If you want to make Vietnamese iced coffee but don’t have a phin filter, you might be wondering whether your espresso machine can do the job. The good news is that it can. Let’s see how to make Vietnamese iced coffee with espresso, so you can try to make this delicious brew at home.
Key Takeaways
- You can make Vietnamese iced coffee with espresso and still get a strong, sweet, refreshing drink.
- Espresso and phin coffee both create concentrated brews, but the flavor and extraction style are different.
- You do not need Robusta beans, although they create a more traditional, stronger flavor.
- Start with the beans you already have, then experiment with Robusta or a phin filter if you want a deeper Vietnamese profile.
Does Espresso Work for Vietnamese Iced Coffee?
Espresso can work very well for Vietnamese iced coffee, even though it will not taste exactly like a traditional phin brew. Both methods create a strong and concentrated coffee base, but they extract flavor differently.
A traditional phin produces a slow-dripped, concentrated extraction, which brings out deep roasted notes and a dense, syrupy body. Espresso, on the other hand, is brewed under high pressure, giving it a sharper, more intense flavor in a very short time. Both are strong, but they extract differently.
Another key difference comes from the beans used. Vietnamese iced coffee is traditionally brewed with dark Robusta beans, while most espresso blends use:
- 100% Arabica
- A mix of Arabica and Robusta
Arabica-based espresso tastes smoother, fruitier, and less bitter. Robusta-based phin coffee tastes earthier, darker, and stronger.
Even with these differences, espresso can still produce a concentrated base that pairs well with sweetened condensed milk.
Do You Need to Get Robusta Beans?
You do not need Robusta beans to make Vietnamese iced coffee with espresso. However, trying Robusta can be interesting if you want a more traditional flavor. Before you experiment, here is what you should know about Robusta beans:
- Higher caffeine levels compared to Arabica
- Strong, dark chocolate-like flavor
- Noticeable bitterness
- Thick, heavy body that stands out even when mixed with condensed milk
If you decide to buy Robusta beans for your espresso machine, keep in mind that the flavor can feel very strong compared to what you might be used to with Arabica. Many people prefer to use Robusta as part of a blend rather than on its own. Mixing it with Arabica adds balance and softens the bitterness.
You do not have to change anything right away. The best starting point is to make Vietnamese iced coffee with the espresso beans you already have. If you enjoy the result, then you can consider trying Vietnamese-style Robusta coffee or even a phin filter later on.
How to Make Vietnamese Iced Coffee with Espresso
Here is a simple and reliable way to make Vietnamese iced coffee using espresso. The flavor will be slightly different from a phin brew, but you can still get similar results.
Ingredients
- Vietnamese Robusta or a dark roast espresso blend
- Sweetened condensed milk
- Ice (large cubes hold up best but crushed ice works too)
- Optional additions
- A small pinch of salt for balance
- A light sprinkle of cacao for a deeper chocolate note
Equipment
- Espresso machine or manual espresso maker
- Tall glass
- Spoon for mixing
Step-by-Step Instructions
Add condensed milk to the bottom of your glass.
Start with 2 to 3 tablespoons. You can adjust this later based on sweetness.
Pull a double shot of espresso.
Use a dark roast or Robusta-heavy blend for the strongest flavor.
Pour the hot espresso over the condensed milk.
Let the heat melt the condensed milk, then stir until fully combined.
Fill the glass with ice.
Add enough ice to chill the coffee completely.
Taste and adjust.
Add more condensed milk for extra sweetness or pull a stronger shot next time if you want more intensity.
What Can Go Wrong?
Even though making Vietnamese iced coffee with espresso is simple, a few common issues can affect the flavor. Here is what can go wrong and how to fix it.
Espresso Tastes Sour
Why it happens:
The shot was under-extracted or your water temperature was too low.
How to fix it:
- Use a finer grind.
- Increase the shot time slightly.
- Ensure your water is hot enough for proper extraction.
Espresso Tastes Thin
Why it happens:
The grind is too coarse or you used too little coffee.
How to fix it:
- Use a finer grind setting.
- Increase your dose slightly.
- Tamp evenly to ensure good resistance during brewing.
Condensed Milk Does Not Mix Well
Why it happens:
The espresso cooled too quickly or the glass was too cold.
How to fix it:
- Mix the condensed milk with the espresso immediately while the coffee is still hot.
- Use room-temperature or warm glassware so the milk melts easily.
Ice Melts Too Fast
Why it happens:
You used small ice cubes or poured espresso too slowly.
How to fix it:
- Use large ice cubes that melt slowly.
- Chill your glass before brewing.
- Pour espresso directly over condensed milk before adding ice so the liquid cools faster.
FAQ
Is Robusta required for Vietnamese iced coffee?
No. Robusta is traditional and gives the drink its bold, intense character, but it is not required. You can use any dark roast espresso blend. Robusta simply makes the coffee stronger, more bitter, and closer to the classic Vietnamese flavor.
How sweet should it be?
Traditional Vietnamese iced coffee is quite sweet. Most versions use 2 to 3 tablespoons of condensed milk for a balanced flavor. You can adjust this based on your taste, but some sweetness is important because it softens the strong coffee base.
Can I use a Nespresso machine?
Yes. Nespresso machines work well for this recipe. Choose a dark roast or ristretto pod, pull a strong shot, and mix it with condensed milk and ice. The result is not identical to a phin brew, but it still creates a bold, delicious iced coffee.
Does milk replace condensed milk?
Not exactly. Milk can lighten the coffee, but it will not give you the thick, caramel-like sweetness of condensed milk. If you want a less sweet version, you can use regular milk or oat milk, but the flavor will be closer to an iced latte than a traditional Vietnamese iced coffee.