What Makes It Different
Every country has iced coffee. Vietnam has cà phê sữa đá — and there is no comparison. Three things set it apart: the coffee, the milk, and the patience.
The coffee is phin-brewed: slow-dripped, dark, concentrated, almost syrupy. The milk is sweetened condensed milk — not cream, not oat milk, not regular milk. This is non-negotiable. The way it integrates with robusta's bitterness is unlike anything else. The patience is the wait. You let the phin drip.
What You Need
1 phin filter, 20g Sunwake Signature Blend ground for phin, 2 tablespoons sweetened condensed milk, hot water at 95°C, a glass full of ice.
The Method
1. Add 2 tablespoons of condensed milk to the bottom of a tall glass.
2. Set the phin on top. Add 20g of coffee. Rest the gravity press on the grounds.
3. Pour 30ml of water to bloom. Wait 30 seconds.
4. Add the remaining 150ml of water. Lid on. Wait 5–7 minutes.
5. Remove the phin. Stir the coffee and condensed milk together until fully combined.
6. Pour over ice. Drink immediately.
A Note on Condensed Milk
The Vietnamese standard is Longevity Brand (Ông Thọ), available at Asian grocery stores online. Any sweetened condensed milk works — the Vietnamese brands have a slightly richer, more caramelised quality that's worth seeking out.
For a vegan version, coconut-based condensed milk works beautifully and adds a subtle tropical note that suits the phin.