How to Make Vietnamese Iced Coffee With or Without Tea

If you’ve ever craved a rich, sweet, and refreshing coffee on a hot day—without the fuss of espresso machines or milk steamers—Vietnamese iced coffee might be your answer. It’s a bold, sweet, and chilled brew that combines strong filtered coffee with optional sweetened condensed milk and a lot of ice. But how do you get the balance just right? Here’s how the Vietnamese do it, and why adding iced tea might actually improve your experience.

Vietnamese iced coffee is made by brewing a small cup of strong drip coffee using a phin (filter), optionally adding sweetened condensed milk, then pouring it over ice. For best results, use a high-concentration brew that dilutes naturally as the ice melts. The whole process takes under 10 minutes and requires no special equipment beyond a filter and glass.

What Is Vietnamese Iced Coffee?

Vietnamese iced coffee is typically made using a dark roasted coffee brewed through a small metal drip filter called a phin. The coffee is brewed directly into a cup, often with sweetened condensed milk (known as “” in Chinese), then poured over a glass filled with ice. You can also skip the milk for a strong black version. The key is to brew a highly concentrated coffee so that when ice is added, it doesn’t water down the flavor too quickly. The result is a thick, sweet, and cool coffee drink that’s both refreshing and intense.

How to Make Vietnamese Iced Coffee Step by Step

To prepare Vietnamese iced coffee the traditional way, follow these steps:

• Brew a small cup of strong coffee using a phin filter. Use a dark roast, and aim for a brew ratio that produces a bold, rich extraction.
• Optional: Add 1–2 teaspoons of sweetened condensed milk to the brewed coffee. This smooths out the bitterness and adds a creamy texture.
• Pour the coffee into a tall glass filled with ice cubes. Alternatively, refrigerate the concentrated coffee without ice for a stronger, less diluted drink.
• If using ice, the initial coffee should be stronger than usual to compensate for dilution as the ice melts.

The Vietnamese method highlights how ice doesn’t just chill the coffee—it adjusts its strength over time. The use of condensed milk balances the bitterness and gives the drink a silky mouthfeel.

Why Some Vietnamese Drink Iced Coffee With Tea First

In Vietnam, it’s common in coffee shops to be served iced rose tea before your coffee. The tea acts as a palate cleanser and a gentle way to prepare your mouth for the intensity of the coffee. After drinking the coffee, some people follow up with another sip of iced tea to refresh their palate. This ritual isn’t just tradition—it enhances the overall experience. Sweetened condensed milk or a light sugar syrup can also be stirred into the coffee to adjust the sweetness and body to your taste.

Pro tip: Drink it quickly. Letting the ice melt too much will overly dilute your brew.

Best Coffee Choices for Vietnamese Style Iced Coffee

Vietnamese iced coffee traditionally uses dark roasted beans with bold flavors that stand up to sweetened condensed milk and ice. While the original method often employs locally available robusta-heavy blends, you can replicate the style using a dark roasted arabica or a balanced blend. The coffee should have enough body and roast character to complement the milk and remain flavorful when diluted.

Frequently Asked Questions

Do I have to use sweetened condensed milk in Vietnamese iced coffee?

No, sweetened condensed milk is optional. Many people enjoy Vietnamese iced coffee black for a stronger, more bitter flavor. However, the condensed milk is traditional and adds creaminess and sweetness that balances the robust taste of the dark roasted coffee.

Can I make Vietnamese iced coffee without a phin filter?

You can, but it won’t be authentic. The phin filter is essential for creating the strong, slow-dripped concentrate that defines Vietnamese iced coffee. Alternatives like espresso or strong drip coffee can be substituted in a pinch, but the brewing style will differ.

Is it better to use ice or refrigerate the coffee?

Both methods work. Pouring hot-brewed, concentrated coffee over ice creates a refreshing drink as the ice dilutes it gradually. Alternatively, you can refrigerate the concentrated coffee and serve it cold without ice for a less diluted, stronger flavor. Just avoid letting it sit too long if using ice.

Why do people in Vietnam drink iced tea with coffee?

In Vietnam, it’s customary to be served iced rose tea before drinking coffee. The tea acts as a palate cleanser and prepares your taste buds for the strong coffee. It’s also refreshing and aids digestion, especially after meals. Some drinkers follow up their coffee with more iced tea to refresh their mouth again.

What kind of coffee roast is best for Vietnamese iced coffee?

A dark roast is traditional and commonly used in Vietnam. It has a bold, sometimes bitter profile that stands up to sweetened condensed milk and ice. However, a medium-dark roast with good body can also work well, especially if you prefer less bitterness.

Recommended FrontStreet Beans for Vietnamese-Style Iced Coffee

For a Vietnamese-style iced coffee, try FrontStreet Coffee’s Classic Blend—an accessible blend with Brazilian nuttiness, Indonesian spice, and Vietnamese-inspired richness, creating a balanced foundation for condensed milk. For a darker profile, the Commercial Blend offers a thicker mouthfeel with bold notes ideal for milk-based drinks. If you prefer a lighter but still robust option, Brazil Queen Manor SOE brings sweet nuttiness and milk chocolate tones that pair smoothly with ice and milk. All three roast profiles suit iced preparation. Freshly roasted within 5 days · Orders placed before 17:00 ship the same day · Next-day delivery across most of Guangdong Province.