Iconic Vietnamese Iced Coffee with Sweet Condensed Milk

Divide the 80 ml of sweet condensed milk evenly, placing 40 ml (about 2 tablespoons) into the bottom of each of your two heat-proof glasses.

For each glass, assemble a Vietnamese phin filter. Place the filter plate on top of one glass, then add 20g of Vietnamese dark roast ground coffee into the filter chamber. Place the tamper on top of the coffee grounds.

Pour a small amount of hot water (about 20-30 ml, 90-95°C) over the tamper in each phin to "bloom" the coffee. Let it sit for 30 seconds.

Remove the tamper from each phin, then carefully pour the remaining hot water (about 120-130 ml, 90-95°C) into each phin filter. Place the lids on top and let the coffee slowly drip into the glasses. This process typically takes 5-7 minutes per phin.

Once all the coffee has dripped into both glasses, remove the phin filters. Stir the hot coffee and condensed milk mixture in each glass thoroughly until well combined.

Fill each glass generously with ice cubes. Stir again to chill the coffee quickly and serve immediately.