Ca Phe Sua Da

Ingredients

Instructions

1. 1

   Set 2 sturdy serving glasses on the counter. Divide the sweetened condensed milk evenly between them, adding 30 g to each glass.

2. 2

   Place 14 g Vietnamese ground coffee into each phin filter. Set each filter over a glass. If your coffee is very fresh, gently shake the filter to level the grounds so the water flows evenly.

3. 3

   Pour a small splash of the hot water into each filter just to wet the grounds, then wait about 20 to 30 seconds for the coffee to bloom. Fill the filters with the remaining hot water, cover, and let the coffee drip through. A steady slow drip is ideal; if it stalls completely, loosen the press slightly, and if it runs too fast, tighten it a little.

4. 4

   When the dripping is finished and you have a strong, concentrated coffee in each glass, stir well until the condensed milk is fully dissolved and the mixture looks smooth and caramel-brown.

5. 5

   Fill 2 tall glasses with the ice cubes. Pour the sweetened coffee over the ice and serve immediately with a spoon or straw. For the classic texture, let it sit for 20 to 30 seconds so the edges turn icy-cold before drinking.

Nutrition per serving

Notes

• •A traditional phin filter gives the most authentic flavor and texture; if you do not have one, brew very strong coffee by another method and keep the final brewed volume close to 120 ml.
• •Robusta is classic because it is bold, bitter, and stands up to the sweetness of condensed milk.
• •Adjust sweetness by reducing the condensed milk to 50 g total for a less rich drink, or increasing to 70 g for a more dessert-like version.
• •For the best result, use plenty of ice so the drink chills quickly without becoming watery too fast.

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