Traditionally a caphephin is used to brew Vietnamese coffee. The phin sits on top of a cup, there is a compartment that holds the coffee and hot water is poured in on top. Then the coffee drips slooowwly, one drip at a time, through a built-in filter, right into the cup.
Patience is the key here – the slow drip of the rich coffee into the glass reminds that all good things are worth waiting for, each sip taste richer & sweeter than the last.
Usually the Vietnamese coffee is very strong & bitter in taste, but my iced coffee version is not as half as sweet & maybe only half as strong as Vietnamese authentic version.
Use the richest coffee you find , and I’ve used my preferred ratio of sweetner, coffee & ice, but you can easily adjust it your own taste.
This coffee is also a best option to serve your guests when in case you are out of milk. This is the reason why countries that run short of milk usually prefer their coffee with milkmaid, because milkmaid you know can be stored up to months.
Let’s see how to prepare this iced coffee:-
What you need (for 2 serving):-
- ½ cup chilled water
- 2 tsp coffee powder
- ¼ cup milkmaid
- 1½ cup ice
- Chocolate shaving (for garnish) optional
How to prepare :-
- Mix coffee and chilled water properly and let it rest in deep freezer for about 10-15 minutes. Use the richest coffee you find, I’ve used nescafe gold, its granular one and I loved it 🙂
- Next grind ice, coffee and milkmaid together for about 3 minutes.
Your chilled and refreshing coffee is ready to serve