Vietnamese Coffee Recipe How to Make Ca Phe

A Little Cup of History

Let me tell you about my first Vietnamese coffee. My friend Lan made it for me. The smell was so rich and chocolatey. I took one sip and my eyes went wide. It was strong, sweet, and perfect.

This coffee has a story. It came to Vietnam long ago. Fresh milk was hard to find. So people used sweetened condensed milk. It stored well in the heat. That clever fix created a whole new drink. I love how a simple solution can become a tradition.

Gathering Your Tools

You don’t need a fancy machine. You just need a “phin.” It’s a little metal filter. It sits right on your cup. The coffee drips slowly through it. It’s like a tiny, patient waterfall.

This slow drip matters. It lets the hot water pull all the good flavor from the beans. Rushing makes weak coffee. The phin teaches us to slow down. Good things take a little time. Do you have a favorite kitchen tool that makes you slow down?

The Magic of the Bloom

Here’s the fun part. Pour a little hot water over the grounds. Watch closely. You might see bubbles and swirls. That’s called the “bloom.” It’s the coffee waking up. Doesn’t that smell amazing?

Wait about 45 seconds. Then fill the phin with the rest of the water. Put the lid on. Now, just listen. Plip. Plop. The sound is so calming. Fun fact: that bloom is carbon dioxide escaping from the fresh coffee grounds. It means your coffee is full of flavor.

Sweetness and Strength

While it drips, get your condensed milk ready. Just a teaspoon to start. It’s very sweet and creamy. It’s the heart of this drink. The strong coffee and the sweet milk are opposites. But together, they are just right.

This matters because life is about balance. Something strong needs something sweet. You can always add more milk later. I like mine with a good swirl. Do you prefer your coffee sweet, strong, or right in the middle?

Hot Day or Cold Day?

Your coffee is ready in about five minutes. For a hot drink, just stir in the milk and sip. It warms you from the inside out. Perfect for a quiet morning.

But on a hot day? Pour it over a glass full of ice. Use lots of ice. This keeps it strong and cold. It’s like a sweet, coffee dessert. I still laugh at how I drank three of these one summer afternoon. I was buzzing like a happy bee!

Making this is a small act of care. For yourself or for a friend. Will you try it hot or iced first? Tell me how it turns out in your kitchen.

Ingredients:

Ingredient	Amount	Notes
Freshly ground Vietnamese coffee	2 tablespoons (14 grams)
Hot water	4 ounces	About 200°F
Sweetened condensed milk	1 teaspoon	To start, adjust according to taste

A Cup of Sunshine: My Vietnamese Coffee Story

Hello, my dear. Come sit with me. Let’s make a special coffee. It reminds me of my friend Mai. She taught me this years ago. Her kitchen always smelled amazing. Like warm chocolate and toasted nuts. We would talk for hours over one little cup. I still smile thinking of it.

This isn’t just any coffee. It’s strong, sweet, and full of heart. You make it with a little metal tower called a phin. Watching it drip is like a quiet little show. The smell alone will wake up your whole soul. Let me show you how it’s done.

• Step 1: First, get your ground coffee. Use two good spoonfuls. Tap the phin chamber gently. This makes the bed of coffee nice and flat. A level bed is very important. It helps the hot water touch every bit of coffee. That means more flavor for you.
• Step 2: Now, set up your phin. Place it right over your favorite mug. Then, drop the little press on top of the coffee. It’s a gentle press, not a smash. This little disk keeps everything in place. It looks like a tiny hat for the coffee grounds. Isn’t that cute?
• Step 3: Time for hot water. The water should be hot, but not boiling. If it’s too hot, it can make the coffee taste bitter. (My hard-learned tip: boil the water, then wait 45 seconds. Perfect every time!). Pour just a tiny bit in first. This next part is magic.
• Step 4: Watch closely! The coffee will puff up and bubble. This is called the “bloom.” It means your coffee is fresh and happy. Wait about 45 seconds. I use this time to get my condensed milk ready. Then, fill the chamber with the rest of your hot water. Put the lid on. Now, be patient. Let it drip, drip, drip.
• Step 5: When the last drop falls, it’s ready! This takes about five minutes. For hot coffee, stir in a spoon of sweet milk. For iced, mix it well and pour over a full glass of ice. Do you like your coffee hot or over ice? Share below! The first sip is always the best. It feels like a warm hug.

Cook Time: 5–7 minutes
Total Time: 7 minutes
Yield: 1 serving
Category: Drink, Beverage

Three Sweet Twists to Try

This recipe is like a good friend. It’s happy to change things up. Here are some fun ideas for your next cup. They are all so simple.

• Coconut Dream: Use coconut milk instead of condensed milk. It tastes like a tropical vacation.
• Salty Caramel Swirl: Add a tiny pinch of sea salt to the milk. It makes the sweet taste even bigger.
• Spiced Orange: Put a thin strip of orange peel in your mug first. The coffee drips right onto it. Doesn’t that smell amazing?

Which one would you try first? Comment below!

Serving It With Style

This coffee is a treat all by itself. But it loves company. For a real treat, have it with a buttery croissant. The flavors dance together. Or try it with a simple sugar cookie. Dunking is encouraged in my kitchen.

What to drink with it? For a non-alcoholic match, cold lemon water is perfect. It cleans your palate. For a grown-up pairing, a small glass of amaretto is lovely. They share a nutty, sweet kind of warmth. Which would you choose tonight?

Storing Your Vietnamese Coffee

You can make the coffee ahead of time. Let it cool completely first. Then, pour it into a jar. Keep it in the fridge for up to three days.

I do not recommend freezing the brewed coffee. It changes the lovely flavor. But you can batch-cook the grounds! Measure extra portions into small bags.

This saves so much time on busy mornings. I remember my first time trying this. My whole week felt smoother and more delicious. Batch cooking matters because it gives you a cozy treat, ready in minutes.

To reheat, just warm it gently on the stove. Do not let it boil. Have you ever tried storing it this way? Share below!

Common Troubles & Easy Fixes

Is your coffee brewing too fast? Your grind might be too coarse. Use a finer grind, like for espresso. This slows the drip for richer flavor.

Is it brewing too slow or stopping? The grounds might be too fine. Try a slightly coarser grind. I once used powder-fine grounds. We waited ten minutes for one drop!

Does it taste weak? Your water may not be hot enough. Use water just off a boil. This matters because proper heat unlocks the deep, chocolatey notes.

Fixing small issues builds your cooking confidence. You learn by doing. Which of these problems have you run into before?

Your Quick Questions, Answered

Q: Is this coffee gluten-free? A: Yes, pure coffee and condensed milk are gluten-free. Always check your condensed milk label to be sure.

Q: Can I make it ahead? A: Absolutely! Brew and cool it. Store in the fridge for 2-3 days. Add milk and ice when ready.

Q: What if I don’t have a phin? A: A small pour-over cone works. Use a fine filter. The method is similar.

Q: Can I double the recipe? A: You can brew a stronger cup. Then dilute it with more hot water or ice after.

Q: Any optional tip? A: A tiny pinch of salt enhances the sweetness. Fun fact: This trick works for hot chocolate, too! Which tip will you try first?

A Warm Word From My Kitchen

I hope you love this coffee as much as I do. It is a small, sweet ritual. It turns an ordinary moment into something special.

I would love to see your creation. Share a picture of your cup. Have you tried this recipe? Tag us on Pinterest!

Thank you for spending time in my kitchen today. I am so glad you are here. Happy cooking!

—Chloe Hartwell.