Ca Phe Sua Nong Recipe | Hot Vietnamese Milk Coffee
Ca Phe Sua Nong
Hot Vietnamese Milk Coffee
Bold Vietnamese Robusta stirred straight into sweetened condensed milk, served hot. The classic Ca Phe Sua Da, minus the ice.
Ca phe sua nong is traditional hot Vietnamese milk coffee, made with strong Robusta coffee and sweetened condensed milk, served hot with no ice. This guide shows you how to brew it at home with a Vietnamese Phin filter, without an espresso machine.
This is the everyday cup across Vietnam. Saigon Drip is bold, dark and full-bodied with notes of dark chocolate, caramel and roasted almond, which is exactly why it is Vietnam's classic pairing with condensed milk. Hot, it drinks richer and more intense than its iced version, with the Robusta's chocolatey depth front and centre.
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
Build the Base
Spoon 2 tablespoons of sweetened condensed milk into your cup. Place the Phin filter directly on top of the cup. Do not stir yet. The coffee should drip onto the milk first.
Add the Coffee
Add 20g of Saigon Drip to the Phin chamber. Shake gently to level the coffee bed, then place the filter press on top. Press lightly. You want gentle resistance, not a tight seal.
Bloom First
Pour around 20ml of hot water over the coffee and wait 30 seconds. This helps the grounds open up and gives the final cup a richer, more balanced taste.
Let It Drip
Add the remaining 100ml of hot water slowly. Place the lid on top and let the coffee drip for 4 to 6 minutes directly onto the condensed milk. The slow drip is the ritual. Let it do its work.
Stir and Serve
Remove the Phin. Stir the hot coffee and condensed milk together until smooth and evenly blended. Serve immediately, while it is still hot, in a small cup.
The easiest way to start
If you are new to Vietnamese coffee, the Starter Kit gives you the Phin filter plus three 100g coffees to explore different PHIN KAFI flavours.
Brewing Tips
Press the filter screen slightly tighter or use a finer grind. A good Phin brew should take around 4 to 6 minutes.
Loosen the filter screen or use a slightly coarser grind. If nothing drips after 2 minutes, the press is probably too tight.
Increase the coffee dose to 25g. Robusta gives you a bold, high-caffeine cup that stands up well to condensed milk, hot or iced.
Warm your cup with hot water before brewing and drink it straight away. Ca phe sua nong is best enjoyed within a few minutes of stirring.
FAQ
Ca phe sua nong is hot Vietnamese milk coffee, made with strong coffee and sweetened condensed milk, stirred together and served warm. It is the hot version of the more widely known iced ca phe sua da.
They use the same coffee and condensed milk. Ca phe sua da is stirred and poured over ice, while ca phe sua nong is stirred and served hot, straight from the cup, with no ice at all.
Robusta coffee is the classic choice because it is bold, full-bodied and strong enough to balance the sweetness of condensed milk. Saigon Drip, our 100% Robusta, is Vietnam's traditional pairing for this drink.
Yes, but the Phin filter gives the most traditional slow-drip experience. It also creates a concentrated brew that holds up well against the condensed milk, even without ice to dilute it.
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.
Brew Vietnamese coffee at home
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