If you’re still sipping that watery coffee, I’ve got news—Vietnamese coffee is the bold upgrade you didn’t know you needed. Forget your weak, overpriced latte; this rich concoction is brewed with dark roast beans so intense they’ll make your regular brew look like a sad, caffeinated excuse. It’s the perfect combo of deep flavors and smooth sweetness, with none of that pretentious foam nonsense. If you’re serious about coffee, get ready for the real deal.

Homemade Vietnamese Coffee with Dark Roast Beans

moka coffee pot

A strong and smooth Vietnamese coffee made with dark roast beans, brewed to perfection for a powerful caffeine punch.

Print Recipe

Prep Time 5

Total Time 5

Servings 1 serving

Calories 90 kcal

Ingredients

2 tbsp dark roast Vietnamese ground coffee
1 cup boiling water
2 tbsp sweetened condensed milk optional for extra sweetness

Instructions

Place 2 tbsp dark roast coffee into the phin filter and press down lightly.
Pour 1 cup boiling water into the filter and let the coffee drip into your cup.
Stir in 2 tbsp sweetened condensed milk for that classic sweetened touch, or keep it black for a bolder taste.
Sit back and enjoy the intense, smooth flavor.

Notes

Nutritional Values (Per Serving)

Calories: 90 (with sweetened condensed milk)
Total Fat: 4g
Saturated Fat: 3g
Carbohydrates: 11g
Fiber: 0g
Protein: 3g

Vitamins and Minerals (Per Serving)

Calcium: 5%
Iron: 1%
Vitamin B12: 2%
Vitamin D: 2%

Additional Notes/Tips

For a more authentic experience, try using Vietnamese robusta beans. They pack more punch than your typical arabica and make a strong brew even stronger. Adjust the condensed milk to your liking—or ditch it if you want to feel like a true coffee warrior.

Homemade Vietnamese Coffee with Dark Roast Beans