by Heather M Davis

Created on: May 09, 2011   Last Updated: May 11, 2011

Vietnamese coffee with milk, or Ca Phe Sua, is a dark, sweet, coffee drink.  Traditionally, it is served hot (Ca Phe Sua Nong) in the mornings, and served cold (Ca Phe Sua Da) in the heat of the afternoon or evening.  This coffee needs a special brewer, but once the proper tools are acquired, it is an easy process to enjoy this regional beverage. 

When considering how to make Vietnamese coffee, start with the proper materials.  The coffee used is usually a very dark French Roast, with some chicory added for a bitter bite to the drink, that is balanced out by the sweetened condensed milk used in it.  Similar on the surface to Thai coffee, they are very different.  Thai coffee is always served ice, and the cardamom and cinnamon in it make it a lighter, more fragrant drink.   Vietnamese coffee is still sweet, but the underlying flavor is a little more bitter due to the chicory.  Also unlike Thai coffee, Vietnamese coffee is always made one cup at a time, rather than in multiple serving sizes. 

Start with a heat resistant cup with about 1/4 to 1/2 an inch of sweetened condensed milk- or from 1 -4 tablespoons.  How much is used varies depending on the drinker's preferences.  More will make a sweeter, creamier beverage, less will bring the distinctive coffee and chicory flavor through more strongly.  Rest the Vietnamese coffee press on top of the cup.   Put 2-4 tablespoons of Vietnamese coffee (in America, Cafe Du Monde is a more readily available substitute that won't change the flavor much) in the press.  Screw down the metal lid, and pour in boiling water.  Adjust the tension on the press until bubbles appear, and let the coffee brew.  The process normally takes 3-5 minutes.  Less tension on the press will make the coffee brew faster, but it also will not be as strong.  Once the coffee is finished brewing, stir thoroughly, then drink it warm or pour it over ice to drink it cold.

Some people may want to add the sweetened condensed milk to their drink after the coffee has been brewed, especially if they are not sure how much they want in their drink. It is possible to make the coffee this way, however, putting the sweetened condensed milk in the cup as the coffee brews 'cooks' the milk slightly, imparting a different flavor than adding the milk later does.

Regardless of when the milk is added to the coffee, Vietnamese coffee is a delicious, fairly quick, beverage to wake you up and get you moving in the morning, or cool you down and keep you awake on a hot afternoon.

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