One of the most famous characteristics of Vietnamese coffee is its brewing method. Influenced by French culture, the Vietnamese use a metal drip filter with perforations (Phin) to make coffee. This simple tool requires no filter paper; coffee grounds are placed directly into the filter and brewed slowly with hot water. The coffee drips into the cup drop by drop, a slow process full of ritual. Because there is no filter paper to absorb oils, the coffee's oils and aromas are fully retained, resulting in a richer, fuller body. Combined with the unique charcoal-roasted flavor and deep chocolate notes characteristic of Vietnamese coffee, every sip leaves a lasting impression.

Vietnamese coffee is predominantly Robusta, characterized by a strong aroma, low acidity, a smooth and mellow mouthfeel, a rich flavor with a hint of bitterness, and a fragrant, invigorating quality. These are the typical flavor characteristics of Robusta.