Vietnamese Hot Coffee – Camp Drinking
This Vietnamese hot coffee recipe post was one of our first recipe posts back in 2009. It’s an oldie but goodie.
It’s not that I can’t go anywhere without having my daily, tasty coffee. It is just that I don’t want to. Headaches aren’t an issue, nor do I get all that grumpy without a morning hit of caffeine, however my morning coffees provide a brief moment of calm bliss. Sanctuary lies in a cappuccino with a perfect, velvety foam, Vietnamese coffees (hot or cold – cà phê sữa đá or cà phê sữa nóng), or a simple espresso (maybe topped with a dollop of whipped cream.)
They each have the textures, taste, and calming fortitude to embed a bit of sanity in my soul. A day without one of them is akin to wandering through a crowd and never seeing a smile.
How to Make Vietnamese Hot Coffee
Now that we are on the road and in the mountains, the espresso fixes are a more complicated affair. However the Vietnamese coffee (particularly cà phê sữa nóng – Vietnamese Hot Coffee w/ milk) are as simple as ever. Pack a filter, grab sweetened condensed milk, grind some coffee, and bring a cup and one now has all they need to prepare delicious soul sanity. Don’t forget the stove to heat up the water as well.
Camp Coffee
Since the Vietnamese coffee filters are so small, they work beautifully for backcountry camping as well as the more common car camping accommodations. The minimal extra volume and weight are well worth their space in the pack. The sweetened condensed milk doesn’t need refrigeration, although it does help to repack the sweetened condensed milk from it’s original can into in a small Nalgene or other well sealing container. The coffee, a nice robust coffee (I tend to go for a Yirgacheffe roasted to a nice caramel brown from a couple of our great roasters down in So Cal. or from Red Bay Coffee or La Barba Coffee), blended coarsely then thrown into a zip lock is all that is required.
With my Vietnamese Cà Phê Sữa Nóng set-up (Vietnamese Hot Coffee w/ milk), morning camp has never been so nice. The clean, crisp morning air, cold hands ritualistically preparing my morning luxury, then wrapping hands, heart, and soul around that morning cup of Vietnamese coffee, steam wrapping itself around me like the mists of Avalon. I’m happy.
Now, back to enjoying the great outdoors. We’re taking the pups on a big, lots of creek crossings, hike today!
Todd
The Filters can be purchased here- Buy Vietnamese Coffee Filters . Here’s a recipe for a Vietnamese Vietnamese Iced Coffee
Check out our Cocktail Recipes Here and our Complete Whiskey Guide.
Ca Phe Sua Nong (Vietnamese Hot Coffee) Recipe- Camping Style
Ingredients
- 1 1/2 Tablespoons (25ml) coarse Ground Coffee (use a roast suitable for espresso, the grind the same as for a french press)
- 2 Tablespoons (30ml) Sweetened Condensed Milk *See Note 1
- Hot Water (almost to a boil)
Equipment
Instructions
- Begin heating up some water on the camp stove (Whisperlite International is our stove of choice. It still rocks after all these years.)
- Pour the sweetened condensed milk into a camping mug.
- Remove the top screen from the coffee filter. Put the ground coffee in the filter, screw screen back on, compacting the grounds. Place filter on the mug with the sweetened condensed milk. Pour just enough hot water to cover the grounds and let sit for 30 sec.
- Loosen the filter screen screw at least 2 full rotations. Pour hot water to top of filter, cover and let sit until water has gone all the way through filter (should be @ 5 min. at a rate of 3-4 drips/sec. If it is faster, coffees grind is too coarse. If slower, coffees grind is too fine. But by now you are in the boonies. Don't worry about it and fix the grind for next time. It'll still be tasty.)
- When the water is all the way through the filter, stir up the coffee and sweetened condensed milk to combine, place mug in a pan with about a 1/2" of water in the pan to use as a bain marie (hot water bath), and bring water to a boil over camp stove. Boil for a minute or so, or until ca phe sua nong is the temperature you like to drink. Enjoy.
Love it! Ca phe sua da is one of my favorite beverages. And somehow, the morning ritual made rustic outdoors is very meditative. Thanks for a great single-serving recipe!
Lydia – I couldn’t have said it any better. Beautifully explained.
Phoo-D – The Viet filters are perfect for camping. It has only been the last couple years that we’ve figured that out, even though we use them all the time at home. I hate it when a great idea is right under your nose & you don’t see it. At least we finally figured it out.
Simone – I’m the same way. Once you get spoiled with good coffee, it’s hard to enjoy the mundane stuff. That’s a big part of why we like figuring out ways to cook better in the back country.
Veron – Ha ha ha. That’s like Diane. She’ll sit there waiting, “Coffee, please!” until I make it for her. I think she just likes me spoiling her.
Sarah – Back in the day we did the instant Vietnamese coffees. Palatable but not the same.
Katie – You have it exactly right. Use a decaf roast and your cardiologist will be happy.
Katerina – Make it Christmas in July! Nothing beats the summer heat like an iced Vietnamese Coffee.
matt – Awww. I’m totally flattered. But of course I would try to make it the best when I have such revered guests as you guys in the house.
Leah – This post actually went up while we were still in the woods. We are on the way home now from…. Yosemite. We have to make our yearly pilgrimage up there once summer hits. If we’re lucky we’ll get to go another time or two this year. The photos were at camp outside the valley on the way up to Glacier Point. It’d be great to get our clan up there together.
Kristina – Correct, the iced Vietnamese coffee is called ca phe sau dau. I’ve heard about the weasel coffee beans but have never seen them to try it. If you don’t think it makes it extra special, I don’t think I’ll take the time seeking it out. 😉
Rachel – Thanks for visiting. We’re glad you found us. The candied rose petals were just a couple posts back. Here’s the direct link to it: Candied Rose Petals. Have a great time camping!
Diana – Congratulations on your upcoming anniversary! Mt. Rainer is so incredibly beautiful. Have a fantastic time.
Kimberly – We totally agree. A bagel with mustard never tastes so good as when we are camping, plus, beautiful places make everything better. We’ve added the filters to our Amazon store for those who can’t find them locally. The direct link is here. Although if anyone would know if you can actually get them in Boulder, it would be Jen at Use Real Butter. The woman is phenomenal.
Hélène – Thanks. It is such a treat to have good coffee while camping. Vietnamese coffee has become our staple.
Thanks for visiting everyone. Hope you all get the chance to take some time and go camping. To be surrounded by Nature’s beauty is one of the greatest pleasures in the world. Todd
I need my java fix when I’m camping also. Love the idea of vietnamese coffee. Never tried it. Love the pictures.
Yum! I think everything tastes better when you’re camping. Do you know of any place online where I can get one of those fancy coffee filters? I haven’t found any place that stocks them in Boulder, CO.
What fun! I love vietnamese coffee and didn’t even think of making it camping. We’re going to be at Mt. Rainier for our anniversary this week so I’ll have to bring some sweetend condensed milk now 🙂
YES! I can’t wait to try this when I go camping next month. I jsut found your blog via a Craft Gossip link to your candied petals. I would love to link to those if you don’t mind!
Just bought 4 of those filters on the street in Saigon yesterday! Plus bought a bunch of coffee to bring home with us. I do like mine cold though (Ca Phe Sua Da, right?).
Had some of the special coffee where the beans pass through a weasel before being roasted. Not bad, but significantly better? Not sure about that…
Damn, where were you when we were in the backcountry last week? I so wanted to enjoy that pristine Sierra lake whilst sipping on a steaming cup of Joe. Thanks for the recipe. Welcome home. Next time we’re going backpacking with you. 🙂
The best coffee I have ever drunk in the US was made by Todd. So jealous. Looks like a fantastic setting. Awesome photos guys.
My boyfriend loves these things I am defintley going to pick up one in time for Xmas.
Do you think I can make decaf Vietnamese coffee by coarse grinding decaf espresso? I really miss my ca phe sua da since the cardiologist said no more caffeine…
Now there’s a camping innovation I can use– vastly superior to those nasty Folgers tea bags, or instant!
I am useless in the morning without coffee. I don’t make mine in the morning though…have to kick the “Hungry” Hubby outta bed for that. And then I sit there like a zombie behind the counter until I get my first sip.
I should get one of those vietnamese coffee filters! I could easily do without coffee for a short period but my guy is seriously grumpy when he does not get a good cup of coffee. Mind you not just any coffee! He will only settle for good coffee, which can sometimes be a real challenge when we’re travelling. This might just be the perfect thing to bring along!
That was us a few weeks ago! No matter how light our packs there is always room for coffee. We have a single cup coffee press that usually comes along, but I like your idea of a Vietnamese coffee filter. That looks like it would work perfectly! Enjoy the fresh air!
Todd, that could be me, sitting on a stump, bundled up and barefoot, with my first cup of camp coffee of the morning. It’s not about the addiction to coffee, but addiction to the ritual, which is the best part of camping: the foods you cook, the way you pitch your tent, the style of campfire you like to build. All of that builds memories, and morning camp coffee is an important part of the memory.