Drinks
Vietnamese Drip Coffee with Sweetened Condensed Milk (Ca Phe Sua Da)
Prep
5 min
Cook
6 min
Servings
1
Level
Medium
This Vietnamese drip coffee, also known as Ca Phe Sua Da, features bold, rich robusta coffee paired with the luscious sweetness of condensed milk that slowly seeps in through the traditional Vietnamese drip technique. Served cold over ice, this drink makes a relaxing coffee companion that's different from your everyday trendy milk coffee, thanks to its unique and intriguing brewing process.
🧂 Ingredients
🍽️ Servings: 1
Adjust the servings and the ingredient amounts & nutrition below update automatically.
- 3 tbsp coarse ground robusta coffee (or ground coffee for drip brewing)
- 3 tbsp sweetened condensed milk
- 150 ml hot water (about 194-203°F / 90-95°C)
- 1 cup ice cubes
- 1 tsp granulated sugar (optional, to taste)
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👩🍳 Instructions
- 1 Prepare a Vietnamese coffee drip filter (phin), or use a small cloth coffee filter as an alternative if you don't have a phin.
- 2 Pour the sweetened condensed milk into the bottom of a serving glass; set aside.
- 3 Place the phin on top of the serving glass. Add the ground coffee into the phin, then level the surface and press it lightly using the press that comes with the phin.
- 4 Pour a small amount of hot water (about 20-30 ml) over the coffee for the 'blooming' process, and let it sit for 20-30 seconds so the coffee puffs up and releases its aroma.
- 5 Slowly pour the remaining hot water into the phin, cover with the lid, and let it drip naturally for 4-5 minutes until all the water has dripped through.
- 6 Once the coffee has finished dripping, remove the phin, then stir the dripped coffee together with the condensed milk at the bottom of the glass until fully combined.
- 7 Prepare a fresh serving glass filled with plenty of ice, then pour the coffee-milk mixture over the ice.
- 8 Give it a quick stir, taste for sweetness, add granulated sugar if it's not sweet enough, and serve immediately while cold.
💡 Tips
• Use coarsely ground robusta coffee so the drip isn't too fast and the coffee flavor stays bold, just like in Vietnam.
• Don't close the phin too tightly at first; let the blooming process happen so the coffee flavor comes through more fully.
• If you don't have a phin, use a French press or strain manually through a clean cloth filter as a substitute.
• For a warm version (Ca Phe Sua Nong), simply serve without ice right after the drip process is done.
📊 Nutrition Facts / serving
180 kkal
Calories (kcal)
3 gg
Protein
4 gg
Fat
32 gg
Carbs
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