Vietnamese Iced Coffee (2024)

FAQs

What is special about Vietnamese iced coffee? ›

Vietnamese iced coffee, often called "ca phe sua da," is a delightful and invigorating beverage. It is a rich and intense coffee served over ice with a generous pour of sweet condensed milk, creating a harmonious blend of strong flavors with a touch of sweetness.

A typical cup of Vietnamese coffee contains about 100 milligrams of caffeine. This contains a lot more caffeine than the standard 65 mg found in a cup of American coffee. A great choice for a beverage with less caffeine is American coffee. Vietnamese coffee's caffeine content may differ depending on the roast.

After the first sip, you'll understand why it's won over so many with its sweet and strong character. This Vietnamese coffee drink is not for the faint of heart as often uses strong, local Robusta beans and a bit of condensed milk.

Vietnamese coffee is strong since it's blended from Robusta beans which have twofold the caffeine levels of common Arabica beans. A medium-sized Vietnamese espresso can give you a jolt of energy like a quadruple shot of espresso.

With weaker harvests in Vietnam — where one-third of the world's robusta beans come from — farmers have had a harder time growing their crops and exporters have struggled to source supply, triggering higher costs for coffee-loving consumers.

Just one serving of Vietnamese coffee can boost physical performance [35], enhance endurance [36], improve focus [37], and increase fat burning [38]. All these potential physical performance benefits make Vietnamese coffee an excellent drink to enjoy before a workout.

The one thing that makes Vietnamese coffee stand out from the rest of its counterparts is its strong, concentrated flavor, which has tinges of alcohol taste in it. This is because the coffee beans are roasted on low heat for about 15 minutes before making the coffee.

The use of Robusta beans in Vietnamese coffee instead of Arabica gives it a higher caffeine content and a more intense flavor. These beans are typically roasted dark, which contributes to the strong taste. Additionally, the drip method used in Vietnam further enhances the richness and concentration of the final cup.

Strain out the coffee grounds by pouring the coffee through a filter. Mix the coffee with the condensed milk and drink it right away if you prefer your coffee hot. To drink it cold, add ice. Use a rubber band to hold the filter in place.

Measure out 3 slightly rounded teaspoons or one large tablespoon of Vietnamese coffee and place in the filter chamber. Tap lightly with the filter and press through the top sieve to distribute the coffee evenly. Pour 20 ml of hot water (preferably 96-100 ° C ) to moisten the coffee. Wait approximately 20 seconds.

Does Vietnamese coffee have milk? ›

Milk: Served With Sweetened Condensed Milk

It's a secret ingredient to make ice cream and a topping for many Asian and Latin American desserts. A strong cup of dark roasted Vietnamese coffee is perfectly balanced by sweetened condensed milk.

The brewing process is unique, utilizing a drip filter called a Phin, which brews a single cup at a time. While it's often enjoyed with sweetened condensed milk, the beans and roast themselves are the heart of what makes Vietnamese coffee stand out.

Vietnamese Coffee Roasting

Traditionally, Vietnamese coffee is known for having a dark roast. The roasting process often includes added flavors such as mocha, chicory, vanilla, butter or even whiskey.

Perhaps the biggest flavor difference between Spanish lattes and Vietnamese coffee is the type of beans used. Unlike Vietnamese coffee with its pungent robusta beans, the Spanish latte relies on arabica beans, which hail from Ethiopia in East Africa.

Vietnamese milk coffee is made by mixing black coffee with sweetened condensed milk, a common sweetener in Vietnamese food. The brewing technique of this coffee is similar to that of black coffee, with the use of the phin to filter out the coffee.