
Vietnamese coffee in Renfrew-Collingwood comes down to one address: Hanoi Drip Coffee at 3779 Rupert Street, a few doors from 22nd Avenue. Every cup is brewed to order through a stainless steel phin filter, then poured hot or over ice with condensed milk. No espresso shortcut, no flavoured syrup. The café opens daily at 8:30am and closes at 7pm, which makes it an easy stop on the way to Kingsway or a slow sit-down on a wet November afternoon.
By Linh Nguyen, Head Barista & Coffee Educator at Hanoi Drip | Last Updated: November 2026
Renfrew-Collingwood is one of Vancouver's largest residential neighbourhoods. Houses, low-rise apartments, schools, corner stores, and a long stretch of Vietnamese and Chinese Canadian families who have lived here for decades. Coffee in this part of East Vancouver is a daily habit, taken quickly and taken strong.
Most people assume a Vietnamese café belongs on a busy downtown strip. Rupert Street suggests otherwise. It was our second location, chosen because people walk the same corner every day.
You will find us between 22nd and 23rd Avenue, about a ten-minute walk from Renfrew Park Community Centre and twelve minutes from 29th Avenue SkyTrain. Buses along Kingsway and 41st Avenue drop you within a few blocks, and there is street parking on Rupert plus a bike rack out front.
Our menu is short on purpose. Every drink starts with the same base: dark roasted Vietnamese robusta, ground fine, brewed slow.
Iced coffee with condensed milk is what most people mean by Vietnamese coffee. The phin drips a small, dense pool of coffee onto the milk. Stir well before adding ice, or the first sip is pure sweet and the last is pure bitter.
The softer sibling: more milk, less coffee, served over ice. If cà phê sữa đá feels too intense at 3pm, order this one instead.
Salted coffee sounds strange until you taste it. A layer of lightly salted cream sits on top and cuts the sweetness just enough.
Hot black coffee, no milk, for rainy mornings on the way to work. Egg coffee is the opposite mood: yolk whipped with condensed milk into a thick foam, spooned over hot coffee. It drinks like liquid tiramisu.
One thing we have measured: drip time matters more than people think. We dose 22 grams of finely ground robusta into each phin and pour about 110 ml of water at roughly 93°C in two stages, a small bloom first and the rest after thirty seconds. In a Saturday rush the full drip lands around four minutes. On a cold November morning, with the door opening every few minutes, the same brew can stretch past six.
That gap is not small. A longer drip pulls more body and less brightness, which is why a winter cup here tastes slightly rounder than the same drink in July. When the room is cold, we keep the phin covered between pours.
The phin is not a gimmick. It is a slow, low-pressure brewer that behaves differently from everything else on a café menu.
| Method | Grind | Brew time | What you taste | Best for |
|---|---|---|---|---|
| Vietnamese phin | Fine | 4–6 minutes | Thick body, cocoa and roasted nut, low acidity | Iced coffee with condensed milk |
| Espresso | Very fine | 25–30 seconds | Sharp, concentrated, quick finish | Lattes and quick shots |
| Filter drip | Medium | 4–5 minutes | Lighter, tea-like, more acidity | Black coffee, large cups |
Robusta is the other half: roughly twice the caffeine of arabica, and it holds up against condensed milk without disappearing.
If you are coming to sit and work, aim for the window tables and ask at the counter about outlets.
Hanoi Drip Coffee's East Vancouver location is at 3779 Rupert St, Vancouver, BC V5R 5H1, between 22nd and 23rd Avenue. It is open Monday to Sunday, 8:30am to 7pm, and the phone number is (604) 336-7747.
Yes, stronger than a typical latte. Vietnamese coffee uses robusta beans, which carry roughly twice the caffeine of arabica, and a phin drink is small but concentrated: about 100 to 120 ml before ice and milk. If you are sensitive to caffeine, order bạc xỉu, which uses more milk and less coffee.
Cà phê sữa đá, the classic iced coffee with condensed milk, is our best seller at Rupert Street. Cà phê muối, the salted cream version, is the fastest growing order. For a first visit, start with cà phê sữa đá and stir it thoroughly before drinking.
Yes. We sell the same Vietnamese robusta blends we brew in the café, and staff can grind them for a phin or leave them whole. Our wholesale coffee program also ships across Canada to cafés, restaurants and bakeries adding Vietnamese coffee to their menu.
It is the calmest of our three cafés. Mid-morning and early afternoon are the quietest hours, and the window tables get the best light on a grey day. If you need a laptop table, arrive before 10am.
If you live in Renfrew-Collingwood and want real Vietnamese coffee without crossing the city, Rupert Street is your stop. Come mid-morning for a quiet table, order cà phê sữa đá on a first visit, and stir before you sip.
Three locations, one slow-drip method. Whichever is closest, the cup is the same.
See the full drink list on our menu.
Written by
Linh Nguyen
Head Barista & Coffee Educator
Hanoi Drip is Vancouver's home for authentic Vietnamese phin drip coffee. Our team sources single-origin Robusta and Arabica from the Central Highlands of Vietnam, brews the traditional way, and shares everything we know about Vietnamese coffee culture — from egg coffee recipes to phin brew guides.
Experience It In Person
Three locations in Richmond, Renfrew-Collingwood, and Mount Pleasant. Every drink brewed through the traditional phin filter.