Cà Phê Sữa Đá (Vietnamese Iced Coffee)
The "Liquid Gold" method featuring the double-bloom technique.
Equipment
- 1 Phin Filter (6oz or 8oz)
- 1 Heat-proof glass
- 1 Long spoon
Ingredients
- 3 tbsp Ground Coffee Cafe du Monde or Nguyen Coffee Supply
- 2-3 tbsp Sweetened Condensed Milk Longevity or Black & White brand
- 6-8 oz Boiling Water approx. 200°F
- 1 cup Crushed Ice
Instructions
- Prep the Base: Pour the condensed milk into your heat-proof glass.
- Set the Phin: Place the Phin plate and chamber over the glass. Add the coffee grounds, shake gently to level them, and place the gravity press on top. Do not press down hard.
- The Double-Bloom (Nancy’s Secret): * Pour 1 tbsp of hot water into the overturned Phin lid and set the whole Phin assembly on top of it.
- Pour 2 tbsp of hot water into the top of the Phin chamber to wet the grounds from above.
- Wait 2–3 minutes for the coffee to fully saturate and expand.
- The Main Pour: Fill the Phin chamber to the top with hot water and place the lid on.
- The Extraction: Let the coffee drip slowly. It should take about 5 minutes. If it’s a steady stream, your grind is too coarse or you didn't bloom long enough.
- The Stir: Remove the Phin. Stir the dark coffee into the condensed milk until it reaches a uniform "shattered caramel" color.
- Serve: Pour the concentrated mixture over a glass filled to the brim with crushed ice. Stir once more and enjoy immediately.
Notes
- Crushed Ice is Key: Don't use big cubes! Crushed ice has more surface area, which chills the hot, syrupy coffee instantly without diluting it too much. If you only have cubes, wrap them in a kitchen towel and whack them with a rolling pin—it's therapeutic!
- The "Slow Drip" Rule: If your coffee is pouring in a stream, it's not Cà Phê Sữa Đá. It should be a rhythmic drip-drip-drip. If it's too fast next time, try a finer grind or a tighter "gravity press" (but only by a hair!).
- The "Lid Bloom": Submerging the bottom of the Phin in the lid ensures every single grain of coffee is fully saturated. Most people only wet the top, leaving a dry core in the middle. This double-saturation forces the final brew to drip even slower, resulting in that ultra-thick, syrupy texture.