Photo by Erics Kun
The intoxicating scent of roasted robusta beans, the metal clangs of the hypnotic and slow drip phin filter, and the jolt of caffeine that carries through a single sip. Vietnamese iced coffee, otherwise known as cà phê sữa đá, has risen dramatically in mainstream popularity thanks to its creamy and sweet qualities from condensed milk and eye-opening burst of caffeine. You can order dupes of the drink at Starbucks, pumped with white chocolate mocha syrup, or a version at Peet’s known as the Black Tie. And, at every Vietnamese restaurant or banh mi shop, there is bound to be iced Vietnamese coffee available.