Dad Got This — Vietnamese Iced Coffee
Vietnamese iced coffee (or cà phê đá) is made by combining strong coffee with sweetened condensed milk over ice. It's traditionally made using a small metal drip filter known as a phin, but the AeroPress works great too. It works best with a dark or espresso roast coffee, ground about as fine as white sugar.
Brew spec
- Method
- Inverted
- Cup type
- Vietnamese Iced Coffee
- Coffee
- 40 g
- Water
- 100 g
- Temperature
- 91°C
- Ratio
- 1:3
- Grind size
- Fine
- Brew time
- 40s
- Steps
- 7
Grind converter
Fine · ~450 µmGrinds ~0–1090 µm
Recommended setting
13
dial setting
Settings are approximate community estimates. Use them as a starting point, then taste: more bitter → go coarser, more sour → go finer.
Brew this recipe hands-free
The assistant reads Dad Got This's brew steps aloud, one at a time, with a randomly selected background loop running throughout the brew.
Current phase
Setup
40 g coffee · 100 g water
Add 20 g of ground coffee to the brew chamber.
Press play to start. A randomly selected coffee-room loop plays throughout the brew while the coach speaks each instruction over it.
Ingredients
- 40 grams of ground coffee
- 100 grams of 91ºC water
How to brew
- 1
Add 20 g of ground coffee to the brew chamber.
- 2
Pour 50 g of hot water over the grounds.
- 3
Carefully swirl the AeroPress to mix and steep the coffee.
- 4
Fasten the filter cap, flip, and press into a cup. Use as much pressure as possible.
- 5
Reset the AeroPress and insert a fresh filter. Repeat the process to press a second shot into the same cup.
- 6
Fill a second tall glass ¾ of the way with ice. Add 2 tablespoons of sweetened condensed milk.
- 7
Pour your coffee over the ice and condensed milk. Stir to let the ice melt a little.