Cà phê sữa đá — literally “coffee, milk, ice” — is the drink most people mean when they say Vietnamese coffee. It looks simple, and it is, but there’s one thing that separates the real thing from a watery imitation: the brew has to be strong enough to survive the ice.

The amounts

These come straight from the calculator’s math at standard strength — condensed milk in the glass first, coffee dripped on top, ice added only after you stir:

CupCoffeeWaterCond. milkIceBrew time
180 ml20.5 g110 ml35 ml~65 ml~4:00
240 ml27 g150 ml50 ml~85 ml~5:10
350 ml39.5 g215 ml70 ml~120 ml~7:10

Notice the ratio: for an iced glass the coffee is brewed around 1:4 instead of the usual 1:5 for hot phin coffee. About a third of the finished glass is ice, and that ice melts. Brew at hot-coffee strength and by the third sip you’re drinking coffee-flavored water.

The order of operations matters

  1. Condensed milk goes in the glass first, under the phin. It sits there while the coffee drips on top of it.
  2. Brew the full 4–6 minutes (the step-by-step guide covers dose, bloom, and drip pace).
  3. Stir before the ice. Condensed milk is thick; it will not mix itself. Stir until the coffee turns a uniform caramel brown.
  4. Then pour over a separate glass packed with ice. Pouring the hot mix over ice — rather than dropping ice into the hot glass — chills it fast and keeps the dilution predictable.

Which coffee and which milk?

Robusta, or a robusta-heavy blend. Its bitterness and body are what condensed milk was paired with in the first place — a light arabica disappears under the sweetness. For the milk, any sweetened condensed milk works; in Vietnam it’s usually Longevity or Ông Thọ. Start with the table’s amount and adjust — sweetness is personal, and nobody measures twice.

Too sweet? Meet bạc xỉu’s opposite

If sữa đá is still too much coffee for someone at the table, there’s a drink that flips the ratio — mostly milk, a splash of coffee. That’s bạc xỉu, and it has its own guide.