Hanoi Traditional Egg Coffee
Cà Phê Trứng
A cloud of whipped egg yolk and condensed milk over strong phin-dripped coffee: Hanoi's liquid tiramisu.
Cà phê trứng is a Hanoi specialty: egg yolks whisked with condensed milk and sugar into a thick, silky foam and floated over strong Vietnamese robusta dripped through a phin.
Sensory profile
You should taste
How it unfolds
Where it sits
That is 140 mg in one serving (6 oz glass cup), a concentration of 79.1 mg per 100 ml. The scale above ranks whole servings, and servings differ in size, so a larger drink can sit further right while being weaker cup for cup.
Editorial estimate, not a laboratory measurement
Related gear
| Brewing method | Traditional Vietnamese Stainless Steel Phin Filter |
|---|---|
| Coffee-to-water ratio | 1 part coffee to about 12 parts finished drink |
| Dose & yield | 15g → 177g |
| Grind size | Medium-Coarse Robusta |
| Water temperature | 205°F / 96°C |
| Target brew time | 5 mins phin drip + 3 mins yolk whip |
| Serving | 6 oz glass cup |
What you need
- 15 g dark-roast robusta, ground medium-coarse
- About 100 ml water at 96°C for the phin
- 2 very fresh or pasteurized egg yolks
- 25 g sweetened condensed milk
- 1 teaspoon sugar
Required gear
- Stainless steel phin filter with chamber, plate and lid
- Small heatproof cup
- Bowl and whisk or hand mixer
- Bowl of warm water for the cup
- Kettle
- Scale accurate to 1 g
Step-by-step protocol
- 0:00Warm a small cup and set the phin on top. Add 15 g of coffee to the chamber, press the plate on lightly, and pour in about 20 g of hot water to bloom for 30 seconds.
- 0:45Add about 80 g more water at 96°C, cover with the lid, and let the coffee drip for about four minutes.
- 1:00While it drips, put 2 yolks, 25 g of condensed milk and a teaspoon of sugar in a bowl and whisk, by hand or with a mixer, until the cream is thick, pale and glossy, 3 to 5 minutes.
- 5:00Spoon the cream over the coffee.
- 5:15Set the cup in a bowl of warm water to keep it hot. Eat some of the foam with a spoon, then drink the coffee underneath.
Troubleshooting
What it may be good for
How strong is it?
We list about 140 mg for a 6 oz glass. Egg coffee is made with robusta, which has roughly twice the caffeine of arabica, and the coffee is brewed strong.
Why a warm water bath
Setting the cup in a bowl of warm water keeps the coffee hot while you eat the foam, so the last sip is as warm as the first.
What to watch out for
- Caffeine affects everyone differently. If you are pregnant or nursing, sensitive to caffeine, or have been told to limit it, check with your doctor about how much is right for you.
Cà phê trứng is a Hanoi specialty: egg yolks whisked with condensed milk and sugar into a thick, silky foam and floated over strong Vietnamese robusta dripped through a phin. Rich and custardy, it tastes of tiramisu, condensed milk and custard over strong, bitter robusta.
Origin & Story
Egg coffee was born from a shortage. The story is that around 1946 a bartender at the Metropole Hotel in Hanoi, Nguyen Van Giang, ran short of milk, which was scarce in Vietnam in those years, and tried egg yolk in its place. He whisked the yolk with sugar and condensed milk until it turned into a thick, creamy foam, and floated it on top of strong coffee.
People loved it, and Giang opened a café of his own, Café Giang, which his family still runs and which is one of the best-known coffee places in Hanoi.
The drink is made in two parts. The coffee is robusta, brewed strong in a phin. The yolks are whisked with condensed milk and sugar, and traditionally warmed gently over a water bath so that they do not curdle, until they form a thick, glossy cream. The cream is spooned over the coffee, and the cup is often set in a bowl of warm water to keep it hot.
You eat it before you drink it. Diners traditionally spoon off the foam first, like a dessert, and then drink the coffee underneath.
Because the yolks are raw or only lightly warmed, freshness matters: use very fresh or pasteurized eggs from a source you trust. To make one cup, drip 15 g of coarse robusta through a phin with about 100 ml of hot water, whisk 2 yolks with 25 g of condensed milk and a teaspoon of sugar until pale and thick, and spoon the cream over the coffee.
Reading the Flavor Profile
| Axis | Score |
|---|---|
| Sweetness | 95/100 |
| Acidity | 15/100 |
| Bitterness | 60/100 |
| Body | 100/100 |
| Aroma | 88/100 |
These values are comparative editorial positions within our own catalog, calibrated so entries can be ranked against each other. They are not laboratory measurements.
How much caffeine is in Hanoi Traditional Egg Coffee?
One serving, 6 oz glass cup, contains approximately 140 mg of caffeine.
What temperature should I use for Hanoi Traditional Egg Coffee?
Use water at about 96°C (205°F) in the phin, hot but just off the boil.
How long should Hanoi Traditional Egg Coffee be extracted?
Timing: 5 mins phin drip + 3 mins yolk whip. Method: Traditional Vietnamese Stainless Steel Phin Filter. Ratio: 15g Robusta in Phin Filter + 2 Egg Yolks + 25g Condensed Milk. Grind or leaf format: Medium-Coarse Robusta.
Why does my Hanoi Traditional Egg Coffee taste bitter?
Phin coffee turns bitter when it drips too slowly or the water is too hot for too long. Use a medium-coarse grind, press the plate on lightly, and aim for a drip of about four to five minutes.
Is egg coffee safe to drink?
Egg coffee is made with raw or lightly warmed yolk, so it is best made with very fresh or pasteurized eggs. Some cooks warm the yolk mixture gently over a water bath before pouring it.
What does egg coffee taste like?
Sweet and creamy, often compared to tiramisu or custard, over strong, slightly bitter robusta coffee.
Who should avoid Hanoi Traditional Egg Coffee?
Caffeine affects everyone differently. If you are pregnant or nursing, sensitive to caffeine, or have been told to limit it, check with your doctor about how much is right for you. This information is educational and is not medical advice. If you are pregnant or breastfeeding, managing a cardiac or gastrointestinal condition, or taking prescription medication, discuss caffeine and botanical intake with a qualified healthcare professional before making changes.
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