Instructions on How to Make Delicious and Authentic Vietnamese Milk Coffee at Home

Vietnamese iced coffee is the perfect combination of the rich flavor of roasted and ground coffee beans and the sweet, creamy taste of condensed milk. The traditional filter brewing method creates a beverage with a strong and distinctive flavor, completely different from Western brewing methods. This article will guide you step-by-step to make a perfect cup of hot or iced Vietnamese iced coffee at home.

1. Necessary Tools and Materials

To make a perfect cup of coffee, preparing the ingredients and equipment is the first and most important step.

Coffee Filter

The "heart" of this method lies in the coffee filter, which consists of four parts: the lid, the inner press, the chamber, and the base plate. This design allows water to flow slowly through the coffee grounds, maximizing the extraction of rich flavor and distinctive aroma.

Choose Coffee Type

For the most authentic experience, you should choose dark roast coffees from Vietnam, such as Trung Nguyen. If there isn't a Vietnamese brand, choose a dark roast coffee with a strong body and intensity to balance the sweetness of the milk.

• Grind size: Coffee should be ground to a medium-coarse consistency, similar to that used for a French press. Grinding too finely will clog the filter, while grinding too coarsely will result in weak and sour coffee.

Sweetened Condensed Milk

This is an irreplaceable ingredient. Use full-fat sweetened condensed milk, such as the Ông Thọ or Longevity brands, to create a rich, creamy texture. Absolutely do not use fresh milk or unsweetened condensed milk (evaporated milk) as this will detract from the distinctive flavor.

2. Standard Mixing Ratio

To achieve the perfect balance, apply the following formula:

• Coffee: 2-3 tablespoons (approximately 10-15 grams) of coffee powder per 8-10 ounce serving.
• Condensed milk: 1-3 tablespoons depending on taste (1 tablespoon for mild sweetness, 2 tablespoons for moderate sweetness, 3 tablespoons for intense sweetness).
• Hot water: 6-8 ounces (180-240 ml). The ideal water temperature is 195-205°F (approximately 90-96°C), which is water that has just boiled and been left to rest for about 5-10 seconds.

3. How to Make Hot Milk Coffee (Hot Milk Coffee)

The drip brewing process requires patience and precision. The ideal dripping time should be between 3 and 7 minutes.

• Prepare the cup: Pour 1-3 tablespoons of condensed milk into the bottom of a heat-resistant cup. Place the filter base on the rim of the cup.
• To prepare the coffee: Add 2-3 teaspoons of coffee powder to the filter. Gently shake to distribute the powder evenly, but do not compress it too tightly. Place the lid on top.
• Coffee Blooming: Pour about 2 tablespoons of hot water into the filter to moisten the coffee grounds. Wait 5-30 seconds for the coffee to bloom and release its aroma.
• Preparation: Pour another 6-8 oz of hot water into the filter until it's full and close the lid. The ideal flow rate is about 3-4 drops per second.
• Finishing touches: After the coffee has finished dripping, remove the filter and stir until the milk and coffee are completely blended, forming a smooth, caramel-brown mixture.

4. How to Make Iced Milk Coffee

The process for making iced milk coffee is similar to making hot coffee, but attention should be paid to the desired concentration to avoid dilution when the ice melts.

• For a stronger brew: Since ice will dilute the coffee, you should use about 3 teaspoons of powder and brew with less water, or keep the coffee strong as is.
• Stir while hot: Stir the coffee with condensed milk immediately after brewing (while it's still hot) to ensure the milk dissolves completely and doesn't settle at the bottom.
• Adding ice: You can add ice directly to the freshly made drink or pour the coffee and milk mixture into another glass already filled with ice. It's best to use fully frozen ice cubes so they melt more slowly, preserving the flavor for longer.

Tip: If you find the coffee too sweet, you can mix condensed milk with fresh milk or half-and-half in a 50:50 ratio before adding the coffee.

5. Brewing Method Without a Filter (Alternative Method)

Even without a coffee filter, you can still make Vietnamese-style coffee using other equipment, as long as you ensure the coffee is strong and flavorful enough:

• French Press, Moka Pot, or Espresso Machine: The secret is to double the amount of coffee you normally use to achieve the same strength as a drip coffee maker.
• Cold Brew: Steep coarsely ground dark roasted coffee in cold water for 12-24 hours at double the normal coffee ratio, then strain and mix with condensed milk.
• Instant coffee: In a hurry, you can use 1 scoop of good quality instant coffee or 2 shots of espresso mixed with 4-6 tablespoons of condensed milk.

6. Common Errors and How to Fix Them

To make the perfect cup of coffee, pay attention to the following details:

• Flow time: If the coffee flows out in under 3 minutes (too fast), it may be due to an over-grinding or loose tamping. If it takes longer than 7 minutes, it may be due to an over-grinding or over-tamping.
  
• Water temperature: Do not pour boiling water directly onto the coffee as this will burn the coffee and create a bitter taste. Let the water rest for about 30 seconds after boiling.
• Not stirring thoroughly enough: This is a step many people skip. Thorough stirring creates the characteristic velvety texture of Vietnamese iced coffee.