So what exactly is Vietnamese iced coffee? And what on earth is a Chemex? I can’t wait to introduce you to both of these amazing discoveries in my very first (of many) coffee posts.
So I’m going to start this post off with a confession: I HATED coffee until I was 18. My parents had only been exposed to coffee through the cheap but popular store brands being used in a traditional coffee maker and left on to burn all day long. That’s definitely no way to drink coffee and I can’t say I blame them for hating it. I remember my first taste of sneaking Grandma’s coffee as a kid. It went right back out of my mouth so fast! So what changed for me? The answer started with necessity. I took a job where I had to be up very early and for a very long time. In case you’re wondering, I am NOT a morning person in any sense of the word. I didn’t know how I was going to make it through these long days, but it seemed my co-workers had found a way: coffee. Of course it was that very same cheap but big store brand in a traditional coffee maker left on to burn. Granted, they weren’t so hardcore that they drank it black. They took pity on the un-caffeinated kid and introduced me to the world of flavored creamers. Bless them! I was drinking a glorified latte and jittering my way though those early, early mornings. I had discovered the power of coffee, now I had only to discover that its power didn’t have to come with an appalling taste.
I will never forget when one of my co-workers (and by then a dear friend) came back from New Orleans with a can of the famous coffee and chicory blend from Cafe Du Monde. I took a sip and a whole new world was opened for me- it tasted good, not simply “bearable.” Combine this with some visits to fancy coffee shops, and I was learning that coffee was so much more than that nasty beverage.

Using the internet as a resource as well as many books about coffee, I soon learned the many ways to brew coffee and that one of the best and cleanest brewing methods on the market was called a Chemex. Due to it’s supremely thick filter, it filters out the oils and small particles that escape into most other brews, making Chemex coffee smooth, light, and clean. Because of its beautiful design that combines functionality with art, you can even find one in the Smithsonian!

Usually, a Chemex is used to make hot coffee and there is a “proper” procedure for going about it. I call it a “procedure” because it involves finding your brew ratio, measuring your coffee beans in grams, grinding them, heating your water to the proper temperature, pouring it into a gooseneck kettle for even pouring, and measuring the water you add (also in grams) as you pour it over the grounds for a specific length of time to ensure the best cup of coffee you have ever had. If you want to know more about this process, I recommend the book “Craft Coffee: A Manual: Brewing a Better Cup at Home” by Jessica Easto.
I don’t own a kitchen scale or a gooseneck kettle, but I plan to acquire them and try this intimidating brewing process, and of course, documenting it for you guys. However, today is not that day. Today, things are gonna be a little bit easier for us. The brewing instructions for the recipe I’m using can be found at https://www.chemexcoffeemaker.com/brewology
Another confession: I cheat a bit and buy my coffee pre-ground. The size of the grind matters. If you use regular ground store bought coffee, the water will get stuck and the filter will get clogged with the tiny grounds and your coffee won’t turn out very good. You want a medium-coarse grind for your Chemex. You can purchase a burr grinder and some whole beans and grind your coffee fresh at home for the best taste but I personally have no complaints with pre-ground.
If you live in a bigger area, you may have a coffee shop close that sells bags of whole coffee beans. Your barista will grind it for you for free- just make sure to tell them you want it ground for a Chemex and they’ll know what to do. On the other hand, if you’re like me and live in the middle of nowhere, you can order it online. There are probably a lot of places where you can order delicious coffee beans ground just the way you like, but so far I’ve been too stuck on Smokey Row coffee to branch out anymore. A good friend told me about this delicious Iowa exclusive coffee shop and my mom and I had the pleasure of trying it ourselves when we went on a mini girls trip. Even their flavored coffee is amazing! No synthetic aftertaste like most flavored coffees. As much as I adore the Chocolate Raspberry, I’m using a straight espresso blend to let the flavor of the condensed milk shine. If you decide to order from http://smokeyrow.com, just make sure to select their ground coffee option and put in the comments section on the order page that you want a medium-coarse grind appropriate for a Chemex.


Here is my amazing Chemex all ready to go! My parents gifted me with this for the holidays and they got me the biggest one available and they went for the version with a handle since I’m kind of clumsy. They definitely know me! The original Chemex with the wooden sleeve is pretty fancy looking, but I highly recommend this version.
I decided to do the recipe for the double batch this time. I tried doing the single serving recipe the first time and I regretted it. You’ll want to refill your mug as soon as you slurp down the first one! As you can see, I have 2 cups of ice in my Chemex and I rinsed the filter to take away the paper taste before placing it in the top of the Chemex. There is a whole section on how to fold a Chemex filter on their website and I highly recommend going through the tutorial first. It’s super important to make sure you have 3 layers of the filter towards the pour spout and just the one layer towards the back, or handle, of the Chemex. Next, add in your grounds. So the recipe calls for 12 tablespoons for the double batch, but using the full amount made the coffee a bit stronger than I like. Despite all the coffee instructions out there, the most important thing is that you like what you’re drinking. I would recommend trying the recipe as they suggest at first and altering it accordingly from there. For myself, I only used about 7-8 tablespoons

In absence of a gooseneck kettle, you can use a tea kettle or a pitcher to pour your hot water. I didn’t test the temperature of the water, I just brought it to a boil and let it cool for one minute before transferring it. I did the “bloom” as suggested and then I poured as slowly and evenly as I could in a circular pattern. The timer was set for 3 minutes for the pour and I always seem to pour slightly faster than I should no matter how slow I try to go. Take heart my friends, it still turns out yummy!

Now for the best ingredient ever: caramel condensed milk. Mom had this in the pantry for awhile, and when I finally figured she forgot she had it, I decided to use it. There was only one problem: that limited edition sticker on the left side. I wish I would have realized how amazing it was when it was still on the market. I knew I had to find a hack to re-create this. If you look up “condensed milk caramel sauce,” you’ll get instructions for boiling an unopened can of condensed milk in water to make it turn into caramel. I personally love the slow cooker version! Even though I love my caramel, I drink it with regular condensed milk too and I love it both ways. When condensed milk is involved, you really can’t go wrong.

It took about a century to finally get all the milk stirred in but it was so worth it! Of course, you can always just make or buy cold brew coffee and add the condensed milk in, but there is just something about the Chemex method that gives it such wonderful and robust taste. The coffee isn’t covered up by the condensed milk and they blend together to compliment each other beautifully.
As always, feel free to let me know how this recipe worked for you, or even suggest other recipes for me to try. I love trying new things with coffee!
Vietnamese Iced Coffee
- 1 serving of Chemex iced coffee, made according to the instructions found here: https://www.chemexcoffeemaker.com/brewology
- 2 Tbs. Condensed milk
- Extra ice
Pour the coffee into at least a 20oz. cup or tumbler and add in the condensed milk. If you decided to do the double batch, double the condensed milk as well and save half for later. Use a long handled spoon to stir, taking care to scrape the bottom and make sure all the condensed milk gets incorporated. Add ice to fill and enjoy!
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