Vietnamese iced coffee is one of the world's most unique and addictive coffee experiences. Dark-roasted coffee drips slowly through a Phin filter onto sweetened condensed milk and ice — rich, intensely sweet, and incredibly strong. Once you have it, nothing else compares.
What You'll Need
- A Vietnamese Phin filter
- Dark roast coffee — Café Bustelo or Vietnamese-style dark roast
- Sweetened condensed milk (2–4 tablespoons)
- Ice + hot water just off the boil
Step 1 — Add Condensed Milk to Your Glass
Add 2–4 tablespoons of sweetened condensed milk to the bottom of your glass. More = sweeter and richer.
Step 2 — Set Up the Phin Filter
Place the Phin on top of your glass. Add 2 tablespoons (about 20g) of finely ground dark roast into the filter. Level gently, then press the metal insert down with light pressure.
Step 3 — Bloom the Grounds
Pour about 1 tablespoon of hot water over the grounds and wait 20–30 seconds. The grounds expand and absorb — this unlocks the full flavor before the main brew.
Step 4 — Fill and Brew Slowly
Fill the Phin to the top with hot water (about 4 oz). Place the lid on top. Allow 4–5 minutes to drip fully. A properly set Phin drips at about one drop per second.
Step 5 — Stir and Pour Over Ice
Remove the Phin. Stir the coffee and condensed milk vigorously until fully combined. Pour over a tall glass packed with ice for the signature layered look.
Pro Tips
- ☕ Use very dark, bold roast — medium roasts get lost in the sweetness
- 🍬 Condensed milk ratio is personal — start with 2 tbsp and adjust
- 🔥 Don't rush the drip — slow brewing extracts the deep chocolatey notes