If you enter our home or work with one of us at our workstation, you’ll find yourself drinking one of our favourite coffee drinks. It’s called a Vietnamese Iced Coffee (Cafe Sua Da or Ca Phe Sưa Da). To start the day coffee, a manually pressed espresso or cappuccino is a great way to start your day. When you feel tired If you’re feeling tired, it’s time to drink a Vietnamese Iced Coffee is the ideal “pick-me-up”.
This well-known Vietnamese Iced Coffee is acombination of strong coffee and a blast of sweetened condensed marmalade with Ice. Our Vietnamese Iced Coffee recipe is very easy and can be made using different techniques.
HOW to make VIETNAMESE Iced COFFEE AND BREWING METHODS DIFFERENT:
Vietnamese Iced Coffee recipe can be prepared in a variety of ways, so you can have pleasure exploring the many ways to make it. We’re here to show what we do:
Beginning with a good coffee grind:Many Vietnamese cafes or restaurants make use of cafe Du Monde grounds or they make their own grinds of coffee. Café Du Monde may be thought of as a classic, but many of the best coffee shops are located in Little Saigon here in Orange County and the places Diane’s cousins have taken us to in Vietnam make use of a better beans. We use our preferred coffee beans to make morning cappuccinos, which recently have come from either Red Bay Coffee or La Barba Coffee (roasters we found during our journeys).
Traditional Vietnamese Coffee Filters: For the method of making the coffee, there are two different schools. One of them does it in a slow and poetic method using the Vietnamese filter for coffee. If you’re looking to personalize each glass , and you have the time to make it traditional method then this Vietnamese Iced Coffee Filter is cool to to watch the coffee drip into every glass.
VIETNAMESE ICED COFFEE & ESPRESSO
Utilizing Espresso: For the other Vietnamese coffee shops, it is common to observe espresso shots being utilized for every glass. Either using the traditional slow filter or one made with espresso, both create the perfect Vietnamese cold coffee. If you prefer the traditional filter method, there’s something relaxing and beautiful waiting for five minutes as the coffee is brewed, each drip in a. There’s something gorgeous about making a rich espresso shot and moving the spoon’s tip to mix into the condensed milk sweetened. Turn on your coffee maker and pull a delicious crema rich shot of espresso, and transform it into an exquisite Vietnamese frozen coffee.
The speedier espresso method provides an added benefit making Vietnamese Iced Coffee in larger quantities. Take a few shots and then mix into the condensed milk sweetened to taste. You could even prepare this before time in case you need to. Once you’re ready, serve, pour ice over the drink, and then enjoy. There are a few alternatives to prepare Vietnamese chilled coffee for one or for a large celebration. It can be a quick or slow way to relax. Drink up and have fun as the weather remains warm, so you can replenish yourself with plenty of cold coffee!
Fun Facts: VIETNAMESE COFFEE DOESN’T JUST BE ICED AND SWEETENED. Here’s A quick summary of the most common options found in VIETNAMESE COFFEE STORES:
Ca Phe Sua Da (literally”Caphe Sua Da” in Vietnamese) (literally Coffee Milk Ice) This is the most well-loved Vietnamese Iced Coffee recipe. The base is condensed sweetened milk, over which 2 oz of strong coffee is brewed by using an small serving of filter. The coffee itself is sweet and robust similar to espresso. Serve with ice and enjoy. It is the perfect combination between the sweetness and caramel of milk, the strong coffee brew and the refreshing cool combination of the ice delightful.
Ca Phe Sua Nong (literally “Coffee Milk Hot”) Same concept as previously mentioned, with the exception of omitting ice, & in Vietnam they typically heat the entire glass up in the form of a hot cup. The flavor is incredibly sweet and rich, particularly when consumed in a relaxed morning, in small portions at one time.
Ca Phe Den Da (Coffee Black Ice) I think you’ll figure it out.
Ca Phe Den (Coffee Black) Just the coffee this time, not sweetness-flavoured condensed milk. It is not for the weak.
See more:
Ca Phe Sua Da – Traditional Vietnamese Ice Coffee recipe
Ingredients
- 2 Tablespoons (30 milliliters) Sweetened Condensed Milk *See Note 1.
- 1.5 Tablespoon (22.5 milliliters) coarse ground Coffee (use an espresso roast that is suitable for espresso, and the grind is similar to that for the french press)
- The water is hot (almost to a point of boiling)
- Vietnamese Coffee Filter
- Ice
Instructions
- Pour the condensed milk sweetened into an 8-10oz glass.
- The top screen should be removed from the filter. Place the coffee grounds in the filter, then screw the screen back in, and compact the grounds. The glass should be filled with condensed milk sweetened with sugar. Pour in just sufficient water hot enough to coat the ground and allow it to the condensed milk sit for 30 seconds.
- Remove the screw that holds the filter screen for at least 2 full turns. Pour hot water over the the top of the filter, then cover it and let it wait until the water is all the way through the filter (should be 5 minutes. at three to four drips per second. If it's faster it means that the grind of coffee is too fine. If it's slow, the grind isn't fine enough. )
- Once water has passed through the filter, take filter out of glass. Mix coffee and sweetened condensed milk together. Serve with ice and enjoy.
Notes
If you want a less sweet version, mix the sweetened condensed milk and half and half prior to making it into the cup. Typically, we’ll mix around 1/2 sweetened condensed dairy – half and half. Note 2.
If you want a hot version, you can leave out all ice and add it at the conclusion in the recipe. For a hot version, in Vietnam this hot variation of this dish will typically be served with hot water in a cup to keep it warm.
