Inside Vietnamese Coffee Culture: How to Brew the Classics
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Vietnam's Coffee Culture: a forward
Vietnam's coffee culture is a vibrant part of the country's social and cultural identity.
Coffee was first introduced in the 19th century during French colonial rule, but over time Vietnam transformed it into something entirely its own. Today, the country is the second-largest coffee producer in the world, best known for its Robusta beans. Unlike the milder Arabica variety, Robusta beans are bold, intense, and naturally more bitter, especially due to their dark roasting. For this reason, coffee in Vietnam is often enjoyed with sweet additions such as sweetened condensed milk, creating a perfectly balanced and indulgent drink.
In cities like Hanoi and Ho Chi Minh City, coffee shops seem endless — from tiny sidewalk stalls with plastic stools to larger chains like Cong Caphe and Starbucks. But grabbing a coffee in Vietnam is about far more than the drink itself. It is about gathering, lingering for hours, sharing stories, laughing, and watching the world go by. Unlike many European coffee traditions — such as enjoying a cappuccino in the morning and an espresso in the afternoon in Italy — coffee in Vietnam has no strict rules. It is a 24/7 ritual that connects people from early morning until late at night, with locals often still sitting outside together well past 10 p.m.
The traditional brewing method uses a small metal drip filter called a phin. This slow-drip technique produces a strong, concentrated coffee that pairs beautifully with sweet or creamy elements. Beyond the classic phin coffee, Vietnam has developed several unique variations that are popular amongst locals and tourists alike:
Egg Coffee (Cà phê trứng): a rich, custard-like cream made from whipped egg yolk, sugar, and condensed milk sits on top of hot, strong coffee. The result is velvety and indulgent, often compared to dessert in a cup.
Salt Coffe (Cà phê muối): a surprising combination of sweetened condensed milk with a lightly salted cream foam. It might sound unusual at first, but the subtle saltiness adds a perfect twist to the sweetened condensed milk and blends into a perfectly balanced drink, which is especially refreshing on hot summer days!
Coconut Coffee (Cà phê dừa): a tropical favorite made with coconut milk or coconut cream, often blended with ice. Both, creamy and refreshing, it resembles a coffee milkshake and is perfect for hot summer afternoons.
If you have not yet had the chance to experience these specialties in Vietnam — or if you would like to recreate the flavors at home — this article will guide you step by step so you can enjoy Vietnam’s most beloved coffee creations in your own kitchen.
Basic Equipment Needed:
A traditional Vietnamese phin filter (coffee dripper) to be placed on top of your glass or mug
Vietnamese Robusta coffee grounds for the original taste
A kettle or pot to boil hot water
A heatproof glass (traditional choice to see the coffee drip) or mug
Sweetened condensed milk
Ice cubes in case you'd like consume your coffee variation the iced version
Electric mixer
Spoon to stir
Coffee spoon, or scale to measure the correct amount of powder needed
Phin Filter Coffee (the Classic!)
INGREDIENTS
25g Robusta coffee beans
Phin
Hot water 195°- 200°F
2 tbsp sweetened condensed milk (optional)
Ice cubes
INSTRUCTIONS
Place the phin filter plate & brew chamber on top of your glass/cup
Add the ground coffee to the filter cup and gently press down with the removable press
Shake to even out and drop the gravity press (filter press) on top of the coffee
Boil the water up to 195° - 200°F
Pour 20ml of hot water onto the filter press (roughly 1/2 inch) for 30 - 45sec. to let the coffee bloom
Slowly fill the filter cup with the rest of the boiling water. Put the lid on the filter and wait about 5min. for the coffee to drip fully into the glass
Once done dripping, add ice and/or sweetened condensed milk, sugar, milk, or simply enjoy black in its raw version (cà phê đen)
Egg Coffee (Cà phê trứng)
INGREDIENTS
30ml hot brewed Vietnamese coffee
1 egg yolk
5ml vanilla extract
30ml topping cream
Cocoa powder
INSTRUCTIONS
Brew 30ml of coffee by using a traditional Vietnamese phin filter
In a jar, combine 1 egg yolk, topping cream and vanilla extract
Beat all ingredients at high speed for at least 2 min. until a tick and foamy creme mixture forms
Pour the hot brewed coffee into a mug or glass first, then gently pour the egg cream mixture on top
Optional: use a kitchen torch to caramalize the foam starting from the outer edge towards the center
Dust with cocoa powder, serve immediately and enjoy!
Salt Coffee (Cà phê muối)
INGREDIENTS
30ml hot brewed Vietnamese coffee
10ml condensed milk
10ml fresh milk
20ml single cream
20ml whip cream
2g pink salt
INSTRUCTIONS
Brew 30ml of coffee by using a traditional Vietnamese phin filter
In a jar, combine pink salt, single cream, and fresh milk
Beat all ingredients at high spped for at least 2 min. until a thick and foamy creme texture forms
Add the condensed milk to the bottom of your glas or mug first, then pour in the hot coffee
Now, gently pour the whipped creme mixture on top of the coffee
Sprinkle with sea salt or cocoa powder (optional)
Coconut Coffee (Cà phê dừa)
INGREDIENTS
30ml hot brewed Vietnamese coffee
20ml condensed milk
40ml coconut milk
40ml fresh milk
Dried coconut chips or (sugar-coated) fruits
INSTRUCTIONS
Brew 30ml of coffee by using a traditional Vietnamese phin filter
In a jar, combine the coconut milk, condensed milk and fresh milk
In a separate glass or mug, beat the coffee with en electric mixer or shake securely with a closed lid until foamy
Pour the foamy coffee onto the coconut-milk mixture
Sprinkle with coconut chips or sugar-coated fruits
Which one is your personal favourite?
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