Our news & blogs

Time is a valuable resource in today's fast-paced world. But real coffee enthusiasts will never settle for less flavor. Vietnamese instant coffee is a worldwide sensation that has changed how we drink caffeine at home.

Let’s address the elephant in the room immediately. Egg in coffee? For most travelers, it sounds like a dare. It sounds like something you’d drink on a protein-heavy diet, or worse, a mistake made in a chaotic kitchen. Even the famous travel blogs often start their reviews with a character who refuses to drink it (like Vincent in Mog and Dog Travels). But, if you leave Hanoi without trying it, you haven't tasted Hanoi. When done right, it doesn't taste like egg. It tastes like Liquid Tiramisu. It is warm, custodial, and incredibly velvety. But when done wrong, especially at home, it tastes like raw omelet. At Local Beans Roastery, we are purists. We are going to show you where to drink the best version in Hanoi and then teach you how to make the REAL version at home. (Hint: Put down the whipping cream).

It is not for everyone. It is not for the faint of heart. It is the drink of the stoic philosopher sitting on a low plastic stool, watching the world burn while sipping a liquid darker than night and stronger than three shots of Espresso.

Coffee is an undeniable part of everyday life in Vietnam. Its bold taste and unique brewing style have captivated visitors from all over the world. But for many travelers, simply ordering a quick cup at a local street stall isn't quite enough. Curiosity is driving more international visitors to go behind the counter. They are seeking a genuine foreigner experience in Vietnamese coffee making, looking to discover the rich local culture in a deeply hands-on way. Let’s take a look at why learning to brew your own cup is becoming the ultimate travel memory.

If you’ve ever sat on a low plastic stool on a bustling Hanoi sidewalk, you know that Vietnamese coffee isn’t just a caffeine fix - it’s a ritual. At the center of this ritual is the Phin filter, a charmingly simple metal device that bridges the gap between a pour-over and a French press. But here’s the catch: many beginners end up with a cup that is either watery or takes thirty minutes to drip. To brew like a true Saigonese or Hanoian, you need more than just coffee and water; you need the 2:3:4 Ratio. In this guide, we’ll break down exactly how to use a Phin filter to achieve that thick, syrupy concentrate that defines Vietnamese coffee culture.

I was born in Hanoi and have lived here for nearly 30 years. While the world rushes with "to-go" cups, we Hanoians sit. Coffee here is a slow ritual, often performed on low plastic stools while watching the chaotic symphony of traffic. If you want to drink like a true local in the world’s second-largest coffee exporter, here is your insider guide.

If there is one flavor that defines the soul of Hanoi, it isn’t the savory broth of Pho or the smoky aroma of Bun Cha - it is the velvety, golden crown of a Hanoi Egg Coffee (Cà Phê Trứng). Often described as "liquid tiramisu" or "coffee custard," this drink has transcended its humble wartime origins to become a global culinary icon. But what exactly is it, is it safe for your stomach, and where should you go to avoid the tourist traps? This ultimate guide covers everything you need to know about Hanoi’s most famous brew.

For decades, the global coffee industry has looked to Vietnam for one thing: volume. As the world’s second-largest producer, Vietnam has long been the "engine room" of the coffee world, fueling the global demand for instant coffee and espresso blends. However, the landscape is changing. As we move into 2026, coffee farming in Vietnam is undergoing a radical transformation - shifting from a "mass-production" mindset to a "quality and sustainability" mission.

You never forget your first sip of Vietnamese coffee. Maybe it was on a low plastic stool in the humidity of Saigon, or while watching the rain fall in the ancient capital of Hue. But then you saw it on the menu: Salt Coffee (Cà Phê Muối). "Salt? In coffee?" It sounds like a mistake. A kitchen accident. But one sip later, your skepticism vanished. The rich, salty foam hits your tongue first, followed instantly by the punchy, chocolatey depth of strong Vietnamese Robusta. It wasn’t salty; it was... perfect. If you have returned home and are trying to chase that flavor, you are not alone. Salt Coffee Vietnam has gone from a local secret to a global phenomenon. But here is the truth: you do not need a plane ticket to taste it again. You just need the right technique, and more importantly, the right beans. Here is the ultimate guide to bringing the taste of Hue to your kitchen by Local Beans Roastery.

Why do Italian masters blend Vietnamese Robusta? Find out the secret behind the perfect Espresso Crema, 2x caffeine kick, and the rise of Fine Robusta in Vietnam.

Phin coffee is a daily ritual with deep roots in Vietnamese coffee culture, and it's more than just a brewing technique. The Vietnamese phin filter produces a gradual, concentrated extraction that yields a robust, full-bodied cup with distinctive character, in contrast to contemporary drip machines or pour-over brewers. If you've ever wondered what a Vietnamese phin is, why phin coffee tastes stronger than conventional drip coffee, or how to use it properly at home, this tutorial will explain all you need to know, from how the phin functions to how to prepare it correctly.

The ritual of Vietnamese coffee is a slow-motion dance. Unlike the frantic hiss of an espresso machine or the clinical precision of a V60 pour-over, the Vietnamese Phin filter demands patience. It is a unique brewing method - a hybrid between a pour-over and a French press - that produces a brew so thick and syrupy it can stand up to a mountain of condensed milk and ice. But in 2026, as specialty Vietnamese coffee takes the world stage, the question isn’t just how to brew it, but what to brew it in. Choosing the best phin filter is the difference between a muddy, bitter cup and a balanced, aromatic masterpiece.