How to Make Vietnamese Iced Coffee (Cà Phê Sữa đá)

The weather is taking a turn for the toasty, making this the best time of year to make Vietnamese Iced Coffee, also known as cà phê sữa đá. It's a perfect pairing for the hot summer weather.
To make cà phê sữa đá, we'll be using the following:
1. A Phin Filter (pronounced "feen"): a traditional metal Vietnamese drip filter
2. A large cup for the phin to drip into
3. Ice
4. Sweetened condensed milk: while we've been told the best is Longevity brand condensed milk, also known as "Old Man Milk," but you can use whatever you can find
5. Medium to Dark roast Vietnamese-grown coffee. We used a dark, butter roasted robusta coffee from VN Roasters.
And like most coffee drinks, you'll also need a scale, a grinder and a kettle.
The Coffee Recipe (or, How to Measure Them Beans):
While the Phin filter is technically a drip filter, it spends more time in contact with the coffee then a normal drip method, much like that of an immersion method instead (like a French Press). So, instead of a normal drip coffee to water ratio (1 part coffee to 16 parts water), or a normal immersion ratio (1:13), we'll shoot for somewhere in the middle: a recipe of 15 grams of coffee to 210 ml of water (a 1:14 ratio).
How to Make Vietnamese Iced Coffee:
Step 1: Pour the Sweetened Condensed Milk into your large vessel (we recommend using 2x the weight of coffee, so 30 grams here, but feel free to use as much as you'd like).
Step 2: Grind the beans, tap it, and then pour it into the Phin filter's brewing chamber. Shake it a bit to level it, and then put the insert into the Phin to tamp the grounds. Place the Phin's plate and brewing chamber over the vessel.
Step 3: From your kettle, pour hot water onto the coffee for the bloom. Set a timer for 30 seconds. The bloom allows the CO2 trapped in the coffee to gas off, which would otherwise get in the way of extraction. We recommend 2x the weight of coffee for the bloom, so 30 ml here over grounds.
Step 4: Slowly pour the rest of the water into the Phin, and then cover the Phin with the lid to trap the heat in.
Step 5: Wait. Sure, this may not seem like a step worth noting, but Vietnamese Iced Coffee is a notably leisured prep, and a good reminder to slow down and be in the moment!
Step 6: After the water has poured through the Phin (probably about 3-5 minutes), take the full filter off of the vessel and place to the side (having a ramekin ready for the filter to pour into will probably be helpful).
Step 7: Stir the coffee and the condensed milk together, then pour into a cup directly over ice.
Then the most important step: Enjoy!
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