• Boil some water until it reaches 205°F. Preheat the filter and cup by pouring hot water through it. Carefully pour the water out. Optionally add 1-2 tablespoons sweetened condensed milk to the bottom of your cup.
  
• Remove the filter and add 1 heaping tablespoon of fine Vietnamese coffee grounds. Use the filter to gently tap down the grounds flat.
  
• Pour about 1 tablespoon of hot water over the filter press to bloom the coffee. Let it bloom for 30-40 seconds.
  
• Slowly pour more hot water into the filter, until it reaches the top. Place the lid on and let the coffee drip slowly, it should take about 5-6 minutes for all of the water to filter through the coffee.
  
• Stir it up and enjoy! You can also brew it over ice, pour it over ice, or enjoy it with extra hot water.
  

To make egg coffee

• While the coffee is brewing, make an egg foam by combining 2 egg yolks and the condensed milk in a glass. Use a milk frother to whisk until thick and foamy, 2-3 minutes.
  
• Spoon the fluffy egg on top of the brewed coffee. Serve the cup of egg coffee in a bowl of hot water, if desired. Sip the coffee as is or stir before enjoying!