How much caffeine is in Hanoi Traditional Egg Coffee?

Each 6 oz glass cup serving contains approximately 140 mg of caffeine. For comparison, a standard 8 oz cup of brewed drip coffee contains around 95 mg. Actual content varies with dose, water temperature, and contact time.

What temperature should I use for Hanoi Traditional Egg Coffee?

Target 96°C (205°F). Below this range the cup tends toward sourness and thinness from under-extraction; above it, bitterness rises faster than sweetness.

How long should Hanoi Traditional Egg Coffee be extracted?

Extract for 5 mins phin drip + 3 mins yolk whip using Traditional Vietnamese Stainless Steel Phin Filter, at a ratio of 15g Robusta in Phin Filter + 2 Egg Yolks + 25g Condensed Milk, prepared at Medium-Coarse Robusta. Time and ratio move together: a heavier dose generally wants a shorter contact time.

Why does my Hanoi Traditional Egg Coffee taste bitter?

Bitterness almost always indicates over-extraction. Shorten the contact time, lower the water temperature slightly, or grind coarser. Change one variable at a time so you can tell which one was responsible.

Who should avoid Hanoi Traditional Egg Coffee?

High calorie and sugar density; treat as a dessert coffee. Ensure pasteurized fresh eggs are used to prevent salmonella risk. Robusta beans contain ~2x caffeine of Arabica (~140mg per cup). This is general educational information, not medical advice — consult a qualified healthcare professional about your own circumstances.

Reviewed Aug 2026

Specialty Coffee · Hanoi, Vietnam

Hanoi Traditional Egg Coffee

Name: How to Brew Hanoi Traditional Egg Coffee
Prep time: 3 min
Cook time: 5 min
Total time: 5 min
Yield: 6 oz glass cup
Cuisine: Hanoi, Vietnam
Ingredients: Base and proportions as specified: 15g Robusta in Phin Filter + 2 Egg Yolks + 25g Condensed Milk; Whole milk, or an oat milk formulated for steaming; Filtered water for the base

Cà Phê Trứng

Decadent Hanoi delicacy featuring bold Robusta espresso under a velvety whipped egg yolk custard.

Cà Phê Trứng is a famous Vietnamese beverage created by whipping raw egg yolks with condensed milk and sugar into a silky, airy meringue foam, floated over a strong dark-roasted Vietnamese Robusta phin drip coffee.

Sensory profile

Comparative scale

sweetnessVery high

acidityVery low

bitternessHigh

bodyVery high

aromaVery high

You should taste

How it unfolds

Aroma → Palate → Finish

AromaBefore and as you sip

No distinct note recorded here — the aroma reads as pronounced rather than carrying a nameable character of its own.

pronounced aroma

PalateWhile it is in the mouth

pronounced sweetness

FinishAfter you swallow

pronounced body

Where it sits

Stronger than 339 of the 345 other drinks in the catalogue, and weaker than 6.

That is 140 mg in a 6 oz glass cup serving — 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.

CupCura editorial estimate. No public food database has measured this preparation, so this figure is our own and is not independently sourced.

What people say

Reviews and photographs from people who have actually drunk this. Everything here has been read by a moderator before publication.

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Gear for this drink

Fellow Ode Brew Grinder Gen 2

Direct-drive motor with 64mm stainless steel flat burrs engineered specifically for pour-over, drip, and cold brew clarity.

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Specialty Coffee

Hanoi Traditional Egg Coffee

Sensory profile

You should taste

How it unfolds

Where it sits

What people say

Fellow Ode Brew Grinder Gen 2

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