Ca Phe Sua Da vs Iced Latte: What's the Difference?

They both come over ice. They're both cold, milky coffee drinks. But order a ca phe sua da and an iced latte side by side and you'll know immediately they're not the same thing.

Here's what's actually different.

The bean

An iced latte is almost always made with Arabica. Smooth, mild, a bit fruity or floral depending on the origin. It's a good coffee. But when you pour it over ice and dilute it with milk, a lot of that flavour gets lost. What you're left with is something cold and creamy but not particularly punchy.

Ca phe sua da is made with Robusta. Vietnamese Robusta has nearly double the caffeine of Arabica and a bolder, more intense flavour, chocolatey, full-bodied, with a natural bitterness that actually holds its own against ice and milk rather than disappearing into them. It's built for this drink in a way that Arabica simply isn't. For the full story on why Robusta is different, see our guide to Robusta coffee.

The brewing method

An iced latte starts with espresso. High pressure, fast extraction, 25 to 30 seconds. The result is concentrated but not as dense as you might think once you factor in the milk.

Ca phe sua da is brewed through a Vietnamese phin filter. Slow drip, no pressure, around 4 to 5 minutes. The extraction is more patient and the result is a thicker, more concentrated coffee that sits on top of the ice and condensed milk before you stir it. The caffeine content is higher, the body is heavier, and the flavour doesn't fade as the ice melts.

The milk

This is probably the biggest difference. An iced latte uses fresh milk, usually full fat or trim, sometimes oat. It's light and creamy.

Ca phe sua da uses sweetened condensed milk. It's thick, sweet, and rich in a way fresh milk can't match. It sinks to the bottom of the glass and you either stir it through or drink it layered, getting something different in every sip. It also doesn't water down as the ice melts the way fresh milk can.

The sweetness

An iced latte from a cafe might have a pump of syrup or none at all. Ca phe sua da is inherently sweet from the condensed milk, but it's balanced by the strength of the Robusta. It doesn't taste like a dessert. It tastes like coffee that happens to be sweet, which is a different thing.

Which one wins?

That depends on what you want. An iced latte is lighter, more familiar, easier to customise. Ca phe sua da hits harder, tastes bolder, and has a flavour you don't forget.

If you want to try it without setting up a phin at home, our Condensed Milk Iced Coffee is brewed with 100% Vietnamese Robusta and condensed milk, ready to drink from the can. NZ Artisan Awards winner. Available at Farro Fresh, New World and PAK'nSAVE or online.

Want to make it yourself? Grab a phin filter and a bag of Buffalo Robusta and follow our ca phe sua da guide. First cup takes 10 minutes. After that it becomes a habit.