Vietnam is the world’s second-largest coffee producer, and coffee is part of everyday life there. Vietnamese instant coffee is also a popular, easy-to-pack souvenir.

If you’re new to Vietnamese coffee, this guide covers the essentials: how the industry grew, what the beans taste like, how to choose them, and how the iconic phin filter works. You’ll also find seven must-try Vietnamese coffee drinks to order on your next trip—or recreate at home.

 

Vietnamese Coffee 101: History, Production, and Where It’s Grown

How Coffee Took Root in Vietnam

Coffee arrived in Vietnam in the mid-19th century, introduced by the French. Early Arabica plantings were hit hard by leaf rust. Over time, the more resilient Robusta expanded and became the country’s dominant variety.

At first, coffee was grown on a small scale. Later, it expanded into commercial production.

In the early 20th century, production grew steadily. The Vietnam War disrupted that momentum. After economic reforms, the government again allowed smallholders to own their own coffee farms.

Then, rising global coffee prices from 1994 to 1998 drew more farmers into coffee. Planting area and output climbed quickly, helping Vietnam emerge as a major producing country. Today, Vietnam remains a key player in the global coffee supply chain.

According to USDA data, Vietnam ranks second in total production for the 2024/25 marketing year. It accounts for 17% of global output, behind only Brazil.

The 2025 Coffee Annual report notes that Vietnam’s key export markets include Germany, Italy, Spain, and Japan.

 

Arabica vs. Robusta: What Vietnam Grows

Vietnam is the world’s largest producer of Robusta coffee, accounting for more than 40% of global Robusta output.

The Coffee Annual report projects total production of 31 million bags of green coffee in the 2025/26 marketing year. Robusta is expected to make up 30 million bags. Arabica is projected at about 1 million bags, with Catimor as a common variety.

One reason Vietnamese instant coffee is so well known is Robusta’s role in instant coffee production. Vietnam’s stable supply, approachable pricing, and distinct flavor profile have helped instant coffee become one of the country’s best-known coffee products.

USDA forecasts that Vietnam’s instant coffee exports plus domestic consumption will total about 4.1 million bags in 2025/26.

 

What Vietnamese Coffee Tastes Like

• Robusta: Higher in caffeine and lower in soluble sugars, so bitterness tends to stand out. Flavor notes often lean earthy, woody, or chocolate-like.
• Arabica: Lower in caffeine and higher in soluble sugars, so the cup often tastes softer. It commonly shows bright acidity and pronounced floral-fruity aromatics, with possible caramel, nutty, or chocolate notes. Overall, it tends to be more complex and layered.

In general, Arabica from Vietnam’s northern highlands can show livelier, brighter fruit acidity. Arabica from the Central Highlands often feels more restrained, with softer floral-fruity aromatics and sweetness.

 

Read More： Understanding Coffee Acidity and the Compounds That Shape Its Flavor

 

Key Coffee Regions in Vietnam

Data from Vietnam’s General Statistics Office (GSO) shows that coffee planting area has continued to expand since 2013. In 2024, total coffee-growing area is estimated at 730,000 hectares.

Vietnam’s main growing region is the Central Highlands (also known as the Central Plateau or Tây Nguyên). Including Đắk Lắk, Lâm Đồng, Đắk Nông, Gia Lai, and Kon Tum, this region accounts for 92% of planted area and 90% of national output.

In this region, Robusta is commonly grown at about 300 to 800 meters above sea level, though some higher plots reach 1,000–1,200 meters. Clear wet and dry seasons, solid rainfall and sunshine, and fertile basalt soils all support high-quality Robusta production.

Some Arabica is grown in places such as Đà Lạt, Sơn La, Quảng Trị, Điện Biên, and Nghệ An. With average elevations around 1,000–1,400 meters and cooler, well-watered conditions, these areas are better suited to Arabica and can produce a more delicate flavor profile.

In addition, Vietnam’s Ministry of Agriculture and Environment (MAE) set a specialty coffee plan in 2021. By 2030, it targets 19,000 hectares of specialty coffee (3% of total coffee area), with projected output of 11,000 tons.

 

How to Choose Vietnamese Coffee Beans

To really taste what Vietnamese coffee has to offer, focus on three things when buying beans: variety, roast level, and freshness. Here’s how to think about each one.

 

Variety: Robusta, Arabica, or a Blend

Robusta often comes through bolder—more bitterness, woody or earthy notes, and a chocolate-leaning profile. It suits people who like a heavier, more intense cup.

Arabica is usually brighter and more aromatic, with fruit acidity, floral notes, and relatively higher sweetness. It’s a good fit if you want more complexity and layers.

If you want something in between, a Robusta–Arabica blend can balance body and aroma.

 

Roast Level: What to Expect in the Cup

The darker the roast, the less of the bean’s original character you’ll taste—and the more the cup shifts toward heavier, roast-driven flavors.

Robusta is often roasted medium to dark. That tends to bring out nutty, woody, or chocolate notes and keeps acidity lower.

Arabica is often best from light to medium roast. It keeps floral-fruity aromatics and brighter acidity more intact, while preserving a layered mouthfeel.

 

Freshness and Storage

Fresh beans smell vivid and full. With darker roasts, you may also see a light sheen of oils on the surface. Over time, aromatics fade, flavor dulls, and beans can pick up unwanted odors.

To keep beans tasting their best, avoid heat, direct sunlight, humidity, and frequent exposure to air.

Coffee is typically at its best within four weeks of roasting. For the best experience, try not to keep beans longer than three months, since flavor and aroma can fade noticeably.

If you notice unusual spots on the beans or any sharp, unpleasant smell, it’s safer not to drink them.

 

The Traditional Vietnamese Brewing Tool: The Phin Filter

A phin is a Vietnamese coffee brewer. The name comes from the French word filtre, meaning “filter.” Coffee brewed with a phin often carries a small amount of fine sediment and a fuller, heavier mouthfeel—one reason many people find it pairs especially well with Vietnamese coffee beans.

Phins are most commonly made from aluminum or stainless steel, though ceramic versions also exist. A typical phin includes a brewing chamber, a perforated base plate, a press insert, and a lid.

 

How to Brew Coffee with a Phin

1. Warm the cup and phin. Rinse both with hot water. This helps keep the coffee warmer and supports steadier extraction.
2. Optional: add sweetened condensed milk. If you’re making an iced or hot milk coffee, add condensed milk to the bottom of the cup first, then place the phin on top.
3. Add grounds and press gently. Add coffee grounds to the chamber, then set the press insert on top.
   • If the press is too loose, water runs through too fast and extraction can be weak.
   • If it’s too tight, it may clog and stall.
     In general, coarser grounds need a bit more pressure to slow the flow; finer grounds need less. Adjust based on flow rate and taste.
4. Add hot water (choose your style).
   • Traditional style: Slowly pour all the needed hot water into the center of the bed.
   • Adjusted style: Add a small amount of hot water first to wet the bed and let it sit about 30 seconds. Then pour the remaining water slowly and evenly in circles.
5. Let it drip. Cover with the lid and wait about 4–5 minutes until dripping finishes.
6. Serve. Drink as is, or add ice, sugar, or other additions to taste.

 

7 Must-Try Vietnamese Coffee Drinks

Vietnamese coffee has evolved over decades, shaped by history and local tastes. Here are seven classic drinks worth trying.

 

Vietnamese Black Coffee

In Vietnamese, black coffee is cà phê đen (hot) or cà phê đá (iced). It’s coffee without added ingredients, so it’s the best way to taste the beans clearly.

Different brewing methods and recipe tweaks can broaden the flavor range. This is especially useful for highlighting the more delicate side of Vietnamese Arabica.

With Robusta, a phin-brewed cup is worth trying. It’s a window into daily Vietnamese coffee culture—and it shows how the traditional brewer shapes mouthfeel.

 

Iced Condensed Milk Coffee

Cà phê sữa đá traces back to the French colonial period. Fresh milk wasn’t reliably available, so cafés used sweetened condensed milk instead. The result became so popular that it turned into a foundation for many Vietnamese-style coffee drinks.

To make it, add condensed milk and ice to a cup, then brew coffee directly into it with a phin. Before mixing, you’ll often see a distinct two-layer look—dark coffee above, pale condensed milk below.

The sweet, creamy condensed milk softens the strong coffee character and turns it into a smooth, dessert-like drink.

 

Bạc Xỉu (Milk-Forward Coffee)

Bạc xỉu originated in Vietnamese-Chinese communities. It’s a milk-forward drink that blends influences from Chinese, Vietnamese, and French food culture.

It uses a larger amount of condensed milk or milk as the base, with a smaller amount of coffee added in. The milk reduces bitterness, so the coffee tastes gentle and noticeably sweet. Many people think of it as a milk drink with coffee flavor—especially appealing if you don’t like bitterness.

At a glance, it can look similar to iced condensed milk coffee, but the balance is different. Bạc xỉu is mostly milk, with coffee as the accent.

 

Egg Coffee

Egg coffee was invented in 1946 by Nguyễn Văn Giảng. During wartime, milk was scarce, so he whipped egg yolk with sugar as a substitute for milk foam and spooned it over coffee, creating a cappuccino-like presentation.

When you drink egg coffee, you typically don’t stir. Sip it as-is: first you get the rich, sweet, custard-like layer, then the coffee underneath, and finally the two blend together on the palate.

 

Coconut Coffee

Coconut coffee uses Vietnam’s abundant coconuts in a creative way. Coconut milk, coconut flesh, and ice are blended into a slushy texture, then coffee is added.

It drinks like a coffee granita: creamy coconut aroma mixed with a deeper coffee backbone. The overall sweetness and bitterness stay balanced, making it refreshing and distinctive.

 

Yogurt Coffee

Coffee and yogurt might sound unusual, but Vietnam turned it into a surprisingly good pairing.

The method is simple: choose plain yogurt (sweetened or unsweetened), then add coffee. Yogurt’s dairy aroma and tangy acidity can soften coffee bitterness and create a smoother, more layered taste. It’s light and refreshing, especially in warm weather.

 

Salt Coffee

Salt coffee starts with coffee mixed with condensed milk, topped with a layer of lightly salted cream.

The salty-sweet contrast can smooth the overall flavor. The salt also makes the condensed milk’s sweetness taste more defined, while the creamy top adds richness.

 

Vietnamese Coffee Brands to Know

Trung Nguyen Legend

Founded in 1996, Trung Nguyên began as a small roaster, then quickly grew into one of Vietnam’s most influential coffee brands.

Its lineup covers everything from everyday instant coffee to higher-end products. G7 instant coffee is especially well known for its strong, bold flavor and is one of Vietnam’s signature instant brands with international reach.

The company also offers the Legend line, using beans sourced from Ethiopia, Jamaica, Brazil, Colombia, and Vietnam. Products include whole bean, instant sachets, capsules, and drip bags.

 

Highlands Coffee

Founded in 1999, Highlands Coffee emerged at a time when modern coffee chains were still uncommon in Vietnam. The brand aimed to build a local chain that could compete with international players—using Vietnam’s coffee strengths as its core.

Today, Highlands has grown into a large chain with a dense store presence, making it easy to find in many cities.

One hallmark is its Vietnamese-style coffee. Highlands uses locally sourced Arabica and Robusta and brews with the traditional phin to keep the flavor profile distinctly Vietnamese. Many locations also sell beans, instant coffee, and branded cups.

 

Vinacafé

Vinacafé is a well-known Vietnamese instant coffee brand. In 1993, it launched its signature 3-in-1 instant coffee—combining coffee, creamer, and sugar in one sachet—making Vietnamese coffee easier and faster to prepare.

The brand has long focused on instant coffee development and aims to preserve “original coffee flavor” through its processing. Compared with some other options, many people find Vinacafé’s taste more balanced, with sweetness and creamy notes supporting Robusta’s intensity.

 

Does Vietnamese coffee have more caffeine?

Not necessarily. Caffeine depends on the bean variety.

Research suggests that, without considering roast level, extraction, or brew method, Robusta typically contains about 1.2–2.4% caffeine, while Arabica is about 0.9–1.5%.

If you’re sensitive to caffeine, choosing Arabica is a safer starting point.

 

A Grinder Note: Why Consistent Grinding Matters

To taste Vietnamese coffee clearly—whether you brew phin, pour-over, or espresso—grind consistency matters. Uneven grinding can lead to uneven extraction and distort the bean’s intended flavor.

1Zpresso hand grinders use rigid construction to reduce wobble during grinding, helping produce more consistent particle size. That stability can also reduce cup-to-cup variation.

The lineup is tool-free to disassemble for cleaning, which helps prevent old grounds from tainting flavor. With fine step adjustments across models, you can dial in different styles and recipes.

Beyond these, there are other models and accessories to choose from depending on your brewing style.