How to Make Cold Brew Vietnamese Coffee
Traditional Vietnamese iced coffee combines dark-roast coffee and sweetened condensed milk over ice. Cold brewing—perhaps the easiest at-home coffee brewing method—is a great way to make larger quantities of stronger, sweeter, and less acidic coffee. It’s a smooth twist on the classic Vietnamese coffee you can make right at home.
1. Grind the beans
Cold brew requires a medium-coarse grind (if your beans are ground too finely, the resulting coffee will be cloudy and bitter).
Dump your grounds into a plastic, glass, or ceramic container and add water. Stir gently, so the grounds are fully saturated, and then cover let it sit at in the refrigerator for 12 to 24 hours.
Strain cold brew over fine mesh sieve (or through a paper coffee filter if you don't have one).
Serve 4-6 oz over ice and add one packet of Copper Cow's sweetened condensed milk packets (30g) for a perfectly balanced cold brew Vietnamese coffee.