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Cà Phê Sữa Đá
A rich and intensely sweet Vietnamese iced coffee, made by slowly dripping dark, robust coffee over sweetened condensed milk and then pouring it over a generous amount of ice. The result is a bold, creamy, and refreshing beverage.
🧂 Zutaten
- 2 tbsp Vietnamese coffee grounds(A dark roast, medium-coarse grind is ideal. Look for brands like Trung Nguyen or Cafe Du Monde (though not strictly Vietnamese, it's a common substitute).)
- 2 tbsp Sweetened condensed milk(Adjust to your sweetness preference. Use a good quality brand.)
- 60 ml Hot water(Just off the boil, around 90-96°C (195-205°F).)
- 1 cup Ice cubes(Crushed ice or large cubes work well.)
👨🍳 Zubereitung
- 1
Prepare the glass: Add the sweetened condensed milk to the bottom of your serving glass. If you prefer less sweetness, start with 1.5 tbsp and adjust later.
⏱️ 30 seconds - 2
Set up the phin filter: Place the phin filter on top of your serving glass, resting on the rim. Add the Vietnamese coffee grounds into the filter chamber. Gently place the tamper (press) on top of the grounds, pressing down lightly to create an even layer. Do not over-tamp, as this can impede water flow.
⏱️ 1 minute - 3
Brew the coffee: Pour about 10-15 ml of hot water over the tamper to bloom the coffee grounds. Wait for about 20-30 seconds for the coffee to release its aroma. Then, slowly pour the remaining 45-50 ml of hot water into the filter. Place the lid on top.
⏱️ 30 seconds - 4
Allow to drip: Let the coffee slowly drip through the phin filter into the glass. This process should take approximately 4-5 minutes. Resist the urge to rush it by pressing down on the tamper or adding more water.
⏱️ 4-5 minutes - 5
Mix and serve: Once all the coffee has dripped through, carefully remove the phin filter. Stir the hot coffee and condensed milk vigorously until well combined and the mixture is a uniform light brown color. Fill a separate tall glass with ice cubes. Pour the sweetened coffee mixture over the ice. Stir briefly to chill.
⏱️ 1 minute
💡 Profitipps
- ✓Use a dark roast Vietnamese coffee for the most authentic flavor. Brands like Trung Nguyen are highly recommended.
- ✓The phin filter is crucial for achieving the slow drip and concentrated brew characteristic of this coffee.
- ✓Patience is key! Allowing the coffee to drip slowly ensures maximum flavor extraction and a rich brew.
- ✓Adjust the amount of condensed milk to your personal preference for sweetness.
- ✓For a stronger coffee flavor, you can slightly increase the amount of coffee grounds or slightly decrease the water.
✨ Variationsideen
Inspiration für Ihre eigene Version dieses Rezepts
- Hot version (Cà Phê Sữa Nóng): Omit the ice and serve the mixed coffee hot.
- Coconut Cream Version: Replace some or all of the condensed milk with thick coconut cream for a tropical twist.
- Extra Strong: Use slightly more coffee grounds or a finer grind (be careful not to clog the filter).