Vietnamese Coffee Recipe: Vietnamese coffee isn’t just a drink—it’s a cultural experience, a daily ritual, and a legacy passed down through generations. Rooted deeply in Vietnamese history since the French introduced coffee in the 19th century, it has evolved into a distinct, flavorful beverage that’s enjoyed in homes and street cafés alike. You’ll find people sipping their coffee slowly while watching the world go by from a small roadside stool. The Vietnamese treat coffee not just as fuel, but as a social and meditative moment. It’s strong, bold, and yet surprisingly sweet—a reflection of Vietnam’s vibrant spirit and contrasting layers.
This coffee is often enjoyed with sweetened condensed milk, a result of practical adaptation back when fresh milk was scarce. Over time, this fusion created the iconic Vietnamese iced coffee (cà phê sữa đá), now loved worldwide. What sets it apart isn’t just the ingredients, but also the method—a slow drip process using a traditional filter called the phin. Whether you’re in Hanoi, Saigon, or your own kitchen, making Vietnamese coffee is about slowing down and savoring the moment.
What Makes Vietnamese Coffee Unique?
Let’s face it—there’s coffee, and then there’s Vietnamese coffee. It’s earthy, deep, and sometimes described as chocolatey or smoky. The uniqueness comes from multiple elements: the robusta beans, the brewing method, and the pairing with condensed milk. Unlike the more common arabica beans used in Western-style coffee, Vietnamese coffee is primarily made with robusta beans, which contain more caffeine and have a stronger, more bitter taste.
Then there’s the phin filter—a small metal drip filter that sits right on top of your cup. It makes a single serving at a time, and the coffee slowly drips down, allowing all those bold flavors to infuse. The process takes a few minutes, but that’s the beauty of it. You don’t rush Vietnamese coffee. It teaches you patience. And the final product? A rich, potent brew with a smooth, sweet finish that lingers.
Key Ingredients and Equipment
The Essential Ingredients
You can’t make authentic Vietnamese coffee without the right ingredients. Here’s what you’ll need:
- Vietnamese ground coffee (like Trung Nguyên or Café Du Monde)
- Sweetened condensed milk (not evaporated milk!)
- Hot water (just off the boil)
- Ice (if making iced coffee)
The coffee should be medium to coarse ground. Too fine, and it’ll clog the phin filter; too coarse, and the flavor won’t extract properly. The condensed milk adds both sweetness and creaminess, balancing out the strong, bitter coffee.
If you’re going the iced route, the ice should be fresh and solid. Melted ice will dilute the brew and ruin the bold taste. Pro tip? Pre-chill your glass to keep everything cool longer.
Traditional Equipment: The Phin Filter
The phin filter is a must-have. It’s a small, metal drip brewer consisting of four parts:
- Lid – keeps the heat in
- Filter chamber – where the coffee goes
- Press – a screw or gravity-based tool to compact the grounds
- Base – rests on your cup
These filters are affordable and easy to find online or in Asian grocery stores. They come in various sizes, but a 6 oz phin is perfect for single servings. Once you get the hang of using it, you’ll never want to go back to your regular drip machine.
Where to Source Authentic Vietnamese Coffee
If you’re lucky enough to live near a Vietnamese market, you can easily find brands like Trung Nguyên, G7, or King Coffee. These are trusted, flavorful, and specially roasted for use with a phin.
Online stores also stock Vietnamese coffee kits, complete with filters and coffee. Amazon, Asian grocers, or specialty sites like Nguyen Coffee Supply offer a wide selection. Just make sure you’re getting real Vietnamese robusta or robusta-blend coffee. It makes all the difference.
Step-by-Step Guide to Making Vietnamese Coffee
Step 1 – Boil the Water
Water temperature can make or break your brew. Aim for about 195°F to 205°F (90°C to 96°C)—just off a rolling boil. If it’s too cool, the coffee won’t extract properly, leaving you with a weak, sour cup. Too hot, and you’ll scorch the grounds.
Here’s a tip: boil your water, then let it sit for 30 seconds before using. If you want to be precise, a thermometer kettle does wonders. Pour-over veterans swear by them, and they’re just as helpful for Vietnamese coffee lovers.
Step 2 – Prepare the Phin Filter
Now that your water is ready, it’s time to set up your brewing gear. Place the phin filter on top of your glass or cup. Pour a small amount of hot water into the filter to preheat it and your cup. This step ensures temperature stability, which is key for optimal extraction.
Next, discard the water from the cup and make sure everything’s dry. This is also a good time to add 2 tablespoons of sweetened condensed milk to your glass—unless you prefer your coffee black. The beauty of this recipe lies in its flexibility; you can adjust the milk to your taste, depending on how strong or sweet you like it.
Prepping the phin is a simple yet essential step that sets the stage for a smooth, consistent brew. Take your time—this isn’t a race. It’s all about the experience.
Step 3 – Add Coffee Grounds
Scoop about 2 tablespoons (around 20 grams) of Vietnamese coffee into the phin chamber. Gently shake the filter side to side to level the grounds evenly. This step ensures an even extraction and prevents channeling, which can result in weak spots in the brew.
Then, place the press disc on top of the coffee. Some phin filters use a screw-down press, while others rely on gravity. Either way, gently press down to compress the grounds slightly—not too tight, or the water won’t drip. Not too loose, or it’ll brew too fast.
This simple ritual—adding coffee and compressing it just right—is what makes the phin filter special. It’s like crafting a tiny espresso, but with a traditional, hands-on twist.
Step 4 – Compress and Pre-Brew
Now for the pre-brew step, also known as the “bloom.” Pour just a small splash of hot water (about 20ml) into the phin, enough to wet the grounds. Let it sit for 30–40 seconds. This allows the coffee to bloom, releasing carbon dioxide and making way for better flavor extraction.
You’ll notice the grounds expand slightly, a sign that your coffee is fresh. The aroma? Rich, bold, almost chocolatey. That’s when you know you’re on the right path.
This blooming step isn’t just for show—it makes a noticeable difference in taste. By allowing the gases to escape, the next pour of water penetrates the grounds more evenly, giving you a fuller-bodied cup.
Step 5 – Brew and Enjoy
Once the bloom is complete, fill the phin chamber with hot water (around 100ml to 120ml). Place the lid on top and let gravity do its work. You’ll start to see coffee dripping into your cup below. It should drip slowly, about one drop per second. If it’s too fast, your coffee may turn out weak; too slow, and it might taste overly bitter.
The whole brew takes about 4 to 5 minutes. During this time, take a moment to breathe, maybe put on some music, and just be present. That’s part of what makes Vietnamese coffee so special—it’s not instant. It’s intentional.
When the dripping stops, remove the phin, give your coffee a good stir to mix with the condensed milk (if using), and voilà—you’ve just made authentic Vietnamese coffee. Whether you sip it hot or pour it over ice, every drop is pure comfort.
Vietnamese Iced Coffee (Cà Phê Sữa Đá) Variation
How to Turn It into a Chilled Masterpiece
Craving something cold and refreshing? Vietnamese iced coffee is your best bet. Start with the exact same brewing process we just covered—phin filter, sweetened condensed milk, robusta coffee. Once it’s done dripping, grab a tall glass filled with ice cubes and pour the hot coffee directly over the ice.
You’ll hear a satisfying sizzle as the hot meets cold. Stir well to mix everything together and enjoy the magic. The ice slightly dilutes the strength, but don’t worry—Vietnamese coffee is strong enough to hold its own.
This version is perfect for hot days, summer brunches, or as a pick-me-up when you need something with real punch. It’s bold, sweet, creamy, and icy all at once.
Tips for Perfect Iced Coffee
- Use large ice cubes to avoid rapid dilution.
- Chill your glass in the freezer beforehand for extra coolness.
- Adjust the sweetness by changing the amount of condensed milk.
- Brew strong since the ice will naturally dilute the coffee.
- Avoid instant coffee—you need robust, coarsely ground beans for the best flavor.
The beauty of cà phê sữa đá is that it’s both indulgent and energizing. It feels like a dessert, but hits like a double shot of espresso. What’s not to love?
Other Popular Vietnamese Coffee Variations
Egg Coffee (Cà Phê Trứng)
One of the most fascinating and decadent versions of Vietnamese coffee is egg coffee or cà phê trứng. Yes, you read that right—coffee with egg. But don’t worry, it’s not like drinking scrambled eggs. This creamy treat tastes more like a rich tiramisu or a custard dessert in a cup.
The drink originated in Hanoi in the 1940s when milk was scarce, and a creative bartender at the Sofitel Legend Metropole Hanoi whipped egg yolks with sugar to substitute for milk. The result? A frothy, sweet, velvety topping that turns robust Vietnamese coffee into something luxurious.
Here’s how to make it:
- Brew a strong cup of Vietnamese coffee using your phin.
- In a bowl, beat one egg yolk with 2 tablespoons of sweetened condensed milk and a pinch of sugar until light and fluffy.
- Gently pour or spoon the egg mixture on top of the hot coffee.
- Serve immediately, optionally over a bowl of hot water to keep it warm.
It’s best enjoyed in a small cup, slowly savored. The first sip is all frothy sweetness, then comes the dark, intense coffee. It’s a beautifully layered drink that feels like a café dessert without ever leaving your kitchen.
Coconut Coffee (Cà Phê Dừa)
Another Vietnamese coffee gem is coconut coffee or cà phê dừa. Originating from Ho Chi Minh City, this version combines robust coffee with the tropical flair of coconut milk or coconut cream. It’s an iced drink that’s both cooling and energizing—a true treat during hot weather.
To make it:
- Brew your Vietnamese coffee as usual.
- In a blender, combine ½ cup of coconut milk, 2 tablespoons of sweetened condensed milk, and a handful of ice.
- Blend until frothy and slushy.
- Pour the brewed coffee into a tall glass, then top with the coconut slush.
- Stir lightly and enjoy.
This coffee is more than a drink—it’s a mini vacation in a glass. Creamy, nutty, a little sweet, and totally Instagram-worthy. If you want to impress your guests or just treat yourself, this is the way to go.
FAQs about Vietnamese Coffee Recipe
1. Can I use a French press instead of a phin filter?
While a French press can brew Vietnamese-style coffee, it won’t replicate the slow-drip intensity and unique flavor the phin delivers. For the real experience, the phin is essential.
2. Is Vietnamese coffee stronger than regular coffee?
Yes! Vietnamese coffee often uses robusta beans, which have almost double the caffeine of arabica beans. The result? A stronger, bolder, more energizing brew.
3. What is the best brand of Vietnamese coffee?
Popular and authentic brands include Trung Nguyên, G7, King Coffee, and Nguyen Coffee Supply. Each has its own unique roast profile worth exploring.
4. Can I make Vietnamese coffee without condensed milk?
Absolutely. You can enjoy it black (cà phê đen) or add plant-based alternatives like coconut condensed milk, oat milk, or sweetened creamers for variation.
5. How do I clean and maintain a phin filter?
Simply rinse all parts with warm water after use. Avoid dish soap if possible, as it can affect the metallic taste. A quick scrub and rinse keep your phin in top shape.
Conclusion
In a world where coffee is often gulped on the go, Vietnamese coffee reminds us to slow down and savor the moment. It brings people together, sparks conversations, and tells stories from a country with a rich and flavorful heritage.
The next time you need a pick-me-up or want to surprise someone with something truly unique, break out your phin, grab some condensed milk, and make a cup of Vietnamese coffee. You won’t just be making a drink—you’ll be experiencing a cultural ritual that spans generations.
