First pour the sweetened condensed milk into a glass and then add the crushed ice. The glass should now be filled to 1/4 with condensed milk. The ice should reach almost to the edge of the glass.

Now you put the coffee beans into a coffee grinder and process them into coffee powder. At the same time you bring the water to the boil in the kettle. Personally, I always use Vietnamese coffee for this because it has a very special chocolate to nut note. In Europe, if you are looking for Vietnamese coffee, you are usually offered Trung Nguyên. This is probably the best known roasting plant in Vietnam. I have the advantage that friends from Vietnam often send me a package with "coffee from next door". It is still dried in the driveway and roasted in my own barn. If you use local coffee, you should make it very strong, otherwise the Vietnamese iced coffee tastes too weak.

Once the coffee has been ground, put it in a filter (prefer the Vietnamese cup filters made of stainless steel) and let the coffee run directly into the glass with the ice and condensed milk.

When the coffee has passed through, you are already ready to prepare it. Now you can put a straw and a spoon into the glass and serve. The choice of stirring or drinking the iced coffee in this way should be up to you. I prefer it stirred.