A bold, sweet Vietnamese coffee drink known as cà phê sữa đá, made with strong dark roast coffee brewed through a traditional phin filter and sweetened with condensed milk. The slow drip brewing method creates an intensely flavored concentrate that perfectly balances the rich sweetness of condensed milk with the bitter coffee, served over ice for a refreshing caffeine boost.
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Add the sweetened condensed milk to the bottom of a clear glass and set aside.
Remove the filter press from the Vietnamese phin filter and add the coarse ground dark coffee to the filter chamber, distributing it evenly across the bottom.
Place the filter press back into the phin filter and gently press down to compress the coffee grounds slightly, but do not pack too tightly as this will slow the drip rate excessively.
Set the assembled phin filter on top of the glass containing the condensed milk, ensuring it sits securely.
Pour about 2 tablespoons of boiling water over the coffee grounds to them, allowing the coffee to absorb the water and expand for 30 seconds.
Pour the remaining boiling water into the phin filter chamber, cover with the lid, and allow the coffee to drip slowly through the filter into the glass below, which should take 4-5 minutes.
Once all the coffee has dripped through the filter, remove the phin filter and stir the condensed milk and coffee together thoroughly with a long spoon until fully combined.
Fill a separate tall glass with ice cubes and pour the sweetened coffee mixture over the ice, stirring gently to chill the beverage quickly.
