Vietnamese Iced Coffee Recipe: How to Make Cà Phê Sữa Đá
Vietnamese Iced Coffee Recipe: How to Make Cà Phê Sữa Đá explains how to prepare one of Vietnam’s most popular and recognisable coffee drinks at home or in a professional café. Cà phê sữa đá combines strong Vietnamese coffee, sweetened condensed milk and ice to create a cold beverage with deep roasted flavour, creamy sweetness and enough intensity to remain bold after dilution.
Traditional Vietnamese iced coffee is usually brewed with a phin, a small metal filter placed directly over the serving glass. The coffee drips slowly onto sweetened condensed milk, creating two visible layers before the drink is stirred and poured over ice. The result is richer, stronger and more concentrated than ordinary iced filter coffee.
The recipe is simple, but balance matters. Weak coffee can disappear behind condensed milk and melting ice, while excessive sweetness can hide the character of the beans. The most successful cup combines a concentrated coffee base, controlled sweetness, sufficient ice and a brewing recipe suited to the chosen Robusta, Arabica or blend.
This guide covers the ingredients, equipment, traditional phin method, coffee selection, grind size, water temperature, sweetness adjustment, alternative brewing methods, common mistakes and commercial applications of Vietnamese iced coffee.
What is cà phê sữa đá?
Cà phê sữa đá is Vietnamese iced coffee made with strong coffee, sweetened condensed milk and ice. The name describes the main components of the drink:
- Cà phê means coffee.
- Sữa means milk.
- Đá means ice.
Although the phrase can be translated simply as iced milk coffee, the traditional drink has a specific identity. It normally uses concentrated Vietnamese-style coffee rather than ordinary diluted filter coffee, and the milk is usually sweetened condensed milk rather than fresh dairy milk.
The drink is commonly prepared by allowing coffee to drip from a phin directly onto condensed milk. The coffee and milk are then mixed and served over ice.
What does Vietnamese iced coffee taste like?
A well-prepared cà phê sữa đá typically combines:
- Dark chocolate
- Cocoa
- Roasted nuts
- Caramel
- Pronounced coffee bitterness
- Condensed-milk sweetness
- Heavy body
- A creamy finish
- Refreshing cold dilution
The exact flavour depends on the coffee species, origin, processing method, roast level and brew ratio. Traditional Robusta produces a heavier, more bitter and more caffeinated drink. Arabica creates a softer, more aromatic interpretation, while a Robusta-Arabica blend can balance body, bitterness and fragrance.
Traditional Vietnamese iced coffee ingredients
The following recipe makes one standard serving.
| Ingredient | Suggested amount | Purpose |
|---|---|---|
| Vietnamese ground coffee | 20 to 25 grams | Creates the concentrated coffee base |
| Hot water | 80 to 100 millilitres | Extracts the coffee through the phin |
| Sweetened condensed milk | 20 to 35 grams | Adds sweetness, creaminess and dairy body |
| Ice | Enough to fill the serving glass | Cools and dilutes the concentrated drink |
The condensed-milk quantity can be adjusted according to the roast, Robusta percentage and preferred sweetness. A darker or more bitter coffee may work with more condensed milk, while a naturally sweet Fine Robusta or balanced Arabica blend may require less.
Equipment needed
Traditional cà phê sữa đá requires only a small amount of equipment:
- Vietnamese phin filter
- Heat-resistant glass or cup
- Tall serving glass
- Kitchen scale
- Kettle
- Spoon
- Ice
A scale improves consistency by controlling the coffee, water and condensed-milk quantities. However, traditional household preparation is also commonly done with spoons and visual measurements.
What is a Vietnamese phin?
A phin is a compact metal coffee brewer that sits directly on a cup or glass. It normally consists of a chamber, perforated base, internal press and lid. Hot water moves through the coffee by gravity and drips slowly into the container below.
The phin creates a coffee that is:
- More concentrated than ordinary drip coffee
- Heavy in body
- Suitable for dark or medium-dark roasts
- Strong enough for condensed milk
- Strong enough to remain clear after ice dilution
The brewer requires no paper filter, electricity or pump pressure. Its simple construction makes it suitable for homes, cafés, restaurants, hotels and traditional table service.
Which coffee is best for cà phê sữa đá?
The most suitable coffee has enough body, bitterness and aroma to remain noticeable after condensed milk and ice are added. Vietnamese Robusta is the traditional choice because it produces a dense cup with strong cocoa, dark-chocolate and roasted-nut characteristics.
Suitable options include:
- Vietnamese natural Robusta
- Selected commercial Robusta
- Fine Robusta
- A Robusta-dominant blend
- A balanced Robusta-Arabica blend
- Vietnamese Arabica with chocolate and caramel notes
- A medium-dark espresso blend
Buyers and roasters can compare Vietnamese coffee origins and regional flavour profiles when choosing beans for traditional phin drinks, café menus and retail coffee products.
Robusta or Arabica for Vietnamese iced coffee?
| Characteristic | Robusta | Arabica |
|---|---|---|
| Body | Heavy and dense | Usually lighter or more structured |
| Bitterness | Higher | Usually lower |
| Acidity | Lower perceived acidity | More noticeable acidity |
| Caffeine | Higher | Lower |
| Common flavours | Cocoa, dark chocolate, nuts, spice and cereal | Fruit, caramel, flowers, citrus and tea |
| Performance with condensed milk | Strong contrast and traditional intensity | Softer and more aromatic result |
| Performance over ice | Maintains strength after dilution | May require a stronger brew ratio |
Robusta creates the most traditional flavour direction. Arabica can produce a cleaner and more fragrant drink. A blend can combine Robusta body and caffeine with Arabica sweetness and aromatic complexity.
Why Robusta works well in cà phê sữa đá
Robusta is particularly suitable for Vietnamese iced coffee because its natural characteristics remain noticeable through sweetness and dilution.
Robusta can contribute:
- Heavy body
- Strong bitterness
- High caffeine
- Dark-chocolate flavour
- Cocoa notes
- Roasted-nut character
- Low perceived acidity
- A long finish
These characteristics allow the coffee to remain clear after condensed milk and ice are added. A mild coffee prepared at an ordinary filter ratio may become weak or overly milky in the same recipe.
Using Fine Robusta
Fine Robusta offers a cleaner and more premium interpretation of Vietnamese iced coffee. It is produced with greater attention to cherry maturity, sorting, fermentation, drying, storage and milling.
A high-quality Fine Robusta may provide:
- Cocoa sweetness
- Caramel
- Brown sugar
- Roasted almonds
- Dried fruit
- Spice
- Smooth heavy body
- A cleaner finish
Fine Robusta can reduce the need for excessive condensed milk because the coffee itself may have better natural sweetness and fewer harsh flavours.
Recommended roast level
Medium-dark roasting is often the most practical choice for traditional Vietnamese iced coffee. It provides body, chocolate, caramel and enough bitterness without necessarily producing an excessively burnt flavour.
| Roast level | Likely result in cà phê sữa đá |
|---|---|
| Light | Fruit and acidity may become delicate after condensed milk and ice |
| Medium | Balanced sweetness, aroma and moderate body |
| Medium-dark | Chocolate, caramel, strong body and good performance over ice |
| Dark | Traditional intensity with a greater risk of smoke and harsh bitterness |
A very dark roast is not required to create a strong drink. Strength can be achieved through bean selection, coffee dose and brew ratio. Excessive roasting may reduce origin character and create burnt flavours.
Recommended grind size
A medium to medium-fine grind is generally suitable for a Vietnamese phin. The ideal setting depends on the size of the phin, the coffee dose and the desired drip time.
If the grind is too coarse:
- Water may pass too quickly.
- The coffee may taste weak.
- The cup may lack body.
- The drink may disappear behind the condensed milk.
If the grind is too fine:
- The phin may drip extremely slowly.
- The flow may stop.
- The coffee may become overextracted.
- The cup may taste dry or excessively bitter.
The correct grind should produce a slow and steady drip without completely blocking the brewer.
How to make Vietnamese iced coffee with a phin
- Add sweetened condensed milk to the bottom of a heat-resistant glass.
- Place the phin over the glass.
- Add medium or medium-fine ground Vietnamese coffee.
- Level the coffee bed.
- Place the perforated press gently over the grounds.
- Add a small amount of hot water for preinfusion.
- Wait briefly for the coffee to bloom.
- Fill the phin with the remaining hot water.
- Cover the brewer with the lid.
- Allow the coffee to drip slowly onto the condensed milk.
- Remove the phin after the brewing process is complete.
- Stir the coffee and condensed milk thoroughly.
- Fill a separate serving glass with ice.
- Pour the mixed coffee over the ice.
- Stir again and serve immediately.
Step 1: Add the condensed milk
Place approximately 20 to 35 grams of sweetened condensed milk in the bottom of the brewing glass. The milk should form a visible white layer beneath the coffee.
Starting with condensed milk in the glass provides several advantages:
- The hot coffee begins warming the condensed milk immediately.
- The two layers create a traditional visual presentation.
- The sweetness can be measured before brewing.
- The milk dissolves more easily when stirred with hot coffee.
For a less sweet drink, begin with a smaller amount. Additional condensed milk can be added later, but sweetness cannot be removed once too much has been used.
Step 2: Prepare the phin
Place the phin on top of the glass. Add approximately 20 to 25 grams of ground coffee and gently shake or tap the brewer to create an even bed.
Place the internal press over the coffee. It should rest gently on the grounds rather than compressing them with excessive force. Heavy compression may restrict water flow and create uneven extraction.
Step 3: Preinfuse the coffee
Add a small amount of hot water to wet the coffee evenly. Allow it to bloom briefly before filling the chamber.
Preinfusion helps:
- Release trapped gas
- Wet the coffee bed more evenly
- Reduce channel formation
- Support a more consistent drip
- Improve extraction balance
The coffee should expand slightly during this stage. After the brief bloom, add the remaining water and cover the phin.
Step 4: Allow the coffee to drip
The coffee should drip slowly and steadily into the condensed milk. The process should not resemble a rapid stream, but it should also not stop completely.
A very fast flow may indicate:
- Grind too coarse
- Insufficient coffee dose
- Loose coffee bed
- Too little resistance from the press
A very slow or blocked flow may indicate:
- Grind too fine
- Excessive compression
- Too much coffee
- Fine particles blocking the holes
Recommended phin brewing variables
| Variable | Suggested direction |
|---|---|
| Coffee dose | 20 to 25 grams |
| Water | 80 to 100 millilitres |
| Grind | Medium to medium-fine |
| Water temperature | Hot but not aggressively boiling |
| Preinfusion | Short bloom with a small amount of water |
| Flow | Slow and steady |
| Final profile | Concentrated, aromatic and full-bodied |
Step 5: Mix the coffee and condensed milk
Once the brewing process is complete, remove the phin and stir the coffee thoroughly with the condensed milk. The mixture should become uniform, creamy and medium brown.
Mixing while the coffee is still hot helps the condensed milk dissolve completely. If the milk remains at the bottom, the first sips may taste overly bitter and the final portion excessively sweet.
Step 6: Pour over ice
Fill a tall glass with ice and pour the mixed coffee over it. Stir briefly to cool the drink and create controlled dilution.
The coffee should be brewed stronger than the desired final drinking strength because melting ice adds water. The amount of dilution depends on:
- Ice quantity
- Ice size
- Room temperature
- Coffee temperature
- How long the drink stands before serving
Large, solid ice cubes melt more slowly than small or crushed ice and therefore preserve the coffee’s strength for longer.
Should coffee be poured over ice or should ice be added to the coffee?
Both methods can work, but pouring the mixed coffee over a prepared glass of ice gives better control over the final presentation and dilution. It also allows the brewing glass to remain warm and easy to stir.
Adding ice directly to the small brewing glass may cool the drink quickly, but it can make stirring more difficult and may cause excessive dilution if the glass is not large enough.
How much condensed milk should be used?
The ideal amount depends on the coffee and the consumer. A traditional serving is clearly sweet, but coffee flavour should remain noticeable.
| Sweetness level | Condensed-milk direction | Likely result |
|---|---|---|
| Low | Use a small amount | More coffee-forward and bitter |
| Medium | Use a balanced amount | Clear coffee with creamy sweetness |
| Traditional sweet | Use a larger amount | Dessert-like and strongly creamy |
| Very sweet | Use cautiously | May hide the coffee completely |
When testing a new coffee, begin with less condensed milk and add more only if required.
How to make cà phê sữa đá less sweet
To reduce sweetness without losing body:
- Use less condensed milk.
- Select a naturally sweet coffee.
- Choose a medium or medium-dark roast instead of a very dark roast.
- Increase the coffee dose slightly.
- Use a Robusta-Arabica blend with caramel notes.
- Add a small amount of unsweetened evaporated milk.
- Use a reduced-sugar condensed-milk product.
Reducing condensed milk changes both sweetness and texture, so the recipe may need adjustment to maintain creaminess.
How to make Vietnamese iced coffee stronger
If the drink tastes weak after ice is added:
- Increase the coffee dose.
- Reduce the brewing water.
- Use more Robusta.
- Choose a more developed roast.
- Use larger ice cubes.
- Reduce the amount of ice.
- Serve immediately after pouring.
- Adjust the grind slightly finer if the flow is too fast.
Strength should be increased through controlled recipe changes rather than excessive overextraction.
How to reduce excessive bitterness
If the drink tastes harsh, burnt or dry:
- Use a slightly coarser grind.
- Reduce brewing time.
- Use water that is not aggressively boiling.
- Choose a medium-dark rather than extremely dark roast.
- Use fresher coffee.
- Select higher-quality Robusta or Fine Robusta.
- Reduce excessive pressure from the phin press.
- Check that the brewing equipment is clean.
Condensed milk can balance pleasant bitterness, but it cannot fully correct defective or burnt coffee.
Vietnamese iced coffee without a phin
A phin provides the most traditional preparation, but cà phê sữa đá can be made with other methods as long as the coffee base is sufficiently concentrated.
Possible alternatives include:
- Espresso
- Moka pot
- AeroPress concentrate
- Strong pour-over coffee
- French press concentrate
- Batch-brewed Vietnamese coffee concentrate
- Instant coffee
Vietnamese iced coffee with espresso
Use a strong double espresso as the coffee base. Stir it with condensed milk and pour it over ice.
This method offers:
- Fast service
- High consistency
- Easy staff training
- Strong concentration
- Good performance in high-volume cafés
The flavour differs from phin coffee because espresso is extracted under pressure. Using Vietnamese Robusta or a Robusta-Arabica espresso blend can preserve a strong Vietnamese identity.
Vietnamese iced coffee with a moka pot
Moka pot coffee is concentrated and works well with condensed milk. Prepare the coffee according to the equipment instructions, stir it with condensed milk and pour it over ice.
A moka pot can produce:
- Strong body
- Pronounced roasted flavour
- Good concentration
- Convenient home preparation
Avoid overheating the moka pot because excessive heat can create harsh bitterness.
Vietnamese iced coffee with instant coffee
Instant coffee offers the fastest preparation. Dissolve a strong dose in a small amount of hot water, mix with condensed milk and pour over ice.
Freeze-dried instant coffee usually provides a cleaner aroma than low-grade spray-dried products. However, freshly brewed coffee generally offers greater body, freshness and origin character.
Vietnamese iced coffee with fresh milk
Fresh milk can be used, but the result is different from traditional cà phê sữa đá. Condensed milk contributes sweetness, thickness and a distinctive cooked-milk flavour that fresh milk does not reproduce.
A lighter variation may combine:
- Condensed milk for sweetness
- Fresh milk for volume
- Strong Vietnamese coffee
- Ice
This creates a softer drink while maintaining some traditional condensed-milk character.
Dairy-free Vietnamese iced coffee
A dairy-free version can use sweetened coconut condensed milk or another plant-based condensed product.
Possible alternatives include:
- Coconut condensed milk
- Oat-based condensed milk
- Soy-based condensed milk
- Almond-based condensed milk
Coconut condensed milk pairs particularly well with dark Robusta and creates a flavour connection with Vietnamese coconut coffee.
Is Vietnamese iced coffee always sweet?
Traditional cà phê sữa đá is sweet because condensed milk is a defining ingredient. However, the sweetness level can be adjusted. Consumers who want unsweetened iced Vietnamese coffee can prepare cà phê đen đá, which is strong black coffee served over ice without milk.
| Drink | Main ingredients | Typical profile |
|---|---|---|
| Cà phê sữa đá | Coffee, condensed milk and ice | Strong, sweet and creamy |
| Cà phê đen đá | Black coffee and ice | Strong, bitter and refreshing |
| Bạc xỉu | More milk, less coffee and ice | Very milky and sweet |
| Coconut coffee | Coffee, coconut mixture and ice | Creamy and tropical |
Cà phê sữa đá compared with regular iced coffee
| Area | Cà phê sữa đá | Regular iced coffee |
|---|---|---|
| Coffee base | Concentrated phin coffee | Drip, cold brew or espresso |
| Common bean | Robusta or Robusta-dominant blend | Often Arabica |
| Milk | Sweetened condensed milk | Fresh milk, cream or no milk |
| Body | Heavy and creamy | Light to medium |
| Sweetness | Usually high | Varies widely |
| Bitterness | Strong enough to balance milk | Usually milder |
| Cultural identity | Strongly Vietnamese | Depends on the market |
Does Vietnamese iced coffee contain more caffeine?
Vietnamese iced coffee may contain substantial caffeine because traditional recipes often use Robusta and a relatively high coffee dose. Robusta generally contains more caffeine than Arabica.
The final caffeine amount depends on:
- Robusta percentage
- Coffee dose
- Water volume
- Extraction time
- Serving size
- Number of servings consumed
Condensed milk and ice do not remove caffeine. They change sweetness, temperature and dilution only.
Common mistakes
| Mistake | Likely result | Solution |
|---|---|---|
| Using weak coffee | The drink becomes milky and diluted | Use a concentrated phin recipe |
| Using too much condensed milk | The coffee flavour disappears | Begin with less and adjust after tasting |
| Using too much ice | Rapid dilution | Use a measured amount and larger cubes |
| Grinding too coarse | Fast flow and weak extraction | Use a slightly finer grind |
| Grinding too fine | Blocked flow and harsh coffee | Use a slightly coarser grind |
| Compressing the grounds too firmly | Very slow or stopped dripping | Place the press gently |
| Using stale coffee | Flat aroma and woody flavour | Use freshly roasted and freshly ground coffee |
| Using an excessively dark roast | Burnt or smoky flavour | Choose a controlled medium-dark roast |
| Not stirring the condensed milk | Uneven sweetness | Mix thoroughly before pouring over ice |
How to serve cà phê sữa đá
Traditional service often presents the phin on top of a small glass containing condensed milk. The customer watches the coffee drip, stirs it and pours the mixture into a taller glass of ice.
Modern café presentation may include:
- Clear glass showing the coffee and milk layers
- Separate glass of ice
- Phin served at the table
- Pre-mixed takeaway version
- Large ice cubes
- Minimal garnish
The drink does not require elaborate decoration. Its natural layers, phin and dark coffee colour already create a strong visual identity.
Vietnamese iced coffee for cafés
Cà phê sữa đá can become a signature menu item because it combines recognisable flavour, cultural storytelling and relatively simple ingredients.
Cafés should standardise:
- Coffee dose
- Water volume
- Grind size
- Drip time
- Condensed-milk quantity
- Ice quantity
- Serving glass
- Presentation method
- Final beverage volume
Individual phin service or batch concentrate?
| Business priority | Individual phin | Batch concentrate |
|---|---|---|
| Traditional presentation | Strong advantage | Limited |
| Service speed | Slower | Faster |
| Customer experience | Visible slow-drip ritual | Convenient takeaway workflow |
| Volume | Suitable for lower-volume service | Suitable for high-volume service |
| Consistency | Good with staff training | High with controlled batch recipes |
| Equipment investment | Low | Low to moderate |
Batch preparation for commercial service
High-volume cafés can prepare a concentrated coffee base in advance and combine it with condensed milk during service.
A commercial workflow may include:
- Define a concentrated coffee recipe.
- Brew a measured batch.
- Store it under approved time and temperature conditions.
- Measure condensed milk into each serving glass.
- Add a standard amount of coffee concentrate.
- Mix thoroughly.
- Pour over a measured quantity of ice.
- Serve immediately.
The coffee should be tested after dilution because a concentrate that tastes balanced when hot may become weak once mixed with ice.
Choosing coffee for a commercial cà phê sữa đá programme
| Product goal | Suggested coffee direction |
|---|---|
| Traditional strong iced coffee | Vietnamese natural Robusta |
| Premium traditional version | Fine Robusta |
| Balanced modern café version | Robusta-Arabica blend |
| Aromatic specialty version | Vietnamese Arabica with chocolate and caramel notes |
| Fast espresso-based service | Medium-dark Vietnamese espresso blend |
| Retail phin product | Ground Vietnamese coffee with preparation instructions |
Quality requirements for the coffee
Condensed milk can soften bitterness, but it does not correct defective coffee. Mouldy, phenolic, smoky, woody or chemically harsh flavours may remain noticeable in the finished drink.
Professional buyers should define:
- Coffee species
- Origin
- Crop year
- Processing method
- Grade
- Screen size
- Defect limits
- Moisture
- Water activity when required
- Cup profile
- Packaging
Businesses can review Vietnamese coffee quality-control and traceability practices when selecting Robusta, Arabica or custom blends for phin, foodservice and roasted retail products.
How to evaluate samples for Vietnamese iced coffee
Standard cupping provides useful quality information, but the coffee should also be tested in the actual cà phê sữa đá recipe.
Sample evaluation should include:
- Black phin coffee
- Coffee mixed with the standard condensed-milk quantity
- Performance over ice
- Sweetness balance
- Bitterness balance
- Body after dilution
- Aroma after cooling
- Consistency across repeated brews
- Performance in takeaway service
Developing a private-label Vietnamese iced coffee product
Brands can develop products inspired by cà phê sữa đá in multiple formats. The most appropriate option depends on whether the customer will brew the coffee, mix the ingredients or consume a ready-to-drink product.
Possible formats include:
- Ground coffee for phin
- Whole-bean Vietnamese Robusta
- Robusta-Arabica iced-coffee blend
- Single-serve Vietnamese filters
- Instant coffee sachets
- Three-in-one coffee
- Foodservice coffee concentrate
- Roasted private-label coffee
Packaging instructions should explain coffee dose, water quantity, condensed-milk direction and ice dilution clearly.
Questions professional buyers should ask
- Is the coffee intended for phin, espresso or batch concentrate?
- Is it Robusta, Arabica, Fine Robusta or a blend?
- Which origin and crop year are offered?
- How was the coffee processed?
- What roast level is recommended?
- What grind sizes are available?
- What body and bitterness should be expected?
- Has the coffee been tested with condensed milk and ice?
- Does the sample represent the available lot?
- Can the flavour profile be repeated across shipments?
- Which packaging formats are available?
- Can the product be supplied under private label?
Step-by-step recipe summary
- Add 20 to 35 grams of condensed milk to a heat-resistant glass.
- Place the phin over the glass.
- Add 20 to 25 grams of medium or medium-fine ground coffee.
- Level the coffee bed.
- Place the press gently over the grounds.
- Add a small amount of hot water for preinfusion.
- Wait briefly.
- Fill the phin with 80 to 100 millilitres of hot water.
- Cover and allow the coffee to drip slowly.
- Remove the phin when brewing is complete.
- Stir the coffee and condensed milk thoroughly.
- Fill a tall glass with ice.
- Pour the coffee mixture over the ice.
- Stir and serve immediately.
Final recipe table
| Component | Recommended direction |
|---|---|
| Coffee | 20 to 25 grams of Vietnamese Robusta, Fine Robusta or a strong blend |
| Water | 80 to 100 millilitres |
| Condensed milk | 20 to 35 grams, adjusted to taste |
| Grind | Medium to medium-fine |
| Brewing | Slow and steady phin extraction |
| Ice | Enough to cool the drink without excessive dilution |
| Serving | Mix coffee and milk before pouring over ice |
| Final profile | Strong, sweet, creamy and refreshing |
Final assessment
Vietnamese iced coffee is a concentrated, sweet and refreshing drink made by combining strong Vietnamese coffee, sweetened condensed milk and ice. The key to a successful cà phê sữa đá is maintaining enough coffee intensity after the milk and melting ice are added.
Traditional Robusta provides heavy body, strong bitterness, dark-chocolate flavour and caffeine. Fine Robusta can create a cleaner and more premium cup, while Vietnamese Arabica or Robusta-Arabica blends can add caramel, fruit and aromatic complexity.
The phin method offers the most traditional presentation and creates a slow-drip experience closely connected with Vietnamese coffee culture. Espresso, moka pot, AeroPress, concentrated filter coffee and instant coffee can also be used when speed or equipment availability is more important.
For home preparation, the basic formula is concentrated coffee, a measured amount of condensed milk and enough ice to cool the drink without making it watery. For cafés, standardising coffee dose, grind size, brewing water, condensed milk and ice is essential for consistent service.
Importers, roasters, cafés, distributors and brands seeking Vietnamese Robusta, Fine Robusta, Arabica or custom blends for cà phê sữa đá, phin products, foodservice or private-label programmes can submit a wholesale coffee inquiry with the required coffee type, origin, processing method, roast application, flavour target, quantity, packaging, destination and preferred shipment period.