Coffee in Vietnam: Where Cold Coffee and Robusta Rule!

Coffee in Vietnam is different from your typical coffee scene in the West. In Vietnam, coffee is an art form with a dash of chaos. You’ve got rich, bold coffee made using traditional phin filters and egg coffee (yes, you read that right – egg!).

What makes Vietnamese coffee culture unique? Everything about coffee here elevates Robusta, which to some is an acquired taste. But the Vietnamese have got this coffee species down to a tee!

So, let’s unpack this caffeine-crazy Asian nation. I promise you an exciting journey that will have you rethinking everything you know and love about the brew.

Coffee Culture in Vietnam

If you’ve ever watched that retro spy movie The Quiet American starring Michael Caine and Brendan Fraser, you’ll understand just how enchanting Vietnamese cafe culture is. I got a taste of that myself when I visited Vietnam in 2012.

The first time I encountered this coffee culture, I nearly fell off my tiny plastic stool – literally. I was jet-lagged and desperately seeking a caffeine hit in Ho Chi Minh’s Old Quarter. A young man gestured for me to sit on a plastic chair, then gingerly handed me a cà phê sữa đá – Vietnamese iced coffee.

As I sipped, I watched in amazement as businessmen in crisp suits crouched on tiny stools, expertly balancing laptops while sipping their own cà phê sữa đá. But the real culture shock? Their pace of brewing coffee. In a world of instant everything, Vietnamese coffee brewing, unlike other brewing methods, demands patience.

My first encounter with a phin filter – a metal filter, kinda like a pour-over maker that you put atop a coffee glass – taught me this the hard way. I kept checking to see if it was broken because it dripped … so … very … slowly. My server caught me poking at it and just laughed, explaining that’s how they do coffee in Vietnam. Here, good coffee, like the good life, isn’t rushed.

What’s more, ancient meets modern. The streets are jam-packed with coffee shops, ranging from street carts and hole-in-the-wall joints to trendy post-third-wave cafes. And when it comes to brewing, forget fancy drip or espresso machines. Here, it’s all about the phin, which creates a smooth, concentrated brew.

How the Vietnamese View Coffee

The Vietnamese treat coffee with the kind of reverence reserved for ancient Buddhist rituals. Each morning, local coffee vendors perform coffee choreography. They carefully hand-grind dark-roast Vietnam coffee beans and spoon the grounds into a phin. Then, a gentle tamp – not too hard – followed by a pour-over water dance.

Almost always, the Vietnamese add ice or drip this coffee onto cold condensed milk. Why cold? Well, try spending a day in Ho Chi Minh’s 95-degree heat with 100% humidity, and you’ll understand why. The hot coffee and cold condensed milk create a beautiful layered effect. The milk and ice also transform an intense brew into liquid heaven.

What also got me was the endless creativity. Beyond the classic cà phê sữa đá, there’s egg coffee (imagine liquid tiramisu) and even the Vietnamese version of a coconut latte. Each coffee has its ritual and perfect moment in the day to enjoy.

Coffee in Vietnam: A Brief History

The Vietnam coffee story began with the French. Back in 1857, a French missionary brought the first coffee seedlings, probably dreaming of how he’d recreate French café culture. Little did he know he was igniting an Asian coffee revolution.

French missionaries first planted Arabica Catimor plants in the northern provinces. By the 1880s, coffee in Vietnam was firmly established. However, Mother Nature threw a plot twist. It turned out that Robusta did way better in this country’s hot, humid climate.

As a result, in 1908, the French established the first Robusta plantations, importing the variety from the Congo. By the 1920s, these plantations had taken a firm foothold in Dak Lak province.

During the post-war years, coffee production was haphazard. The Vietnam War didn’t help matters. In fact, it nearly halted coffee production. But in the late 1980s, Vietnam pulled off what I like to call the “Great Coffee Comeback.” The Doi Moi reforms encouraged entrepreneurship. In turn, this increased the efficiency of the coffee industry.

Vietnam began pumping out high-quality Robusta coffee beans for export. So much so that today, it outranks Indonesia as the biggest coffee producer in Asia.

Today, coffee is a significant economic factor in Vietnam. Like with the banh mi (a reinvention of the French baguette sandwich) the Vietnamese completely revolutionized coffee! That French missionary who brought those first seedlings would probably spill his cafe au lait in surprise.

Coffee Production in Vietnam

Coffee in Vietnam is a way of life, not just a business. As the second-largest coffee producer worldwide, the Vietnamese value coffee. It accounts for 3 percent of GDP and 15 percent of Vietnam’s total agricultural export value.

In 2023/2024, the country expects to produce a whopping 29.1 million 60-kilogram bags of coffee and export 27 million of them. This should bring in approximately $4 billion in foreign income.

Most of the coffee grown here is Robusta, which has twice the caffeine of Arabica varieties. You might spot a bit of Arabica and even some Excelsa (a less common variety) grown, but generally, Robusta rules.

Vietnam coffee production owes its success to smallholders. Families grow coffee using traditions passed down for generations. At first, coffee was shade-grown, interspaced with spice trees. However, this practice waned due to the adoption of commercial farming. But now some farmers are bringing back organic shade farms. All to mitigate climate change and improve soil health.

Vietnam’s coffee cycle is much in line with that of other Asian countries like Indonesia and Thailand. Flowering kicks off in March. By November, ripe red coffee cherries signal harvest season, which runs until February. Farmers practice selective harvesting; only ripe cherries make the cut.

The processing of coffee in Vietnam is all about the natural or dry method. Producers spread cherries on raised beds and sun-dry them with their skins still on. Like in Ethiopia, this traditional approach intensifies Robusta’s earthy, bold flavors.

But increasingly, some farmers are experimenting with wet processing. This processing method, standard in Africa and mostly used for Arabica processing, removes the cherry skin and pulp before drying. These coffees usually show a bright acidity and cleaner finish.

Vietnam Coffee Growing Regions

The mighty Central Highlands are at the heart of coffee production. This region accounts for 80 percent of Vietnam’s coffee output and falls in the provinces of:

Why does Robusta do so well here? Well, it’s all in the terroir. The rich, red basalt soils, tropical monsoon microclimate and abundant rainfall make for a Robusta paradise.

Terrain ranging from 984-1640 feet (300-500 meters) in elevation also favors Robusta cultivation.

In addition to these primary provinces, some midland provinces like Ba Ria, Dong Nai and Vung Tau also engage in Robusta cultivation.

As for Arabica coffee, it isn’t much of a success. However, Son La and Dien Bien, both provinces in the northwest, have had some success. They have enough rainfall, suitable soil conditions and higher altitudes ranging from 2952 to 3937 feet (900 to 1200 meters). Also, the coffee here has a unique flavor profile thanks to the limestone-rich soil.

In the Central Highlands, Arabica coffee grows in Lam Dong and Quang Tri, both high-altitude areas. The Phu Quy area in Nghe An Province, Central Vietnam, also supports Arabica cultivation.

Vietnamese Coffee Drinks

Have you ever tasted Vietnam coffee? If not, get ready for a wild ride! Let me walk you through Vietnam’s greatest coffee hits. Think of this as your introductory playlist.

Cà Phê Sữa Đá (Iced Coffee With Condensed Milk)

This Vietnamese iced coffee is a refreshing blend of bold, bitter, sweet and creamy. It consists of strong Vietnamese Robusta dripped through a phin onto cold sweetened condensed milk.

Once the coffee has finished dripping, add ice, stir to combine the layers and enjoy! Each sip delivers a perfect balance of intense coffee and creamy sweetness. Also, the condensed milk adds a caramel richness, transforming a bitter coffee into something truly special.

Enjoy this drink hot and black as cà phê đen or iced and black as cà phê đen đá. Just don’t expect that adding sugar or ice will soften the intensity!

Bạc Xỉu (Coffee With Milk and Condensed Milk)

Bạc xỉu is Vietnamese iced coffee’s sweeter, milkier cousin. The name hints at its nature – bạc (silver) and xỉu (small) refer to just a touch of dark coffee in white milk.

Unlike traditional Vietnamese coffee, this drink flips the ratio. It uses mostly sweetened condensed milk and regular milk with just a small amount of strong-brewed coffee.

Made by brewing a little coffee over a generous portion of condensed milk, then adding ice, it’s essentially dessert in a glass. The result is an ultra-creamy, sweet drink where coffee plays a supporting role to the rich, milky goodness.

I’m sure by now you’ve noticed the sweet theme running through coffee in Vietnam!

Cà Phê Trứng (Egg Coffee)

Cà phê trứng or Vietnamese egg coffee may at first sound downright weird. In reality, it’s a luxurious coffee-flavored cloud. The Austrians get it. They pretty much do the same with kaisermelange.

To make it, beat egg yolks and condensed milk until they become pale and fluffy (like making a meringue). Then, spoon this heavenly mixture over hot black Vietnam coffee. Serve in a small cup sitting in a bowl of hot water to keep everything warm.

What does this coffee taste like? Not like scrambled coffee eggs as I first suspected, but like a rich tiramisu! The creamy top layer is sweet and custardy with a marshmallowy texture. In addition, the robust coffee below adds a necessary bitter kick. When stirred together, it creates a velvety, dessert-like drink that’s uniquely Vietnamese.

Cà Phê Sữa Chua (Yogurt Coffee)

Ready for a coffee combo you didn’t see coming? Cà phê sữa chua, or Vietnamese yogurt coffee, is where rich, bold coffee meets tangy, creamy yogurt. Now, I know what you’re thinking. This is like those mad coffee combos – collagen coffee and such. But, somehow, it works!

To make it, brew strong Vietnamese coffee, then layer it over a mix of creamy yogurt and a dash of sweetened condensed milk. Serve it as they would serve this coffee in Vietnam in a glass with a spoon.

The taste is actually quite good. The tangy, creamy yogurt balances the bold coffee. It’s sweet, a bit tart and refreshing. Part drink, part parfait and perfect for hot days!

Cà Phê Muối (Salted Coffee)

Cà phê muối is one of those quirky combos that is, surprisingly, delicious. Imagine creamy, sweet coffee with a hint of salt that makes all the flavors pop. Come to think of it, I sometimes add a saline solution to drip coffee, or pink salt when making bulletproof coffee to round off the bitterness. So yes, this does make sense.

This drink starts with a strong-brewed coffee mixed with sweetened condensed milk. Then, the real twist: a layer of lightly salted whipped cream is added.

The taste? Like salted caramel ice cream but with coffee! The salt balances out the bitterness of coffee and brings forward its sweetness. In addition, it highlights the deep, chocolatey notes of Vietnam coffee beans.

Cà Phê Dừa (Coconut Coffee)

Cà phê dừa, or Vietnamese coconut coffee, combines strong, bold Vietnamese coffee with coconut milk. To make it, blend Vietnam coffee with coconut milk and a hefty spoonful of condensed milk.

Then, pour the mixture over ice and whip up everything in a blender until smooth and frothy. This coffee is rich and bold with a creamy coconut sweetness. Opt for this Asian version of a coconut latte if you’re after something creamy but refreshing.

Cà Phê Cốt Dừa (Coffee With Coconut Ice Cream)

Cà phê cốt dừa, Vietnamese coffee with coconut ice cream, is like a Southeast tropical float or Asian affogato. This coffee dessert consists of a shot of strong coffee poured over a scoop of coconut ice cream. A light drizzle of sweetened condensed milk ties everything together.

As the ice cream melts, it mixes in with the coffee, creating a delicious dessert. It all works so well. The bold coffee, with hints of chocolate, blends in with the rich, tropical coconut. It truly is a sweet, refreshing and smooth combo.

Final Thoughts on Vietnam Coffee

So there you have it: all about coffee in Vietnam! Unlike other Southeast Asian coffee countries like Laos, the Vietnamese sure do love their Robusta! What’s more, they know how to brew it and combine it with local ingredients to bring out the best in these bitter beans.

If you do ever make it to Vietnam (or a Vietnamese cafe) make sure to try the iced coffee. It’s a delicious staple. And if you’re brave enough, go for the egg coffee. Because why not?

At the very least, you’ll get to swap your regular morning cup of joe for something more adventurous. And at the very most? You’ll open your mind and taste buds to a unique coffee culture!

Vietnam Coffee FAQ