If you want the bold sweetness of Vietnamese iced coffee but don’t have a phin filter, you might wonder: Can you make Vietnamese iced coffee with a French press and still get the signature strength and flavor? The answer is yes. Making Vietnamese iced coffee with French press works surprisingly well. The flavor won’t be exactly the same as a phin brew, but you can still achieve a strong, full-bodied coffee that mixes beautifully with condensed milk.
Key Takeaways
- You can make Vietnamese iced coffee with a French press, and it turns out strong, sweet, and full-bodied.
- Immersion brewing creates a smooth, chocolatey flavor that pairs well with condensed milk.
- Use coarse or medium-coarse Robusta coffee for the boldest, most authentic flavor.
- Proper ratios, blooming, and steep times help you get a strong Vietnamese-style result.
- The French press is an accessible, beginner-friendly method that requires no special tools.
French Press as a Phin Filter Alternative
The French press is a good alternative, especially for beginners.
- Immersion brewing creates deep flavor: Because the grounds steep fully in water, the French press produces a bold, full-bodied brew that pairs well with condensed milk.
- Different texture than a phin: A phin brew is dense and concentrated. A French press brew is fuller and heavier but not as sharp. The flavor becomes smoother, with a rounder bitterness and slightly clearer aroma.
- Accessible for beginners: Most people already own a French press, and it doesn’t require special filters or techniques. The method is forgiving and easy to adjust.
Ingredients and Equipment You’ll Need
Here is the list of everything you need:
Ingredients
- Vietnamese coffee beans (Make sure to use Robusta coffee beans)
- Sweetened condensed milk
- Ice
- Water
Equipment
- French press
- Scoop or scale
- Kettle or stovetop pot
Optional upgrades
- Burr grinder for fresh, even grinding
- Thermometer for precise brewing temperature
Vietnamese Iced Coffee With French Press (Step-by-Step Guide)
Here is a detailed explanation on how to make Vietnamese iced coffee with French press.
Exact Measurements
Coffee-to-water ratios
- Balanced version: 1:15 ratio (20 g coffee to 300 g water)
- Stronger version: 1:12 ratio (25 g coffee to 300 g water)
- Ultra-bold Vietnamese-style version: 1:10 ratio (30 g coffee to 300 g water)
Water temperature
- Ideal range: 195–205°F
- Simple rule: heat water until just below boiling.
Blooming (important for Robusta)
Robusta benefits from a bloom because it has more trapped CO₂. Blooming:
- Reduces bitterness
- Improves sweetness
- Helps the grounds extract evenly
Steep times
- Bold: 4 minutes
- Ultra-bold: 5 to 6 minutes
Longer steep brings stronger flavor, but don’t exceed 6 minutes or bitterness increases.
Step-by-Step Instructions
Here are easy-to-follow step-by-step instructions:
Preheat the French press.
- Add hot water, swirl, then discard. This keeps the brew temperature stable.
Measure and grind the coffee.
- Use a coarse or medium-coarse grind depending on your preferred strength.
Bloom the grounds.
- Add coffee to the press. Pour just enough hot water to saturate the grounds. Stir and wait 30 seconds.
Add remaining water and stir.
- Fill the French press with the rest of the hot water, then stir again to ensure even extraction.
Steep for 4-6 minutes.
- Cover with the lid and set a timer.
Press slowly.
- Apply steady, controlled pressure. A fast press can increase bitterness and push fine sediments through the filter.
Pour over ice.
- Fill a glass with ice cubes and pour the brewed coffee over them.
Add and mix condensed milk.
- Add 2-3 tablespoons of sweetened condensed milk and stir well until fully blended.
Great read: The comparison of Thai and Vietnamese iced coffee.
French Press vs Traditional Phin
Using a French press brings out different qualities in Vietnamese-style coffee compared to a traditional phin brew.
Immersion brewing highlights different notes
Because the French press submerges coffee grounds fully in water, you’ll naturally extract:
- Rounder chocolate notes
- Softer bitterness
- Less sharp acidity
- A heavier, fuller body
Compared to a phin, the French press produces a smoother profile with slightly less intensity.
Coarse vs medium-coarse grind
- Coarse grind: Smooth, clean flavor with lighter bitterness. Best for beginners.
- Medium-coarse grind: Stronger, more robust flavor and more caffeine extraction. Best when you want a bold Vietnamese-style intensity.
A too-fine grind creates bitterness and grit, so avoid espresso grind or phin-level fineness.
Whole bean vs pre-ground
- Whole bean coffee: Best for freshness and aroma. Grinding right before brewing improves sweetness and clarity.
- Pre-ground: Works, but loses strength quickly. Choose freshly sealed bags labeled for French press or coarse grind.
FAQ
Can you make Vietnamese coffee with regular beans?
Yes. While Vietnamese coffee traditionally uses Robusta beans, you can use any dark roast or strong blend. Arabica beans will create a smoother, less bitter drink, while Robusta-heavy blends deliver the bold intensity that Vietnamese iced coffee is known for.
What grind size works best in a French press?
A coarse or medium-coarse grind works best. Coarse grind gives you a smoother cup with less bitterness, while medium-coarse adds more strength and fuller extraction. Avoid fine grinds, which cause bitterness and make plunging difficult.
How strong should Vietnamese coffee be?
Vietnamese coffee should taste bold, chocolaty, and concentrated. It needs enough intensity to balance the sweetness of condensed milk. Even when made with a French press, the brew should be strong enough to keep its character over ice.
Does the French press method affect caffeine levels?
Slightly. A French press usually extracts slightly more caffeine than a quick drip, but slightly less than a concentrated phin brew. Overall Vietnamese iced coffee caffeine ranges stay similar. The biggest differences come from the beans used and the coffee-to-water ratio, not the brewing device.