Level: Lazy Beginner 

Preparation time: 5-7 minutes (depending on the wait at your local Starbucks) 

I started drinking coffee at the age of twelve, well, not officially but I did have a small sip every morning before running out for school. It was my luck in life to be raised by two professional coffee drinkers who grind their own coffee beans in a shiny vintage Italian roaster on our snow-white marble countertop. A typical morning in the Nguyen Khanh household consisted of the drilling brewing sound of our Italian roaster, coupled with the fresh smell of Cau Dat robusta that radiated up to the third floor of our boutique townhouse. When I had my breakfast on the counter, I often watched closely as the pitch-black drops of coffee dripped down the glossy glass mug. Occasionally, as my mother looked away, I would lick the condensed milk off the silver spoon she left on the counter and sneak a quick sip on my way out. Life was spoon-licking-good. 

Coffee for me has always been more than a drink, it’s the best part of my morning routine and a lifestyle that I would continue practicing. But as I started university, having the time to brew coffee in the morning become somewhat of a luxury. As the day gets busier, Starbucks becomes the ultimate choice to wake me up before my morning lectures begin. I started to replace my Vietnamese coffee practice with white mocha, macchiato, and on rare occasions, a frappuccino. Sometimes I would customize my own drinks, using random recipes I found online and recommendations of the dorky bartender on the corner of Dundas Station. One of those recipes somehow resembles the taste of Vietnamese Iced Coffee, not the authentic version, but Vietnamese enough to ease the nostalgia on a wintery morning abroad. 

So if you are a lazy Vietnamese coffee addict such as myself, proceed on reading this article before your next trip to the nearest Starbucks. 

The coffee culture in Vietnam has indeed experienced significant growth and popularity over the years. It all started in 1857 when a French Catholic priest introduced the Arabica tree to Northern Vietnam with the hope of establishing a small-scale coffee venture. However, it was in the early 20th century that coffee gained popularity among the elite upper classes in Northern Vietnam, including former royalties, Indochina government employees, and French officers residing in the country.

The coffee culture gradually expanded beyond Northern Vietnam to other provinces, each developing its own unique vocabulary for the word "coffee." For instance, in Southern areas like Saigon (now Ho Chi Minh City) and Quy Nhon, coffee is known as "Bac Xiu." In these regions, due to the hot climate, ice is added to the coffee, resulting in a milky brown-colored drink. The term "Bac" in the Southern accent means "faded," referring to the appearance of the drink.In Hai Phong province, a Northern port city with a distinct accent, coffee is known as "Mau Da" because of the various shades of brown, white, and black observed in a cup of Vietnamese Iced Coffee.

Vietnam has emerged as a major player in the global coffee industry and has surpassed Colombia to become the second-largest coffee producer in the world. Vietnam cultivates all four types of coffee beans known to mankind, including Arabica, Robusta, Excelsa, and Liberica. However, Robusta accounts for 97% of the national coffee production due to its strong flavor and higher caffeine content compared to other varieties. In recent years, Vietnam's coffee culture has gained even more popularity, and several coffee chains from the country have achieved international fame. The coffee industry has evolved from mass-production brands like Trung Nguyen and VinaCafe to more aesthetically focused, themed businesses with strong brand identities such as The Coffee House and Cong Cafe.

As the Vietnamese coffee heritage continues to grow, it is up to us coffee enthusiasts and addicts to uphold this rich legacy.

One of the laziest ways to uphold Vietnamese’s beautiful coffee legacy is to select the “Build your own drink option” at your local Starbucks. Now, repeat carefully after me:

“Can I have 2 shots of espresso on ice in a venti cup with: 

3 pumps of white mocha (add more depending on the sweetness of your choice). 

A splash of vanilla sweet cream. 

Half a pint of regular milk.”

Disclaimer: This recipe is best served as your first(and possibly only) cup of coffee. If you are a twice-a-day coffee drinker, I wouldn’t recommend using this as your afternoon pick-me-up, as it might keep you awake all night long. 

While the lazy Starbucks version is a convenient way to ease your caffeine cravings, always make time for an authentic cup of coffee at home. Let’s explore the 2 serving recipes below: 

Vietnamese Coffee Filter, aka Phin. (You can get this at Butter Baker TO)

A silver/golden spoon

A nice cup or glass

Coffee Powder of any kind. (I recommend Dark Horse Espresso’s Robusta Roast). 

Condensed Milk of any type (Best choices are: Ong Tho, President’s Choice, and Carnation). 

Crushed ice 

Hot water

Add 3-5 tablespoons of coffee powder to your coffee filter. 

Add 1 cup of hot water. 

Wait for the coffee to drip down to your cup, which will take from 5 to 7 minutes. 

Add 3 teaspoons of condensed milk into the cup and mix well. 

Wait for the mixture to cool down, add your ice, and enjoy. 

While my busy life does not allow me to brew an authentic Vietnamese iced coffee cup every day, I don’t think Starbucks Pike Place roast could ever replace the Phin recipe. Let me know your take on this recipe, and don’t hesitate to visit me on weekdays at my regular writing spot, the Starbucks at SLC, third counter to the right.