Vietnamese Coffee

Ingredients

• 60ml Vietnamese dark roast coffee, medium-fine grind
• 180ml whole milk, room temperature
• 15g sweetened condensed milk
• 240ml hot water, 95°C
• 1 Vietnamese aluminum phin filter

Method

1. 1
   Add 60g room-temperature water to phin; place metal filter screen on top of grounds.
2. 2
   Load phin with 60ml finely ground dark roast coffee; level with tamper.
3. 3
   Place phin directly on 250ml glass; pour 30ml hot water to bloom grounds for 30 seconds.
4. 4
   Slowly add remaining 210ml hot water in thin stream; allow to drip through phin completely (approximately 4–5 minutes).
5. 5
   Remove phin; stir brewed coffee to combine with condensed milk at bottom.
6. 6
   Fill remaining glass with ice; pour hot coffee over ice if serving cold, or serve hot in insulated cup with condensed milk pre-mixed.
7. 7
   Add 90ml cold or warm milk, stir to combine, and serve immediately.