How to Make Authentic Vietnamese Coffee: A Step-by-Step Guide

Few things capture the soul of Vietnam like a slow-dripping cup of cà phê sữa đá — Vietnamese iced coffee. Rich, aromatic, and sweetened with creamy condensed milk, this beverage isn’t just coffee; it’s a ritual of patience and pleasure.

In this guide, we’ll explore the origins of Vietnamese coffee, the unique phin filter, and walk through each step so you can brew it perfectly at home.

A Brief History of Vietnamese Coffee

Coffee arrived in Vietnam in the mid-19th century, brought by French colonists. Initially grown in small quantities for colonial use, it quickly found fertile ground — literally. The Central Highlands of Vietnam, with their rich volcanic soil, proved ideal for robusta coffee beans, which are stronger and more caffeinated than arabica varieties.

By the 20th century, coffee had become a cornerstone of Vietnamese culture. Local cafés, from bustling Hanoi street corners to Saigon’s shaded alleyways, served coffee brewed with the phin filter — a small metal drip brewer that became an icon of Vietnamese life.

Because fresh milk was scarce in the early days, sweetened condensed milk (introduced by the French) became the go-to companion, giving Vietnamese coffee its signature creamy sweetness.

 What is a Phin Filter?

The phin (pronounced “feen”) is a small, stainless-steel or aluminum coffee filter used throughout Vietnam. It’s a cross between a drip brewer and a French press.

A traditional phin has four parts:

The cup base – with tiny holes that sit over your mug or glass.

The brewing chamber – where you place the ground coffee.

The press (filter insert) – a small disk that sits on top of the grounds.

The lid – to keep the heat in as it brews.

This simple design allows hot water to slowly percolate through the coffee grounds, producing a strong, concentrated brew full of deep, roasted flavors.

What You’ll Need

Ingredients:

2 tablespoons Vietnamese coffee grounds (brands like Trung Nguyên or Café Du Monde work well)

2 tablespoons sweetened condensed milk

6–8 ounces hot water (just off the boil)

Ice (optional, for iced coffee)

Equipment:

A Vietnamese phin filter

A glass or mug

A kettle

 Step-by-Step: Brewing Vietnamese Coffee

Step 1: Prepare Your Glass

If you’re making cà phê sữa đá (iced coffee), start by adding 2 tablespoons of condensed milk to the bottom of your glass. For black coffee (cà phê đen), skip this step.

Step 2: Measure the Coffee

Add about 2 tablespoons of medium-coarse ground coffee to your phin. Gently shake it to level the grounds.

Step 3: Tamp the Grounds

Place the filter press (the small disk) over the grounds and press lightly — just enough to compact them, not too tight. If you tamp too hard, the water won’t drip properly.

Step 4: Pre-Wet the Coffee

Pour in about 1 tablespoon of hot water and let the coffee “bloom” for 30 seconds. This step allows the coffee to expand and release gases, improving flavor.

Step 5: Brew

Now pour in the rest of the hot water (about 6–8 ounces). Cover with the lid and let it drip slowly — this should take 4–5 minutes. The slower the drip, the richer the brew.

Tip: If the drip is too fast, tamp more firmly next time; if too slow, tamp lighter.

Step 6: Mix and Serve

Once the dripping stops, stir to mix the condensed milk with the strong coffee. If you’re making iced coffee, pour the mixture over a glass filled with ice.

Variations to Try

Cà phê sữa nóng – Hot coffee with condensed milk (no ice)

Cà phê đen đá – Black iced coffee, no milk

Cà phê trứng – Egg coffee, a Hanoi specialty made with whipped egg yolk and sugar on top of strong coffee

A Vietnamese Ritual

Drinking coffee in Vietnam isn’t about caffeine — it’s about connection and contemplation. The slow drip of the phin mirrors the pace of a Vietnamese morning, where people sit on small stools, watch the world go by, and savor every sip.

When you make Vietnamese coffee at home, you’re not just brewing a drink — you’re taking part in a piece of living history.

Final Thoughts

Vietnamese coffee is the perfect balance of strength, sweetness, and simplicity. With just a phin, some good coffee, and patience, you can recreate the experience of a Saigon sidewalk café right in your kitchen.