coffee

Vietnamese Iced Black Coffee

Posted on by admin
vietnamese iced coffee
31
Jul

Ingredients:

  • 2 tablespoons of coarsely ground dark roast Vietnamese coffee (e.g., Trung Nguyên)
  • 1-2 tablespoons of sweetened condensed milk (adjust to taste)
  • 1 cup of hot water
  • Ice cubes

Equipment:

  • Vietnamese coffee filter (phin) or a similar drip coffee maker
  • Coffee mug or cup
  • Glass for serving

Instructions:

  1. Prepare the Coffee Filter:
    • Set up your Vietnamese coffee filter (phin) over a coffee mug or cup. Place the filter’s metal mesh on top of the coffee grounds.
  2. Add Coffee Grounds:
    • Add 2 tablespoons of coarsely ground coffee to the filter. Use a spoon or the filter’s press to gently tamp down the coffee grounds to ensure even extraction.
  3. Brew the Coffee:
    • Pour about 2 tablespoons of hot water (not boiling) over the coffee grounds to bloom them. Let it sit for about 30 seconds.
    • After blooming, slowly pour the remaining hot water over the coffee grounds. The coffee should start to drip through. Allow the coffee to drip slowly (about 5 minutes) until you have a strong brew.
  4. Sweeten the Coffee:
    • Once the brewing is complete, remove the filter. Stir 1-2 tablespoons of sweetened condensed milk into the brewed coffee, adjusting the sweetness to your preference.
  5. Cool the Coffee:
    • Let the coffee cool to room temperature. You can speed up this process by placing it in the refrigerator or adding a few ice cubes.
  6. Serve:
    • Fill a glass with ice cubes. Pour the cooled coffee over the ice.
  7. Enjoy:
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