How Vietnam’s Bold Coffee Culture Transformed a Simple Bean Into Art
Vietnam stands as the world’s second-largest coffee producer, known for its bold flavours and unique brewing traditions. Beyond its massive output, the country has developed a vibrant coffee culture, featuring inventive drinks like egg coffee and coconut coffee. These creations reflect both necessity and creativity in Vietnamese history.
Coffee first took root in northern Vietnam before spreading to the Central Highlands, now the heart of production. Most of the beans grown here are robusta, prized for their strong, intense taste. Traditional brewing relies on a phin filter, a small metal dripper that produces a rich, concentrated cup.
One of Vietnam’s most famous coffee innovations came from Nguyen Giang, a Hanoi barista in the 1940s. Facing milk shortages, he experimented with egg yolks, whipping them into a frothy topping for black coffee. The result, cà phê trứng, became a local favourite. Giang opened Café Giảng in 1946, where the drink remains a signature offering. Decades later, government programmes in the 1990s expanded coffee farming, turning Vietnam into a global powerhouse. Today, cafés like The Note Coffee in Hanoi blend tradition with modern flair, serving everything from salt coffee to coconut-infused brews. These spots attract locals and tourists alike, keeping Vietnam’s coffee culture dynamic and evolving.
From wartime ingenuity to modern-day cafés, Vietnam’s coffee scene continues to thrive. The country’s robusta beans and distinctive drinks—like the iconic egg coffee—highlight its deep connection to the beverage. With production still growing, Vietnam’s influence on global coffee trends shows no signs of slowing down.
