Salted Coffee (Cà phê Muối )

Vietnamese salted coffee (Cà Phê Muối) is a unique and delicious twist on traditional Vietnamese coffee.

 

 

It combines the rich flavor of coffee with the creaminess of milk and a hint of salt, enhancing the overall taste.

Here’s a simple step-by-step guide to making it as tested by us under direction of the Viet locals.

🧂☕ 


📝 Ingredients and Tools

 

  • 4 heaped teaspoons Vietnamese FOB ground coffee
  • 2 tablespoons condensed milk
  • 2 tablespoons fresh milk (whole milk preferred)
  • A pinch of sea salt (⅛ teaspoon or to taste)
  • Hot water (about 150–200 ml)
  • Ice (optional, if you want it iced)
  • Vietnamese phin filter (or a strong coffee brewing method)


🔪 Instructions:

 

1. Brew the Coffee:

 

  • Place 4 heaped teaspoons of ground coffee into the phin filter.
  • Tap gently to level it.
  • Place the filter press on top of the coffee.
  • Add a small amount of hot water (to bloom the coffee) and wait 30 seconds.
  • Then fill the phin with hot water to the top.
  • Cover and let it drip (takes about 4–5 minutes).

 

2. Prepare the Salted Milk Mixture:

  • In a small cup or bowl, mix together:
    • 2 tbsp condensed milk
    • 2 tbsp fresh milk
    • A small pinch of salt
  • Stir or whisk until smooth and slightly frothy.

Tip: For extra creaminess, you can use a milk frother or whisk the mixture vigorously.

 

3. Combine:

  • Once the coffee has finished dripping, pour it over the salted milk mixture.
  • Stir gently to combine.

 

4. Serve:

  • Serve hot, or pour over a glass of ice for salted iced coffee.
  • Optionally, top with a light sprinkle of salt or a drizzle of condensed milk for presentation.


✅ Notes:

  • Don’t overdo the salt — just a pinch enhances the sweetness and coffee flavor.
  • The combination of sweet, salty, and bitter makes it a very balanced and rich drink.
  • Try adjusting milk or salt amounts to your taste.