Vietnamese Cold Brew Coffee

Cold brew made with Vietnamese robusta — bolder, earthier, and more caffeinated than standard cold brew. Served over ice with sweetened condensed milk.

Try It at Hanoi Drip

What Makes Vietnamese Cold Brew Different

Vietnamese cold brew is cold brew coffee made with Vietnamese robusta beans. The cold brew method — steeping coarsely ground coffee in cold water for 12–24 hours — produces a smooth, low-acid concentrate that's ideal for iced drinks.

What makes Vietnamese cold brew distinctive is the coffee itself. Robusta beans produce a bolder, earthier, more chocolatey cold brew than arabica. The higher caffeine content makes it significantly stronger. Served with sweetened condensed milk over ice, it's one of the most satisfying iced coffee drinks you can make at home.

Vietnamese Cold Brew Recipe

Ingredients (makes 4–6 servings): 100g Vietnamese robusta coffee (coarse grind) · 800ml cold filtered water · Sweetened condensed milk, to serve · Ice

Step 1 — Grind the coffee: Grind 100g of Vietnamese robusta to a coarse grind — similar to coarse sea salt. A coarser grind reduces over-extraction and produces a smoother concentrate.

Step 2 — Combine coffee and water: Add the ground coffee to a large mason jar or French press. Pour 800ml of cold filtered water over the grounds. Stir gently to ensure all grounds are saturated.

Step 3 — Steep: Cover and refrigerate for 14–18 hours. 14 hours produces a lighter concentrate; 18 hours produces a bolder, more intense concentrate.

Step 4 — Filter: Pour the concentrate through a fine-mesh strainer lined with cheesecloth or a coffee filter into a clean jar. This removes all the fine grounds. For a French press, press the plunger down before pouring.

Step 5 — Serve: Add 2–3 tablespoons of sweetened condensed milk to a glass. Fill with ice. Pour the cold brew concentrate over the ice (use about 150ml of concentrate per serving). Stir well and enjoy.

Storage: The cold brew concentrate keeps in the refrigerator for up to 2 weeks.

Ratio tips: The 1:8 ratio (100g coffee : 800ml water) produces a medium-strength concentrate. For a stronger concentrate to dilute with milk or water, use 1:5 (100g : 500ml). For a lighter, ready-to-drink cold brew, use 1:12.

Why Robusta Makes Better Cold Brew

Bolder Flavour

Robusta's earthy, chocolatey character comes through beautifully in cold brew. The low-acid extraction highlights the coffee's natural sweetness without the bitterness.

Higher Caffeine

Robusta has ~2.7% caffeine vs ~1.5% for arabica. Vietnamese cold brew is significantly stronger — perfect for those who need a serious caffeine boost.

Better Value

Vietnamese robusta is generally less expensive than specialty arabica, making Vietnamese cold brew one of the most cost-effective ways to make high-quality iced coffee at home.