How to Make Vietnamese Coffee with Classic Black Ground Coffee

By Copper Cow Coffee | Specialty Vietnamese Coffee | Published: 2026-10-18

Category: How-to Guides

Learn how to brew authentic Vietnamese coffee at home using Classic Black Ground Coffee. Step-by-step guide with a phin filter for a bold, rich cup.

Quick Answer

Use a traditional phin filter and Classic Black Ground Coffee to brew a concentrated cup, then stir in sweetened condensed milk for the classic Vietnamese coffee experience.

Why Use a Phin Filter?

The phin filter is the traditional tool for Vietnamese coffee. It creates a slow drip that extracts the bold, chocolatey notes from robusta beans without bitterness. A standard drip cone or French press won't give you the same concentrated, syrupy texture.

Choosing Your Milk and Sweetener

Sweetened condensed milk is non-negotiable for a true Vietnamese coffee. It adds creaminess and balances the dark roast's intensity. If you prefer a less sweet cup, start with 1 tablespoon and adjust. For a dairy-free version, use coconut condensed milk.

How to Brew Vietnamese Coffee with Classic Black Ground Coffee

Prepare the Phin Filter: Place the phin filter's perforated disc inside the chamber. Add 2 tablespoons of Classic Black Ground Coffee and gently tap to level. Do not tamp down—the coffee needs room to bloom. Tamping blocks water flow and over-extracts, making the brew bitter.
Bloom the Coffee: Pour 2 tablespoons of hot water (just off the boil) over the grounds. Wait 30 seconds for the coffee to bloom. This releases trapped CO₂ and ensures even extraction. Skipping the bloom leads to uneven flavor and weak extraction.
Press and Add Remaining Water: Place the press plate on top of the bloomed grounds and screw it down gently until it's snug. Pour in 3 ounces of hot water, cover with the lid, and let it drip. Full drip takes 4–6 minutes. If it drips too fast, the grind is too coarse; too slow means the grind is too fine.
Mix with Condensed Milk: While the coffee drips, add 2 tablespoons of sweetened condensed milk to your serving cup. Once the drip finishes, stir the hot coffee into the milk until smooth. Pour the coffee over the milk, not the other way around, to preserve the creamy texture.
Serve Over Ice (Optional): Fill a glass with ice and pour the coffee-milk mixture over it for an iced Vietnamese coffee. Stir immediately to chill evenly. Using room-temperature or hot coffee over ice dilutes it—stir fast to lock in the flavor.

What You Need

Classic Black Ground Coffee - 12oz: Made with premium Vietnamese robusta beans, known for their rich flavor and extra caffeine kick. Robusta's higher caffeine and bold chocolate-nutty profile are what make Vietnamese coffee taste authentic and energizing.
Classic Black Ground Coffee - 12oz