How to Make Vietnamese Coffee


Start to Finish: 10 minutes

Servings: 1

Difficulty Level: Beginner

Vietnamese coffee is a strong, cold beverage made with milk, coffee and ice. Sweetened condensed milk is preferred over regular milk or cream, which thickens the coffee. Rather than a cold brew, this variation uses hot coffee that slowly drips into the condensed milk, making it stronger. The trick is adding enough milk so that it maintains a sweet and satisfying taste. The addition of ice makes Vietnamese coffee a dessertlike, refreshing beverage for a hot day.


  1. 3 tablespoons sweetened condensed milk 
  2. 2 tablespoons dark roast, medium ground coffee 
  3. 1 cup water, boiling 
  4. Ice 


  • Pour the condensed milk into a glass. 
  • A Vietnamese coffee filter has three parts: the cap, press and chamber. Remove the cap and press from the coffee filter and set them aside. 
  • Add the coffee to the base of the chamber; tap the side of the chamber gently until the coffee is spread evenly. 
  • Place the press into the chamber; push it firmly down or screw on the press tightly, depending on the model. Make sure the coffee is tightly packed. 
  • Put the coffee filter on top of the glass that contains condensed milk and add a dash of boiling water. This allows the coffee grounds to swell. 
  • After about 10 seconds, pour boiling water into the coffee press and cover it with the cap. 
  • Let the coffee slowly drip into the condensed milk -- this may take up to five minutes. 
  • Remove the cap and set it aside on a countertop; rest the chamber atop the cap to prevent spillage. 
  • Stir the coffee into the condensed milk until it's fully combined and has a brown coffee color. 
  • Transfer the coffee into a glass filled with ice, and serve. 


  • If you don't have a coffee filter or medium ground coffee, you can re-create the drip brew by using a paper coffee filter and ground coffee.

    You can use any type of medium ground coffee. Use 2 tablespoons of condensed milk, if you don’t have strong coffee.

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