drink · Drink
How to Make Vietnamese Coffee
Vietnamese coffee uses a metal drip filter called a phin to slowly brew dark roast coffee directly over sweetened condensed milk. The key is finding the right grind size and letting gravity do the work — no pressing or forcing the water through.
- Total time: 5 min
- Hands-on: 2 min
- Serves: 1
- Difficulty: Easy
Ingredients
- 2-3 tbsp sweetened condensed milk
- 2-3 tbsp coarsely ground dark roast coffee
Step by step
- Set up your phin filter. Place the phin on top of your glass or mug. Add 2-3 tablespoons of sweetened condensed milk to the bottom of the glass first.
- Add coffee grounds. Put 2-3 tablespoons of coarsely ground dark roast coffee into the phin chamber. Vietnamese coffee traditionally uses a French roast or darker.
- Level and compress the grounds. Place the metal press plate on top of the grounds and screw it down gently. You want it snug but not tight — water should drip through slowly, not be blocked.
- Bloom the coffee. Pour just enough hot water (195-205°F) to wet the grounds. Let it sit for 30 seconds to bloom.
- Add remaining water. Fill the phin with hot water and cover with the lid. The coffee should drip steadily — about one drop per second. If it drips too fast, your grind is too coarse. Too slow means too fine or over-compressed.
- Wait and stir. Let gravity work for 4-5 minutes until all water has dripped through. Remove the phin, stir the coffee and condensed milk together, and serve hot or over ice.
Tips & troubleshooting
- Buy pre-ground Vietnamese coffee or grind French roast beans coarsely — finer than French press but coarser than drip
- Don't press down hard on the filter plate. Let the water find its way through naturally
- If your coffee tastes weak, use more grounds or a finer grind. If it's bitter, try a coarser grind or less compression
- Authentic phin filters are made of aluminum or stainless steel. Avoid plastic versions that can affect the taste
- The ideal drip rate is 4-6 minutes total brewing time. Adjust your grind and compression to hit this timing
Variations
- Iced Vietnamese Coffee (Cà Phê Sữa Đá). Follow the same process but serve over a full glass of ice. The contrast between hot, strong coffee and cold ice creates the classic experience.
- Black Vietnamese Coffee (Cà Phê Đen). Skip the condensed milk entirely. Brew the same way but drink it black and strong. Often served with a small glass of ice tea as a chaser.
- Egg Coffee (Cà Phê Trứng). Whip egg yolk with condensed milk until creamy and pale, then float it on top of your brewed Vietnamese coffee. A Hanoi specialty.
Questions
- What kind of coffee beans work best?
- Traditional Vietnamese coffee uses dark roast beans, often with some robusta mixed in for extra caffeine and body. French roast or Italian roast work well if you can't find Vietnamese brands.
- Can I use regular condensed milk instead of sweetened?
- Sweetened condensed milk is traditional and provides the characteristic sweet, creamy taste that balances the strong coffee. Regular condensed milk or heavy cream won't give you the same flavor profile.
- Why is my coffee dripping too slowly?
- Your grind is too fine, or you've screwed the filter plate down too tightly. Loosen it slightly or use a coarser grind. The water should find its way through, not be forced.
- Do I need a special phin filter?
- Yes, the phin is essential for authentic Vietnamese coffee. The metal filter and gravity-drip method creates the right extraction. Pour-over methods or French press won't give you the same result.