Since arriving in Vietnam, I’ve been completely fascinated by the country’s rich tea and coffee culture! I’ve loved the most popular egg coffee and discovered unique drinks like yogurt coffee, coconut matcha, and much more! I’m excited to share the history, recipes, and experiences with you!
Vietnam is a paradise for coffee lovers. As the world’s second-largest coffee producer, the country has cultivated a deep and unique coffee culture that blends tradition, innovation, and strong, bold flavors. Vietnamese coffee is the strongest, highest caffeine, and least acidic coffee available. I’ve been sipping these brews in the crazy streets of Hanoi while being brewed slowly with a traditional phin filter. The Vietnamese coffee experience is like no other.
A Brief History of Vietnamese Coffee
Coffee was introduced to Vietnam by the French in the 19th century, and it quickly became a part of daily life here. Due to the tropical climate and fertile soil, Vietnam became an ideal place for growing coffee, especially robusta beans, which are known for their high caffeine content and intense, slightly bitter flavor. Today, Vietnam is known for strong and creamy coffee drinks, which often have sweetened condensed milk in place of fresh milk.
Understanding Vietnamese Coffee
Vietnamese coffee, is mainly robusta beans. These beans are known for its low acidity and high caffeine content compared to arabica coffee. Robusta beans naturally contain twice the caffeine of arabica beans, making Vietnamese coffee an excellent choice for those seeking a powerful energy boost without the acidity that can cause stomach discomfort.
The lower acidity of robusta coffee makes it a smoother option for individuals with acid sensitivity, while its bold, chocolatey, and nutty flavor profile adds depth to each sip. This makes Vietnamese coffee an ideal choice for those who love strong coffee but prefer a less acidic brew.
The Art of Brewing: Phin Filter
The signature brewing method in Vietnam is the phin filter, a slow-drip filter that creates a concentrated, flavorful brew. Brewing coffee with a phin filter is a slow and meditative process that creates a bold, rich cup of coffee. This traditional method is deeply rooted in Vietnamese coffee culture, producing an intense, smooth brew that pairs perfectly with sweetened condensed milk or ice.
The phin filter (pronounced “feen”) has been a staple in Vietnam’s coffee culture since the 19th century, when the French introduced coffee to the country. Unlike espresso machines or French presses, the phin is a simple, gravity-based brewer that doesn’t require electricity—perfect for Vietnam’s early coffee culture, where cafes and street vendors needed a portable and cost-effective way to make strong coffee. Also perfect for camping or backpacking.
Over time, Vietnamese robusta beans became the foundation of this brewing style due to their bold, high-caffeine profile. The slow-drip process enhances the coffee’s deep, chocolatey notes, creating a uniquely strong yet smooth cup.
What You’ll Need:
✅ Phin filter (available now at JordansTeas.com) ✅ 2–3 tbsp Vietnamese coffee (robusta preferred) ✅ Hot water (195–205°F / 90–96°C) ✅ Sweetened condensed milk (optional) ✅ Glass or cup
Step-by-Step:
Place the phin filter over your cup.
Add 2–3 tbsp of coffee and shake lightly to level.
Insert the metal press and gently tamp.
Pour 1–2 tbsp of hot water to bloom the coffee (30 sec).
Slowly add the rest of the water (6–8 oz), cover, and let it drip for 3–5 minutes.
Enjoy black—or stir in condensed milk for cà phê sữa nóng (hot) or cà phê sữa đá (iced). 💡 Pro Tip: For iced coffee, pour the finished brew over a tall glass of ice.
Unlike Western-style drip coffee makers or espresso machines, the phin allows for a slower extraction, resulting in a rich and aromatic cup. This method is used to a lot of Vietnamese coffee drinks, such as:
Cà phê sữa đá – Iced coffee with condensed milk
Cà phê đen đá – Black iced coffee
Bạc xỉu – A lighter and creamier coffee with more condensed milk than coffee
Egg Coffee: My favorite so far!
One of Vietnam’s most famous and intriguing coffee specialties is egg coffee (cà phê trứng). This creamy, dessert-like coffee was invented in the 1940s by Nguyen Van Giang, a bartender at the Sofitel Legend Metropole Hotel in Hanoi. During a milk shortage, he whisked egg yolks with sugar and condensed milk to create a thick, frothy layer resembling a cappuccino’s foam. The result was a luxuriously rich and velvety drink that became one of the most popular in Hanoi’s coffee culture.
The drink combines strong robusta coffee with the custard-like sweetness of the egg mixture, creating a delightful harmony of flavors. Today, cafes across Vietnam offer their own variations, some incorporating ingredients like cheese, coconut, or matcha.
Bring Vietnam Home
There’s nothing quite like sipping a fresh phin-brewed coffee in the streets of Hanoi. But the good news is—you don’t have to travel across the world to enjoy it.
