Vietnamese coffee is bold, creamy, and unapologetically sweet—designed to be mixed with condensed milk and poured over ice.
Your first Vietnamese coffee might not taste like “coffee” so much as a dessert with an attitude: deep, roasty, and sweet, with a slow drip that makes you wait just long enough to deserve it. The trick isn’t fancy beans—it’s the balance between a short, strong brew and sweetened condensed milk. Once you learn the drip speed and a simple ratio, you can make café-level cà phê sữa đá at home in minutes.
Below, you’ll learn the classic phin method, a quick workaround if you don’t have one, and the small fixes that prevent watery, bitter, or overly sweet results.
Quick start (1 serving)
- Coffee: 2 tbsp (about 14–16 g) medium grind
- Water: 5 oz hot water (about 195–205°F)
- Milk: 1–2 tbsp sweetened condensed milk
- Ice: fill the glass (more ice = less watery)
Tools (best → backups)
- Phin filter: classic Vietnamese drip brewer
- AeroPress: fast, concentrated “phin-ish” cup
- French press: strong base + easy cleanup
- Measuring: scale or tbsp + a kettle
Vietnamese Coffee Basics: what it is, and why it tastes like dessert
Vietnamese coffee is traditionally a strong drip coffee served with sweetened condensed milk. If you’ve ever wondered what coffee with condensed milk is called, you’ll usually hear cà phê sữa (coffee + milk), with the iced version known as cà phê sữa đá. It’s a simple idea that tastes wildly special because the coffee is built to be intense before anything sweet gets added.
What makes Vietnamese coffee different is the concentrated brew + creamy sweetness combo. Many traditional Vietnamese coffee styles lean on robusta—naturally bolder and more bitter than arabica—so the final drink stays punchy even after mixing. If you want that “Vietnam café” backbone at home, starting with Vietnamese robusta beans makes the flavor feel instantly more authentic.
What does Vietnamese coffee taste like?
Think chocolatey, roasty, and caramel-sweet. Is Vietnamese coffee sweet? Usually, yes—by design. But you control the dial, so it can be balanced instead of candy-like.
Quick comparisons
- Vietnamese coffee vs regular coffee: stronger base + condensed milk + ice-forward.
- Vietnamese coffee vs Thai coffee: Thai versions often lean spiced/creamy; Vietnamese commonly focuses on condensed milk + bold drip.
Think “Vietnamese coffee concentrate.” Make it strong first, sweet second, then chill hard.
There’s also a culture element: Vietnam’s coffee scene is built around everyday cafés and slow sips. If you ever go searching for the best coffee in Saigon, you’ll notice the same theme everywhere—strong coffee made approachable with sweetness and texture.
Vietnamese coffee ingredients + gear (phin filter vs. workarounds)
Vietnamese coffee ingredients are simple: coffee, sweetened condensed milk, and ice (for the iced version). The classic tool is a phin filter, sometimes called a phin coffee maker. If you’re asking “what is phin coffee?” it’s simply coffee brewed using that small metal drip filter—slow, strong, and perfect for mixing.
How to use a phin filter (the goal)
You want a steady drip that finishes in 4–6 minutes. Too fast = weak. Too slow = harsh. That timing is the difference between “wow” and “why is this bitter?”
If you’re learning the traditional Vietnamese coffee method for the first time, this classic cà phê sữa đá workflow is an easy “first win.”
| Brewer | What you get | Best use | Quick tip |
|---|---|---|---|
| Phin | Slow drip, concentrated base | Most authentic texture | Medium grind; 4–6 min finish |
| AeroPress | Fast, strong “press” coffee | Weekday shortcut | Short steep (1–2 min) + gentle press |
| French press | Full-bodied, slightly cloudy | Multiple servings | Steep 4 min; pour over ice fast |
Grind + bean choices
- Vietnamese coffee grind size: medium (between drip and espresso).
- Best coffee for Vietnamese coffee: medium-dark roasts that taste chocolatey and bold.
- Robusta vs arabica: robusta brings more bite and strength; arabica is softer and aromatic.
“Best phin filter” quick checklist
- Material: stainless steel (easy to clean, won’t rust).
- Fit: a press plate that sits evenly and snugly.
- Base: stable rim that rests flat on your cup.
Vietnamese coffee brands + where to buy (online, near you, wholesale)
Best Vietnamese coffee brand depends on your taste: some are deeper and more roasty, others smoother and cleaner. Popular Vietnamese coffee brands include Nguyen Coffee, Trung Nguyen coffee beans, and Vietnamese-style options from Nescafé Vietnamese coffee.
Where can I get Vietnamese coffee? Check Vietnamese/Asian grocery stores first (great for “vietnamese coffee beans near me”). If you prefer convenience, you can buy Vietnamese coffee online from specialty roasters and marketplaces.
For cafés or events, search suppliers offering Vietnamese coffee beans wholesale so you can keep the same flavor profile batch after batch.
How to make Vietnamese coffee (cà phê sữa đá) with condensed milk
This is the classic Vietnamese iced coffee recipe: strong drip coffee + condensed milk + lots of ice. If you’re searching “what is in Vietnamese iced coffee,” that’s the core. Everything else is just dialing it to your taste.
Vietnamese coffee ratio (1 serving)
| Component | Amount | Why it works |
|---|---|---|
| Ground coffee | 14–16 g (about 2 tbsp) | Strong base without espresso gear |
| Hot water | 5 oz | Concentrated cup that holds up to ice |
| Condensed milk | 1–2 tbsp | Sweetness + creamy body |
| Ice | Fill the glass | Fast chill, slower melt |
Easy ratio tip: If you use a scale, a common starting point is roughly 1:2 coffee-to-water by weight for a concentrated phin-style cup.
1) Load the phin + bloom
To make cafe sua da the classic way, add condensed milk to your serving glass first. Add coffee to the phin, level it, and set the press plate on top (snug, not cranked down). Pour in a small splash of hot water and let it bloom for ~20 seconds so the coffee extracts more evenly.
2) Brew until the drip finishes (aim for 4–6 minutes)
Fill the phin with hot water and cover. You want steady drips—not a stream—and a finish around 4–6 minutes. (White On Rice Couple often describes the sweet spot as roughly 3–4 drips per second.) For a reliable starting point, follow this phin brew method, then adjust grind if your drip runs too fast or stalls.
3) Stir, ice, and taste
Stir the hot coffee into the condensed milk until completely smooth. Pour over a tall glass packed with ice, stir again for 5–10 seconds, and taste. If it’s too intense, add a splash of cold milk; if it’s too sweet, reduce condensed milk slightly on your next cup (don’t “fix it” with more ice).
Caffeine, strength, and calories (what to expect)
Vietnamese coffee often feels stronger because it starts concentrated. Does Vietnamese coffee have more caffeine? It can, especially if you’re using robusta-heavy beans. Caffeine in Vietnamese iced coffee also depends on your portion size and how much coffee you brew—so think of strength as something you control, not something you’re stuck with.
Is it stronger than espresso?
Vietnamese coffee is usually strong-tasting because it’s concentrated before ice and milk. Espresso can be more intense per ounce, but the “who wins” question comes down to dose and serving size. If yours tastes too intense, shorten the brew or add a splash of milk after stirring.
Calories and nutrition basics
If you’re asking how many calories are in Vietnamese coffee, the biggest driver is condensed milk. Less condensed milk (or splitting it with milk) is the simplest way to change Vietnamese coffee nutrition without changing the whole drink.
Shortcut note: If you want speed, you can make Vietnamese coffee concentrate ahead of time, chill it, then mix with condensed milk over ice. Cold brew Vietnamese coffee works too—just keep it strong so it doesn’t taste diluted.
Variations and shortcuts (hot, bạc xỉu, coconut, yogurt coffee)
Once you’ve nailed the base, variations are easy because the “engine” stays the same: bold coffee + creamy sweetness. You can change temperature, texture, or dairy and still keep the classic Vietnamese profile.
Hot cà phê sữa nóng and Vietnamese latte style
For the hot version, brew into condensed milk the same way and skip the ice. If you want a Vietnamese latte, add warmed milk (or steamed milk if you have it) until it’s the softness you like—still sweet, still bold, just cozier.
Coconut coffee and vegan Vietnamese coffee
Blend brewed coffee + condensed milk with coconut cream and ice until frothy for a café-style coconut coffee. For vegan Vietnamese coffee, use coconut condensed milk or sweetened condensed oat/coconut alternatives—then keep the coffee base strong to balance the sweetness.
Egg coffee + other café favorites
Whisk egg yolk + condensed milk until thick and spoon over hot coffee for a silky, dessert-like foam. Two more favorites you’ll see often: bạc xỉu coffee (milkier and sweeter than cà phê sữa đá) and yogurt coffee Vietnam-style drinks (tangy, creamy, often blended with ice).
Ready-to-drink options: canned coffee, pods, and K-cups
For convenience, Vietnamese canned coffee is an easy grab-and-go option. You’ll also find Vietnamese coffee pods and Vietnamese coffee K cup-style formats—just add condensed milk (or your preferred sweet milk) to get closer to the classic flavor.
Troubleshooting: slow drip, bitter cup, and watery iced coffee
Most Vietnamese coffee problems are mechanical: grind size, press plate pressure, or not enough ice. Fix the drip, and the flavor usually follows.
Printable dial-in worksheet (edit in place)
Use this: Brew one cup, jot notes, adjust one thing, repeat. After 2–3 rounds you’ll have a “house recipe” that’s repeatable.
| Test | Coffee | Water | Milk | Time | Taste | Next change |
|---|---|---|---|---|---|---|
| 1 | 16 g | 5 oz | 1½ tbsp | 5 min | Balanced / weak / bitter / too sweet | One change only |
| 2 | ||||||
| 3 |
Safety note: Phin parts get hot. Use the handle, keep kids/pets clear, and let metal cool before rinsing.
If your phin drips too fast
Symptom: It finishes in under 2 minutes and tastes weak. Fix: grind slightly finer, add a bit more coffee, and make sure the press plate sits evenly. You want drips, not a pour.
If your phin drips too slow (or stalls)
Symptom: It takes 8–10+ minutes and tastes harsh. Fix: grind slightly coarser and avoid over-tightening the press plate. If grounds are clumping, gently tap to level them.
Advanced fixes (when you’re close, but not perfect)
Water temp: If it tastes sharp, let boiling water sit 30–60 seconds before pouring.
Ice strategy: Use a tall glass packed with ice. A half-filled glass melts too fast and tastes watery.
Bottom line: Watery = stronger brew + more ice. Harsh = less extraction (coarser grind or faster drip). Once that’s set, sweetness is easy—and yes, Vietnamese coffee is good when it’s dialed to your balance.
