Vietnamese iced milk coffee

The phin is a small metal filter that you place on top of the glass. It has no pump or timer, only gravity, and that is exactly why Vietnamese coffee becomes so dark and syrupy. For four to five minutes, it slowly drips onto a layer of condensed milk.

First pour a splash of hot water over the coffee grounds and wait half a minute before adding the rest. The coffee then expands and releases its gases, allowing the water to flow evenly through it afterwards instead of along the edges.

Let the phin drip completely before stirring, then you will see the coffee and the milk sitting in layers on top of each other for a moment. Then pour it all at once over a glass filled to the brim with ice.