Vietnamese Iced Coffee
Vietnamese iced coffee (Cà Phê Sữa Đá) is known for its sweetness and complexity from its one secret ingredient: sweetened condensed milk.
This recipe recommends using a dark roast coffee with a smoky characteristic (the author uses Hayes Valley Espresso from Blue Bottle).
Try to use a brand of condensed milk from an Asian supermarket (e.g. Longevity Sweetened Condensed Milk).
Recipe overview
Recipe details:
Inverted
2:30
Paper Filter
Coffee:
17g
Fine
Dark roast with a smoky character (I use Hayes Valley Espresso from Blue Bottle)
Water:
90°C / 194°F
90mL
Equipment:
- Invert the AeroPress. Pre-wet a paper filter in cap.
- Start a timer, add 90mL and stir to wet the grounds.
- Wait to 2 minutes.
- Cap the AeroPress, invert and plunge gently for about 30 seconds.
- Stir in about 1 teaspoon of condensed milk, add ice, and enjoy!
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Recipe overview
Recipe details:
Inverted
2:30
Paper Filter
Coffee:
17g
Fine
Dark roast with a smoky character (I use Hayes Valley Espresso from Blue Bottle)
Water:
90°C / 194°F
90mL
