Cà Phê Muối: Salted Cream Coffee

Experience the perfect harmony of bold and savoury. Our Vietnamese Salted Cream Coffee features a rich, dark-roasted coffee base balanced with a velvety, whipped sea-salt cream. It’s a sophisticated, cloud-like treat that hits every note—bitter, sweet, and perfectly salty.

Ingredients

For the Coffee Base:

  • Coffee: 2 tbsp (approx. 25g) of dark-roasted Vietnamese Robusta grounds (or Cafe Du Monde as a classic substitute).

  • Water: 4 oz (120ml) of hot water (approx. 200°F / 95°C).

  • Sweetener: 1.5–2 tbsp sweetened condensed milk.

For the Salted Cream Foam:

  • Heavy Cream: 50ml (chilled is best for whipping).

  • Sea Salt: ¼ tsp fine sea salt (avoid iodized table salt).

  • Sweetener: 1 tsp sweetened condensed milk (optional, for extra stability).

The Method

  1. Prepare the Base: Pour the condensed milk into the bottom of your serving glass.

  2. Brew the Coffee: Place your Phin filter over the glass. Add the coffee grounds, level them, and place the filter screen on top. "Bloom" by pouring a small amount of hot water to wet the grounds; wait 30 seconds. Pour the remaining hot water, cover, and let it drip slowly (about 4–5 minutes).

  3. Whip the Salted Cream: While the coffee drips, combine the cold heavy cream, sea salt, and the optional teaspoon of condensed milk in a small bowl. Use a handheld frother or whisk to whip until you reach "soft peaks"—it should be thick and cloud-like, similar to melted ice cream. Don’t over-whip into butter!

  4. Assemble: Once the coffee is done dripping, remove the Phin filter. Give the coffee and condensed milk a quick stir.

    • If drinking hot: Gently spoon the salted cream over the top.

    • If drinking iced: Add ice to the coffee base first, then spoon the salted cream on top.

  5. Serve: Serve immediately. The secret is to sip through the salty foam to get the intense coffee underneath.

Pro-Tips for Success

  • The Foam Texture: You want the cream to be fluid enough to sip but thick enough to float. If it's too stiff, it feels like a dessert topping; if it’s too thin, it sinks into the coffee.

  • Salt Choice: Use fine sea salt. Avoid table salt, as it can have a metallic, chemical aftertaste that ruins the coffee's chocolatey notes.

  • The Robusta Advantage: Because the cream is so rich, you need a strong, bold coffee to hold it up. If you use a light, acidic Arabica, the cream can make the coffee taste slightly curdled. Robusta is the gold standard here.