Robusta Coffee Recipes: 6 Drinks to Make at Home

Vietnamese Robusta is bold, strong, and versatile. It holds up to milk and ice better than Arabica, which makes it ideal for cold coffee drinks. Here are six things to make at home with a bag of Buffalo and a phin filter.

1. Ca phe sua da (Vietnamese iced coffee)

The classic. Brew 20g of Buffalo through a phin filter with 100ml of hot water. While it drips, add two tablespoons of sweetened condensed milk to a glass and fill with ice. Pour the brewed coffee over the top, stir well, and drink immediately. The condensed milk sweetens and thickens the coffee in a way fresh milk can't replicate.

2. Ca phe den da (Vietnamese black iced coffee)

Same brew as above, but skip the condensed milk. Pour the phin-brewed coffee straight over ice. No sugar, no milk. It's bitter, bold, and strong, and it's how a lot of Vietnamese people drink their morning coffee. The ice mellows the intensity slightly as it melts. Worth trying if you usually drink black coffee.

3. Ca phe sua nong (Vietnamese hot milk coffee)

Brew through the phin into a small cup or heatproof glass. Add one to two tablespoons of condensed milk and stir. Drink hot. It's simple, thick, and sweet, with the full strength of the Robusta coming through. This is the winter version of ca phe sua da and the drink most Vietnamese people start their day with.

4. Vietnamese cold brew

Coarsely grind 50g of Buffalo. Combine with 500ml of cold water in a jar or jug. Stir, cover, and leave in the fridge for 12 to 16 hours. Strain through a fine mesh or coffee filter. The result is a concentrate: pour over ice and dilute with water, milk, or condensed milk to taste. Stronger and smoother than standard cold brew because of the Robusta base.

5. Ca phe trung (Vietnamese egg coffee)

Brew a strong phin coffee into a small cup. In a separate bowl, whisk two egg yolks with two tablespoons of sweetened condensed milk and two tablespoons of hot water until pale and creamy. Spoon the egg cream over the top of the coffee and drink without stirring, letting the cream mix in as you go. Rich, sweet, and unusual. Full recipe in our Vietnamese Egg Coffee guide.

6. Ca phe cot dua (Vietnamese coconut coffee)

The Hanoi cafe favourite. Blend 100ml of coconut milk with a tablespoon of condensed milk and a handful of ice until slushy, pour into a glass, then pour strong phin-brewed Buffalo straight over the top. Rich, tropical and dangerously drinkable. Full story and recipe in our Vietnamese Coconut Coffee guide, including the lighter coconut water version.

All six of these start with the same thing: a good bag of Robusta and a phin filter. Our Phin'omenal Pair bundle includes both together at a saving and is the easiest way to get set up. Or if you want to try all three of our coffees first, The Triplet Sampler includes Buffalo alongside our Honeymoon Blend and Sunshine Arabica.