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The ingredients needed to prepare Vietnamese Coffee (Cold brew with condensed milk):
- Prepare Cold brew
- Provide 100 g coffee beans or 1 cup course ground coffee
- Provide 4 cups tap water
- Use Coffee filter
- Use Vietnamese coffee
- Get 1 cup cold brew
- Take 2-3 tbsp condensed milk
- Take Ice
Steps to make Vietnamese Coffee (Cold brew with condensed milk):
- Cold brew: I used the Woolworths special blend that is available from the baristas in store. They can grind it for you. Just make sure to tell them it needs to be a course grind
- Grind coffee beans into a course ground (if not already)
- Add water to coffee beans. This is a 1:4 ratio of ground coffee to water. This was the perfect strength for me.
- For a stronger brew reduce the water to 3 cups (Pictured is a 1:2 ratio which I felt was going to be too strong for me)
- Let infuse for 20 - 24 hours
- Strain through a coffee filter
- Refrigerate
- Vietnamese coffee: Add condensed milk and ice to glass. Top with cold brew
- Stir and enjoy
This will allow the beans to swell up and slow down the drip, making a stronger and more flavourful brew. The cold brew should last in your fridge for a week. Make the Vietnamese iced coffee: In a highball sized glass, add sweetened condense milk until the bottom is coated. Now add a little bit more. Vietnamese iced coffee is a drink containing a highly concentrated coffee (brewed with a Phin) combined with sweetened condensed milk and served over ice.
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