Why Foreign Tourists Fall in Love With Vietnamese Coffee

A Brief History of Vietnamese coffee

Vietnamese coffee first arrived in 1857, introduced by Father Alexandre Vallet, a French Catholic priest. At that time, coffee was an unfamiliar crop in Vietnam, brought in as part of France’s colonial influence rather than local agricultural tradition.

Early attempts to grow Vietnamese coffee were made in northern provinces such as Ha Nam and Quang Tri. However, due to unsuitable climate and soil conditions, coffee plants failed to develop successfully in these regions.

A major turning point came in 1875, when Vietnamese coffee was introduced to Buon Ma Thuot in the Central Highlands. The area’s fertile red basalt soil and favorable climate proved ideal for coffee cultivation, allowing Vietnamese coffee to thrive and expand rapidly.

After years of war, the Vietnamese coffee industry faced serious challenges. Damaged infrastructure and limited investment slowed production and growth across the country. It was not until Vietnam’s economic reforms and market opening in 1986 that Vietnamese coffee began to recover.

Since then, Vietnamese coffee has grown into one of the country’s most important agricultural products, evolving from a colonial experiment into a cultural symbol deeply embedded in everyday life. Today, Vietnamese coffee is not only a global export but also a defining part of Vietnam’s identity.

What makes Vietnamese coffee so different? 

From Farm to Roast: How Vietnamese Coffee Is Grown and Hand-Roasted

The journey of Vietnamese coffee often begins on small-scale farms, typically ranging from one to five acres, where cultivation remains deeply hands-on and closely tied to the land. Instead of large industrial plantations, much of Vietnamese coffee is grown through careful, sustainable farming practices passed down through generations.

Coffee seedlings are first raised in nurseries before being planted beneath the shade of fruit trees such as avocado, durian, and jackfruit. This natural canopy protects young coffee plants from harsh sunlight while creating a diversified ecosystem that also provides additional income for farmers. Throughout the growing cycle, farmers regularly weed the soil, selectively prune aging branches, and rely on organic fertilizers to keep the trees healthy and nutrient-rich.

When it comes to pest control, Vietnamese coffee farmers favor manual removal and natural deterrents over chemical solutions. Harvesting is equally meticulous. Instead of stripping branches all at once, farmers practice selective hand-picking, choosing only fully ripe coffee cherries. This labor-intensive approach plays a crucial role in preserving the quality and depth of Vietnamese coffee flavors.

Once harvested, the cherries are processed using different methods, each shaping the final taste of Vietnamese coffee in distinct ways. The most common approach is wet processing, where cherries are de-pulped, fermented to remove mucilage, and then sun-dried until they reach an ideal moisture level of around 10 to 12 percent. In more humid regions, semi-washed methods are preferred, allowing beans to retain part of their mucilage during drying, which creates a protective layer and results in heavier, richer flavors.

Traditional natural processing is still widely used as well. Whole cherries are laid out under the sun for up to three weeks, fermenting naturally inside their skins. This method produces Vietnamese coffee with bold, complex profiles, often featuring notes of ripe fruit, chocolate, or even wine.

From careful cultivation to traditional processing and hand-roasting, every step reflects why Vietnamese coffee feels deeply rooted in craft rather than mass production.

Vietnamese Coffee Culture: A Daily Ritual, Not a Trend

As Vietnamese coffee grew into a vital part of the national economy, a vibrant coffee culture naturally formed around it. In cities like Ho Chi Minh City and Hanoi, local coffee shops have become attractions in their own right, drawing both residents and foreign visitors who want to experience everyday Vietnamese life.

In Vietnam, coffee shops are more than places to grab a drink. They function as social hubs, informal workspaces, and meeting points, where people gather to talk, work, or simply watch the city pass by. Sidewalk coffee stalls, known for their low plastic stools and unpretentious setting, are especially iconic. A glass of Vietnamese iced coffee with condensed milk or a bạc xỉu enjoyed on the pavement is not a special occasion, but an ordinary moment woven into daily routines.

Freshly roasted and ground Vietnamese coffee is often prepared on the spot, and takeaway cups are a common sight on busy streets. Whether at a roadside stall or a small neighborhood café, the focus is not speed but familiarity and habit.

Vietnamese people drink coffee in the morning, at noon, and well into the evening. Seeing locals enjoying Vietnamese coffee at almost any hour is entirely normal. In fact, coffee is less about caffeine and more about connection. The phrase “đi uống cà phê”, which literally means “to go out for a coffee,” is commonly used as another way of saying let’s have a chat. Conversations are often accompanied by small snacks like sunflower seeds, casually nibbled while stories unfold.

For foreign tourists, this everyday intimacy is what makes Vietnamese coffee culture unforgettable. It is not driven by trends or seasonal menus, but by habit, community, and the simple pleasure of sitting together over a shared cup.

Must-Try Vietnamese Coffees for First-Time Visitors

Cà phê phin - Drip-filter coffee

The most traditional way to prepare Vietnamese coffee is by using a small metal drip filter known as the phin. Simple in design but rich in meaning, this brewing method produces a slow, concentrated coffee extract that defines the character of Vietnamese coffee.

After being roasted, often with a small amount of butter to enhance depth and aroma, coffee beans are finely ground and placed into the phin. Hot water is then poured over the grounds, allowing the coffee essence to drip steadily into the cup below. The process takes several minutes, creating a moment of pause rather than speed. When enough coffee has collected, drinkers can add sugar or condensed milk before gently stirring and enjoying the result.

Beyond technique, cà phê phin is deeply rooted in Vietnamese culture. The quiet rhythm of dripping coffee mirrors daily life in Vietnam, where waiting is not seen as wasted time but as part of the experience. Sitting with a cup of Vietnamese coffee as it slowly brews has become a familiar ritual, woven into mornings, conversations, and moments of reflection.

For many locals, cà phê phin is not just a way to make coffee, but an expression of patience, habit, and identity. It remains an essential part of Vietnam’s cultural landscape, reminding both locals and foreign visitors that Vietnamese coffee is meant to be savored, not rushed.

Vietnamese hot egg coffee

Vietnamese egg coffee was first created in 1946 by Nguyễn Văn Giảng, who developed the original recipe during a time when fresh milk was scarce. What began as an improvised solution soon became one of the most iconic expressions of Vietnamese coffee culture, especially in Hanoi, where the drink remains deeply rooted today.

Vietnamese egg coffee has a thick, velvety texture that sets it apart from conventional coffee drinks. Rather than drinking it quickly, locals recommend stirring it gently and enjoying it slowly with a spoon. This unhurried approach allows the layers of flavor to unfold, turning each sip into a small ritual rather than a rush.

At first glance, many visitors assume the egg flavor will overpower the coffee. In reality, the experience is surprisingly harmonious. The creamy egg foam blends seamlessly with the bold strength of Vietnamese coffee, creating a delicate balance that feels rich without being heavy, sweet without losing depth.

For foreign tourists, Vietnamese hot egg coffee often becomes an unexpected highlight. More than just a novelty, it reflects the creativity and adaptability of Vietnamese coffee culture. Trying egg coffee at least once is widely considered a must-do experience for anyone visiting Hanoi

Salt coffee

Vietnamese salt coffee originated in Hue, the former imperial capital known for its refined cuisine and subtle flavors. Much like the city itself, this coffee reflects a quiet elegance and a deep sense of place, making it one of the most distinctive regional expressions of Vietnamese coffee culture.

At first, the idea of adding salt to coffee may sound unusual to foreign visitors. Yet the combination is surprisingly harmonious. A small amount of salt, blended with condensed milk, gently softens the bitterness of Vietnamese coffee while enhancing its natural depth. Rather than making the drink salty, the seasoning creates balance, allowing both sweetness and bitterness to coexist without overpowering each other.