How To Make Traditional Vietnamese Egg Coffee

Quick answer

• Use fresh, good-quality egg yolks.
• Whip them until light and frothy.
• Slowly drizzle in sweetened condensed milk.
• Brew strong, dark coffee.
• Pour hot coffee into a mug.
• Spoon the whipped egg mixture over the top.
• Enjoy immediately.

Who this is for

• Coffee lovers looking for a unique treat.
• Anyone curious about authentic Vietnamese flavors.
• Home baristas ready to try something new.

What to check first

Brewer type and filter type

For egg coffee, you’ll want a really strong brew. A phin filter is classic for this. It’s a small metal dripper that sits on your mug. It makes a concentrated coffee, perfect for cutting through the richness of the egg cream. If you don’t have a phin, a Moka pot or even a very strong French press can work. Just make sure it’s clean.

For egg coffee, you’ll want a really strong brew, and a traditional Vietnamese phin filter is perfect for this. This small metal dripper sits on your mug and creates the concentrated coffee needed to cut through the richness of the egg cream.

Thang Long Vietnamese Coffee Filter Set. Also known as a Vietnamese Coffee Maker or Press 8oz. Gravity Insert. Multiple Sizes and Quantities Available

• This Vietnamese Coffee Filter is made in Vietnam out of HIGH QUALITY stainless steel
• The Ca Phe Phin is 8 oz. Enjoy with traditional ground coffee such as by Trung Nguyen
• The GRAVITY INSERT on this Vietnamese Coffee Filter is easier than the screw down type
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• Slow dripper brews a perfect hot or iced coffee (cafe sua da) with this Vietnamese Coffee Filter

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Water quality and temperature

Water is like 98% of your coffee. Use filtered water if your tap water tastes funky. You want it hot, but not boiling. Around 195-205°F (90-96°C) is the sweet spot. Too hot and you scorch the grounds. Too cool and you get weak coffee. For a phin, the hot water is key to extracting that bold flavor.

Grind size and coffee freshness

Dark roast coffee is the way to go for Vietnamese coffee. Think a medium-coarse to coarse grind if you’re using a phin. It should feel a bit like coarse sand. If it’s too fine, it’ll clog the filter. If it’s too coarse, the coffee will be weak. Freshly ground beans make a huge difference. Grind right before you brew.

Coffee-to-water ratio

This is where you get that potent coffee base. For a phin, it’s usually around 15-20 grams of coffee to about 100-120 ml of water. You want it concentrated, like an espresso but brewed slower. Don’t be shy with the coffee grounds. This isn’t a delicate pour-over.

Cleanliness/descale status

Make sure your brewing equipment is spotless. Any old coffee oils can mess with the flavor. For phin filters, a quick rinse is usually enough. If you use a Moka pot or French press, give them a good scrub. If your brewer has been sitting around, it might need a descaling. Check the manual for your specific device.

Step-by-step (brew workflow)

1. Prepare the coffee: Measure out your dark roast coffee. Grind it to a medium-coarse consistency.

• What “good” looks like: Uniform grounds, not too powdery, not too chunky.
• Common mistake: Grinding too fine. This will clog your filter and lead to over-extraction and bitterness. Use a coarser grind than you would for drip coffee.

2. Load the phin filter: Place the phin filter on top of your mug. Add the ground coffee to the filter. Gently shake it to level the grounds.

• What “good” looks like: Even bed of coffee, no gaps.
• Common mistake: Tamping too hard. You don’t need to press it down like espresso. Just a gentle press with the included tamper or the back of a spoon is fine.

3. Bloom the coffee: Pour a small amount of hot water (about 30-40 ml) over the grounds. Let it sit for 30 seconds.

• What “good” looks like: The grounds puff up and release CO2. This is the bloom.
• Common mistake: Pouring too much water too fast. This can wash grounds into the water and make the brew uneven.

4. Add remaining water: Fill the phin filter with hot water, up to the brim. Place the lid on top.

• What “good” looks like: Water slowly drips through the coffee bed.
• Common mistake: Not using enough water. You need enough to saturate all the grounds for a strong brew.

5. Brew the coffee: Let the coffee drip into your mug. This should take about 4-5 minutes.

• What “good” looks like: A slow, steady drip. You’ll end up with a small amount of very strong coffee.
• Common mistake: Rushing the process by pressing down on the filter. Patience is key here.

6. Prepare the egg yolk mixture: While the coffee brews, separate 1-2 fresh egg yolks into a bowl.

• What “good” looks like: Clean yolks, no shell fragments.
• Common mistake: Getting any yolk into the whites. This can prevent the yolks from whipping properly.

7. Whip the yolks: Use an electric mixer or a whisk to whip the egg yolks until they are pale yellow and foamy. This can take a few minutes.

• What “good” looks like: Light, airy, and significantly increased in volume. It should hold soft peaks.
• Common mistake: Not whipping long enough. This results in a less creamy, more eggy texture.

8. Add condensed milk: Slowly drizzle in 2-3 tablespoons of sweetened condensed milk while continuing to whip. Keep whipping until the mixture is smooth and creamy.

• What “good” looks like: A thick, custard-like consistency that’s sweet and rich.
• Common mistake: Adding the condensed milk too quickly. This can deflate the whipped yolks.

9. Combine: Once the coffee has finished dripping, remove the phin filter.

• What “good” looks like: A concentrated pool of dark coffee in your mug.
• Common mistake: Leaving the filter on too long. This can lead to bitter coffee.

10. Top it off: Spoon the whipped egg mixture generously over the hot coffee.

• What “good” looks like: A thick, creamy layer floating on top of the dark coffee.
• Common mistake: Not making enough egg cream. You want a good ratio of cream to coffee.

11. Serve: Enjoy your Vietnamese egg coffee immediately.

• What “good” looks like: A delightful contrast of rich, creamy sweetness and bold coffee.
• Common mistake: Letting it sit too long. The cream can start to separate.

Common mistakes (and what happens if you ignore them)

Decision rules (simple if/then)

• If your coffee tastes bitter, then check your grind size and water temperature, because too fine a grind or water that’s too hot can cause bitterness.
• If your coffee tastes weak, then check your coffee-to-water ratio and grind size, because too little coffee or too coarse a grind will result in a weak brew.
• If your egg mixture isn’t frothy, then whip it longer, because sufficient whipping is key to the creamy texture.
• If your phin filter is dripping too slowly, then your grind is likely too fine, so adjust to a coarser setting.
• If your phin filter is dripping too fast, then your grind is likely too coarse, so adjust to a finer setting.
• If you detect any “eggy” smell or taste, then you may not have whipped the yolks enough, or they might not be fresh enough.
• If your coffee tastes sour, then your water temperature might be too low, or your coffee is under-extracted.
• If you want a sweeter egg coffee, then add a bit more sweetened condensed milk to the egg mixture.
• If you want a less sweet egg coffee, then use less sweetened condensed milk, or try a darker, less sweet roast of coffee.
• If your egg cream separates, then it might be too warm, or you may need to whip it a bit longer next time.
• If you’re out of condensed milk, then you can try a simple syrup, but the flavor won’t be quite the same.

FAQ

What kind of coffee should I use for Vietnamese egg coffee?

A dark roast coffee is traditional. It provides a strong, bold flavor that stands up to the rich egg cream. Look for beans labeled for espresso or Vietnamese coffee if possible.

How do I make the egg cream less “eggy”?

Ensure your egg yolks are very fresh. Whipping them until they are pale yellow and fluffy, and slowly incorporating the condensed milk, helps mellow the flavor.

Can I make Vietnamese egg coffee without a phin filter?

Yes. A Moka pot or a very strong French press can work. The goal is to get a concentrated coffee base.

How long does Vietnamese egg coffee last?

It’s best enjoyed immediately after preparation. The egg cream can start to lose its texture if it sits for too long.

Is Vietnamese egg coffee safe to drink?

The egg yolks are not cooked, but they are whipped vigorously with sugar, which has some preservative qualities. Using very fresh eggs is important.

What’s the difference between sweetened condensed milk and evaporated milk?

Sweetened condensed milk is thick and very sweet. Evaporated milk is just milk with water removed; it’s not sweet. You need sweetened condensed milk for egg coffee.

Can I use regular sugar instead of condensed milk?

While you could technically sweeten the egg yolks with sugar syrup, sweetened condensed milk provides a unique richness and texture that regular sugar can’t replicate.

How much coffee should I use?

For a strong base, use about 15-20 grams of coffee for a small mug (around 4 oz). Adjust to your strength preference.

What this page does NOT cover (and where to go next)

• Detailed history of Vietnamese coffee culture.
• Advanced techniques for whipping egg whites for other drinks.
• Recipes for other Vietnamese coffee variations like ca phe sua da (iced coffee with condensed milk).
• Specific brand recommendations for coffee beans or brewers.
• Vegan or dairy-free alternatives to egg coffee.