How to make Vietnamese Iced Coffee

How to make Vietnamese Iced Coffee

Three main factors effect the taste of the Vietnamese iced coffee. The quality and grind of the coffee and the quantity of the sweetened condensed milk. Find a good coffee and adjust the grind as needed for your filter. Adjust the sweetened condensed milk to your preferred sweetness. We will often mix the sweetened condensed milk with some half and half to reduce it’s sweetness a bit. For a quick version, use a shot of espresso instead of the coffee brewed in the traditional filter.


  • 2 Tablespoons (30 ml) Sweetened Condensed Milk *See Note 1
  • 1 1/2 Tablespoons (22.5 ml) coarse ground Coffee (use a roast suitable for espresso, the grind the same as for a french press)
  • Hot Water (almost to a boil)
  • Ice
  • Vietnamese Coffee Filter


  • Pour the sweetened condensed milk into an 8-10 oz glass.
  • Remove the top screen from the coffee filter. Put the ground coffee in the filter, screw screen back on, compacting the grounds. Place filter on the glass with the sweetened condensed milk. Pour just enough hot water to cover the grounds and let sit for 30 seconds.
  • Loosen the filter screen screw at least 2 full rotations. Pour hot water to top of filter, cover and let sit until water has gone all the way through filter (should be @ 5 min. at a rate of 3-4 drips/sec. If it is faster, coffee’s grind is too coarse. If slower, coffee’s grind is too fine.)
  • When water has passed though filter, remove filter from glass. Stir coffee and sweetened condensed milk together. Add ice and enjoy.

Leave a Comment

Your email address will not be published. Required fields are marked *