I'll never forget the moment I first tried Vietnamese salted coffee during my backpacking trip through Huế. I was skeptical when the café owner suggested it, salt in coffee sounded absolutely crazy to me! But after one sip of that cloud-like salted cream floating on rich, dark coffee, I was completely hooked.
The waiter laughed at my shocked expression and said it was their specialty. I spent the rest of my Vietnam tour trying to recreate that magical taste, scribbling notes and asking every barista for their secrets. Now after months of testing in my own kitchen, I've finally nailed the perfect recipe that brings back those amazing café memories.
This isn't just coffee, it's a whole experience that'll make your morning routine feel like a mini vacation to Vietnam.
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Why You'll Love This Recipe
This Vietnamese salted coffee will completely change how you think about your morning brew! The combination of rich, dark coffee with a cloud-like salted cream creates an incredibly balanced drink that's both refreshing and indulgent. What makes this recipe special is how the salt doesn't make it taste salty at all, instead it enhances the coffee's natural sweetness and adds depth to every sip.
You'll love how easy it is to make café-quality coffee at home using simple ingredients, and the impressive presentation makes it perfect for entertaining guests or treating yourself to something special.
Ingredients
- 25g medium-coarse ground coffee
- 100ml hot water (195-205°F)
- 1 pinch fine sea salt (for coffee)
- 1 teaspoon cocoa powder
- 30ml sweetened condensed milk
- 30ml heavy whipping cream (cold)
- 5ml whole milk
- ¼ teaspoon sugar
- 2 pinches fine sea salt (for cream)
- Cocoa powder for dusting
- Ice cubes
These carefully selected ingredients work together to create the perfect balance of flavors. The medium-coarse coffee grounds ensure optimal extraction when using the traditional Vietnamese phin filter, while the cocoa powder adds richness and depth.
The combination of heavy cream and whole milk creates the ideal texture for whipping, and the small amount of salt enhances both the coffee's boldness and the cream's sweetness without overpowering the drink.
Equipment
- Vietnamese coffee filter (phin) - Essential for authentic slow-drip brewing that extracts maximum flavor from the coffee grounds
- Electric milk frother or whisk - Creates the perfect light and airy salted cream texture that floats beautifully on top
- Coffee cup or glass (240-300ml capacity) - Provides adequate space for proper layering and visual presentation
- Measuring spoons - Ensures precise ingredient ratios for consistent flavor balance every time
- Small mixing bowl - Gives enough room to properly whip the salted cream to soft peaks
- Kitchen scale - Guarantees accurate coffee measurements for optimal strength and taste
How To Make
- Set up your Vietnamese phin filter on top of your coffee cup and add the 25 grams of coffee grounds. Mix the cocoa powder and one pinch of salt directly into the coffee grounds, ensuring even distribution. Place the filter insert on top and have your hot water ready at the proper temperature.
- Begin the brewing process by slowly pouring 40ml of hot water over the coffee mixture, allowing it to saturate evenly. Wait 30 seconds for the coffee to bloom - you'll notice it puff up slightly as gases release. This blooming step is crucial for extracting the full flavor profile. Pour the remaining 60ml of hot water slowly and let it drip through the filter, which should take 4-5 minutes.
- While the coffee drips, prepare your salted cream by combining the cold heavy cream, whole milk, sugar, and two pinches of salt in your small mixing bowl. Using your milk frother or whisk, whip the mixture until it forms soft peaks, the cream should hold its shape when lifted but have gentle curves at the tips rather than stiff points.
- Pour the sweetened condensed milk into your serving glass first, creating the base layer. Once your coffee finishes dripping, pour it over the condensed milk and stir thoroughly to combine. Add several ice cubes to the glass and give it another gentle stir to cool the coffee mixture.
- Carefully spoon the whipped salted cream on top of the iced coffee, allowing it to float and create a distinct white layer. The cream should sit proudly on the surface without immediately sinking. Finish by lightly dusting cocoa powder over the cream using a fine strainer or sieve for an elegant presentation.
- Allow the drink to settle for a moment before serving. You can either stir the cream into the coffee as you drink or sip through the cream layer, both methods offer delicious but different flavor experiences with each sip.
Tips from Lola's Kitchen
- Always use freshly ground coffee beans - I grind mine just before brewing for maximum flavor impact
- Keep your cream and mixing bowl in the refrigerator for at least 30 minutes before whipping - cold ingredients whip much better
- Don't rush the coffee dripping process - I've learned that patience really does make a noticeable difference in taste
- If you're new to this, start with less salt and gradually increase to find your perfect balance
- I like to tap the phin filter gently after adding water to ensure even saturation
- For the prettiest presentation, use a clear glass so you can see the beautiful layers
Substitutions
- No phin filter: Use a strong espresso shot or very strong French press coffee as your base
- Heavy cream substitute: Half-and-half works but creates a lighter, less rich foam
- Dairy-free option: Coconut cream and condensed coconut milk make excellent alternatives
- Different salts: Pink Himalayan salt adds subtle mineral notes, while regular table salt works fine too
- Cocoa powder: Dutch-processed or raw cacao powder both work beautifully
- Sugar alternatives: Honey or maple syrup can replace granulated sugar in the cream
Troubleshooting
- Cream won't whip: Your ingredients might be too warm - chill everything for 30 minutes and try again
- Coffee tastes too strong: Reduce coffee grounds to 20g or add more condensed milk
- Too sweet for your taste: Cut back condensed milk to 20ml or add an extra pinch of salt
- Overly salty: Start with half the recommended salt amount next time
- Cream keeps sinking: Whip to firmer peaks and ensure your coffee isn't too hot when adding cream
- Bitter aftertaste: Your water might be too hot - aim for 200°F maximum
Storage & Reheating
- Coffee base: Can be refrigerated for up to 24 hours, but tastes best when fresh
- Salted cream: Always prepare fresh for optimal texture and flavor
- Assembled drink: Best consumed immediately - don't attempt to store completed drinks
- Hot version: Skip the ice and serve warm during cooler weather
- Make-ahead tip: Prepare your coffee base in advance and add fresh cream when ready to serve
FAQ
Is this actually supposed to taste salty?
No! The salt enhances sweetness and adds depth without creating a salty flavor
Can I make this without special equipment?
Yes, strong coffee from any brewing method works, though phin filters create the most authentic taste
How long should I whip the cream?
Usually 1-2 minutes until you see soft peaks forming
Is this drink very caffeinated?
It contains about 150mg of caffeine, similar to a regular cup of coffee
Can children drink this?
The caffeine content makes it better suited for adults, but you could use decaf coffee
How do I know when cream is properly whipped?
Soft peaks should form gentle curves when you lift the whisk, not stiff points
Related
Looking for other recipes like this? Try these:
Vietnamese Salted Coffee (Cà phê muối) - The Perfect Sweet & Salty Coffee Experience
Ingredients
- 25 g medium-coarse ground coffee
- 100 ml hot water 195-205°F
- 1 pinch fine sea salt for coffee
- 1 teaspoon cocoa powder
- 30 ml sweetened condensed milk
- 30 ml heavy whipping cream cold
- 5 ml whole milk
- ¼ teaspoon sugar
- 2 pinches fine sea salt for cream
- Cocoa powder for dusting
- Ice cubes
Instructions
- Set up your Vietnamese phin filter on top of your coffee cup and add the 25 grams of coffee grounds. Mix the cocoa powder and one pinch of salt directly into the coffee grounds, ensuring even distribution. Place the filter insert on top and have your hot water ready at the proper temperature.
- Begin the brewing process by slowly pouring 40ml of hot water over the coffee mixture, allowing it to saturate evenly. Wait 30 seconds for the coffee to bloom - you'll notice it puff up slightly as gases release. This blooming step is crucial for extracting the full flavor profile. Pour the remaining 60ml of hot water slowly and let it drip through the filter, which should take 4-5 minutes.
- While the coffee drips, prepare your salted cream by combining the cold heavy cream, whole milk, sugar, and two pinches of salt in your small mixing bowl. Using your milk frother or whisk, whip the mixture until it forms soft peaks - the cream should hold its shape when lifted but have gentle curves at the tips rather than stiff points.
- Pour the sweetened condensed milk into your serving glass first, creating the base layer. Once your coffee finishes dripping, pour it over the condensed milk and stir thoroughly to combine. Add several ice cubes to the glass and give it another gentle stir to cool the coffee mixture.
- Carefully spoon the whipped salted cream on top of the iced coffee, allowing it to float and create a distinct white layer. The cream should sit proudly on the surface without immediately sinking. Finish by lightly dusting cocoa powder over the cream using a fine strainer or sieve for an elegant presentation.
- Allow the drink to settle for a moment before serving. You can either stir the cream into the coffee as you drink or sip through the cream layer - both methods offer delicious but different flavor experiences with each sip.
Tips from Lola's Kitchen
- Always use freshly ground coffee beans - I grind mine just before brewing for maximum flavor impact
- Keep your cream and mixing bowl in the refrigerator for at least 30 minutes before whipping - cold ingredients whip much better
- Don't rush the coffee dripping process - I've learned that patience really does make a noticeable difference in taste
- If you're new to this, start with less salt and gradually increase to find your perfect balance
- I like to tap the phin filter gently after adding water to ensure even saturation
- For the prettiest presentation, use a clear glass so you can see the beautiful layers
The Story Behind Vietnamese Salted Coffee
Vietnamese salted coffee, known locally as "cà phê muối," is one of the newest additions to Vietnam's rich coffee culture, originating in the ancient imperial city of Huế. Unlike traditional Vietnamese coffee drinks that date back to French colonial times, this innovative creation emerged in the early 2000s as local baristas began experimenting with contemporary coffee techniques while honoring their heritage.
The drink represents the evolution of Vietnamese coffee culture, which has always been about more than just caffeine. Vietnam is the world's second-largest coffee producer, and their coffee traditions center around slow, mindful consumption using the iconic phin filter. This metal drip filter, invented in the 1800s, creates the strong, concentrated coffee base that makes Vietnamese salted coffee so distinctive.
What makes cà phê muối unique is how it builds upon Vietnam's love affair with sweetened condensed milk coffee. Traditional Vietnamese iced coffee combines dark roast coffee with condensed milk, but salted coffee takes this foundation and adds a sophisticated twist. The salted cream topping was inspired by modern café culture and the growing popularity of specialty coffee drinks worldwide.
The genius of this drink lies in its balance. Vietnamese cuisine has always celebrated the harmony of contrasting flavors: sweet, sour, salty, and bitter working together. Salted coffee embodies this philosophy perfectly, where the salt doesn't overpower but instead enhances the coffee's natural sweetness and complexity. This technique mirrors the Vietnamese approach to cooking, where small amounts of fish sauce or salt are used to deepen flavors rather than dominate them.
Today, Vietnamese salted coffee has spread from Huế's local cafés to trendy coffee shops throughout Vietnam and beyond. It represents how traditional Vietnamese coffee culture continues to evolve while staying true to its core values of quality, patience, and the art of slow brewing. The drink has become a symbol of modern Vietnamese innovation, showing how ancient traditions can be reimagined for contemporary tastes without losing their authentic soul.
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