How I Make Vietnamese Cold Brew

Cafe culture is huge in Vietnam, where you can grab coffee at the thousands of street stalls, coffee shops and restaurants located in every city. In fact, the country is known for different variations of iced coffee such as cà phê sữa đá, egg coffee, coconut coffee, pandan coffee and yogurt coffee.

Cà phê sữa đá is their most basic form by only having brewed coffee, ice and condensed milk. And honestly, after discovering many types of iced coffee, Vietnamese coffee is now my favorite way of drinking coffee because the addition of condensed milk doesn’t diminish the strength of the coffee, otherwise, it exposes and enhances the notes of the beans.

The traditional method of brewing Vietnamese coffee is by using a phin filter. But I’m sorry we’ll have the untraditional way today since I opt to use cold brew.

1. Prepare all the ingredients needed.

• Robusta Beans
• Condensed Milk
• Ice
• Water

2. Brew coffee in a French press. Use 4 tbsp of grounds for every cup of water.

3. Steep coffee in refrigerator for 24 hours.

4. Push down the filter of French press, pour in a clean container and strain the remnants.

5. Prepare a glass with condensed milk and ice.

6. Pour coffee over ice.

7. Your Vietnamese Coffee is now done and ready to be served.