A traditional Vietnamese iced coffee is a sweet, rich treat that’s perfect for a hot summer day. And while it might seem complicated to make, it’s actually quite easy\u2026if you know the secret. In this blog post, I’ll share with you my personal recipe for making the perfect Vietnamese iced coffee, step by step. <\/p>\n\n\n\n
If you love iced coffee but are tired of the same old thing, then you’ll love this Vietnamese iced coffee recipe. Vietnamese iced coffee is made with rich, dark roast coffee and condensed milk, and it’s the perfect pick-me-up on a hot summer day.<\/p>\n\n\n\n
So grab a cup of your favorite coffee beans and let’s get started!<\/p>\n\n\n\n
Step 1: Grind your coffee beans. For Vietnamese iced coffee, you’ll want to use a dark roast coffee bean. I like to use a French roast, but any dark roast will do. You’ll want to grind the beans fairly coarsely, as you would for making cold brew coffee.<\/p>\n\n\n\n
Step 2: Place the ground coffee in a filter and place it over your cup or mug. I like to use a paper filter, but you can also use a metal filter if you prefer. Slowly pour about 2 ounces of hot water over the grounds, just enough to wet them. Allow the grounds to bloom for 30 seconds or so before continuing.<\/p>\n\n\n\n
Step 3: Now it’s time to begin pouring the rest of the water. Slowly pour about 6-8 ounces of hot water into the filter in a circular motion. Be sure not to pour too quickly, or else the water will become bitter. Continue pouring until the desired amount of coffee has been brewed.<\/p>\n\n\n\n
Step 4: Remove the filter and discard the grounds. Add sugar to taste; I like to add about 2 tablespoons. Stir until the sugar has dissolved completely.<\/p>\n\n\n\n
Step 5: Pour the coffee into a glass filled with ice and enjoy! You can also add milk or cream if you prefer, but I think it’s delicious black as well.<\/p>\n\n\n\n
And there you have it! A delicious Vietnamese iced coffee that you can make right at home. If you follow these simple steps, you’ll be enjoying this sweet and rich treat in no time at all. Thanks for reading, and happy brewing!<\/p>\n","protected":false},"excerpt":{"rendered":"
A traditional Vietnamese iced coffee is a sweet, rich treat that’s perfect for a hot summer day. And while it might seem complicated to make, it’s actually quite easy\u2026if you know the secret. In this blog post, I’ll share with you my personal recipe for making the perfect Vietnamese iced coffee, step by step. If […]<\/p>\n","protected":false},"author":3,"featured_media":1847,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[1],"tags":[],"_links":{"self":[{"href":"https:\/\/bushybeardcoffee.com\/wp-json\/wp\/v2\/posts\/1835"}],"collection":[{"href":"https:\/\/bushybeardcoffee.com\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/bushybeardcoffee.com\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/bushybeardcoffee.com\/wp-json\/wp\/v2\/users\/3"}],"replies":[{"embeddable":true,"href":"https:\/\/bushybeardcoffee.com\/wp-json\/wp\/v2\/comments?post=1835"}],"version-history":[{"count":2,"href":"https:\/\/bushybeardcoffee.com\/wp-json\/wp\/v2\/posts\/1835\/revisions"}],"predecessor-version":[{"id":1848,"href":"https:\/\/bushybeardcoffee.com\/wp-json\/wp\/v2\/posts\/1835\/revisions\/1848"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/bushybeardcoffee.com\/wp-json\/wp\/v2\/media\/1847"}],"wp:attachment":[{"href":"https:\/\/bushybeardcoffee.com\/wp-json\/wp\/v2\/media?parent=1835"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/bushybeardcoffee.com\/wp-json\/wp\/v2\/categories?post=1835"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/bushybeardcoffee.com\/wp-json\/wp\/v2\/tags?post=1835"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}