Vietnamese egg coffee

Caffeine estimate

Not enough evidence to estimate.

Not known — No measurement of caffeine in phin-brewed coffee has been read, and CoffeeHQ's caffeine estimator has no range for it, so no figure is given. Coffee for this drink is often robusta, which holds more caffeine than arabica.

Brewing method

Made using Vietnamese phin brewing. Grind: As for standard phin brewing: medium-fine to medium-coarse, depending on the phin.

Descriptive grind labels like this are illustrative starting points, not precise measurements — the same label can mean different particle sizes on different grinders. See the grind size guide for how to dial this in on your own equipment.

Taste, variation and common mistakes

The whipped topping is thick and custard-like rather than frothy in the way steamed milk foam is — closer in texture to a light mousse or zabaglione than to a latte's microfoam.

Common mistakes

• Under-whipping the egg mixture so it doesn't hold its structure over the coffee
• Using cold, under-brewed coffee that can't support or contrast with the rich topping

Most closely associated with Hanoi specifically, rather than Vietnamese coffee culture generally — served hot most commonly, though iced versions also exist.

Steps

1. Brew strong coffee using a phin filter.
2. Whip egg yolk with sugar (and condensed milk, if using) until pale, thick and roughly doubled in volume.
3. Spoon the whipped mixture over the brewed coffee and serve immediately.

Equipment

• Phin filter

Related drinks

• same brewing family Vietnamese iced coffee

Preparation traditions

Regional preparation traditions this drink belongs to or comes from, in CoffeeHQ's international preparation atlas.

• Vietnamese phin coffee
• Vietnamese egg coffee (cà phê trứng)