Vietnamese Iced Coffee

Roaster Sahra Nguyen of Nguyen Coffee Supply | Brooklyn
Yield: 1 cup

Sahra Nguyen’s signature coffee blend includes Arabica and often maligned Robusta beans, the latter of which are fundamental for making a Vietnamese iced coffee.

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INGREDIENTS:

14 grams condensed milk
2 tablespoons medium-grind Nguyen Coffee Supply Loyalty blend

METHOD:

Bring a pot of water to a boil. Add condensed milk to a glass cup. Place grounds inside the brewing chamber of the phin and tap the sides of the phin to level the grounds. Drop the filter press twice from rim. If using a screw press, screw until the filter stops. (Do not pack too tight.) Place the phin on top of the cup, and place everything on a scale. Tare the scale. Pour ½ ounce boiling water over the coffee and let bloom 30 seconds. At the 30-second mark, pour in 2½ ounces water by the 55-second mark. The first drip should occur between 2:22 to 2:45, and finish around 6:45. Stir the coffee and condensed milk and add 1 large cube or sphere of ice. 

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