin and washed out. Go dark.

• The Long Haul — Cowboy Blend | 12oz — Cocoa, caramel, and vanilla tones in a dark & medium blend. Pairs perfectly with condensed milk — the caramel notes amplify beautifully.
• The Midnight Grind — 6-Bean Dark Roast | 12oz — Deep 6-bean dark roast for an even bolder, more intense cà phê sữa đá.

FAQ

Q: What coffee is used in Vietnamese iced coffee?
A: Traditionally a dark roast, often with Robusta beans for extra strength and bitterness that cuts through the condensed milk. The Long Haul Cowboy Blend — a dark & medium blend — is an excellent choice for a smoother, more nuanced version.

Q: Can I make Vietnamese iced coffee without a phin filter?
A: Yes — a French press works well. Use 3 tablespoons of coarsely ground coffee per 4 oz of water, steep for 4 minutes, press, and pour over condensed milk and ice.

Q: How much condensed milk should I use?
A: Start with 2 tablespoons and adjust to taste. Traditional Vietnamese iced coffee is quite sweet — if you prefer less sweetness, start with 1 tablespoon and add more after tasting.

Q: Can I use regular milk instead of condensed milk?
A: You can, but it won't be the same drink. Condensed milk is thick, sweet, and creamy in a way that regular milk can't replicate. If you want a lighter version, try a splash of oat milk with a small amount of simple syrup.