Ca Phe Sua Da Recipe

Preheat and measure

If using a Vietnamese phin filter, place filter parts together on top of a heatproof cup. Preheat the phin and cup by rinsing with hot water, then discard rinse water. Measure 1/3 cup coarsely ground dark roast coffee into the phin chamber (or prepare an equivalent amount for a French press or drip brewer).

Add condensed milk to serving glass

Spoon 3 tablespoons sweetened condensed milk into a tall glass. This will be the base of the Ca Phe Sua Da.

Brew

Place the phin's press gently on top of the coffee grounds and pour about 1 tablespoon of hot water (just off-boil, ~95–98°C) to bloom for 20–30 seconds. Then pour the remaining hot water (about 180 ml total) into the phin. Allow coffee to drip slowly through the phin into the cup beneath; this should take about 3–5 minutes. If using a French press, pour 180 ml hot water, steep 3–4 minutes, then plunge. If using drip, brew approximately 180 ml strong coffee.

Mix sweetened condensed milk with coffee

When the brewed coffee has finished dripping into the cup, remove the phin (or transfer coffee) and pour the hot coffee over the 3 tablespoons condensed milk. Stir vigorously until the condensed milk is fully dissolved and the mixture is homogeneous (about 10–15 seconds).

Cool slightly and add ice

If the coffee is very hot, let it cool for 1–2 minutes, or add a splash (about 30 ml) of cold water to bring temperature down quickly. Fill a serving glass with about 1 cup of ice cubes. Pour the sweetened coffee over the ice.

Optional finishing

If you prefer a creamier drink, add 1 tablespoon evaporated or whole milk and stir. Taste and add up to 1 additional tablespoon condensed milk if you want it sweeter. Stir briefly to chill and combine.

Serve

Serve immediately with a straw or spoon. To drink in traditional style, stir well before each sip so the milky-sweet coffee is evenly distributed.