Vietnamese Iced Coffee

Adapted by StarChefs.com
February 2019
Yield: 1 cup
Sahra Nguyen’s signature coffee blend includes arabica and often unfairly maligned robusta beans, the latter of which are fundamental for making a Vietnamese iced coffee.

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 a 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.