Terumi Morita
May 21, 2026·Recipes·1 min read · 265 words

Cà Phê Sữa Đá (Vietnamese Iced Coffee)

Experience the rich and sweet flavor of Cà Phê Sữa Đá, a traditional Vietnamese iced coffee that captivates with its unique brewing technique.

Contents（4項）▾
  1. 01Ingredients & steps
  2. 02Why this works
  3. 03Autopilot guard summary
  4. 04Terumi Brain v1 review
A glass of iced Vietnamese coffee swirling with condensed milk and dark coffee layers, topped with ice cubes.
RecipeVietnamese
Prep5m
Cook15m
Serves2 portions
LevelEasy

Ingredients

  • 200 ml of hot water
  • 40 g of coarse ground robusta coffee
  • 4 tbsp of condensed milk
  • ice cubes to fill the glass
  • additional hot water to taste

Steps

  1. Begin by placing the phin filter on top of a glass. Add 40 g of coarse ground robusta coffee into the filter.

  2. Pour about 20 ml of hot water (around 90-95°C) onto the coffee grounds to let them bloom for 30 seconds. This step enhances flavor extraction.

  3. Slowly pour the remaining 180 ml of hot water into the filter and allow the coffee to drip through, which should take about 5-7 minutes.

  4. While the coffee is brewing, add 4 tbsp of condensed milk to a separate glass.

  5. Once the coffee has fully dripped, stir it into the condensed milk until well combined, creating a sweet and rich mixture.

  6. Fill the glass with ice cubes and pour the coffee mixture over the ice, stirring gently to chill.

Why this works

The key to a perfect Cà Phê Sữa Đá lies in the traditional phin filter method, which allows for slow extraction of flavors from the robusta coffee. The coarse grind is essential, as it prevents clogging in the filter and allows water to flow evenly through the coffee grounds, ensuring a balanced flavor profile. The addition of condensed milk not only sweetens the coffee but also creates a creamy texture that complements the bold coffee. If at any point the coffee seems too bitter, consider adjusting the grind size to a coarser texture, which can help mellow the flavors. Remember to pour the hot water slowly to avoid over-extraction, which can lead to astringency. The final drink is a delightful blend of rich coffee and sweet milk, served perfectly chilled over ice for a refreshing experience.

Autopilot guard summary

  • truth: approved
  • quality: approved (score 100)
  • similarity: approved (score 0.055 vs pasta-alla-norma)
  • regulatory: approved
  • image: approved

Terumi Brain v1 review

  • grade: B · overall 76/100 · readiness needs_minor_edits
  • scores: chef=100 science=60 repair=35 culture=90 safety=100 taste=66 mon=60 geo=95

Suggested enhancements

  • One science term (Maillard, emulsion, denaturation, etc.) earned in context would raise the explanation.
  • A failure-rescue line ('if it breaks, ...' / 'if it seems too tough, ...') makes the piece feel like a working cook wrote it.
  • Naming one or two taste axes (salt / acid / fat / umami / aroma / texture) makes the dish's structure visible.

Brain-suggested book

  • The Japanese Home-Cooking Code: Unlocking Flavor (home-cooking-code-en)