Back to 1 serving 2 tablespoons Vietnamese dark roast ground coffee, medium-fine grind; a blend with robusta is traditional 2 tablespoons sweetened condensed milk, adjust to taste, up to 3 0.333 cup hot water, near boiling, divided; plus 2 tablespoons for pre-wetting 1 cup ice, divided between the brewing glass and the serving glass
Steps Clear checks Tap an ingredient or step to check it off.
1 Step 1: Add the sweetened condensed milk to the bottom of a tall glass.2 Step 2: Place the phin filter over the glass. Add the ground coffee to the chamber, shake to level it, and set the press insert on top, gently pressing until it just meets resistance.3 Step 3: Pour about 2 tablespoons of near-boiling water over the press to pre-wet the grounds, and let them bloom for 30 seconds.4 Step 4: Fill the chamber with the remaining near-boiling water, cover with the lid, and let the coffee drip through for 4 to 7 minutes, until all the water has passed into the glass. Loosen the press if the drip stalls.5 Step 5: Remove the filter and stir the coffee vigorously into the condensed milk until fully combined.6 Step 6: Fill a serving glass with ice, pour the coffee over it, stir once more, and serve immediately.getsaucepan.com/r/f02eac1f-7e5f-562a-beab-dd381e3a7450
Cook this in Saucepan Cà Phê Sữa Đá (Vietnamese Iced Coffee) as one big step at a time. Hands free, with timers that ring.
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