What's so special about this?
Vietnamese cold coffee is a beloved, refreshing iced coffee drink that perfectly balances the bold richness of strong coffee with the creamy sweetness of condensed milk. Served over ice, it’s the ideal blend of bitter and sweet, making it a satisfying pick-me-up on warm days. In this version, we’re taking a creative twist by using our South Indian filter coffee dabba.
The Specifics
Ground Filter Coffee - 20 g, Water - 200 ml, Condensed Milk: 25 ml, Ice
Medium
Medium Roast
95°C
15 mins
Filter Coffee dabba, kettle to heat water
The Recipe
1
Prepare Coffee Bed: Put 20 g of ground filter coffee in the perforated top container of the dabba.
2
Add Water: Pour 100 ml boiling water (95°C) over the coffee.
3
Control Flow (Optional): Use a tamper or a layer of sugar over the coffee bed to slow the flow of water.
4
Allow to Drip: Let the coffee drip for 15 minutes to get approximately 80 ml of decoction.
5
Combine and Serve: Mix 25ml of the prepared coffee decoction with 25 ml of condensed milk.
6
Additionally: Serve over ice for a creamy and decadent experience.
Brewer's Notes
- When brewing your filter coffee, measure the coffee and water in a 1:5 ratio.
- When preparing your Vietnamese coffee, blend the coffee and condensed milk using a blender or shaker. This is because condensed milk or sugar are known as blending agents, giving the coffee that velvety fluffy texture when blended.
