If you’ve never had Vietnamese coffee, you have to try it. It’s shockingly good. I like my coffee black or with a little cream, but never sweetened so I can’t explain why I like this intensely sweet drink, but I love it, especially over ice. The sweeter the better. Coffee in Vietnam is typically Robusta, which has a reputation for being slightly bitter. Dark roast levels are common, as they minimize this bitterness. A big spoonful of sweetened condensed milk helps too. For this recipe we used our Super Dark Espresso, which contains some Robusta as most espresso blends do. We also used a traditional 6 ounce Vietnamese coffee filter called a phin. These stainless steel filters are inexpensive and easy to find online in several sizes. You can substitute brewed espresso or strong French Press coffee if you prefer.
Ingredients (1 serving)
Pour the sweetened condensed milk into a heat safe glass or mug. Start with a little if you’re not sure how much sweetness you’ll like and stir more in if you prefer after brewing. Remove the interior screen from the filter (you may need to unscrew this manually). Add coffee to the filter and replace the inside screen, tightening the screw fully, the unscrewing it one full turn to give the coffee room to expand. Rest the filter on top of your mug or glass and add a splash of near-boiling water. Let this sit for half a minute, then fill the filter chamber with water. Cover the top of the filter (there’s a cap provided) and allow the coffee to drip through. Once the water has drained through, remove the filter, stir, and enjoy hot or pour over ice.
This entire process takes about five minutes. If the water drains through too quickly, your grind may be too course and you’ll have a watery cup of coffee. Too fine a grind will clog the filter. If you grind your own beans, play with the grind level until you find what brews and tastes best with your filter.