Issue
No. 120
Photo: Tristan deBrauwere • Food Styling: Thu BuserPotent phin-brewed coffee and sweetened condensed milk strike a perfect balance in this refreshing traditional drink. The post Vietnamese Iced Coffee...
Vietnamese coffee, brewed through a stainless-steel drip filter called a phin, is potent and concentrated. It’s combined with sweetened condensed milk, which tempers the bitterness, and served iced in the classic drink known as cà phê sữa dá. Look for a medium-roast coffee and grind immediately before brewing.
Featured in “Giving Vietnamese Coffee Its Due in America” by Natalie Pattillo.
Makes: 1
Time: 10 minutes
Ingredients
- 1 Tbsp. (18 g) sweetened condensed milk
- 2 Tbsp. (10 g) medium-fine ground coffee
Instructions
- Bring a kettle of water to a boil (205°F, if using a digital electric kettle).
- Place a heatproof rocks glass on a digital scale. Add the sweetened condensed milk and place a phin over the glass. Add the coffee to the phin chamber, pick up the phin, and shake gently to even out the grinds. Return the phin to the cup and screw or place the filter press all the way down until it stops, gently packing the grinds. Zero out the scale, then add 2 tablespoons (28–30 grams) of boiling water and set a timer for 60 seconds for the coffee grinds to bloom. When the timer goes off, slowly add ¼ cup of boiling water (for a total of 84 grams). Cover the phin with the lid and let the coffee drip into the glass, about 5 minutes. Stir well, then transfer to a fresh rocks glass filled with ice and serve immediately.
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