Ingredients
Equipment
Method
Prepare the Milk Base
- Pour 30ml sweetened condensed milk and 50ml fresh milk into your glass. Stir the mixture well with a spoon until fully combined.
Brew the Coffee
- Rinse the phin with hot water to preheat and improve heat retention
- Add 20g coffee grounds into the phin and shake gently to level the surface
- Pour 40ml of 95°C hot water over the grounds, cover with the lid, and let bloom for 40 seconds
- After blooming, use the press plate to compress the grounds with moderate pressure. Pour the remaining 50ml of boiling water and close the lid to extract
- Wait for the coffee to drip completely, yielding approximately 25ml of concentrated coffee
Froth and Assemble
- Fill the milk glass with ice cubes until nearly full
- Use a milk frother to froth the coffee while it's still hot
- Pour the frothed coffee gently over the milk layer. You'll see a beautiful two-layer drink with white milk on the bottom and dark coffee on top.
Video
Notes
Condensed milk: Choose one with 8-10% fat content that's aromatic, not overly sweet, and not too thin. Vietnamese people traditionally use Ông Thọ brand.
Fresh milk: Select unsweetened varieties with light creaminess.The milk combination reduces excessive sweetness while increasing natural creaminess.
For a three-layer version, layer condensed milk first, add ice, then fresh milk, and top with frothed coffee without mixing.
