A Beginner’s Guide to the Best Vietnamese Coffee Types

Vietnamese coffee is more than just a strong brew with condensed milk—it’s a rich and diverse coffee culture with a variety of brewing methods, flavors, and bean types. Whether you’re new to Vietnamese coffee or looking to explore beyond the basics, this guide will walk you through the most popular Vietnamese coffee types and the best coffee beans Vietnam has to offer.

1. Cà Phê Sữa Đá (Vietnamese Iced Coffee with Milk)

The most iconic Vietnamese coffee type, cà phê sữa đá is made using robusta beans, brewed strong with a traditional phin filter, and poured over ice with sweetened condensed milk. It’s bold, sweet, and energizing—perfect for warm days or a quick pick-me-up.

  • Best beans to use: Dark-roasted Vietnamese robusta coffee
  • Pro tip: Use crushed ice for a more refreshing texture.

2. Cà Phê Đen Đá (Black Iced Coffee)

Prefer your coffee without milk? Cà phê đen đá is simply black coffee served over ice, offering a clean and bitter taste profile that really showcases the bean’s origin and roast.

  • Best beans to use: Single-origin robusta or arabica from Vietnam
  • Pro tip: Look for specialty Vietnamese coffee for a more nuanced flavor

3. Cà Phê Trứng (Egg Coffee)

This decadent Hanoi specialty mixes strong coffee with whipped egg yolk, sugar, and sweetened milk. It’s creamy, frothy, and tastes like dessert in a cup.

  • Best beans to use: Smooth Vietnamese arabica coffee
  • Pro tip: Use medium roast arabica for a less bitter base.

4. Cà Phê Muối (Salt Coffee)

A newer favorite that originated in Hue, salt coffee adds a pinch of sea salt to condensed milk and coffee. It enhances sweetness while cutting bitterness, creating a creamy, balanced drink.

  • Best beans to use: Full-bodied robusta or a robusta-arabica blend
  • Pro tip: Add a splash of fresh cream for an extra silky texture.

5. Cold Brew Vietnamese Style

While not traditional, cold brewing Vietnamese beans brings out new dimensions of flavor. It’s less acidic, super smooth, and incredibly refreshing.

  • Best beans to use: Light or medium-roasted Vietnamese arabica
  • Pro tip: Steep your grounds for 16–18 hours in cold water for best results.

Why Bean Type Matters

The magic of Vietnamese coffee lies not just in the recipes, but in the beans themselves. Vietnam is one of the few countries that excels in both arabica and robusta production. Here’s how they differ:

  • Robusta: Strong, bold, high in caffeine, and slightly bitter. Ideal for traditional phin-style coffee.
  • Arabica: Smooth, aromatic, and well-suited for modern brewing methods like espresso or pour-over.

If you're seeking the best coffee beans Vietnam has to offer, explore specialty Vietnamese coffee—these are often single-origin, hand-picked, and roasted in small batches to highlight the bean’s unique characteristics.

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