Ca Phe Sua Da

Vietnamese Phin Traditional by Gota Team

Classic Vietnamese ca phe sua da pairs a concentrated phin drip with sweetened condensed milk and ice. The goal is a cold, creamy cup that keeps bold roast depth and body while balancing bitterness with caramel-like sweetness.

1:7.5 Ratio

5:10 Total

20g Dose

96°C Temp

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Parameters

20 g
Coffee: 150 g
Water: 1:7.5
Ratio: 96 °C
Temp: 6 medium-coarse
Grind: 5:10
Total: ~150 ml
Yield

Grind · 6/10 · medium

FINE COARSE

What is 6/10 on your Comandante C40 or 1Zpresso? Gota turns it into clicks

Method

5:10 · total

Before you brew

1 Put 2 tablespoons of condensed milk in the serving cup.
2 Add 20g to the phin and level the bed.

Bloom 1 / 7
0:00

6s

Pour 30g.

+30g→ 30g 5g/s 6s 96°C
Prepare 2 / 7
0:06

24s

Set the phin press lightly on the wet coffee bed; do not tamp. Let it steep.
Pour 3 / 7
0:30

10s

Pour the final 120g gently to 150g.

+120g→ 150g Fill gently
Prepare 4 / 7
0:40

5s

Cover it.
Drawdown 5 / 7
0:45

4m15s

Let the water drop through.

4m 15s
Prepare 6 / 7
5:00

10s

Remove the phin, stir the coffee into the condensed milk, then add fresh ice.
Done 7 / 7
5:10

Iced coffee ready.

Notes

Brew directly onto 2 tbsp condensed milk and stir only after the phin finishes, then add hard, fresh ice. If the drink becomes watery too quickly, use larger cubes or chill the glass rather than overtightening the press.

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By

Gota Team

69 recipes

In the cup