Snack · 10 min · vietnamese

Ca Phe Sua Da

Vietnamese flavors, weeknight effort. Coarse-ground robusta coffee meets sweetened condensed milk in a 10-minute snack worth keeping in rotation. It is weeknight cooking that still hits your targets — 6 grams of protein per serving. Simple enough for a Tuesday, good enough to serve to guests — that is the whole idea.

Ingredients

• 4 tbsp Coarse-ground robusta coffee
• 3 tbsp Sweetened condensed milk
• 1 cup Boiling water
• 2 cups Ice

Steps

1. Spoon the condensed milk into the bottom of a heatproof glass first. Watching the dark coffee layer over the white milk is half the ritual.
2. Set a phin filter on the glass, add the coffee grounds, and shake gently to level them. Screw the press down lightly, not tight; too tight and nothing drips, too loose and it gushes.
3. Pour in just enough boiling water to cover the grounds and wait 30 seconds. This bloom lets the coffee swell and release its flavor before the real brew.
4. Fill the phin with hot water, cover, and let it drip. A proper drip takes about 5 minutes; adjust the press if it runs much faster or slower.
5. Stir the brewed coffee into the condensed milk until uniform and caramel-colored.
6. Fill a tall glass completely with ice and pour the coffee over. Stir once more and drink immediately, cold and strong.

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