Cà Phê Nâu Đá Recipe | Vietnamese Iced Brown Coffee
Cà Phê Nâu Đá
Salted Iced Brown Coffee
Smooth Vietnamese Arabica, condensed milk, ice and one tiny pinch of salt for a soft caramel finish.
Cà phê nâu đá is Vietnamese iced brown coffee made with strong Phin-brewed coffee, sweetened condensed milk and ice. This PHIN KAFI version uses Hanoi Haze, a smooth 100% Vietnamese Arabica, with a tiny pinch of salt to make the caramel and milk chocolate notes feel rounder and creamier.
This is Hanoi in a glass: softer, slower and more delicate than the classic Saigon-style milk coffee. Hanoi Haze brings floral aroma, caramel and milk chocolate notes. The salted condensed milk base gives the drink a modern twist without losing the Vietnamese coffee ritual.
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 Milk
Add 1.5 tablespoons of sweetened condensed milk to your glass. Add one very small pinch of salt and stir until smooth. It should not taste salty. It should taste rounder, creamier and more caramel-like.
Load the Phin
Place the Phin filter on top of the glass. Add 20g of Hanoi Haze to the chamber and shake gently to level the coffee bed. Place the filter press on top and press lightly.
Bloom Slowly
Pour around 20ml of hot water over the coffee and wait 30 seconds. This helps open the coffee bed and brings out Hanoi Haze’s softer floral and caramel notes.
Drip into the Cream
Add the remaining 80ml of hot water. Place the lid on and let the coffee drip for 4 to 6 minutes. The dark coffee should fall directly onto the salted condensed milk base.
Stir and Ice
Remove the Phin and stir until the coffee turns a warm brown colour. Pour everything over a full glass of ice. The result should be smooth, creamy and lightly salted, with a soft caramel finish.
A softer Hanoi-style iced coffee
Hanoi Haze is made for slower moments. Brew it with a Phin, add salted condensed milk and turn it into a creamy iced brown coffee with a modern PHIN KAFI twist.
Brewing Tips
Start with the smallest pinch possible. The goal is not a salty coffee. The salt should only make the condensed milk taste rounder and more caramel-like.
Increase the condensed milk to 2 tablespoons. Hanoi Haze is lighter than Robusta-based coffees, so a little extra milk makes the drink softer and more dessert-like.
Use 120ml water instead of 100ml only if you want a longer drink. For a richer brown coffee, keep the water around 100ml and let it drip slowly.
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 nâu đá is Vietnamese iced brown coffee made with strong coffee, sweetened condensed milk and ice. This version uses a tiny pinch of salt for a smoother, caramel-like finish.
A tiny pinch of salt can soften bitterness and make the sweetness of condensed milk feel more balanced. Use only a very small amount so the coffee does not taste salty.
Yes. Hanoi Haze is lighter and smoother than Robusta-based coffees, so it creates a softer iced brown coffee with floral, caramel and milk chocolate notes.
A good Phin brew usually takes around 4 to 6 minutes. If it finishes much faster, the grind may be too coarse or the filter press too loose.