How do YOU brew your Vietnamese coffee?
There’s more than one way to brew a great cup of Vietnamese coffee.
Traditionally, Vietnamese coffee is brewed with a phin filter—slowly dripping bold, concentrated coffee over ice and sweetened condensed milk to make cà phê sữa đá.
But our Vietnamese robusta beans are surprisingly versatile. Whether you like your coffee bold and slow-dripped or smooth and easy, there’s a brewing method for you.
Here are a few of our favorites (and links to our how-to video!):
The traditional phin filter is Vietnamese way. Slow, rich, and concentrated. Perfect for making cà phê sữa đá.
Vietnamese robusta makes an especially rich espresso with plenty of body. Try it as a straight shot, iced, or with a splash of milk.
🇫🇷 French Press — Rich & Full-Bodied
An easy way to bring out the deep chocolate and hazelnut notes while keeping plenty of body.
💧 Pour Over — Clean & Smooth
A great option if you want to enjoy the chocolatey, nutty character of Vietnamese coffee with a lighter, cleaner cup.
🧊 Cold Brew — Smooth & Refreshing
Steep coarse-ground beans in cold water for a smooth, low-bitterness brew. Pour over ice and add milk or condensed milk for a Vietnamese-inspired cold brew.
☕️ Drip Coffee Maker — Everyday Easy
No special equipment needed. Your everyday coffee maker works beautifully with Vietnamese whole beans, too.
And if you haven’t tried our Vietnamese whole beans yet, there’s no better time to experiment.
Brew it your way. 🇻🇳☕️
