Vietnamese phin and condensed milk

Origins and Cultural Context

• Introduced by French colonists in the 19th century, coffee became a major crop in Vietnam.
• Fresh milk was scarce, so sweetened condensed milk became the standard additive.
• Today, Vietnam is one of the world’s largest coffee producers, primarily Robusta beans.

Equipment

• Phin Filter: A small metal drip filter with a perforated base, gravity insert, and lid.
• Glass or Cup: Often transparent, showcasing the layers of coffee and milk.
• Condensed Milk: Thick, sweet, shelf-stable, essential to the style.

Preparation Steps

1. Add 1–2 tablespoons (≈25–30 g) of condensed milk to the bottom of the cup.
2. Place 18–20 g of medium-coarse ground coffee in the phin.
3. Tamp lightly with the gravity insert (not as tight as espresso).
4. Pour a small splash of hot water (≈10 ml) to bloom coffee for 30 seconds.
5. Fill with 80–100 ml of hot water (≈92–95 °C).
6. Cover with the lid and let drip slowly (4–6 minutes).
7. Stir condensed milk and coffee together before drinking.

Variations

• Cà phê sữa nóng: Hot version (classic).
• Cà phê sữa đá: Served over ice, very popular in hot climates.
• Egg coffee (cà phê trứng): Whipped egg yolk and sweetened milk layered on top.
• Yogurt coffee (cà phê sữa chua): Coffee with sweetened yogurt.

Sensory Profile

• Strong, bold coffee—often Robusta—with high caffeine and bitterness.
• Balanced by rich sweetness and creaminess of condensed milk.
• Over ice: refreshing and dessert-like.

Summary

Vietnamese phin coffee with condensed milk is a slow-drip ritual that balances robust intensity with creamy sweetness. Beyond being a daily drink, it reflects Vietnam’s resourcefulness, climate, and cultural identity.

• Tags:
• Hot Water
• Ground Coffee
• Sensory Profile
• Cultural Context
• Medium Coarse
• Condensed Milk
• Coffee Milk
• Profile Strong
• Shelf Stable
• World Largest