Vietnamese iced coffee, with its silky texture and rich milky aroma, has become a highly favored refreshing drink in summer. Vietnamese people do not brew coffee with a coffee machine; instead, they use a special metal drip filter, letting hot water pass through the coffee grounds little by little and drip slowly. To make an authentic Vietnamese iced coffee, the grind size of the coffee grounds, the amount of condensed milk, the tightness of the press, and the control of water temperature are all crucial. This article breaks down in detail every step from preparation to the completion of dripping, and provides reference standards for time and flow rate, helping you consistently recreate a fragrant, smooth Vietnamese iced coffee at home.

Vietnamese iced coffee is smooth in texture and rich in milky aroma, especially popular in the hot summer, and is regarded by many as a great thirst-quencher. Drinking coffee has long been integrated into the daily life of Vietnamese people. They do not rely on electric coffee machines to make coffee; instead, they use a specially made metal drip filter, letting the coffee liquid fall drop by drop into the cup, savoring time in a slow rhythm.

Ingredients needed:

Medium-ground coffee (if the grounds are too fine, they tend to leave too much residue during dripping);

Drip filter; condensed milk; ice cubes (the ice cubes must be large enough and plentiful enough, because the coffee is hot first and then cold, and only the alternating temperature difference can release the best flavor)

Brewing steps:

1. First pour 3 to 4 small teaspoons of condensed milk into the bottom of a glass and set aside.

2. Put 4 small teaspoons of coffee grounds (about 12 grams) into the drip pot, and gently shake the pot so the coffee grounds spread evenly.

(The amounts of condensed milk and coffee grounds can both be adjusted flexibly according to personal taste)

3. Slowly tighten the filter press. The tighter the press, the slower the coffee drips.

4. Place the drip pot with the press fitted on the glass, first pour in a small amount of hot water at 96°C to 100°C, and let it sit for about 30 seconds so the coffee grounds fully absorb water and expand. At this point the coffee has already begun to drip.

5. Then continue pouring water until it is five or six parts full, and cover with the lid. Ideally, the coffee liquid drips at a rate of about 65 drops per minute and finishes dripping in five to six minutes. This step is very important: if the drip rate is too fast or too slow, it indicates a problem with the water-to-coffee ratio, the tightness of the press, or the water temperature, which may make the coffee taste too weak, bitter, or cool down prematurely.

6. After the coffee has finished dripping, put ice cubes into the cup and stir gently and at a steady speed so that the coffee, condensed milk, and ice cubes fully blend together, and then it is ready to enjoy.

Making an authentic Vietnamese iced coffee takes about seven minutes. Yet the gentle-natured Vietnamese are willing to show this patience every day, quietly waiting for a cup of coffee to finish dripping, and then savoring it calmly.

The above content is compiled by CoffeeHunters, a coffee news website.