There’s something deeply energizing about a tall glass of sweet, bold iced coffee—especially when it’s made from scratch and chilled just right.

This Vietnamese Iced Coffee Concentrate is everything I want in a summer coffee ritual: strong, smooth, slightly sweet, and always ice-cold.

It takes a little prep, but one batch gives you a month’s worth of café-style iced coffee at home.

Why You’ll Love This Recipe

Strong coffee concentrate – Delivers that signature rich Vietnamese coffee flavor

Easy to customize – Adjust the sweetness or strength exactly how you like it

Perfect for batch prep – Makes enough for several servings

Sweet & creamy – That classic pairing of bold coffee and sweetened condensed milk

No fancy equipment needed – Use a French press or cheesecloth-lined sieve

Stays fresh for weeks – Keep it in the fridge and pour as needed

What You’ll Need (Ingredient Highlights)

Ground coffee – Use medium-coarse grind for best results; don’t go too fine

Boiling water – Extracts deep, rich coffee flavor in the initial steep

Ice cold water – Helps mellow and balance the brew into a smooth concentrate

Sweetened condensed milk – Adds creamy sweetness and that signature Vietnamese taste

Cheesecloth or French press – For filtering out the coffee grounds

Pro Tips Before You Start

Grind matters – A medium-coarse grind keeps the brew clean and easy to strain

Use 6 layers of cheesecloth – It catches even the smallest coffee bits

Let it cool naturally – Avoid adding ice too early or you’ll dilute the strength

Customize your sweetness – Add just 1 Tbsp condensed milk for mild sweetness, or more for dessert-style coffee

Batch smart – Store in glass bottles or jars for grab-and-go convenience

How to Make Vietnamese Iced Coffee Concentrate

Step 1: Brew the Coffee

In a large heat-proof bowl or pot, add ½ lb ground coffee (~3¼ cups).

Pour in 8 cups boiling water, stir to ensure all the grounds are wet, and let steep for 5 minutes.

If you’re grinding your own beans, avoid a fine grind—it can slip through cheesecloth.

Step 2: Strain the Coffee

If using a French press, divide the brew into batches and press.

Otherwise, place a colander over a large, clean jug or bowl and line it with 6 layers of cheesecloth.

Carefully pour the coffee through to filter out all the grounds.

Step 3: Add Cold Water

Discard the used grounds. Pour in 8 cups of ice cold water into the strained brew.

Stir well and refrigerate. Your concentrate is now ready and will stay fresh for 3 weeks to 1 month.

Step 4: Serve It Iced

Fill a glass or mason jar with ice. Pour the coffee concentrate over the ice.

Add 1–2 tablespoons of sweetened condensed milk, depending on your taste.

Stir well to incorporate—condensed milk tends to settle at the bottom.

What to Serve It With

Vietnamese bánh mì – Perfectly balances savory and spicy with creamy iced coffee

Sweet pastries – Croissants, cinnamon rolls, or almond cookies

Brunch spread – Serve alongside eggs, avocado toast, or savory pancakes

Afternoon pick-me-up – Pour a glass during work or study time for an energy boost

With dessert – Ideal alongside flan, tiramisu, or sticky rice with mango

Variations / Substitutions

Make it dairy-free – Use sweetened coconut condensed milk or oat milk for a twist

Turn it into a latte – Mix coffee concentrate with cold milk instead of condensed milk

Add a spice kick – Sprinkle with cinnamon or cardamom for extra depth

Serve hot – Heat the concentrate and top with steamed milk for a warm version

Freeze it – Make coffee ice cubes for undiluted flavor in every glass

Storage & Shelf Life

Fridge life – Store in a sealed bottle or mason jar for up to 1 month

Shake before use – Coffee solids may settle at the bottom over time

Don’t freeze – The flavor can degrade; best enjoyed fresh and cold

Make individual servings – Prep a few jars with concentrate + condensed milk for grab-and-go

Label your batch – Mark the date so you can enjoy it at its peak

FAQs

How strong is this coffee concentrate?

It’s intentionally bold so it holds up to ice and milk.

If you prefer it lighter, simply dilute with more cold water or milk.

Can I use store-bought ground coffee?

Yes! Just make sure it’s a medium-coarse grind.

Finely ground coffee will be harder to strain cleanly.

Do I need a French press?

Not at all. A cheesecloth-lined colander works just as well—just pour slowly and let it strain naturally.

How much condensed milk should I use?

Start with 1 tablespoon, then adjust to taste.

Some people love it ultra-sweet with 2 tablespoons or more.

Is this the same as cold brew?

It’s very similar, but this version uses boiling water first, giving it a bolder, more traditional Vietnamese coffee flavor.

Can I make it hot instead of iced?

Definitely. Just heat the concentrate in a small pot or microwave and add condensed milk as usual.

Can I scale this recipe down?

Yes—halve all ingredients to make a smaller batch, or double for a party-sized pitcher.

Final Thoughts

This Vietnamese Iced Coffee Concentrate is a game-changer in my kitchen.

It’s smooth, customizable, and deeply satisfying—especially on hot days.

I love how one simple batch gives me café-quality iced coffee for weeks.

Whether you take it barely sweet or rich and creamy, it’s a ritual worth making your own.