How to Make Vietnamese Black Coffee (Cà Phê Đen)

Vietnamese Black Coffee is the second most popular coffee in Vietnam after milk coffee, often chosen by men to drink in the morning. Want to taste the authentic flavor of Vietnamese coffee? You’ve come to the right place.

This article will share how to brew a strong, aromatic cup of black coffee right at home.

What is Vietnamese Black Coffee?

Vietnamese Black Coffee (Cà phê đen) is a beverage brewed from Vietnamese Robusta coffee using the traditional phin filter method. Enjoyed with a bit of sugar (or without) and served over ice.

This is the most authentic Vietnamese coffee drink, featuring a characteristic bitter taste, rich chocolate and caramel aroma, very low calorie content, and high caffeine levels to keep you alert throughout the day.

Choosing Your Ingredients

To brew authentic Vietnamese black coffee, you need the right ingredients:

• Coffee beans: Choose 100% Robusta for the traditional Vietnamese style, or blend 70% Robusta + 30% Arabica if you want added fruity notes with a sour-sweet aftertaste. You can choose coffee from brands like Nguyen Coffee Supply or Trung Nguyen.
• Ensure the coffee is well-preserved with aroma released immediately upon opening the package.
• Grind size: Medium coarse
• Roast level: Medium dark

Vietnamese Black Coffee Recipe

Equipment:

• Vietnamese phin filter
• Glass cup

Ingredients:

• 20g Robusta coffee (medium coarse grind)
• 80ml Boiling water (95°C / 203°F)
• 1 teaspoon Sugar (optional)
• 1 cup Ice cubes

Time: Prep time (5 min), Brew time (5 min), Total time (10 min)

Instruction

Step 1: Preheat the Phin

Rinse the phin with hot water to increase heat retention, helping maintain stable temperature during brewing.

Step 2: Bloom the Coffee

Add 20 grams of dark roast Robusta coffee to the phin, shake gently to level it, then pour 30ml of boiling water in a circular motion from the center outward to evenly cover all the coffee grounds.

Let it bloom for 40 seconds to allow the coffee to expand evenly.

Step 3: Add Water

Gently press down the coffee grounds with the press filter, then pour 50ml of boiling water into the phin and close the lid.

Note: Don’t press too hard as this can block the flow and make the coffee bitter and burnt.

Step 4: Wait for Extraction

You’ll see the coffee start dripping down at an ideal rate of 1 drop per second. Wait for the coffee to fully extract until it stops dripping (about 5-7 minutes).

If the coffee isn’t dripping, it may be because you pressed too hard or the coffee grounds are too fine, clogging the holes at the bottom of the phin. Don’t worry, simply lift the phin and gently tap the bottom a few times with a spoon. You should see the coffee start flowing again.

Step 5: Add Sugar and Ice

If you want it sweet, add 1 teaspoon of sugar to the cup and stir vigorously with a spoon or use a milk frother to dissolve the sugar and create a foamy layer on top. This method makes the coffee more aromatic and visually appealing.

Then add ice and enjoy.

If You Want Hot Coffee

Follow the same instructions above, but you need to warm the cup to maintain the coffee’s heat. Before brewing, place the cup in a bowl of hot water and leave it there throughout the brewing process.

How to Enjoy

Black coffee is typically enjoyed by Vietnamese people in the morning, sipped slowly to appreciate the bitter taste and aroma lingering in the mouth.

Here’s how I drink it: When taking a sip of coffee, hold it in your mouth for about 3 seconds before swallowing. This method helps you clearly perceive the caramel and brown chocolate aroma, the bold bitterness, and the lasting sweet aftertaste after swallowing.

Cà Phê Đen is the most “pure” way to experience Vietnamese coffee. Are you on team Black Coffee (with or without sugar) or team Milk Coffee? Let me know in the comments!