Vietnamese Iced Coffee – Recipe
Vietnamese Iced Coffee
Vietnamese Iced Coffee is a traditional Vietnamese drink which has a strong taste, a thick brew and a few over roasted dark beans that brings out its distinctive and different taste.
However, Vietnamese coffee is always dripped coffee. Precisely, they make their coffee nice and slow. Setting up the filter and choosing the right time is an art which makes their cà phê đá ideal.
What’s so Special about Vietnamese Iced coffee?
Vietnamese Iced coffee is incredibly sugary with sweetened condensed milk. Hence, this provides the perfect counterbalance to the greatly strong, dark-roasted Vietnamese coffee which makes it one of a kind drink.
Make it yourself
We’re going to tell you the easiest steps you need to take to enjoy a creamy, flavorful and rich cup of Vietnamese Iced coffee. Vietnamese coffee is made using the medium to dark roast coffee beans.
There are two ways to make the perfect cà phê đá
2 tablespoons dark-roast ground coffee (preferably Trung Nguyen Premium Blend or Café Du Monde Coffee with Chicory)
2 tablespoons (scant) sweetened condensed milk
Steep the coffee grounds in a heatproof container with a ⅔ cup of boiling water for 4 minutes.
Pour through the coffee filter into a heatproof glass.
Using a Metal filter:
This process is recommended.
Boil 1 cup of water, remove the top screen from the filter, add coffee and screw on the top screen. Place filter over a heatproof 12-oz glass or measuring cup. Pour a splash of hot water into the filter; this will make the coffee grounds bloom.
When coffee begins to drip through, fill enough water to reach the top of the filter. Place lid on the filter and let the coffee drip for 4 minutes. When coffee stops dripping, gently loosen the screws to release pressure.
Stir in condensed milk until blended. Add ice, stir and serve.