How To Make Iced Vietnamese Coffee With The Pour Over Method

 Vietnamese iced coffee is a traditional Vietnamese coffee recipe. Vietnamese coffee is an intensely strong and sweet coffee that can be served hot or over ice.

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 Vietnamese coffee is typically brewed with a Phin Filter, an aluminum filter that sits on top of a cup and drips the coffee directly into that cup. Brewing Vietnamese coffee is similar to the pour-over coffee method. I have never experienced the taste of Vietnamese coffee and after watching a how-to make Vietnamese coffee tutorial, I knew that I had to add this strong and sweet coffee to my coffee experience. 

 I love coffee and drink coffee on a daily basis. My day is not complete without several cups of coffee. While I do not start my day with coffee, I can not write my articles unless I have a cup of java nearby. I always start my day with morning exercise to wake the body up. Then make a protein smoothie for my breakfast. While my smoothie is blending, I make my coffee using the pour-over method. My protein smoothie helps my muscles recover and my coffee helps my brain wake up. For me, the act of drinking coffee is how I get my mind to work. Coffee is a healthy drink for the mind.

How To Make Iced Vietnamese Coffee With The Pour Over Method

 It was three bags of Vietnamese coffee that inspired me to make Vietnamese coffee. I received the Dark Roast Coffee Trio from Nguyen Coffee Supply. Once I opened up the package that contained the 3 bags of whole bean coffee, I knew that this was not your typical coffee. The intense smell of the coffee beans could be smelled through the coffee bag. As I was savoring the coffee aroma, I read the coffee notes of the Robusta coffee beans from Vietnam. These bold roast coffee beans had some strange coffee-tasting notes.

SAIGON ~ Salted Cacao, Blackberry, Hazelnut

HANOI ~ Tabacco, Prunes, Graham Cracker

DALAT ~ Jasmine, Ganache, Strawberry

 I was thinking how could these coffee beans from Nguyen smell so good with such strange tasting notes. I simply could not wait to taste the Robusta beans. These Vietnamese coffee beans needed to be made with the traditional Vietnamese coffee recipe. The only problem was, that I did not have a Phin Filter. So I decided to brew the coffee beans with my pour-over device as that coffee method is similar.

Did You Know?

+ Vietnam is the 2nd largest coffee producer in the world

+ Robusta beans have nearly 2x more caffeine than arabica beans

+ Robusta beans have 60% less sugar & fats than arabica beans

+ Nguyen Coffee Supply was founded by a 1st generation Vietnamese woman

So I gathered my coffee supplies and the ingredients that I needed to make Iced Vietnamese coffee. Unlike your typical coffee drink, Iced Vietnamese coffee uses not-so-common coffee ingredients. This sweet bold coffee drink uses sweetened condensed milk in place of milk and sugar. 

 Since I have a dairy allergy, I could not grab a can of condensed milk from the store shelf. So I set out to make homemade Sweetened Condensed Almond Milk. Sure, I could have bought a can of condensed coconut milk from the store but I wanted to use my new Nutr Nut Milk Maker to make fresh almond milk. 

Ingredients Needed For Iced Vietnamese Coffee

+ Vietnamese Coffee

+ Hot Water

+ Almond Milk or Oat Milk ~ grab a recipe for simple oat milk Here

+ Sugar

+ Vanilla extract

+ Salt

+ Ice

Discover a recipe for almond milk made from almond flour

How to brew Vietnamese With The Pour Over Method

 Since I did not have the traditional Vietnamese Phin Filter, I placed my stainless steel pour-over coffee filter over a borosilicate glass carafe. Then I used my coffee grinder to grind the coffee beans. Once the coffee beans were a grind for the pour-over coffee brew method, I measured them with my coffee scale. Traditional Vietnamese coffee is a strong brew and the ratio is 1 to 2. So 6 tablespoons of coffee to 12 ounces of water. 

 I then used my gooseneck coffee kettle to make hot water. Once the water was at the perfect temperature for brewing coffee, I slowly poured a small amount of hot water onto the ground coffee, just enough to get the coffee grounds wet  ~ Wait 30 seconds before adding the rest of the hot water. This will allow the coffee grounds to best absorb the water and swell up. It is the swelling-up par or soaking of the coffee grounds,  that gets the coffee grounds to release more coffee flavor. I described the pour-over coffee method in my Dairy-Free Iced Brown Sugar Oat Milk Coffee Latte recipe post. 

 Once I finished brewing the coffee, I then filled my glass halfway with the hot coffee concentrate. I then stirred in 2 tablespoons of the Sweetened Condensed Almond Milk ~get the recipe here. Once the plant-based condensed milk was thoroughly mixed into the coffee, I added enough ice cubes to fill the glass. If you like your coffee stronger use more of the coffee concentrate.

Make this Iced Vietnamese Coffee a healthy breakfast by stirring in a scoop or two of vegan protein powder into the hot coffee. 

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Check out some other delicious coffee recipes

Dairy-Free Salted Caramel Cold Brew Coffee Latte  

Dairy-Free Iced Brown Sugar Oat Milk Coffee Latte 

Whipped Dalgona Coffee Made With Instant Coffee

How To Make Perfect Iced Coffee