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VIETNAMESE ICED COFFEE (CÀ PHÊ SUA DÁ)

VIETNAMESE ICED COFFEE (CÀ PHÊ SUA DÁ)

Vietnamese-style coffee is one of our favorite methods of extracting/preparing coffee. Using a small metal drip filter (called a phin) the resulting coffee is very dark and rich and often benefits from the addition of sweet condensed milk and/or ice, for dilution. With a little practice and once you’ve reached your preferred proportions of coffee, sweet milk and ice, this is one of the most satisfying ways to enjoy coffee (especially with some spicy food!)

Our Vietnamese robusta coffee beans are from the Central Highlands region of Vietnam, near the city of Dalat. Our dark roast brings forth wonderful chocolate and caramel notes and, when combined with the traditional extraction/preparation method, creates an excellent cup of hot or iced Vietnamese coffee.

How to make a perfect cup of vietnamese coffee

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supplies

Vietnamese ground coffee
Sweetened condensed milk (optional)
Vietnamese metal coffee filter
Small glass
Large glass with ice, long spoon (optional)

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one

Pour some condensed milk in a small glass, 1 to 3 tablespoons, depending on how sweet you like your coffee.

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two

Add about 2 tablespoons of coffee. Level off coffee, insert the filter insert and pack grounds tightly.

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three

Place filter on a small glass and fill to brim with boiling water. Cover with the filter’s lid. It should take between 4-5 minutes for the water to filter completely through.

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four

Remove filter and stir coffee and milk thoroughly. Sweetened coffee should be the color of dark brown suede.

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five

Serve hot or over ice. Ice helps to dilute the coffee.

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