Ingredients
Equipment
Method
- Make the Salted CreamIn a large bowl, combine 50ml whipping cream and 1/8 teaspoon salt.
- Using an electric hand mixer, whip on medium speed for 2-3 minutes until the mixture becomes thick, fluffy, and holds soft peaks. Don't over-whip or it will become grainy. Set aside.
- Place the Vietnamese phin filter on top of your serving glass. Rinse the phin with hot water to warm it up, then discard the water. This helps maintain brewing temperature.
- Add 20 grams of Vietnamese coffee grounds to the phin. Gently shake to distribute the grounds evenly.
- Pour 30ml of 95°C (203°F) hot water over the grounds. Let it bloom for 30-40 seconds. This releases CO2 and enhances flavor extraction.
- Add the remaining 50ml of hot water. Place the filter press gently on top of the grounds (don't press too hard). Close the lid and wait 5-7 minutes for the coffee to drip through. You should get about 40ml of concentrated coffee.
- Remove the phin filter. Add 25 grams of sweetened condensed milk to the hot coffee and stir well until completely dissolved.
- Fill your serving glass with ice cubes. Pour the coffee-condensed milk mixture over the ice.
- Gently spoon or pour the whipped salted cream on top of the iced coffee. The cream should float on the surface and fill almost to the rim of the glass.
- Sprinkle a light dusting of cocoa powder or chocolate powder on top of the cream for visual appeal. Serve immediately with a spoon and straw.
Notes
Pro Tips:
- Chill the whipping cream in the fridge before whipping, cold cream whips better and faster
- Use pink Himalayan salt for a more delicate, less harsh salty flavor
- If using an espresso machine instead of phin, use 40ml of double espresso
- Best with Vietnamese Robusta: Trung Nguyên, Café du Monde, or Nguyen Coffee Supply
- Grind size: Medium-coarse (similar to pour-over)
- Roast level: Dark to medium-dark
