Sip Into International Coffee Day 2026 With A Perfect

Vietnamese Coffee

Recipe

October 1 is celebrated as International Coffee Day. It was first observed in 2015 to promote the coffee industry. The day highlights the economic, social, and cultural significance of coffee, while raising awareness of sustainable coffee practices. This day is a great excuse for coffee aficionados to broaden their horizons and learn about Vietnam's brewing customs. So check out its recipe because whether you need a quick pick-me-up or a refreshing coffee break, this one never disappoints.

Vietnamese coffee is renowned for its intense, dark and sweet profile. By using a traditional phin filter, you create a concentrated coffee that pairs perfectly with the thick, velvety sweetness of condensed milk. The street coffee culture is vibrant and social in Vietnam; vendors serve coffee on the sidewalk and in busy cafes. This is not just a drink; it is a slow-sipping ritual that you'll want on repeat. It is perfect to turn your mid-afternoon caffeine break into a decadent cooling experience.

To create the authentic taste of Vietnamese coffee at home, here is what you will need:

• Robusta Coffee Grounds: 3 tbsp

• Boiled Filtered Water: 1/2 cup

• Sweetened Condensed Milk: 2 tbsp

• Ice: 1 cup

The balance of strong coffee and sweet condensed milk over ice makes this drink one of the most underrated coffees in the world. Also, if you are planning to skip milk and ice in the coffee, don't, as these are non-negotiables for Vietnamese coffee.

It is always best to pick a good-quality single-origin Vietnamese Robusta for its bold, nutty flavour. However, if you cannot find Robusta beans, then look for those brands that offer a blend of Robusta and Arabica. Pick a blend with at least 70 per cent Robusta; otherwise, the earthy flavour of Arabica won't stand up to the sweetness of condensed milk. Another alternative is using dark roast coffee, as it undergoes an extended roasting period, resulting in a richer, bolder flavour similar to Robusta beans. So, the best is to undergo a series of coffee bean taste tests before you find something that you like.

While numerous coffee makers and brewing techniques exist, classic Vietnamese coffee is brewed using the phin filter. It consists of four parts: a lid to lock in the heat, a screw-on screen or gravity press to push down the coffee, a brewing chamber to hold the coffee grounds and water, and a drip plate to filter the coffee. So first remove the lid and metal screen from the filter. Add ground coffee to the brewing chamber and shake gently to distribute evenly. Gently push the screen back on until you meet some resistance.

Place the lid underneath the filter and set it on a plate large enough to hold the filter and lid, so it can catch any spilt coffee. Add some hot water and let it steep until the coffee grounds have absorbed all the water and turned black, about 5 minutes. Steeping the coffee grounds for five minutes before allowing the coffee to drip yields a richer, more balanced beverage. While the coffee steeps, place condensed milk into a glass big enough to hold 1 cup.

A term pronounced as Cà phê sữa đá has been given to Vietnamese coffee that means coffee served with sweetened condensed milk (sữa) and ice (đá), showcasing the importance of the two ingredients. Place the filter over the glass containing the condensed milk. Pour in the remaining hot water and any coffee that seeped out during the steeping process. Allow the coffee to drip until all the liquid has drained, 7 to 10 minutes. At last, remove the filter and stir the coffee and sweetened condensed milk to combine. Add the ice cubes, stir, and serve immediately.

Make sure you look for inexpensive canned Vietnamese Robusta coffee or a blend of Robusta and Arabica, preferably 70 per cent Robusta and 30 per cent Arabica. If you prefer to grind your own coffee beans, go for a medium-fine grind. Use boiled bottled water or filtered water to make Vietnamese coffee, and do not use harsh water, which can ruin a good cup of coffee. The coffee with added condensed milk can be made two days ahead and refrigerated; simply add ice when ready to serve.