Traditional Vietnamese coffee is usually made with a phin filter, served hot, and then poured over ice. This recipe offers a variation that combines that tradition with the modern cold infusion, or cold brew, technique.



The result is a refreshing, bold, and creamy drink. The slow extraction helps bring out the coffee's smoother, sweeter flavors while reducing the perception of bitterness that can arise when very hot water is used.



You will need patience, as the preparation requires between 12 and 24 hours of steeping. However, the process is very simple and does not require a special coffee maker. You can make it with a pitcher, a large jar, or a French press.



Keep in mind that you will get a concentrate with quite a bit of caffeine. The final amount will depend on the coffee, the ratio used, and the extraction time. If caffeine tends to make you feel jittery or you drink it in the afternoon, it is best to serve a smaller portion or dilute it. If you then find it difficult to rest, it may also help to know these tips for calming nighttime anxiety and sleeping better.



Ratio and Steeping Time for Vietnamese Cold Brew Coffee




  • Steeping time: between 12 and 24 hours.

  • Coffee-to-water ratio: 1 part coffee to every 4 parts water.

  • Grind size: coarse, similar to the texture of coarse sea salt.

  • Water temperature: cold or room temperature.

  • Recommended coffee: dark-roast Vietnamese coffee, traditionally with robusta in the blend. You can also look for varieties such as HaNoi or SaiGon OG, although they may not always be easy to find. Check Asian markets or specialty shops.



The 1:4 ratio produces a concentrated coffee. If you prefer a less intense drink, you can add water, milk, or more ice when serving. This way, you can adapt the recipe to your taste without changing the extraction process.



Ingredients and Tools for Making Vietnamese Cold Brew Coffee



To make this recipe, you will need the following:




  • Cold or room-temperature water: allows for slow extraction and helps achieve a smoother flavor.

  • Coarsely ground Vietnamese coffee: a grind that is too fine can pass through the filter and leave a gritty texture.

  • A pitcher, large jar, or French press: use whichever container you have available, as long as you can cover it tightly.

  • A spoon or spatula: this will help you moisten all the coffee grounds and mix them with the water.

  • A fine-mesh strainer, paper filter, or cheesecloth: this will be needed to separate the concentrate from the grounds.

  • Sweetened condensed milk: provides the rich texture and sweetness that are characteristic of Vietnamese coffee.

  • Ice cubes: chill the drink and slightly dilute the concentrate.

  • Refrigerator: allows you to keep the mixture covered while it steeps and store the coffee once it has been filtered.



How to Make Vietnamese Cold Brew Coffee Step by Step




  1. Measure the coffee and water. Use one part coffee to four parts water. For example, you can combine 100 grams of ground coffee with 400 milliliters of water. If you do not have a scale, keep the same ratio by using a container as your measuring unit.

  2. Combine the ingredients. Place the coffee in the pitcher and gradually add the water. Stir gently until you make sure all the grounds are moistened. There is no need to whisk the mixture.

  3. Let the coffee steep. Cover the container and place it in the refrigerator for at least 12 hours. If you want a stronger flavor, you can extend the extraction to 24 hours. Avoid going much beyond that time, as the result may develop harsher notes.

  4. Filter the concentrate. Remove the mixture from the refrigerator and strain it through a fine mesh strainer, cheesecloth, or a paper filter. If you use a French press, press the plunger down slowly so as not to stir up the sediment. You can filter it a second time if you want a cleaner texture.

  5. Serve the coffee. Fill a glass with ice. Add approximately 120 milliliters of concentrate and about 60 milliliters of sweetened condensed milk. Stir well until the two layers are fully combined.



The amount of sweetened condensed milk is only a guideline. Start by tasting it with a small amount and add more only if you need it. This way, you will have better control over the sweetness. You can also dilute the concentrate with a little cold water or milk before adding it.



Tips for Improving Flavor and Texture



Use neutral-tasting water and freshly ground coffee whenever possible. The quality of these two ingredients is especially noticeable in such a simple preparation.



Do not press or squeeze the grounds too firmly when filtering. Doing so can carry fine particles and more bitter flavors into the drink. It is better to let the liquid pass through slowly.



If the coffee turns out too strong, there is no need to discard it. Add water, milk, or ice. If it turns out weak, use a little less water next time or extend the steeping time, without going significantly beyond 24 hours.



Store the filtered concentrate in a clean, tightly sealed container in the refrigerator. Before drinking it, make sure it still has a normal aroma and appearance. Prepare reasonable quantities so you can enjoy it fresh.



Quick Vietnamese Coffee Recipe with Condensed Milk




  1. Mix coarsely ground coffee and cold water at a 1:4 ratio.

  2. Cover the container and leave it in the refrigerator for 12 to 24 hours.

  3. Filter carefully to remove all the grounds.

  4. Put ice in a glass and pour in about 120 milliliters of concentrate.

  5. Add up to 60 milliliters of sweetened condensed milk, adjusting the amount to your taste.

  6. Stir until you have a smooth, creamy, and thoroughly chilled drink.



You now have a sweet and refreshing Vietnamese cold brew coffee. It is an excellent choice for a hot afternoon or to share after a meal. Sip it slowly, watch its layers blend together, and enjoy every sip ☕.