Cà Phê Muối Đá Recipe | Vietnamese Salted Coffee
Cà Phê Muối Đá
Salted Iced Coffee
Bold Vietnamese Robusta, condensed milk, salted cream and ice. Sweet, dark, creamy and just a little unexpected.
Cà phê muối đá is Vietnamese salted iced coffee made with strong Phin-brewed coffee, condensed milk, salted cream and ice. This PHIN KAFI version uses Saigon Drip, a bold 100% Vietnamese Robusta with dark chocolate, caramel and roasted almond notes.
This is the salted caramel side of Vietnamese coffee. Saigon Drip gives the drink its dark, strong backbone, while the salted cream softens the bitterness and makes the condensed milk taste rounder. It should not taste salty. It should taste deeper, creamier and more addictive.
Start with the full ritual: one Phin filter, three coffees and an easy way to discover Vietnamese coffee at home.
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How to Brew
Make the Salted Cream
In a small glass or jar, mix 1.5 tablespoons of sweetened condensed milk, 40ml cold cream or whole milk and one tiny pinch of salt. Shake or whisk until slightly foamy. The cream should taste sweet and rounded, not salty.
Load the Phin
Place your Phin filter on a separate cup. Add 20g of Saigon Drip to the chamber, shake gently to level the coffee bed, then place the filter press on top. Press lightly, not too tight.
Bloom First
Pour around 20ml of hot water over the coffee and wait 30 seconds. This helps the coffee open up and gives Saigon Drip a deeper, smoother extraction.
Slow Drip
Add the remaining 80ml of hot water. Cover the Phin and let it drip for 4 to 6 minutes. You want a strong, dark coffee concentrate that can cut through cream and ice.
Build the Glass
Fill a glass with ice. Pour the strong coffee over the ice, then spoon the salted cream on top. Stir lightly for a layered drink, or stir fully for a smooth salted caramel-style coffee.
Sweet, salty and bold
Saigon Drip gives this drink the strong Robusta backbone it needs. The salted cream makes it smoother, creamier and perfect as an afternoon iced coffee.
Brewing Tips
The salt should balance the drink, not dominate it. Start with the smallest pinch possible and adjust next time.
Use cream instead of milk for the salted topping. This gives the drink a more dessert-like texture.
Keep the water at 100ml and do not dilute too much. The coffee should be concentrated before it hits the ice.
Loosen the filter screen or use a slightly coarser grind. If nothing drips after 2 minutes, the press is probably too tight.
FAQ
Cà phê muối đá is Vietnamese salted iced coffee made with strong coffee, condensed milk, salted cream and ice.
Not if you use the right amount. The salt should make the drink taste rounder and more caramel-like, not salty.
Saigon Drip works best because its bold Robusta body can balance condensed milk, salted cream and ice.
Yes. Use whole milk instead of cream. The texture will be lighter, but the salted condensed milk flavour will still work.