Vietnamese iced coffee is known for its bold coffee flavor, sweetness, and refreshing finish. Traditionally called cà phê sữa đá, it is made by slowly brewing strong coffee over sweetened condensed milk and then pouring the mixture over ice.
What Is Vietnamese Iced Coffee? A Quick Guide to Cà Phê Sữa Đá
Vietnamese iced coffee is a strong brewed coffee served with ice and, in the most recognizable version, sweetened condensed milk. The Vietnamese name cà phê sữa đá can be translated roughly as “iced coffee with milk.”
The traditional drink generally has three main components:
| Ingredient | Purpose |
|---|---|
| Ground coffee | Provides the strong, concentrated coffee base |
| Sweetened condensed milk | Adds sweetness, creaminess, and body |
| Ice | Chills and slightly dilutes the concentrated coffee |
The brewing method is an important part of the experience. A phin filter sits directly over the glass, allowing hot water to pass slowly through the coffee grounds.
8 Best Coffee Beans for Making Vietnamese Iced Coffee
The ideal beans for Vietnamese iced coffee need enough intensity to remain noticeable after adding condensed milk and ice. For this reason, medium-dark and dark roasts are often a good starting point.
Nguyen Coffee Supply – Truegrit Robusta: Medium Roast Whole Beans
Nguyen Coffee Supply Truegrit is a good choice for making Vietnamese iced coffee when you want a strong cup without going all the way to a very dark roast.
Key Features:
- Vietnamese Robusta whole beans
- Medium roast profile
- Bold and full-bodied flavor
- Suitable for phin-style brewing
- Works well with sweetened condensed milk
- Good option for strong iced coffee
Truegrit is particularly appealing if you want a distinctly Vietnamese-style coffee but prefer a slightly less heavily roasted flavor.
Death Wish Coffee – Dark Roast Whole Beans
Its dark-roasted profile can work particularly well in Vietnamese iced coffee because the coffee needs enough strength to remain noticeable after condensed milk and ice are added.
Key Features:
- Dark roast whole beans
- Strong and intense coffee profile
- Full-bodied brewed cup
- Suitable for concentrated brewing
- Pairs well with sweetened condensed milk
- Good choice for strong coffee drinkers
Because this coffee has a naturally assertive character, it is worth starting with a moderate amount of condensed milk.
Nguyen Coffee Supply – Hanoi Robusta: Dark Roast Whole Beans
Nguyen Coffee Supply Hanoi Robusta takes the traditional Vietnamese coffee approach even further with a dark roast and a strong Robusta base.
Key Features:
- Vietnamese Robusta coffee beans
- Dark roast
- Strong, concentrated character
- Designed for Vietnamese-style brewing
- Excellent match for condensed milk
- Suitable for traditional cà phê sữa đá
If you enjoy coffee with a deep roasted flavor and substantial body, it can provide the foundation needed for a classic Vietnamese iced coffee.
Lavazza Crema e Gusto
Its darker roast and rich profile can produce a concentrated brew that remains flavorful when combined with sweetened condensed milk.
Key Features:
- Dark-roasted coffee
- Rich and intense profile
- Full-bodied texture
- Suitable for strong brewing
- Works well with milk-based coffee drinks
- Can be prepared with a phin or other brewer
For a more balanced result, start with a smaller amount of condensed milk and increase it gradually until the bitterness and sweetness feel even.
Peet’s Coffee – Major Dickason’s Blend
Peet’s Major Dickason’s Blend is a dark-roast coffee with enough depth to work in a concentrated iced preparation. Rather than producing a delicate cup, it emphasizes a darker roasted character that can cut through the sweetness of condensed milk.
Key Features:
- Dark roast whole bean coffee
- Rich and robust flavor
- Full-bodied brewed coffee
- Suitable for concentrated preparation
- Complements sweetened condensed milk
- Versatile enough for different brewing methods
When used for Vietnamese iced coffee, Major Dickason’s Blend can create a deeper, more roasted interpretation of the drink.
Kicking Horse Coffee – Kick Ass
Kicking Horse Coffee Kick Ass is another dark-roast option for those who want a substantial coffee base. Its bold profile makes it suitable for iced drinks where dilution from melting ice can otherwise make coffee taste weak.
Key Features:
- Dark roast whole beans
- Bold and full-bodied profile
- Suitable for strong coffee recipes
- Works well with milk-based drinks
- Can be ground for phin-style brewing
- Good alternative to Vietnamese Robusta
Kick Ass is a useful choice when you want the structure of a strong iced coffee but prefer a non-Vietnamese dark roast.
Lavazza Super Crema
Lavazza Super Crema provides a softer alternative to the darker and more intense coffees on this list. Its espresso-oriented profile can create a rich base while allowing the condensed milk to complement rather than overpower the coffee.
Key Features:
- Whole bean coffee
- Medium-to-medium-dark espresso profile
- Smooth and rich character
- Suitable for concentrated brewing
- Works well with milk-based beverages
- Versatile for different coffee machines
Although it does not produce the same traditional profile as Vietnamese Robusta, it can create a balanced drink with a creamy texture and a pronounced coffee aroma.
Illy Intenso Whole Bean Coffee
Instead of relying on the earthy intensity often associated with Robusta, it offers a more refined roasted profile while still providing enough depth for a condensed-milk drink.
Key Features:
- 100% Arabica coffee
- Intense dark roast
- Rich roasted character
- Smooth alternative to Robusta
- Suitable for strong brewing
- Pairs well with sweetened condensed milk
Illy Intenso is best suited to drinkers who want the sweetness and cold refreshment of Vietnamese iced coffee without an especially aggressive coffee profile.
What Does Vietnamese Iced Coffee Taste Like?
Vietnamese iced coffee has a noticeably different character from a typical American iced coffee. The traditional brewing method produces a concentrated coffee base, while condensed milk adds substantial sweetness and a creamy texture.
The final flavor can be described as:
- Bold: Coffee remains prominent even after adding ice.
- Sweet: Sweetened condensed milk provides most of the drink’s sweetness.
- Creamy: The milk gives the coffee a thick, smooth mouthfeel.
- Roasty: Darker roasts can contribute cocoa, toasted, smoky, or caramelized notes.
- Slightly bitter: Bitterness helps balance the sweetness.
- Refreshing: Ice transforms the concentrated coffee into a cold drink.
The balance between these characteristics depends heavily on the beans and brewing ratio.
For example, a high-Robusta blend can produce a more intense, earthy and bitter cup, while a dark-roasted Arabica can create a smoother drink with more pronounced aromatic notes.
How to Make Vietnamese Iced Coffee
The traditional way to make Vietnamese iced coffee is with a phin filter. This small metal brewer is inexpensive, reusable, and specifically suited to the slow brewing style associated with Vietnamese coffee.
Ingredients
For one serving, you will need:
- 2–3 tablespoons of medium-fine ground coffee
- 1–2 tablespoons of sweetened condensed milk
- About 4–5 ounces of hot water
- A glass filled with ice
The exact quantities can be adjusted. Use more condensed milk for a sweeter drink or reduce it if you want the coffee flavor to dominate.
Step 1: Add the Condensed Milk
Place the desired amount of sweetened condensed milk in the bottom of a heat-resistant glass.
Starting with the milk in the glass makes it easy to combine with the freshly brewed coffee later.
Step 2: Prepare the Phin
Place the phin filter on top of the glass. Add the ground coffee and gently distribute the grounds so the surface is relatively even.
Avoid packing the coffee too tightly. The goal is to allow hot water to pass gradually through the grounds.
Step 3: Add a Small Amount of Hot Water
Pour a small amount of hot water over the coffee and allow it to bloom for roughly 20–30 seconds.
This gives the grounds time to absorb water before the main brewing stage begins.
Step 4: Complete the Brew
Add the remaining hot water to the phin and place the lid on top.
The coffee should drip slowly into the glass. If it runs through almost immediately, the grind may be too coarse or the coffee may not be packed firmly enough. If the water barely moves, the grind may be too fine or the grounds may be compressed too tightly.
Step 5: Mix the Coffee and Condensed Milk
Once most of the water has passed through the coffee, remove the phin and stir the freshly brewed coffee with the condensed milk.
At this stage, the mixture should be dark, concentrated, and sweet.
Step 6: Add Ice
Fill a separate glass with ice and pour the coffee mixture over it.
Give it a final stir and serve immediately.