Remove top filter or inner screen from a Vietnamese coffee by unscrewing it counterclockwise (anticlockwise). (Some versions attach with a clip or a pressure spring. See note). Fill fully with coffee, pat to compress, and secure filter. Set coffee filter atop a small bistro glass and add boiling water. Cover with top lid to retain heat. The coffee will slowly drip through. Meanwhile, fill a small water glass with crushed ice or ice cubes.

When coffee has fully dripped through, about 3 minutes, remove top lid of filter and invert it as a sauce to catch any remaining drips. Remove coffee filter and place it atop inverted lid. Pour coffee over ice in glass. If desired, sweeten with sugar to taste.

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Note: if a Vietnamese coffee filter is unavailable, a French-press coffeepot is a close equivalent.

Hint: If coffee drips too quickly, it is either because the coffee grind is too coarse or because the filter ha not been packed tightly with sufficient coffee. Conversely, over-packed coffee. Conversely, over –packed coffee may not drip at all.

Variations: With sweetened milk (Ca-phe nau nong/ Ca-phe nau da)
Carefully pour 2 tablespoons sweetened condensed milk into a small bistro glass. It should form a single layer, and not run down sides. Place coffee filter atop, and proceed as above, allowing coffee to slowly drip into glass. The finished coffee will appear in two layers, similar to a French pousse-cafe. Serve hot, or pour over ice.

With cinnamon: prepare as for iced coffee, but do not pour over ice. Sweetening with sugar or sweetened condensed milk is optional, use a cinnamon stick to stick to stir. Leave cinnamon in coffee to thurther flavor it. Alternatively, sprinkle with a pinch ground cinnamon.

Ingredients:
3-4 heaping teaspoons very finely ground espresso-roast coffee
1/ cup (3fl oz/ 90 ml) boiling water ice cubes
Sugar to taste