The Eggyolk blog
“Stories, brewing guides and recipes from the sunny side of Vietnamese coffee.”
Discover the history of Vietnamese egg coffee (cà phê trứng): how a milk shortage in 1940s Hanoi created a classic, what it tastes like, and how to drink it.
Discover the history of Vietnamese egg coffee (cà phê trứng): how a milk shortage in 1940s Hanoi created a classic, what it tastes like, and how to drink it.
Make creamy Vietnamese egg coffee at home with egg yolks, condensed milk, sugar and strong coffee. A step-by-step recipe with tips, troubleshooting and an iced version.
From phin filters and condensed milk to sidewalk cafés and tiny plastic stools, here's a beginner's guide to Vietnamese coffee culture and how to enjoy it like a local.
Learn how to use a Vietnamese phin filter step by step: the right grind size, coffee-to-water ratio, brew time and tips for hot coffee or iced cà phê sữa đá at home.
Arabica vs Robusta explained. How the two main coffee species differ in taste, caffeine, growing conditions and price, and why Vietnam grows so much Robusta.
How does a coffee cherry become a roasted bean? Learn how natural, washed and honey processing work, and how each method shapes the flavour in your cup.
What's the difference between light, medium and dark roast coffee? Learn how roasting changes flavour, acidity, body and caffeine, and which roast suits your brewing method.
From salt coffee and coconut coffee to bạc xỉu and yogurt coffee, discover eight Vietnamese coffee drinks worth trying, what's in them and how they taste.
Learn to taste coffee like a pro. A beginner-friendly guide to aroma, acidity, sweetness, body and aftertaste, plus how to read flavour notes and try cupping at home.
Whole bean, ground, instant or capsule coffee? Compare flavour, freshness and convenience, and learn how to store coffee properly so every cup tastes its best.
The best way to understand Vietnamese coffee is one sip at a time. Pull up a chair at one of our ten spaces and let our team pour you a story.
