A direct translation from Vietnamese “ca phe sua da” to English is “coffee, milk, ice”. This intensely sweet drink will get you moving, regardless of if you’re in the sticky heat and bustle of a Vietnamese city or in your home sitting down for a batch of work.
💡 If you have any dark roast beans to use up, this would be the recipe to mellow out those strong flavours.
Ingredients
- Two to three tablespoons of sweetened condensed milk (there’s vegan options now available)
- 1/4 cup medium grind coffee (to the consistency of table salt)
- 450ml water
- Big ice cubes
Equipment
Recipe
- Give the condensed milk a good stir and pour two generous tablespoons into a glass.
- Use the V60 or phin coffee filter to make pour over directly into the glass
- Boil the water to either 207°F (or 97C). Alternatively, bring water to the boil and leave it to cool for two minutes.
- Put a paper filter on top of your V60 and place a carafe or big mug underneath that. Use a splash or two of water (50ml) to wet the paper filter to the point of saturation. This also warms up the carafe a bit. Discard any liquid from the carafe.
- Add your coffee grounds to the filter and shake it to settle it
- Add just enough water to cover the coffee grounds then wait a little less than a minute to let the coffee bloom
- Start pouring the hot water over the coffee in small circles and maintain a constant pour, the slower the better, around 4 minutes would be ace
- Remove the coffee filter and add ice to the glass. Stir with a tall spoon until things are just combined.
- Serve with a straw and a smile