Cà phê sữa đá—Vietnamese iced coffee—has become a beloved fixture in Australian cafés and homes. This intensely flavoured coffee drink combines strong, dark-roasted Vietnamese coffee with sweet condensed milk, served over ice for a refreshing yet bold caffeine hit. Once you understand the elements that make this drink special, you can easily recreate authentic Vietnamese iced coffee in your own kitchen.
A Brief History of Vietnamese Coffee Culture
Coffee was introduced to Vietnam by French colonists in the mid-19th century, and the country has since become one of the world's largest coffee producers, specialising in robusta beans. The use of condensed milk evolved from necessity—during periods when fresh milk was scarce or expensive, condensed milk provided a stable, affordable alternative that could be stored without refrigeration.
What began as a practical substitution became a defining characteristic. The combination of dark, robust Vietnamese coffee with creamy-sweet condensed milk creates a flavour profile unlike any other coffee drink—strong enough to cut through the sweetness, sweet enough to smooth the coffee's bitter edges.
The Essential Components
The Coffee
Authentic Vietnamese coffee uses robusta beans, which are higher in caffeine and have a stronger, more bitter flavour than the arabica beans common in most Western coffee. The beans are typically dark-roasted, sometimes with added butter, vanilla, or cocoa during the roasting process.
For the best results at home, seek out Vietnamese coffee brands like Trung Nguyen, Cafe Du Monde (the New Orleans brand popular in Vietnamese-American communities), or any dark-roasted coffee with a chicory blend. If these aren't available, a dark French or Italian roast will provide similar intensity.
Coffee Grind Guide
For traditional phin filter brewing, use a medium-coarse grind—similar to what you'd use for a French press. Too fine and the water won't drip through; too coarse and the extraction will be weak and watery.
The Condensed Milk
Not all condensed milk is created equal for Vietnamese coffee. Traditional Southeast Asian brands like Longevity or Carnation are preferred by purists for their particular flavour profile. Australian brands like Nestlé work well too, though some coffee enthusiasts notice subtle differences in sweetness and creaminess.
The amount of condensed milk is a matter of personal preference, but a good starting ratio is 2-3 tablespoons per 60-90ml of strong coffee. Adjust to taste—some prefer a sweeter drink while others want the coffee flavour to dominate.
The Traditional Phin Filter
The phin (pronounced "fin") is a small metal drip filter that sits atop your glass, brewing coffee slowly—one precious drop at a time—directly over the condensed milk. This slow brewing extracts maximum flavour from the grounds and gives you time to appreciate the ritual.
A phin consists of four parts: a plate that sits on your glass, a brewing chamber, a filter press, and a lid. They're inexpensive, widely available at Asian grocers, and nearly indestructible. If you enjoy Vietnamese coffee, investing in a phin is worthwhile.
The Traditional Brewing Method
Here's how to make authentic cà phê sữa đá using a phin filter:
Step 1: Prepare Your Glass
Add 2-3 tablespoons of condensed milk to a heat-resistant glass. You'll be pouring hot coffee directly into this glass, so ensure it can withstand the temperature.
Step 2: Set Up the Phin
Place the plate on top of your glass and set the brewing chamber on the plate. Add 2-3 tablespoons of ground coffee, then place the filter press on top. Don't press too hard—a gentle press is enough to compact the grounds.
Step 3: Bloom the Coffee
Add a small amount of hot water (just off the boil, about 95°C) to wet the grounds. Wait 30 seconds for the coffee to "bloom"—this allows carbon dioxide to escape and ensures even extraction.
Step 4: Add Remaining Water
Fill the phin to the top with hot water and cover with the lid. The coffee will drip slowly through the filter—this should take 4-5 minutes. If it drips too fast, your grounds are too coarse; too slow, and they're too fine.
Step 5: Stir and Serve
Once the coffee has finished dripping, remove the phin and stir thoroughly to combine the coffee and condensed milk. The mixture will be thick and intensely flavoured. Fill a separate glass with ice, then pour the coffee mixture over the ice.
The Layered Look
For the traditional Instagram-worthy presentation, don't stir before pouring over ice. The dark coffee will float on the lighter condensed milk, creating beautiful layers that slowly combine as you drink.
Alternative Brewing Methods
While a phin produces the most authentic results, you can make excellent Vietnamese-style coffee with equipment you may already have:
Moka Pot (Stovetop Espresso Maker)
The concentrated coffee from a moka pot works beautifully for Vietnamese coffee. Brew as normal, using the same dark-roasted coffee, then combine with condensed milk and ice. The result is slightly different in character but equally delicious.
AeroPress
For a single serving, the AeroPress produces strong, clean coffee that pairs well with condensed milk. Use a fine grind and a concentrated recipe (less water than usual) to approximate the intensity of phin-brewed coffee.
French Press
A French press can work if you use a high coffee-to-water ratio (1:8 rather than the usual 1:15). The result won't be as intense as phin coffee but still makes a satisfying drink.
Espresso Machine
Pull a double shot directly over condensed milk for a quicker version. Many Australian cafés prepare Vietnamese coffee this way, and the results are excellent—though different from the slow-drip traditional method.
Variations to Explore
Cà Phê Sữa Nóng (Hot Vietnamese Coffee)
Simply skip the ice for a warming winter version. The drink is just as delicious hot, with the condensed milk creating a rich, creamy texture similar to a traditional latte.
Egg Coffee (Cà Phê Trứng)
A Hanoi specialty that adds whipped egg yolk to condensed milk before topping with coffee. The egg creates a rich, custard-like layer that floats on the coffee. It sounds unusual but is absolutely delicious.
Coconut Coffee
Replace condensed milk with coconut condensed milk for a dairy-free version with tropical notes. Several brands now make coconut-based condensed milk specifically for this purpose.
Vietnamese Coffee Smoothie
Blend cold brew coffee, condensed milk, ice, and a frozen banana for a coffee shop-style frappé. The banana adds creaminess without being detectable in the final flavour.
Perfecting Your Recipe
Finding your ideal Vietnamese coffee is a matter of experimentation. Here are variables to adjust:
- Coffee strength: Add more grounds or use a finer grind for stronger coffee
- Sweetness: Adjust condensed milk to taste—some prefer just 1 tablespoon
- Ice amount: More ice means a weaker, more diluted drink; less ice preserves intensity
- Milk ratio: Try 1 part condensed milk to 3 parts coffee as a starting point
The beauty of making Vietnamese coffee at home is the freedom to customise every element to your preference. Start with the traditional recipe, then adjust until you find your perfect version of this beloved drink.