How to Make Vietnamese Iced Coffee (Cà Phê Sữa Đá)
Vietnamese Iced Coffee (Cà Phê Sữa Đá) is one of the best cafe drinks to master at home — it's simple, impressive, and cheaper than the cafe version. Here's the exact recipe, the ratio that matters, and the common mistakes to avoid.
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Editorial note: this guide is compiled from published manufacturer guidance, general best practices, and aggregated owner experience — not hands-on testing. Always follow your machine’s official manual.
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Kitchen Scale (0.1g)
Editor’s PickWeighing your coffee keeps every recipe consistent — the cheapest upgrade in home coffee.
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A $15 handheld frother turns this recipe from 'good' into 'cafe-level' in seconds.
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Buying advice
2 tbsp coarsely ground robusta + 2 tbsp condensed milk + ice. Add condensed milk to the glass, set the phin filter on top, add coffee, press, pour a little water to bloom, then fill with water and let it drip. Stir the condensed milk in and pour over ice. Pro tip: Robusta is the classic bean — its bitterness is balanced by the condensed milk. Medium-dark roast works if you can't find robusta.
FAQ
Why condensed milk?
It's the tradition — sweet, thick, and it stands up to robusta's strength. It also makes the drink creamy without dairy.
What is a phin filter?
A Vietnamese metal drip filter — cheap, portable, and makes the authentic cup. A pour-over dripper is a workable substitute.
Is it very strong?
Yes — robusta has nearly double the caffeine of arabica. The condensed milk makes it a dessert-strength treat.
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Kitchen Scale (0.1g)
Weighing your coffee keeps every recipe consistent — the cheapest upgrade in home coffee.
As an Amazon Associate we earn from qualifying purchases.
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