Hot vs Iced Egg Coffee: Brew Strength, Sweetness & Dilution for Perfect Texture
Style | Coffee (g) | Water (ml) | Output (ml) | Notes |
Hot | 16 | 80–100 | 50–70 | Phin, moka, or espresso; use bold robusta |
Iced | 18–20 | 60–70 | 40–55 | For same punch after dilution by melting ice |
- For iced egg coffee, use less water and more coffee grounds, or brew via moka/espresso for max strength.
- Fresh hot coffee helps egg foam “set” when poured, so work quickly with iced versions to avoid premature melting.
Sweetness Ladders (Low/Medium/High) for Egg Coffee
Sweetness Level | Condensed Milk (g, per yolk) – Hot | Condensed Milk (g, per yolk) – Iced |
Low (lightly sweet) | 15–18 | 12–15 |
Medium (traditional) | 22–25 | 18–20 |
High (dessert-like) | 28–30 | 24–26 |
Tip: Always start with the lower end for iced egg coffee—taste can rise a lot as ice melts!
Ice Dilution Math: How Much to Pre-Concentrate?
Brew stronger or use less egg foam to keep flavor and texture balanced.
Iced Egg Coffee Variable | Typical Value | Adjustment Needed |
Ice per glass | 100–120g | More ice = more dilution |
Coffee output (ml) | 40–55 (concentrated) | Decrease water or increase coffee |
Egg foam (ml/serving) | 35–40 | Less foam for iced, as it floats |
Condensed milk (g) | 12–18 | Lower for iced, so it’s not cloying |
Serving Glass Sizes & Timing: Pour and Serve at the Right Moment
Iced egg coffee: Use a medium tumbler or tall glass (200–250ml). Fill with ice right before adding coffee, and pour the egg foam just before serving. Enjoy quickly—flavors and temperature balance best in the first 5–7 minutes.
Quick Recipe Tables: Hot vs Iced Egg Coffee
Ingredient | Amount | Notes |
Coffee grounds | 8 g | Robusta, phin/moka/espresso |
Water | 40–50 ml | Very hot |
Egg yolk | 1 (18–20 ml) | Room temperature |
Condensed milk | 18–25 g | Adjust to taste |
Foam whip time | 3–5 min (electric) | Stiff peaks |
Yield | 70–90 ml | Foam + coffee |
ICED EGG COFFEE (per serving):
Ingredient | Amount | Notes |
Coffee grounds | 10 g | Strong; robusta blend |
Water | 30–35 ml | Brew very concentrated |
Egg yolk | 1 (18–20 ml) | Room temperature |
Condensed milk | 12–18 g | Slightly less than hot |
Ice | 100–120 g | Large cubes, not crushed |
Foam whip time | 3–5 min (electric) | Shorter for light foam |
Yield | 120–160 ml | (with ice) |
Egg Coffee Foam Troubleshooting Table
A: Not directly—iced versions need a stronger coffee base and less sweetener per ml to stay balanced after dilution.
Q: Does the egg cream need different whipping for iced coffee?
A: Slightly shorter whipping is fine for iced coffee; the foam should float and blend as the ice melts.
Q: How do I avoid watery iced egg coffee?
A: Concentrate your coffee, use big ice cubes, and pour just before serving.
Q: Why does iced egg coffee taste sweeter at first?
A: The egg and condensed milk taste are more intense before the ice melts—flavors mellow as dilution happens.
Q: Where can I learn classic brewing method, egg foam troubleshooting, or non-phin gear swaps?
A: See our main Vietnamese Egg Coffee guide, plus gear tips and troubleshooting links below.
- Vietnamese Egg Coffee Guide (history & step-by-step basic recipe)
- Gear Alternatives: Brew Methods Without a Phin
- Troubleshooting Egg Foam Consistency
This guide focuses on the practical calibration and science of hot vs iced egg coffee—serving as a supplement to our main article which covers origins, classic recipes, and first-timer tips.