Recipe: Hot Cardamom & Orange Vietnamese-Style Coffee

Vietnamese coffee is a really interesting drink to try and personally I think it’s incredible, especially if you play about with some spices as I have with my recipe. Traditionally it is made using a simple brewer similar in appearance to a V60 and called a phin and specific Vietnamese coffee. According to “The phin most likely originated in Cambodia in the 1800’s and is essentially a single-serving coffee brewer and filter that sits atop the coffee cup or glass.”

Vietnamese coffee prepared with a phin ensures the grounds of the coffee are steeped for longer than some other brewing techniques and results in a richer and more intense flavour that is delicious served either hot or over ice. Usually condensed milk is then added for extra sweetness.

My recipe uses the more readily available cafetière so don’t worry about tracking down a phin or specific Vietnamese coffee to brew with. I use an 8 cup cafetière (600ml) but I reckon this makes about 4 servings


  • 40g ground coffee (medium-coarse)
  • ¼ teaspoon ground cinnamon
  • ½ teaspoon ground ginger
  • ½ teaspoon ground cardamom
  • zest of a large orange
  • 4 tablespoons of sweetened condensed milk (1 per cup)
  • 600ml 92℃ water


  • 8 cup cafetière
  • Measuring spoons
  • Coffee grinder (if you’re not using pre-ground)
  • Scale
  • Kettle
  • Timer
  • 4 cups


  1. Add the coffee to the cafetière as usual along with the spices and the orange zest
  2. Fill with water and leave for 4-5 minutes (your preference)
  3. Press the coffee and serve in cups
  4. Gently stir in the condensed milk


(For a bit of a challenge, try and get some layers going with the condensed milk)



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