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How to make Vietnamese Iced Coffee

vietnamese iced coffee (ca phe sua da) | alldayieat.com

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  • 2 Tablespoons Vietnamese coffee (heaping)
  • 2 Tablespoons condensed milk (heaping or to taste)
  • 1 spoonful hot water (ideally ~ 195200 degrees to make the coffee bloom)
  • 4 ounces hot water (ideally ~ 195200 degrees )


  1. Measure out the coffee and place into the filter. Shake or tap the filter so the coffee is evenly distributed (i.e. flat)
  2. Place the top metal piece over the coffee and press lightly. Place the filter over a cup or canning jar.
  3. Add the spoonful of hot water to make the coffee grounds bloom (absorb some water and offgas CO2). Wait about 15-30 seconds and add the remaining 4 ounces of hot water. Cover the filter with the lid.
  4. Watch coffee drip ~ 6-8 minutes. Once 4 ounces of coffee has filtered through, remove filter.
  5. Take coffee and mix immediately with condensed milk. Once condensed milk has dissolved, add crushed ice and mix again. Drink right away or allow ice to melt and dilute the drink to your liking!


I use a canning jar with measurements so I can see when 4 ounces has filtered through.

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