How to make Vietnamese Coffee with condensed milk, using a phin, the traditional Vietnamese coffee filter.
- 1 heaped Tbsp condensed milk
- 1 heaped Tbsp coarsely ground strong coffee beans
- 2 Tbsp room temperature water
- hot water, just off the boil (count 10 seconds after boiling)
- Place your condensed milk in your glass or cup.
- Place the ground coffee beans in your drip cup and press down with the plunger to flatten.
- Pour in 2 Tbsp of room temperature water, and count to 10. This will allow the beans to swell up and slow down the drip, making a stronger and more flavourful brew.
- Pour the hot water, almost to the top, stopping about 1-2cm (1/2″) from the rim. Or less water, if you want a stronger coffee.
- Leave to drip, it should take about 3 minutes in all. The initial drip may be faster, it will soon slow down. If not, your coffee grains need to be coarser.
- Stir and enjoy!
- Category: Drinks
- Method: Easy
- Cuisine: Vietnamese
- Calories: 61.5
- Sodium: 24.6mg
- Fat: 1.7g
- Saturated Fat: 1g
- Carbohydrates: 10.4g
- Protein: 1.5g
- Cholesterol: 6.5mg
Keywords: coffee, vietnamese