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Subscribe nowMe and mom just enjoyed the Nguyen phin drip experience. Wow. Proud of your work. We without hesitation enjoy the Vietnamese coffee and recommend your products. Thank-you to the Nguyen staff and tradition. From Canada eh!
Nguyen Coffee Supply imports single-origin Vietnamese coffee directly from Vietnamese farmers and roasts it in Brooklyn, NY. This collection is built around robusta, the bean most people outside Vietnam still don't know much about, even though it's what actually defines Vietnamese coffee culture. Robusta brings more body, more crema, more energy and nearly twice the caffeine of arabica, which is why it holds up to a phin filter, condensed milk, and the deep roast Vietnamese coffee is known for.
Shop whole bean and ground coffee suited to phin filter, French press, pour over, or espresso, along with ready-to-drink cold brew in Espresso Black, Coconut Latte, and Condensed Milk Latte for whenever brewing isn't an option. Every bag is sourced through direct-trade relationships, meaning it comes straight from Vietnamese farmers to our roastery with no middlemen in between, then roasted domestically once it arrives.
This is the same coffee that made Nguyen Coffee Supply the first specialty Vietnamese coffee brand in America, and the first to bring robusta coffee into Whole Foods Market.
Vietnamese coffee is coffee grown and produced in Vietnam, most commonly made from the robusta bean rather than arabica. It's traditionally brewed strong through a phin filter and sweetened with condensed milk, though the beans themselves can be enjoyed any way you'd brew any other coffee.
No, but it usually is. Vietnam produces both arabica and robusta, and robusta makes up the large majority of what's grown and consumed there, which is why the two are so closely associated. Arabica grown in Vietnam exists (less than 10% of the country's total coffee production) and is worth trying, but it's the exception, not the rule.
The biggest difference is the coffee bean. Most coffee sold in the United States is arabica, while Vietnamese coffee is built around robusta, which has a bolder, nuttier flavor and close to twice the caffeine. Traditional methods like the phin filter and pairing with condensed milk add to that difference, but the coffee bean is the foundation.
