Brew Guide: How to Make Vietnamese Coffee (Cà Phê Sữa Nóng)

Vietnamese coffee is made using dark, bold brews that are often mixed with condensed milk. The sweet creaminess of condensed milk balances out the robust, slightly bitter flavors of robusta coffee beans. This traditional drink is brewed using a phin filter, a unique Vietnamese drip coffee brewer that enhances its rich taste.  

In this brew guide, you'll learn how to make traditional hot Vietnamese coffee (cà phê sữa nóng). You'll also learn about other popular Vietnamese beverages, including iced coffee (cà phê sữa đá) and egg foam coffee (cà phê trứng). 

Vietnamese Coffee Brewing Specs

• Brew Time: 5–10 minutes
• Coffee/Water Ratio: 1:2
• Grind: Fine (similar to table salt)
• Water Temperature: 200ºF (93ºC)  
• Recommended Coffee: Cafely's HaNoi, BanMe Coffee

Vietnamese Brewing Summary

1. Boil the water.
2. Grind and measure the coffee.
3. Assemble the phin filter. 
4. Add the coffee.
5. Bloom the coffee.
6. Fill the brew chamber with water. 
7. Wait for the coffee to brew. 
8. Add the condensed milk. 
9. Serve and enjoy. 

What You Need to Brew Vietnamese Coffee 

You don't require several ingredients to brew Vietnamese coffee but you do need some specialist equipment and some ingredients you may not have in your kitchen. 

Here's what you need to brew Vietnamese coffee at home:

Equipment 

1. Phin Filter — These traditional coffee makers come in a few different sizes from 4 oz (1 serving) up to 24 oz (6 servings).
2. Kettle — The phin filter requires hot water for brewing. An electric or stovetop kettle is needed to boil water.
3. Coffee Grinder — The best Vietnamese coffee is made with whole-bean robusta. You'll need a coffee grinder (blade or burr) to grind the beans to a fine consistency. 
4. Coffee Measure — A coffee scoop or weighing scale is needed to accurately measure the coffee. 
5. Stirring Spoon — A stirring spoon is needed to mix the condensed milk with the coffee.
6. Coffee Mug — Your favorite coffee mug is perfect for serving Vietnamese coffee.

Ingredients 

1. Robusta Coffee — High-quality robusta coffee is required to make traditional Vietnamese coffee.
2. Water — Fresh, filtered water creates the cleanest coffee.
3. Condensed Milk — This sweetens Vietnamese coffee and makes it creamy. Condensed milk gives cà phê sữa nóng its signature flavor and texture. 

Coffee Recommendations: Vietnamese Coffee Brewing

If you want to make traditional Vietnamese coffee, you have one option — robusta. 

Robusta is a coffee bean from the species Coffea robusta. Compared to arabica, robusta has around twice the amount of caffeine. It's also much darker, richer, and bitter-tasting. 

The best coffee is made from freshly ground beans, so a whole-bean robusta and a good coffee grinder are essential. Dark roasts are also favored for their caramel-like flavor and deep, oaky, nutty aroma. 

There are a couple of robusta variants you can use to make Cà phê sữa nóng. The first is “regular” robusta such as authentic HaNoi blend. These beans produce a strong, dark coffee with earthy, chocolatey, and malty notes. The second is peaberry robusta such as strong BanMe Coffee. These beans produce a similar brew with a higher caffeine content and notes of burnt sugar, chocolate, and black cherry. 

How to Brew Vietnamese Coffee: Cà Phê Sữa Nóng

Brewing Vietnamese coffee is an art form. The process is simple, but perfecting the brewing method can take time. 

Follow these steps to make Vietnamese coffee:

1. Boil a Kettle of Water

First, boil a kettle of fresh, filtered water. The amount you'll need depends on the size of your phin and the number of servings you want to make. A single serving requires roughly 4–6 oz (120–180 mL) of hot water. 

2. Measure and Grind the Coffee

Next, you'll need to measure and grind your robusta coffee beans. The phin filter requires a fine grind size — a consistency similar to table salt or sand. A burr grinder creates the most consistent grind for Vietnamese coffee. Blade grinders also work, but the consistency of the grind can be off, leading to an uneven extraction.

The amount of coffee you'll need depends on the size of your phin filter and the amount of coffee you wish to brew. 

Use the table below to work out how much coffee you need:

3. Assemble the Phin Filter

Take your coffee mug or collection chamber — depending on the size and style of your phin. Place the filter plate on top of the cup, followed by the brew chamber. 

Keep the gravity press and lid close by, you'll need these soon. 

4. Add the Coffee Grounds

Now, add your freshly ground coffee to the brew chamber. Evenly distribute the grounds across the surface of the filter plate by giving it a light shake. 

Place the gravity press on top and gently press down to evenly tamp the grounds. Don't press too hard — this will lead to over-extraction. 

5. Bloom the Coffee 

Pour a small amount of hot water over the coffee in your phin filter. Add just enough to cover the gravity press by half an inch (1–2 cm). Wait for 30 seconds to one minute for the gasses to escape the coffee. 

Blooming the coffee first leads to a more even extraction, resulting in a balanced cup of coffee. 

6. Add the Water

Once the coffee has bloomed, add the rest of the hot water — fill the phin to just below the rim of the brew chamber. 

Once filled, place the lid on the phin filter to retain heat. 

7. Wait for the Coffee to Brew 

Wait for the coffee to brew. The phin filter requires patience. It can take up to two minutes to see the first drips pass through the filter plate and around five to seven minutes before the final drips pass through. 

Be patient and wait for the brewer to completely finish. Don't be tempted to disturb the setup to speed things up. 

8. Add the Condensed Milk 

Once your phin filter has finished brewing, remove it from the cup. 

Add sweetened condensed milk to taste. Around one ounce (two tablespoons) is standard but play around with the amount to suit desired sweetness and creaminess. 

Types of Vietnamese Coffee

Cà phê sữa nóng isn't the only Vietnamese coffee. There are several different types of Vietnamese coffee. Although most are made with robusta coffee and are brewed using a phin filter, they have wildly different characteristics. 

Here are six popular types of Vietnamese coffees and their characteristics:

1. Hot Vietnamese Coffee (Cà Phê Sữa Nóng)

The recipe above is for cà phê sữa nóng — hot Vietnamese coffee. Although less popular than iced brews in Vietnam, this drink offers the taste of classic Vietnamese iced coffee in a warm, indulgent package. If you order coffee in Vietnam, you'll have to specify if you want it hot — iced coffee is the standard. 

If you want the balanced, bold, sweet flavors of Vietnamese coffee but live in a cooler climate cà phê sữa nóng is a great option. 

2. Vietnamese Iced Coffee (Cà Phê Sữa Đá)

Vietnamese iced coffee (cà phê sữa đá) is more popular than hot coffee in Vietnam. The hot, humid conditions in this Southeast Asian country call for a cold, sweet, creamy brew. 

Vietnamese iced coffee is essentially the same as cà phê sữa nóng. It's prepared using robusta and a phin filter using hot water. However, the brew is cooled and poured over ice before the condensed milk is added. 

If you like sweet, creamy, iced coffee cà phê sữa đá is well worth a try.

3. Vietnamese Black Coffee (Cà Phê Đen Nóng)

Cà phê đen nóng is hot Vietnamese coffee served without condensed milk. It's made with a phin filter using robusta coffee beans. 

If you enjoy the bold flavors of robusta, want a strong caffeine hit, and want a dairy and sugar-free coffee, cà phê đen nóng is a good option. 

4. Vietnamese Egg Foam Coffee (Cà Phê Trứng)

Cà phê trứng is one of the most unique coffee beverages from Vietnam. It may sound disgusting, but this egg foam coffee offers bold, dark flavors from robusta with a sweet, creamy foam. 

Robusta coffee made with a phin filter and a light and creamy foam made by whipping egg yolks with condensed milk are combined to make a balanced “latte-like” brew. 

If you enjoy sweet, creamy, frothy coffee, try cà phê trứng. 

5. Vietnamese Coconut Coffee (Cà Phê Cốt Dừa)

Vietnamese coconut coffee (cà phê cốt dừa) can be served hot or cold. This brew combined robusta coffee made with a phin filter with condensed milk and coconut milk. 

For hot cà phê cốt dừa, the milk combination is gently heated and frothed to create a light, sweet, creamy foam. The frothed milk is then poured over freshly brewed coffee. 

Iced coconut coffee is made by cooling robusta coffee, pouring it over ice, and combining it with condensed milk and coconut milk. 

If you enjoy the tropical flavors of coconut and the creamy sweetness of Vietnamese coffee, give cà phê cốt dừa a go. 

6. Kopi Luwak (Cà Phê Chồn)

Kopi luwak (cà phê chồn) is a brew made from coffee beans that have undergone a unique fermentation process. These beans are eaten and excreted by Asian palm civets (Paradoxurus hermaphroditus). The beans are collected from the droppings, cleaned, and roasted. 

It's debated whether this unique fermentation process improves the coffee. However, kopi luwak is a delicacy and its price reflects that — it's one of the most expensive coffees on the planet. 

Kopi luwak coffee can be prepared in several different ways, but usually, it's turned into espresso or an espresso-based brew such as macchiato coffee or latte. The coffee is described as earthy, fruity, and chocolatey. 

This isn't your everyday brew but if you want to try something truly unique, take a look at cà phê chồn.

Note: There are welfare issues concerning Kopi Luwak. Palm civets are often kept in poor conditions and force-fed coffee cherries to produce kopi luwak. There are also several fake kopi luwak coffee beans circulating the market. To avoid contributing to animal cruelty or getting ripped off, opt for “wild” kopi luwak from certified producers or avoid the coffee entirely. 

FAQs: Vietnamese Coffee

Do you want to learn more about Vietnamese coffee and other robusta brews?

Check out the answers to the frequently asked questions below and head over to the Cafely Blog. 

1. What Coffee Beans Are Used in Vietnamese Coffee?

Robusta coffee beans are used to make Vietnamese coffee. These beans have a rich, dark flavor and around twice the amount of caffeine as arabica. They produce the robust coffee required for sweet, creamy Vietnamese coffee. 

2. What Type of Milk is Used in Vietnamese Coffee?

Sweetened condensed milk is typically used in Vietnamese coffee. This sweet, creamy additive balances the strong, slightly bitter flavors of the robusta coffee. 

3. What is Vietnamese Iced Coffee?

Vietnamese iced coffee is a chilled brew made using a strong robusta brew, ice, and sweetened condensed milk. It's relatively simple to make — check out how to make Vietnamese iced coffee. 

4. What’s the Best Vietnamese Coffee?

The best Vietnamese coffee should be made from high-quality, dark roast robusta beans. Regular Vietnamese robusta coffee, such as HaNoi, or super-strong peaberry robusta, such as BanMe, are both great options for making authentic Vietnamese coffee. 

5. What’s the Difference Between Arabica and Robusta?

Arabica and robusta are two different types of coffee beans. Coffea arabica (arabica) plants produce beans with smooth, sweet, rounded flavors and a mild caffeine content. Coffea robusta (robusta) plants produce beans with strong, “robust” characteristics. Robusta coffee tastes more bitter and less sweet than arabica, and the caffeine content is around double that of arabica.

6. What’s the Best Condensed Milk for Vietnamese Coffee?

“Longevity Brand” sweetened condensed milk is the best and most commonly used milk for making Vietnamese coffee. It can be difficult to find in some countries outside of Southeast Asia, but it can be found in certain Grocery stores in the US and Canada. If you can't find Longevity Brand condensed milk, Nestlé Carnation, California Farms, and Eagle Brand condensed milk are also good options. 

7. How Much Caffeine is in a Cup of Vietnamese Coffee?

Vietnamese coffee is incredibly strong. Robusta contains around twice as much caffeine as arabica coffee. A standard four to six-ounce Vietnamese robusta brew contains 66 to 130 mg of caffeine. However, this can be substantially higher when a higher coffee-to-water ratio is used.

8. What is a Phin Filter?

The phin filter is a traditional Vietnamese brewing device often used to brew robusta coffee. This drip filter consists of a filter plate, brew chamber, gravity press, and lid. It’s placed over a coffee cup, and grounds are poured into the brew chamber and tamped with the press. Hot water is gently poured over the ground coffee, and the brew slowly drips through the filter plate into the cup below. 

9. What’s the Difference Between Vietnamese and Thai Coffee?

Vietnamese and Thai coffee are similar, but they use different beans and brewing methods. Vietnamese coffee is typically made from robusta beans that are prepared with a phin filter. Thai coffee is usually made with arabica and robusta blends and is typically brewed with a “sock filter” (Tungdtom). 

10. Can You Add Syrup to Vietnamese Coffee?

You can add syrup to Vietnamese Coffee. However, sweetened condensed milk is typically added to cream and sweeten the brew. Adding vanilla syrup to Vietnamese Coffee made with condensed milk can over-sweeten the coffee and completely mask the robust flavors of coffee.