Phin drip– tax –

We explain why Vietnamese coffee is called “bad,” from the characteristics of the Robusta bean and differences in taste culture. We clearly cover the gap with overseas ratings, tips for making it delicious as a café latte, and the causes of feeling drunk or queasy.

Rei Kojima's coffee business begins in Dak Nong in Vietnam's central highlands. Centered on Robusta, we introduce a new Vietnamese coffee venture that conveys everything from origin and farm to processing background.

Why is Starbucks struggling in Vietnam, a coffee powerhouse? We explain the reasons through Vietnam's distinctive coffee culture and market structure, including a Robusta-centered palate, price gaps, and the strength of local chains.

An introduction to hand-picked cafés where you can enjoy authentic Vietnamese coffee in Japan. From the traditional taste of phin brewing to egg coffee, we cover popular shops nationwide and how to enjoy it at home.

Vietnam, the world's second-largest coffee producer. From the traditional coffee culture of phin brewing to hand-picked cafés in Ho Chi Minh City and Hanoi and classic menu items like egg coffee, we introduce it all from a local perspective.

The complete guide to enjoying Vietnamese coffee in Ho Chi Minh City. From classic chains like Highlands Coffee to renowned egg coffee spots and hidden cafés beloved by locals, we cover it all with the latest 2025 information.

A look at the history and culture of Vietnamese coffee. From long-established cafés that have continued since the French colonial era to phin brewing and egg coffee, we introduce the appeal of Vietnamese coffee that has been loved across the ages.

Vietnam is one of the world's leading coffee producers. From a local perspective, we introduce must-visit shops in Hanoi, Ho Chi Minh City, and the central region, along with the appeal of its own culture, including phin brewing and egg coffee.

Vietnamese coffee was introduced from France in the 19th century and evolved in its own distinctive way. This article explains the rich flavor and cultural background created by Robusta beans, phin extraction, and the sweetness of condensed milk.

Robusta, the star of Vietnamese coffee, is a bean prized for its strong bitterness and body. In Hanoi, cafés making the most of that character are scattered throughout the city, where you can enjoy cups in which bitterness and sweetness blend exquisitely, such as cà phê sữa đá made with condensed milk and cà phê trứng made with egg yolk. Come experience the deep world of Vietnamese coffee, which is far more than just bitter.