How To Make Perfect Vietnamese Coffee The Simple Way

Ever wonder how to capture that rich, creamy, and intensely delicious Vietnamese coffee from your favorite cafe right at home? It might seem like a complex cafe secret, but Vietnamese Coffee is a wonderfully simple drip coffee method. The magic comes from a traditional tool and one foundational ingredient.

Vietnamese coffee is a strong, sweet drink made by slow-dripping dark roast coffee through a metal ‘phin’ filter into a glass with sweetened condensed milk. This guide breaks down the simple method to create a rich coffee concentrate. You’ll learn how to enjoy it hot or pour it over ice for the perfect Cà Phê Sữa Đá.

Craving That Perfect Cafe-Style Vietnamese Coffee at Home?

There’s nothing quite like the first sip of authentic Vietnamese coffee. It’s a rich, intense, and perfectly sweet experience that can transport you. While it may seem like a specialty drink reserved for cafes, making homemade Vietnamese coffee is a simple, relaxing ritual anyone can master. This beginner’s guide provides simple steps for a perfect cup every time.

The process is defined by two key components: the Phin Filter, a traditional slow-drip brewer that creates a strong coffee concentrate, and Sweetened Condensed Milk, which provides the signature sweet and creamy foundation. We’ll not only walk you through the process but also share pro-tips learned from experience to help you avoid common mistakes, like a weak or clogged brew. Get ready to build your confidence and make this incredible drink a part of your daily routine.

The 3 Essential Ingredients for Perfect Vietnamese Coffee

To achieve the authentic flavor of Vietnamese coffee, you need three key components. It’s not just about what they are, but why they are the perfect choice for this specific brewing method. Understanding their roles is the first step to mastering the recipe.

• Coffee: For the most authentic taste, you need a dark roast with a medium-coarse grind. A traditional Vietnamese blend is made with Robusta beans, which are strong, bitter, and chocolatey. The most popular choice, Cafe Du Monde, is a Robusta blend that includes chicory, which adds a unique, rich body that balances the sweetness of the milk perfectly.
• Sweetened Condensed Milk: This is the heart of the drink’s creamy, sweet character. Historically, it was used in Vietnam due to a lack of fresh milk. A full-fat brand provides the best, richest texture.
• Phin Filter: This simple, 4-piece stainless steel brewer is essential for the traditional slow-drip method. It consists of a drip plate (which sits on the cup), a chamber for the grounds, a filter press to distribute water, and a lid to retain heat.

How to Make Vietnamese Coffee: 7 Simple Steps to Perfection

Brewing with a phin filter is less of a task and more of a relaxing ritual. We’ve broken down the entire brewing process into seven simple steps that anyone can follow. This tested methodology is designed to prevent common failures and ensure you get a perfect, strong, and creamy cup every single time. Let’s get started.

1. Prepare Your Station & Glass

Pin this first step to your ‘Coffee Recipes’ board!

H4: What You Need for This Step:

• 2 Tablespoons of sweetened condensed milk (a full-fat brand like Longevity for creaminess)
• 1 Heat-proof glass mug (8-10 oz capacity)
• 1 complete 4-piece Vietnamese phin filter
• Hot water for pre-heating

H4: Step-by-Step Directions:

1. Pour the Milk: Add 2 tablespoons of sweetened condensed milk into the bottom of your clear glass mug.
2. Pre-heat: Pour a little hot water into your phin filter and swirl it around to pre-heat the metal, then discard the water. This helps maintain a stable brewing temperature.
3. Assemble: Place the phin filter plate and chamber directly on top of your glass mug.

• Pro-Tip: Pre-heating the phin filter is a small step that makes a big difference. Cold metal can lower your water temperature and lead to under-extracted, sour coffee.

2. Add and Level the Coffee Grounds

Save this tip for getting the perfect coffee strength!

H4: What You Need for This Step:

• 2 Heaping tablespoons of medium-coarse ground coffee (Cafe Du Monde is a perfect choice)
• Your assembled phin filter on the glass

H4: Step-by-Step Directions:

1. Add Coffee: Place 2 heaping tablespoons of your coffee grounds into the phin filter chamber.
2. Level the Grounds: Gently shake the filter from side to side to level the coffee grounds into a flat, even bed. Do not pack or tamp it down.
3. Place the Press: Gently place the filter press (the round screen) on top of the coffee grounds. Do not screw it down or push it tightly. It should just rest on top of the grounds.

• Lesson Learned: My first few batches were clogged because I screwed the press down like an AeroPress. It’s not a tamper! The goal is to gently distribute water, not compact the grounds.

3. ‘Bloom’ the Coffee for Rich Flavor

Pin this expert technique for better coffee!

H4: What You Need for This Step:

• Hot water just off the boil (about 200-205°F or 93-96°C)
• Your phin filter with grounds inside

H4: Step-by-Step Directions:

1. Boil Water: Bring your water to a boil and let it sit for about 30 seconds to reach the optimal temperature.
2. First Pour (The Bloom): Slowly pour about 2 tablespoons (or 1 oz) of hot water over the filter press, just enough to evenly saturate all the coffee grounds.
3. Wait 30 Seconds: Let it sit for 30 seconds. You may see the grounds swell or “bloom” as they release trapped gases. This step ensures a more even extraction for the main pour.

• Pro-Tip: Using a gooseneck kettle gives you incredible control for this step, allowing you to wet the grounds evenly without disturbing the coffee bed.

4. Execute the Slow, Main Pour

Save this visual guide for the perfect pour!

H4: What You Need for This Step:

• More hot water (200-205°F)
• Your bloomed coffee in the phin filter

H4: Step-by-Step Directions:

1. Fill the Chamber: After the 30-second bloom, slowly pour the hot water into the phin chamber, filling it all the way to the top.
2. Place the Lid: Put the phin’s lid on top. This will help trap heat and maintain a consistent brewing temperature.
3. Check the Drip: The coffee should start dripping slowly into the glass below.

• Pro-Tip: Don’t worry if a few coffee grounds float to the top. The lid will keep them contained. The goal is a gentle pour, not a turbulent one.

5. Let it Drip: The 4-5 Minute Wait

The perfect, patient drip. Pin this satisfying shot!

H4: What You Need for This Step:

• Patience!
• A timer (optional)

H4: Step-by-Step Directions:

1. Wait Patiently: The brewing is now hands-off. Allow the coffee to drip completely through the filter.
2. Aim for 4-5 Minutes: The ideal total drip time is between 4 and 5 minutes. This indicates your grind size and press placement are correct for a strong, balanced extraction.
3. Observe: Watch as the dark coffee concentrate forms a beautiful layer on top of the condensed milk.

• Troubleshooting Tip: If it drips much faster (under 3 mins), your coffee will be weak; use a slightly finer grind next time. If it’s much slower (over 6 mins) or clogged, your grind is too fine.

6. The Final Stir: Combine to a Creamy Texture

Save this for the satisfying final step!

H4: What You Need for This Step:

• Your glass of freshly brewed, layered coffee
• A spoon

H4: Step-by-Step Directions:

1. Remove the Filter: Once the dripping has stopped, carefully remove the hot phin filter. You can use the lid as a coaster to place it on.
2. Stir Thoroughly: Use a spoon to stir the coffee concentrate and sweetened condensed milk together.
3. Keep Stirring: Continue stirring for about 15-20 seconds until the mixture is uniform in color and has a smooth, creamy, caramel-like appearance. This is your Cà Phê Sữa Nóng (hot coffee with milk).

• Pro-Tip: The condensed milk is very thick, so make sure you scrape the bottom of the glass to incorporate it all. A thorough stir is key to a perfectly balanced sip every time.

7. Serve Hot or Pour Over Ice (Cà Phê Sữa Đá)

The perfect iced coffee moment. Pin it now!

H4: What You Need for This Step:

• Your hot, stirred Vietnamese coffee
• A tall glass filled with ice

H4: Step-by-Step Directions:

1. Enjoy it Hot: For Cà Phê Sữa Nóng, your coffee is ready to drink as is after stirring.
2. Prepare for Iced: For Cà Phê Sữa Đá, get a separate, larger glass and fill it completely with ice.
3. Pour and Serve: Pour the hot, mixed coffee directly over the glass full of ice. Give it a quick final stir and enjoy immediately.

• Lesson Learned: Never brew directly over ice! It melts too quickly and will give you a weak, diluted drink. The secret is to pour the hot, concentrated, pre-mixed coffee over a full glass of fresh ice.

Key Takeaways: Your Quick Guide to Perfect Phin Coffee

• Use the Right Grind: A medium-coarse grind is non-negotiable. Too fine clogs the filter; too coarse makes weak coffee.
• Don’t Tamp the Press: The filter press should rest gently on the grounds, not be screwed down tightly.
• Bloom Your Coffee: A 30-second bloom with a little hot water dramatically improves flavor.
• Patience is Key: Aim for a 4-5 minute drip time for a strong, balanced extraction.
• Brew Hot, Then Ice: For iced coffee, always pour the hot, mixed concentrate over a fresh glass of ice to avoid a watery drink.

FAQs About how to make vietnamese coffee

What kind of coffee is best for Vietnamese coffee?

The best coffee is a dark roast, medium-coarse grind, preferably from Robusta beans. The most popular and authentic-tasting choice is the brand Cafe Du Monde, which is a Robusta blend that includes chicory. Its strong, bold flavor is perfect for balancing the sweetness of the condensed milk.

Why is my Vietnamese coffee dripping too fast and weak?

Your coffee is likely dripping too fast because the grind is too coarse. The water is passing through the grounds without enough contact time to extract flavor. For your next brew, try a slightly finer grind setting to slow down the drip rate to the ideal 4-5 minutes.

Can you make Vietnamese coffee without a phin filter?

While a phin filter is essential for the authentic taste and texture, you can make an approximation. Brew a very strong coffee concentrate using an AeroPress or by using double the grounds in a pour-over. The key is to make it extra strong, then mix it with sweetened condensed milk. However, the result won’t have the same unique body.

How is Vietnamese coffee different from Thai iced coffee?

The main difference is the milk and flavorings. Vietnamese coffee is simply strong coffee and sweetened condensed milk. Thai iced coffee also uses condensed milk but often includes evaporated milk as well, and it can be infused with spices like cardamom, star anise, or tamarind, giving it a distinctively different flavor profile.

Final Thoughts

Making authentic Vietnamese coffee at home is more than just brewing a drink; it’s about embracing a simple and rewarding daily ritual. By understanding the relationship between the phin filter, the right coffee grounds, and the creamy condensed milk, you unlock the ability to create a delicious, cafe-quality specialty coffee in your own kitchen. The process is straightforward, and the result is consistently amazing.

Now that you know the simple steps, what’s your favorite way to enjoy it—hot and cozy, or cold and refreshing? Let me know in the comments

Last update on 2026-01-19 / Affiliate links / Images from Amazon Product Advertising API