Frequently asked questions
What makes Vietnamese coffee beans different?
Vietnamese coffee beans are known for their bold body, deep flavour and stronger caffeine kick. Unlike many lighter café-style blends, Vietnamese coffee is made to taste rich, intense and satisfying, especially when brewed through a phin filter or paired with condensed milk.
At The Phinist, we focus on Vietnamese coffee the way it is meant to be enjoyed: strong, slow and full-bodied.
Is Vietnamese coffee always 100% Robusta?
Not always. Traditional Vietnamese coffee is often Robusta-forward, but it does not have to be 100% Robusta.
Some Vietnamese coffee blends use both Robusta and Arabica to create a more balanced cup. Our The 36 Blend is made with 70% Robusta and 30% Arabica, while our Red Soil Robusta is a 100% Vietnamese Robusta for those who want the full-strength experience.
Are your coffee beans dark roasted?
No. Our coffee is roasted for boldness, body and balance, not just bitterness.
Many people associate Vietnamese coffee with a very dark, harsh roast. At The Phinist, our core coffees are medium roasted to keep the strength Vietnamese coffee is known for, while bringing out smoother notes like dark chocolate, caramel, roasted nuts and natural sweetness.
Can I use Vietnamese coffee beans in an espresso machine?
Yes. Vietnamese coffee beans can be used in a phin filter, espresso machine, moka pot, French press or cold brew. For the most traditional flavour, use a Vietnamese phin filter.