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Strong drip coffee brewed slowly through a phin filter, poured over condensed milk and ice for Vietnam’s classic iced coffee.
Ca phe sua da
- 2 tbsp coarsely ground Vietnamese or dark roast coffee
- 2 to 3 tbsp sweetened condensed milk
- 120 ml hot water, just off the boil
- ice cubes
- Spoon the condensed milk into a glass.
- Set the phin filter on top of the glass and add the ground coffee, levelling it gently.
- Screw down the press disc and pour a small splash of hot water to let the grounds bloom for 30 seconds.
- Top up with the remaining hot water and let it drip slowly, 4 to 5 minutes.
- Once fully dripped, stir the coffee into the condensed milk.
- Fill a separate glass with ice and pour the coffee over to serve.
Tips for the best ca phe sua da
- Do not rush the drip, the slow pace is what gives the coffee its strength and body.
- Adjust the condensed milk to taste, some prefer it stronger and less sweet.
Why the slow drip matters
Rushing the phin filter by pressing down hard on the plunger gives a weaker, less concentrated coffee, let it drip at its own pace over 4 to 5 minutes, the slowness is what builds the strength ca phe sua da depends on.
What is Vietnamese drip coffee?
How it is made
- Ground coffee sits in the phin, hot water is poured over, and the coffee drips slowly into the cup below.
- For ca phe sua da, the coffee drips directly onto condensed milk, then is stirred and poured over ice, as in our Vietnamese iced coffee recipe.
- For a hot version (ca phe sua nong), the same brew is served warm without ice.
Why the phin filter matters
The slow drip through a phin filter extracts a stronger, more concentrated coffee than a standard drip machine or cafetiere, which is part of why Vietnamese coffee is traditionally served over condensed milk rather than diluted with cream, the sweetness balances the coffee’s real intensity.
Hot vs iced versions
Ca phe sua nong (hot) and ca phe sua da (iced) use exactly the same brewing method, the only difference is whether the finished coffee and condensed milk mixture is poured over ice or served warm.
Storing ground coffee
Keep ground Vietnamese coffee in an airtight container away from light and heat, it loses aroma faster than whole beans, so buy smaller amounts more often rather than one large bag that sits open for months.
Frequently asked questions
Can I make this without a phin filter?
A cafetiere or Aeropress with a dark roast gets you closer than a drip machine, though a phin gives the most authentic result. See our guide to Vietnamese drip coffee for more.
Can I serve this hot instead of iced?
Yes, that version is called ca phe sua nong, made the same way but served warm without ice.
How long does a phin filter take to drip?
Usually 4 to 5 minutes for a full cup, the slow pace is part of the ritual.
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- Phin coffee filter. The traditional filter for Vietnamese drip coffee.
