Prepare to embark on a truly extraordinary coffee journey with Vietnamese Iced Coffee, affectionately known as Cafe Sua Da. This isn’t just another cold brew; it’s an intensely brewed coffee concentrate that slowly drips into a tall glass, meeting a luscious pool of sweetened condensed milk and an abundance of ice. The result is a beverage that transcends typical iced coffee experiences, offering a symphony of bold flavors, creamy textures, and invigorating coolness.

For those accustomed to weak, watery iced coffees, Cafe Sua Da represents a profound revelation. It’s a rich, smooth, and exquisitely sweet concoction, boasting an incredibly intense coffee flavor that lingers delightfully on the palate. Its robust character makes it not only a perfect drink but also an exceptional base for other culinary creations, such as a decadent Vietnamese Coffee Ice Cream.

The universal appeal of Vietnamese Iced Coffee is undeniable. I recall an instance years ago on a television show where I prepared this delightful drink. The entire crew, along with the morning hosts, eagerly requested gallons of it, not just for immediate enjoyment but also to savor as an afternoon treat. This anecdote perfectly encapsulates the captivating charm of Cafe Sua Da – once you taste it, you’re hooked.

Originating from Vietnam, a nation with a rich coffee heritage shaped by French colonial influence, Cafe Sua Da has evolved into a global phenomenon. The unavailability of fresh milk during the colonial era led to the ingenious adoption of sweetened condensed milk, which proved to be a perfect complement to Vietnam’s predominantly strong Robusta coffee beans. This serendipitous combination created a distinctive beverage that has charmed coffee lovers worldwide.

Essential Ingredients for Vietnamese Iced Coffee

Crafting the perfect Vietnamese Iced Coffee requires just a few key components, each playing a vital role in achieving its signature flavor and texture:

• Medium-ground coffee (ideally French Roast or a Vietnamese blend)
• Sweetened condensed milk
• Ice

Choosing the Right Coffee for Cafe Sua Da

The type and grind of coffee are paramount to the success of your Vietnamese Iced Coffee. The bold, intense flavor is a hallmark of this drink, and selecting the correct beans ensures an authentic experience.

Option 1: The Traditional Choice

For an authentic Vietnamese Iced Coffee, begin with a medium-coarse grind coffee. While French Roast is a popular choice for its dark, robust profile, the key lies in the grind size. A medium-coarse grind is essential to prevent the coffee grounds from falling through the fine holes of the traditional Vietnamese coffee press (phin filter). Finer grinds will pass through too quickly, resulting in a weak brew, or worse, clog the filter entirely.

Historically, Vietnamese coffee often features Robusta beans, known for their higher caffeine content, bold flavor, and pronounced bitterness, which stands up beautifully to the sweetness of condensed milk. Many Vietnamese communities in America favor Café du Monde coffee from New Orleans, particularly the yellow can blend, which famously includes chicory. Chicory adds a unique roasted, slightly bitter, and woody note, contributing to the coffee’s body and depth. If you’re curious about this fascinating blend, delve into The Secret Ingredient to America’s Vietnamese Coffee. While the yellow can is the most common, experimenting with both the classic and the Café du Monde French Roast can help you discover your preference.

Option 2: Elevating Your Coffee Experience

While the widely available coffee in the mustard yellow can serves as a standard in many Vietnamese eateries in America, some find its flavor profile can be a bit bitter or one-dimensional. However, the generous amount of sweetened condensed milk effectively balances these characteristics, creating a palatable drink.

For those seeking a more refined and nuanced Vietnamese coffee experience, exploring specialty Vietnamese coffee brands is highly recommended. Nguyen Coffee Company, for example, is a pioneering Vietnamese-American-owned company that imports, supplies, and roasts green coffee beans directly from Vietnam. They partner with fourth-generation farmers in Vietnam’s renowned Central Highlands, ensuring high-quality, authentic Vietnamese beans. Their commitment to direct trade and quality offers a superior taste profile that highlights the rich complexities of Vietnamese Robusta and Arabica blends. Give their exceptional coffee a try, and for a special treat, Steamy Kitchen readers can enjoy 10% off using code STEAMY.

The Sweet Heart: Sweetened Condensed Milk

This is arguably the second most crucial ingredient, after the coffee itself. Sweetened condensed milk is a thick, syrupy, sweet dairy product, and it is absolutely indispensable for authentic Vietnamese Iced Coffee. There are no acceptable substitutions here; evaporated milk, cream, or other sweeteners will simply not yield the same rich, creamy texture and distinct flavor. Sweetened condensed milk provides both the sweetness and the velvety body that defines Cafe Sua Da. You can easily find it in the baking aisle of any grocery store.

The Essential Tool: A Vietnamese Coffee Press (Phin Filter)

To truly replicate the traditional method and achieve the characteristic slow drip that extracts optimal flavor, a Vietnamese coffee press, or phin filter, is essential. This simple yet ingenious device typically consists of a round perforated plate, a brewing chamber, a pressing insert (often a screw-down plate), and a lid. The phin ensures that hot water slowly percolates through the tightly packed coffee grounds, creating a strong, concentrated brew.

Phin filters are readily available and quite affordable, usually costing just a few dollars at any Asian market. They can also be purchased conveniently online; Amazon offers several options. I’ve personally had excellent experiences with presses from various sellers on Amazon. You shouldn’t expect to pay more than $12 for a good quality press.

How to Make Vietnamese Iced Coffee (Cafe Sua Da)

Mastering Cafe Sua Da is a rewarding process that combines simple steps with a touch of patience. Follow these instructions to brew your perfect cup:

Step 1: Prepare Your Glass with Sweetness

Begin by adding 2 tablespoons of sweetened condensed milk to the bottom of your serving glass. Placing the condensed milk first allows the hot coffee to effortlessly dissolve and meld with it, creating a uniform, creamy base.

Step 2: Prepare the Coffee Grounds in the Phin

Spoon 2 tablespoons of medium-ground coffee into the base of the Vietnamese coffee press. Gently wet the grounds with just a small amount (about a tablespoon) of hot water. This “blooming” step allows the coffee to release gases, ensuring a more even extraction and preventing sour notes. Let it sit for about 15-20 seconds.

Step 3: Secure the Press

Place the pressing insert (the screw-down plate) on top of the wetted coffee grounds and screw it on tightly, but gently, until the grounds are well-packed. The tightness of this press directly influences the drip rate and, consequently, the strength of your coffee. A good seal ensures proper extraction.

Step 4: Pour Hot Water and Cover

Place the assembled phin filter directly over the glass containing the condensed milk. Slowly pour freshly boiled hot water into the coffee press, filling it almost to the top. Immediately cover the phin with its small lid to trap the heat, ensuring consistent brewing temperature.

Cover with its little hat.

Step 5: The Art of the Slow Drip (Patience is Key!)

Now, the most crucial step: wait. The coffee will begin to drip very, very slowly into the glass below. This process typically takes between 3 to 5 minutes to complete brewing. The slower the drip, the stronger and more concentrated your coffee will be. An ideal drip rate is about 1-2 drops per second. If the coffee is dripping too quickly, use the tip of a small spoon or knife to gently turn the press clockwise by about one turn to tighten it. If it’s dripping too slowly, or not at all, unscrew it one turn counterclockwise to loosen. While it’s dripping, take this opportunity to fill a separate tall glass with plenty of ice – the more ice, the colder and more refreshing your final drink will be.

Step 6: Stir and Mix

Once all the coffee has dripped through the phin filter, carefully remove the press from your serving glass. You can place the phin on its overturned lid to catch any residual drips and keep your surface clean. Use a spoon to thoroughly stir the hot, concentrated coffee with the sweetened condensed milk at the bottom of the glass until completely combined. This creates a rich, uniform coffee base.

Step 7: Serve Over Ice and Enjoy!

Pour your freshly stirred, sweet coffee mixture over the tall glass filled with ice. Watch as the dark coffee swirls with the melting ice, creating a beautiful gradient. Give it a final stir, and savor your homemade Vietnamese Iced Coffee. The combination of intense coffee, creamy sweetness, and refreshing chill is truly a delight.

Tips for the Perfect Vietnamese Iced Coffee

• Water Temperature: While boiled, let your water sit for a minute or two to cool slightly before pouring into the phin. Ideal brewing temperature is typically between 195-205°F (90-96°C) to avoid “burning” the coffee and extracting harsh flavors.
• Quality Ice: Use good quality, fresh ice. The amount of ice directly impacts the final strength and temperature of your drink. For a less diluted, stronger iced coffee, you can opt for larger ice cubes or freeze coffee itself into cubes.
• Grind Consistency: Reiterate the importance of a medium-coarse grind. Too fine, and it clogs; too coarse, and it drips too fast, resulting in a weak brew.
• Patience is a Virtue: The slow drip is not just a visual spectacle; it’s fundamental to extracting the deep, robust flavors that define Vietnamese Iced Coffee. Resist the urge to rush the process.
• Customization: Adjust the amount of sweetened condensed milk to your personal taste. Some prefer it sweeter, others less so. You can also vary the amount of coffee grounds for a stronger or milder brew.
• Try it Hot: For a comforting treat, enjoy your Vietnamese coffee hot (Cafe Sua Nong) by omitting the ice and serving the hot, mixed coffee directly in a smaller mug.

Why You’ll Fall in Love with Cafe Sua Da

Vietnamese Iced Coffee offers an unparalleled sensory experience. Its signature intensity comes from the robust coffee, often Robusta beans, which possess a higher caffeine content and a bolder flavor profile that beautifully complements the sweetness and creaminess of condensed milk. This is not your average diluted iced coffee; it’s a rich, full-bodied beverage that provides an invigorating kick. The balance of bitter coffee and sweet, milky richness is utterly addictive, making it the perfect pick-me-up on a hot day or a delightful dessert coffee.

Vietnamese Iced Coffee (Cafe Sua Da)

You’ll need a Vietnamese Coffee press or an Aeropress.

Recipe Details

• Author: Jaden
• Prep Time: 1 min
• Cook Time: 5 mins
• Total Time: 6 mins
• Course: Drinks
• Cuisine: Vietnamese
• Servings: 1 person
• Calories: 128 kcal

Ingredients

• 2 tablespoons Medium-Grind French Roast Coffee
• 2 tablespoons Sweetened Condensed Milk
• Ice

Instructions

1. Boil water, then remove from heat to cool slightly while you measure out your coffee grounds.
2. Add sweetened condensed milk to a cup. Fill a separate, tall glass with ice. Remember, the more ice you use, the weaker the iced coffee will become as it melts.
3. Spoon the coffee into the Vietnamese Coffee Maker. Wet the grounds with about a tablespoon of the hot water for blooming. Screw on the press, finger tight. Pour in the hot water and cover. The coffee will slowly drip into the cup. If the coffee drips too fast, gently turn the press clockwise for a tighter seal (by about 1 turn). If it’s dripping too slow or not at all, unscrew it counter-clockwise by about 1 turn to loosen. It should take approximately 3-5 minutes for the brewing process to complete. Adjust the press as needed for an optimal drip rate.
4. Once brewed, stir the hot coffee and the sweetened condensed milk thoroughly until well combined. Pour this rich mixture over the ice in the tall glass.

Nutrition

• Calories: 128 kcal
• Carbohydrates: 21g
• Protein: 3g
• Fat: 3g
• Saturated Fat: 2g
• Cholesterol: 13mg
• Sodium: 50mg
• Potassium: 148mg
• Sugar: 21g
• Vitamin A: 105IU
• Vitamin C: 1.1mg
• Calcium: 114mg

Keyword

coffee, vietnamese iced coffee

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