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Vietnamese Coffee

A traditional Vietnamese coffee made with robusta grounds and sweetened condensed milk brewed in a phin filter for a bold, creamy cup.
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Prep Time 2 minutes
Cook Time 5 minutes
Total Time 7 minutes
Servings: 1 serving
Course: Beverage
Cuisine: Vietnamese
Calories: 95
Ingredients Equipment Method Notes

Ingredients
  

Main
  • 2 tablespoons finely ground robusta coffee
  • 2 tablespoons sweetened condensed milk
  • 6 ounces hot water 195 to 205°F
  • Pinch of salt optional

Equipment

  • Vietnamese phin filter
  • Heat-safe cup or mug
  • Kettle
  • Spoon
  • Thermometer (optional)

Method
 

  1. Place the phin filter on the cup and rinse with hot water to warm the metal.
  2. Add 2 tablespoons of finely ground robusta coffee into the phin chamber.
  3. Gently tamp the grounds with the filter's tamper to create slight resistance.
  4. Pour 2 tablespoons of sweetened condensed milk into the cup below the filter.
  5. Boil water in the kettle and let it cool for 30 seconds until it reaches 195 to 205°F.
  6. Pour a small amount of hot water to wet the grounds and let bloom for 10 seconds.
  7. Fill the filter with remaining hot water and allow coffee to drip for 3 to 5 minutes.
  8. Remove the filter and stir the coffee and condensed milk until smooth and uniform.

Notes

Serve hot or pour over ice for a refreshing iced Vietnamese coffee.