Brewing guides
Four ways to brew Vietnamese coffee, from the phin drip to a lighter pour-over for the brighter arabica lots.
Phin Drip
The classic method: a metal filter sitting on top of your cup, dripping one strong, small cup of coffee at a time.
- Robusta
- Blend
Cà Phê Sữa Đá (Iced Milk Coffee)
The phin drip finished over sweetened condensed milk and ice — the most common way Vietnamese coffee is actually drunk.
- Robusta
- Blend
Cold Brew
No phin required: coarse grounds steeped overnight in cold water, for a smooth, low-acid concentrate you dilute to taste.
- Robusta
- Blend
Pour-Over / Filter
A lighter-handed filter brew that lets the brighter arabica lots show their fruit and floral notes without milk or ice.
- Arabica
French Press
A full-immersion brew that keeps every oil and fine particle in the cup — the most forgiving method for showing off a medium-dark or dark roast's full body.
- Robusta
- Arabica
- Blend
AeroPress
A fast, full-immersion brew finished with a gentle press — the most versatile method for a clean, bright cup in under two minutes.
- Arabica
Moka Pot
A stovetop brewer that pushes steam-pressured water through the grounds for a rich, espresso-style cup — simple, no electricity needed.
- Robusta
- Arabica
- Blend