Cambodia

Cambodian coffee is a bold, sweet drink known for its use of dark-roasted robusta beans, sweetened condensed milk, and traditional cloth-filter or metal-drip brewing.

Beans: Mostly strong, earthy robusta grown in eastern highlands like Mondulkiri and Ratanakiri.

Roast Style: Very dark, sometimes roasted with small amounts of butter, margarine, or sugar to enhance richness.

Serving: Commonly served over ice as kaafe tuerk kok, mixed with sweet condensed milk. Local street vendors traditionally brew it using a tall metal filter or a cloth “sock” strainer.

Vietnam

Vietnamese coffee is famous worldwide for its intense, bold flavor, primarily driven by high-caffeine Robusta beans and a unique slow-drip brewing process. Whether you want to enjoy it iced, hot, or explore its unique regional variations, it offers a distinct, full-bodied experience.

Cà Phê Sữa Đá (Iced Coffee with Sweetened Condensed Milk): The most iconic version, featuring bold drip coffee stirred into rich condensed milk and poured over ice.

Cà Phê Đen (Black Coffee): Powerful, concentrated coffee served either hot (nóng) or iced (đá), occasionally with a touch of sugar.

Bạc Xỉu (Saigon-Style White Coffee): A milk-forward drink featuring plenty of fresh milk and condensed milk with just a splash of intense coffee.

Cà Phê Trứng (Egg Coffee): A decadent Hanoi specialty topped with a thick, custard-like foam whipped from egg yolks and condensed milk

Cà Phê Muối (Salt Coffee): A modern creation from Huế that features a salted cream foam top layer, perfectly balancing the sweetness of the condensed milk underneath.