Vietnamese coffee's knockout punch: flavors that leave tourists stunned

Vietnamese coffee’s bold and intense flavors, powered by robusta beans, often leave first-time tourists stunned by its strength and caffeine content. Many recount unforgettable experiences after their first sip.

British tourist Ben Maguire visited Ho Chi Minh City in February and was overwhelmed by the intensity of Vietnamese coffee. He joked that his caffeine intake could probably "power a small city."

Having heard from friends that Vietnamese coffee was extremely strong, Maguire decided to try a glass of iced black coffee on his first day in HCMC.

His reaction went viral on social media, gaining nearly 400,000 views and 15,000 interactions.

In his post, he humorously described the first sip as delicious, the second sip as a soul-leaving-the-body experience, and by the third sip, he felt like he could start a business, run for president, and learn Vietnamese in 10 minutes.

Many foreign tourists could relate, recalling their own dizzying first encounters with Vietnamese coffee.

Ingrid Baghag, a French visitor, compared Vietnamese coffee to nuclear energy.

Dickie Suzuki from Hong Kong was so overwhelmed by two glasses of cà phê sữa đá (iced milk coffee) that he had to rush back to his hotel and spend three hours pacing in his room to shake off the jitters.

David Poppinga, an American tourist, recounted that two cups of egg coffee in Hanoi left him dazed for an entire day.

Even as a regular coffee drinker, Maguire was shocked by the strength and bold flavor of Vietnamese coffee.

"Vietnamese coffee is no joke. It is rich, strong, and shocking for first-timers," he said.

Maguire appreciated the phin (filter) brewing method, describing it as a ritual rather than just a drink.

During his week in HCMC, he tried various types of Vietnamese coffee, including iced black coffee, egg coffee, and salt coffee.

He fondly recalled sipping coffee while sitting on plastic stools by the roadside, watching the bustling city life, which, he said, made the coffee taste even better.

Maguire’s love for Vietnamese coffee is not uncommon.

Hilary Hilton, an American tourist, confessed that she missed the flavor of iced milk coffee after her trip to Vietnam, joking that the drink was “not for the faint-hearted.”

In February, TasteAtlas ranked iced milk coffee second among the top 10 best coffees in the world. Three other Vietnamese coffees—iced black coffee, egg coffee, and yogurt coffee—also made the list of the 63 best coffees worldwide.

According to Cuong Pham, a coffee shop owner in Hanoi’s Old Quarter, the strength of Vietnamese coffee comes from using robusta beans, which contain twice as much caffeine as arabica.

He explained that coffee plants naturally produce caffeine as a defense mechanism against pests.

Robusta, grown at lower altitudes with more pests, develops higher caffeine content as protection.

Arabica, cultivated at higher altitudes with fewer pests, has lower caffeine levels.

Most foreign tourists, accustomed to arabica coffee from Ethiopia or Kenya, often find themselves overwhelmed by the bitterness and strength of robusta-based Vietnamese coffee.

To prevent tourists from feeling dizzy, Cuong often mixes robusta and arabica beans and adjusts the strength based on their preferences.

He also noted that robusta’s bitterness pairs well with condensed milk and whipped egg, while arabica’s acidity would clash with these flavors.

Despite its intensity, Vietnamese coffee leaves many tourists hooked on its unique flavors.

Whether it's a shock to the system or a newfound addiction, one thing is clear—Vietnamese coffee is an experience they’ll never forget.