Cafe Sua Da Recipes

Cà PHê SữA đá (VIETNAMESE ICED COFFEE)

Steps:

• In a heat-resistant glass, pour in the condensed milk (you can add more or less to your liking).
• To the coffee phin filter "cup," add 1 heaped tablespoon of coarse ground coffee. Gently tap to ensure the coffee grounds are evenly spread out. Place the top disc on and carefully screw it over the filter "cup" with your fingers. Use a metal spoon and continue to tighten until you feel some resistance.
• Place the coffee phin over top of the glass with the condensed milk.
• Carefully pour a little hot water into the coffee phin and observe how quickly the water drips through. If it's dripping quickly, carefully use a spoon to tighten the filter. (Note: the coffee filter is metal so it will be hot). If no coffee is dripping through, then carefully use the spoon to loosen the filter a bit.
• When the coffee is dripping at a slow rate, add the rest of the hot water and place the cover over top. (It should take about 4-5 minutes for the coffee to finish dripping through)
• In the meantime, add ice cubes to a tall glass.
• Once the coffee has finished dripping, remove the phin. Stir the condensed milk and coffee together, and pour over the ice cubes.
• Add a straw and enjoy immediately.

TRADITIONAL VIETNAMESE ICED COFFEE (CA PHE SUA DA)

Steps:

• Pour condensed milk in a tall glass. Place the phin filter chamber and cup spanner on top of the glass, remove the filter and measure out the coffee, leveling it out by gently tapping the chamber. Place the filter on top, and pour just a touch of boiling water into the filter, just about to the level of the filter (about 20 mm or so) and let the water absorb into the coffee. Proceed to fill the chamber with the rest of the hot water to the top, cover, and let it steep until all the water passes through the filter. This can take some time, about 6-7 minutes.
• Remove the filter, stir the condensed milk and coffee, then pour over a tall glass with ice. Serve immediately.

VIETNAMESE COFFEE (Cà PHê SữA Đá)

Steps:

• Start by boiling some water. An electric kettle makes it a lot faster. My tea-loving roommate left it behind when she went back to Australia. I would have never thought to purchase one, but it's seriously a game changer in terms of speed.
• Preheat the filter and cup by pouring a bit of boiling water through it.
• Remove the metal filter and pour in 1 heaping tablespoon of Cafe Du Monde (about 4 teaspoons). I love the smell of coffee!
• Twist the filter on gently until it just starts to stop. Then turn it little more, a bit less than 1/8 a turn. If your filter doesn't use screws, simply place the filter on top of the coffee.
• Pour a tiny bit of water in the filter just to wet the grind and to let the grind expand a bit. This will help rid of some small grinds that happen to make it through the filter. You can toss it out if you see any.
• Fill the filter all the way and let it drip. Ideal brewing time comes to about 3 to 5 minutes so adjust the filter accordingly. Too loose and you'll just have runny brown water. Too tight and nothing will drip through. The filter will be hot, so use a fork or another utensil to adjust the filter. Place the cap on and watch the coffee drip!
• For condensed milk, I prefer Longevity Brand - Sua Ong Tho. Any brand will do but I like the art on this one ????. Personally, I like it a little strong and less sweet than most folks. About 1 teaspoon of condensed milk does it for me. If you like it sweeter add 2-3 tsp.Adding it to the cup before brewing does have a slight effect on the flavor since the boiling water cooks it a bit. For this recipe we'll add it afte brewing since you can more easily adjust how much condensed milk slowly. Once you know the amount you like you can add it straight to the cup before brewing.
• For iced coffee, let it cool off a bit then pour the brew into a glass filled with ice.

VIETNAMESE COFFEE RECIPE - Cà PHê PHIN

Steps:

• Brew the Vietnamese coffee
• Preheat and clean the 'Phin' - traditional Vietnamese coffee filter by soaking it with boiled water then drain to dry.
• Add 25gr of grinding coffee beans to the 'Phin', press and flatten it by the filter plate. Then place it on the cup (as picture).
• Slowly pour 20ml of hot water (92-96 ∘C) into the coffee beans and wait for 2 minutes until the coffee absorbs all the water.
• Then compress the filter plate one more time and add 50 ml of boiling water for further 7 minutes, covered, and wait for the coffee to extract.

CAFE SUA DA (VIETNAMESE ICED COFFEE)

Steps:

• Make your coffee. I use a traditional Vietnamese coffee filter, but you do not have to if you don't have one.
• Prepare a cup with about 3 - 4 tablespoons of the sweetened condensed milk.
• Stir together coffee and condensed milk.
• Pour over ice.

CAFE SUA DA

Steps:

• Fill a tall glass with ice cubes.
• In another glass, pour in the sweetened condensed milk. Pour the coffee over the back of a spoon into the same glass, to create a layer effect between the milk and coffee.
• Present the Café Sua Da by serving the coffee with condensed milk, the tall glass of ice and a spoon.
• Mix well and pour over the ice.