• The Coffee Bitch Ground Coffee 20-25 grams
• Sweetened Condensed Milk 2-3 tablespoons
• Boiling Water
• Ice Cubes / Crushed Ice
• Vietnamese Phin Filter (Essential)

1. Spoon condensed milk into the bottom of your glass. Don't be shy.
2. Sit your phin on top of the glass. Add coffee, and press the filter down firmly.
3. Pour a splash of hot water to bloom the grounds, wait around 20-30 seconds
4. Fill the phin to the top. The drop should be slow, around 1 every second. Don't rush here.
5. Once done, stir the condensed milk through the hot coffee until it's a silky caramel colour with a slight creama on top.
6. Pour over a full glass of ice. Watch it cascade. You're ready to enjoy!

The phin filter is the secret weapon - it brews slowly and pressureless, extracting a thick, almost syrupy concentrate that espresso machines just can't replicate. The Robusta beans we use give it that dark, chocolatey punch that stands up to the sweetness of the condensed milk. The result is a coffee that tastes like a dessert and a wake-up call at the same time.

All day, every day in Vietnam - but especially enjoyed in the mornings on plastic stools at street-side cafes across Saigon and Hanoi. In Australia, it's blowing up as a cafe menu staple and the go-to for anyone chasing that authentic Vietnamese Coffee hit. Peak Season: Year-round because summer hits different with an Iced Cafe Sua Da