Vietnamese Coffee

It has been almost ten years since my first visit to Vietnam. I love many things about the country, but lately I have been having frequent cravings for Vietnamese coffee.

Whether it's cà phê sữa đá (iced coffee) or cà phê sữa nóng (hot coffee),  the strong yet sweet taste is always a delicious treat. Furthermore, the process of brewing a Vietnamese coffee is incredibly relaxing and can really help me to unwind. Whenever I see a Vietnamese drip filter, it evokes memories of serene afternoons spent in Hanoi's Old Quarter.

Today, the coffee exporting industry is hugely successful in Vietnam. Coffee was first introduced to Vietnam in the mid 1800s by a French priest. At the time, dairy farming within the country was still developing, so sweetened condensed milk was used as a replacement for fresh milk.

How to make Vietnamese coffee

You will need a drip filter, a glass, a spoon, condensed milk (it tastes just like milky bar white chocolate, but in liquid form!) and a coarse roasted coffee grind (I chose Trung Nguyên for the authentic Vietnamese flavour). There is no need for filter papers so you can feel good about helping the environment every time you brew a cup of coffee.

The coffee filter, or phin, is made up of the following components: The filter, a damper and a lid. 

1. Firstly, pour a little condensed milk, (around 2 tablespoons ) in the bottom of your glass. If you like sweet coffee, add a cheeky bit more.

2. Remove the lid and damper, then add two teaspoons of coffee granules into the filter. I used Trung Nguyen coffee.

3. Next, gently shake the filter to level out the coffee. Press the damper down on the coffee (some dampers require screwing.) 

4. Place the filter on the glass. Once the kettle has boiled, pour a little hot water over the damper and let it soak into the coffee grains, allowing them to expand.

5. After about 30 seconds, fill the filter with water and place the lid on top.

6. Allow the water to drain through the filter. It will take around five minutes to be ready. Take the filter from the glass and place it on top of the upturned lid (to avoid any extra coffee dripping onto clean surfaces).

7. Use a spoon to mix the coffee and milk together.

8. Finally, drink your coffee! If you want iced coffee, pour it into a glass filled with crushed ice.


The pleasure and enjoyment of Vietnamese coffee has inspired me to create a short poem about the wonders of this precious treasure: