You probably know Vietnamese iced coffee for its extremely strong flavor. However, this Vietnamese cold brew version has the same rich, bold flavors and strength, just without the recoil. It’s noticeably smoother, lower in acidity, and easy to drink!
It’s a fun, modern twist on traditional Vietnamese iced coffee, and perfect for batching for the week! Make this easy Vietnamese cold brew coffee when you want to just sweeten and go!
What is Vietnamese Cold Brew?
Vietnamese cold brew is coarsely ground Vietnamese robusta coffee that steeps in cold water for 12 to 16 hours. It’s the same coffee used in traditional Vietnamese iced coffee (cà phê sữa đá), using a cold water extraction instead of hot water. Traditionally, hot water slowly drips through robusta coffee grounds directly onto a layer of sweetened condensed milk, resulting in an intensely concentrated, and sometimes sharp, brew served over ice.
Meanwhile, the cold water in Vietnamese cold brew draws out deep, rich chocolate and nutty notes, making it sweet and smooth. It’s even silkier with sweetened condensed milk, which blends all the nutty flavors into a very refreshing sip!
Why You’ll Love This Recipe
- Smooth & Low-Acid: Cold brewing is known for its smooth brews without any bitterness or acidity, so you can enjoy it even if you’re sensitive to the flavor of regular brewed coffee.
- Batch Preppable: Brew a big batch over the weekend and enjoy instant, cafe-quality iced coffees all week long with zero effort, literally.
The Proof is in the Beans: Authentic Vietnamese Cold Brew
If you want your cold brew to taste as if it came straight out of Saigon, then you need the right beans.
While most Western coffee shops favor Arabica beans, Vietnam uses Robusta beans and is actually the world’s top exporter of Robusta coffee, producing over 40% of the global supply according to data from World Coffee Research. Despite its massive presence in global trade, surprisingly few casual coffee drinkers outside of Asia know about Robusta or have tried it as a single-origin brew!
Robusta is the true heart and soul of Vietnamese coffee culture. They naturally have deep, earthy notes of dark cocoa, toasted nuts, and a subtle, smoky chicory-like bitterness. It also contains nearly twice the caffeine content of Arabica beans and a much heavier body.
You can find robusta beans at your local Asian supermarket (look for classic brands like Trung Nguyen or Cafe Du Monde), local specialty roasters, or online specialty brands like Nguyen Coffee Supply, Copper Cow Coffee, and Bazan Coffee.
Ingredients & Ratios
I use 30g of coarse coffee grounds for every 500g of water (~1:16 ratio), which yields a concentrate that is ready to drink over ice without diluting. For a stronger brew, you can halve or use three-quarters of the water amount.
- For the cold brew:
- 60g coarsely ground Vietnamese robusta coffee (e.g., 2 pre-measured 30g bags or freshly ground)
- 1 liter (1,000g) cold filtered water
- For serving:
- Sweetened condensed milk (2 to 3 tablespoons, to taste)
- Heavy cream or half-and-half (1 tablespoon)
- Ice
How to Make Vietnamese Cold Brew
- Making Cold Brew Vietnamese Coffee:
- Add the coffee grounds into a French press, large mason jar, or cold brew pitcher. Pour in 1 liter of cold filtered water. Make sure your jar is big enough to hold 1 liter of water.
- Gently stir with a spoon or chopstick to ensure all grounds are fully submerged. Cover tightly with a lid (or wrap or foil) and place in the refrigerator to steep for 12 to 16 hours.
- Once steeped, strain out the grounds. If using a French press, slowly push down the plunger and pour. If using a jar, pour the coffee through a fine-mesh sieve lined with a paper coffee filter or cheesecloth into a clean pitcher. Set in the fridge until you’re ready to serve.
- Serving:
- In a small glass, combine 2–3 tablespoons of sweetened condensed milk and 1 tablespoon of heavy cream (or half-and-half). Stir until smooth and fully emulsified.
- Fill your glass to the top with ice cubes. Pour your fresh cold brew concentrate over the ice and creamy base, give it a good stir, and enjoy!
- For a satisfying pour, combine the condensed milk and cream in a separate cup, then pour over the iced coffee and watch the cream trickle down the glass!
Tips for the Best Home Cold Brew
- Dissolve the Condensed Milk: No one likes unmixed sugar in an iced drink. To make mixing easier, stir the condensed milk with heavy cream until it’s liquid and easy to mix with coffee. Alternatively, you could dissolve the condensed milk in a little warm milk or water.
- Don’t Overbrew: There is such a thing as overextracting a cold brew! The sweet spot is around 12-16 hours; anything beyond 18-20 hours can lead you into bitter territory.
- Use Filtered Water: Since cold brew is mostly water, tap water with strong minerals or chlorine can muddy the flavor of your beans. Use filtered or spring water for a clean flavor.
- Make Cold Brew Ice Cubes: Want an iced coffee that stays strong down to the very last drop? Freeze any leftover cold brew concentrate you have in an ice cube tray! As the cubes melt, they keep your drink rich and full-flavored.
Recipe Variations
- Vietnamese Cold Brew Cold Foam: There’s nothing better than a sweet foam on iced coffee! Pour your black cold brew concentrate over ice, then whip 2 tablespoons of heavy cream and 1 tablespoon of condensed milk together in a small pitcher for 15 seconds until thick and frothy. Float the foam right on top and enjoy!
- Cà Phê Cốt Dừa Cold Brew (Coconut Cold Brew): Coconut coffee is all the rage in Vietnam. You can get a similar flavor by blending condensed milk, coconut cream, and ice into a quick slushie, then pouring your cold brew right on top.
- Salted Cream Vietnamese Cold Brew: Add a tiny pinch of sea salt to your condensed milk and cream mixture before frothing until thick, then floating as a cold foam. It’ll bring the sweetness out!
- Dairy-Free / Vegan Version: Replace the condensed milk with sweetened condensed coconut milk or condensed oat milk, and use coconut cream or an extra-creamy oat milk in place of the heavy cream.
Vietnamese Cold Brew Coffee (Cà Phê Sữa Đá)
Ingredients
For the cold brew:
- 60 grams coarsely ground Vietnamese robusta coffee
- 1 liter cold filtered water 1,000g
For serving:
- 2-3 tbsp sweetened condensed milk to taste
- 1 tbsp Heavy cream or half-and-half
- 1-2 cups crushed ice
Instructions
Making Cold Brew Vietnamese Coffee:
- Add the coffee grounds into a French press, large mason jar, or cold brew pitcher. Pour in 1 liter of cold filtered water. Make sure your jar is big enough to hold 1 liter of water.
- Gently stir with a spoon or chopstick to ensure all grounds are fully submerged. Cover tightly with a lid (or wrap or foil) and place in the refrigerator to steep for 12 to 16 hours.
- Once steeped, strain out the grounds. If using a French press, slowly push down the plunger and pour. If using a jar, pour the coffee through a fine-mesh sieve lined with a paper coffee filter or cheesecloth into a clean pitcher. Set in the fridge until you’re ready to serve.
Serving:
- In a small glass, combine 2–3 tablespoons of sweetened condensed milk and 1 tablespoon of heavy cream (or half-and-half). Stir until smooth and fully emulsified.
- Fill your glass to the top with ice cubes. Pour your fresh cold brew concentrate over the ice and creamy base, give it a good stir, and enjoy!
- For a satisfying pour, combine the condensed milk and cream in a separate cup, then pour over the iced coffee and watch the cream trickle down the glass!
Leave a Review!
Tried this recipe? Let me know how your drink turned out! Drop a star rating and comment below to help other home baristas.
Frequently Asked Questions (FAQs)
Is Vietnamese cold brew strong? How much caffeine is in it?
Yes, Vietnamese cold brew packs a punch! Authentic Vietnamese cold brew is made with Robusta coffee beans, which naturally contain nearly double the caffeine of standard Arabica beans. An 8 oz glass contains roughly 200–250 mg of caffeine.
Can I use regular store-bought dark roast coffee beans?
You can, but for the most authentic taste, look for 100% Vietnamese Robusta coffee beans (or a high-Robusta dark roast blend). Robusta’s nutty and slightly smoky profile is what gives Vietnamese coffee its signature flavor!
How long does homemade Vietnamese cold brew last in the fridge?
Stored in an airtight glass container or jar, your cold brew concentrate will stay fresh in the refrigerator for up to 7 to 10 days. Add the ice, condensed milk, and cream only when serving!
More Vietnamese Home Cafe Drinks to Try
If you love this cold brew, you are going to adore the rest of Vietnam’s drinks! For another classic, you need to try Vietnamese salted coffee (cà phê muối), which has a thick layer of salted cream on top of coffee. If you’re craving something dessert-like, make a Vietnamese egg coffee (cà phê trứng) for a custard-like, tiramisu experience, or go back to where it all began with classic Vietnamese iced coffee (cà phê sữa đá) brewed the traditional way over sweet condensed milk.
When warm weather hits, cool down with a frosty Vietnamese coconut coffee (cà phê cốt dừa) slushie, or make a creamy Vietnamese avocado smoothie (sinh tố bơ) for the perfect summer treat.
As always, I’d love to see your creations! Tag me at @ispillice everywhere!
Leave a Reply