PARIS – Amidst a global wave of coffee trends like cold brew and espresso tonics, a rich, traditional brewing culture from Southeast Asia is proving its timeless appeal. With its distinctive flavor, unique brewing method, and a culture deeply intertwined with daily life, Vietnamese coffee is steadily capturing the hearts of French consumers, especially the younger generation.
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In a recent feature on Vietnamese beverages, 20Minutes one of France's largest and most-read newspapers—highlighted how a glass of cà phê sữa đá (iced coffee with condensed milk), brewed from bold Robusta beans using a traditional Vietnamese phin filter, has become a favorite for many French customers. It is more than just a refreshing drink; it carries a story of culture and identity.
Vietnam is the world's second-largest coffee exporter and the leading producer of Robusta beans, which contain nearly double the caffeine of their Arabica counterparts. For years, however, much of Vietnam's Robusta was blended into industrial mixes without any clear recognition of its origin. This inspired Kim Nga and Martin, founders of the brand "PHIN MI," to introduce Vietnamese coffee to the French public as a unique, flavorful, and authentic beverage in its own right.
The signature of this rising brand is its "phin" brewing method a compact metal filter that traces its origins to French colonial-era coffee presses. Hot water is poured over coarse-ground coffee, dripping slowly through the filter over five to seven minutes, creating an experience described as slow, serene, and almost meditative. The result is a rich, full-bodied coffee whose flavor can vary depending on the barista's craft.
According to co-founder Kim Nga, Vietnamese coffee is traditionally brewed to be strong and bitter, showcasing Robusta's characteristic traits. However, to suit the diverse French palate, many Vietnamese cafés in France, including PHIN MI, have now adopted a lighter and more balanced style. Just the right amount of condensed milk is used to create delicious hot or iced coffees that are as smooth and rich as liquid chocolate approachable even for those new to coffee.
Beyond the classic cà phê sữa đá, Parisians have shown particular interest in creative variations like cà phê trứng (egg coffee)—with its fluffy, creamy egg foam described as a "Vietnamese tiramisu"—and the indulgent cà phê cốt dừa (coconut coffee), which is rich, fatty, and full of flavor. Customers can also try versions with black sesame, salted cream, or plant-based milks, offering a diverse and exciting range of tastes.
As the 20Minutes article points out, what sets Vietnamese coffee apart is not just its taste but the culture behind it. In Vietnam, drinking coffee is a daily ritual, inseparable from the rhythm of street life. Brought to Paris, this tradition makes Vietnamese coffee more than just a trendy beverage it acts as a cultural bridge, sparking curiosity and connection in the hearts of French patrons.
In a world of fleeting trends, Vietnamese coffee has proven its enduring charm. With its blend of tradition and innovation, identity and integration, it is steadily earning its place alongside the espresso Europe's long-standing coffee icon.
