Vietnamese Iced Coffee

If you like iced coffee or iced lattes, you'll love this! Most of the recipes online don't give the amount of water or coffee, which annoyed me. A Vietnamese co-worker of mine told me the correct ratio is 1:3 (coffee to water). This makes sense because the ratio for regular coffee is 1:6 so this will be twice as strong, which you want because you'll be adding ice at the end. I use French Roast coffee but any good dark roast coffee should work well. You need a Vietnamese coffee filter (they're like $3) but in a pinch you could probably use a French press.

2 T + 2 tsp. ground coffee (medium grind, preferably French Roast coffee)
1/2 cup water (near boiling)
2 T sweetened condensed milk
crushed ice

Remove the screw top filter and add the coffee to the metal coffee filter. Put the screw top filter back on and turn slightly. Put the filter over your cup of choice and add a small amount of water into the filter. You want to wet the coffee and allow it to bloom. You only want to see a few drops of coffee coming out of the filter. After a few moments add more water very slowly until you see a few more drops at a time from the filter and continue to add the rest of the water until you have a steady flow. This is supposed to be a slow process and will take a few minutes.

Once finished, add the condensed milk and stir. Add the crushed ice and dilute with a little water if you prefer a weaker iced coffee.