How many espresso shots are usually in Vietnamese coffee?

January 11, 2026 •

4 min read

According to coffee experts, a traditional cup of Vietnamese coffee is so potent it can deliver the caffeine equivalent of up to 4 espresso shots. This remarkable strength often leads people to wonder exactly how many espresso shots are usually in Vietnamese coffee, especially when modern methods are used instead of the traditional phin filter.

Quick Summary

Vietnamese coffee, famed for its intensity, can equal multiple espresso shots in caffeine, though traditionally it is not made with espresso. The potent brew results from using strong Robusta beans and a slow-drip phin filter. Alternative methods using an espresso machine typically utilize two to four shots for a comparable drink.

Key Points

No Espresso Shots Traditionally: Authentic Vietnamese coffee uses a slow-drip 'phin' filter, not an espresso machine.
High Caffeine Equivalent: Due to Robusta beans and the slow brew, a traditional cup packs the caffeine punch of 2 to 4 espresso shots.
Robusta Beans are Key: The use of Robusta beans, which contain more caffeine than Arabica, is central to the coffee's strength.
Modern Espresso Method: When an espresso machine is used, 2 to 4 shots are typically pulled to replicate the traditional intensity.
Sweetened with Condensed Milk: Regardless of the brewing method, the strong coffee is balanced by the sweetness of condensed milk.

Understanding Vietnamese Coffee's Potency

The question of how many espresso shots are usually in Vietnamese coffee is fascinating because, traditionally, Vietnamese coffee is not made with an espresso machine at all. The signature brew is created using a 'phin' filter, a small, stainless-steel device that relies on a slow-drip process. The intensity of the final beverage comes from a combination of the bean type and the brewing method, rather than the pressurized extraction of an espresso machine. The traditional brewing method, which can take several minutes for a single cup, allows for a more thorough extraction, creating a brew with a significantly higher caffeine concentration per volume than a standard drip coffee.

The Role of Robusta Beans

One of the main reasons for Vietnamese coffee's incredible strength is the type of coffee bean used. While most specialty coffee shops favor Arabica beans, Vietnamese coffee overwhelmingly uses Robusta beans. Here's what makes them different:

Caffeine Content: Robusta beans naturally contain almost double the caffeine of Arabica beans, with about 2.7% compared to Arabica's 1.5%.
Flavor Profile: Robusta beans are known for their bold, intense, and sometimes slightly bitter flavor profile, which holds up exceptionally well to the sweetness of condensed milk.
Cultural Preference: The robust, strong characteristics of Robusta beans have become a cultural staple in Vietnam, where a powerful, concentrated coffee is the norm.

The 'Espresso Equivalent' Explained

For those accustomed to espresso, the caffeine content of a phin-brewed Vietnamese coffee can be surprising. While a typical single espresso shot contains about 60-80 mg of caffeine, a single cup of Vietnamese drip coffee can contain anywhere from 120-250 mg. This places a single serving anywhere between the caffeine equivalent of a double espresso and up to four shots, depending on the grind and brew duration. When made with an espresso machine as a modern alternative, a Vietnamese coffee is often built on two or more espresso shots to replicate this intensity.

Modern Methods: Espresso Machine Alternatives

While the phin is the traditional method, many coffee shops and home baristas use an espresso machine to create a quicker version of Vietnamese coffee. This approach allows for consistency and speed without the slow drip process. The number of espresso shots used in this modern take depends on the desired strength and the specific recipe, but generally falls within a predictable range.

How Coffee Shops Replicate the Flavor

Coffee shops often use 2 to 4 espresso shots to mimic the intense flavor and caffeine kick of a phin-brewed Vietnamese coffee. This is combined with sweetened condensed milk and served hot or over ice. This method provides the characteristic boldness and creamy sweetness that customers expect while speeding up preparation. Some baristas even pull a longer shot (sometimes called a lungo) to increase the volume of coffee while still using the pressurized extraction of an espresso machine.

Comparison: Phin Brew vs. Espresso Machine


Feature	Traditional Phin Brew	Modern Espresso Machine	Recommended Espresso Shots (for equivalent)
Brewing Time	~4-10 minutes	~30 seconds (per shot)	N/A
Flavor	Bold, slightly earthy, less crema, intense	Bold, concentrated, rich crema	N/A
Caffeine (per serving)	~120-250 mg	Varies by number of shots (~60-80mg per single shot)	2 to 4 shots
Equipment	Simple, portable phin filter	Espresso machine	Espresso machine
Grind Size	Coarse	Fine	Fine

Brewing Your Own Espresso-based Vietnamese Coffee

Making a Vietnamese coffee with an espresso machine is a simple process. Here’s a basic guide:

Prepare the Condensed Milk: Add 2 tablespoons of sweetened condensed milk to the bottom of a glass.
Pull Espresso Shots: Pull 2-4 shots of espresso directly into the glass with the condensed milk.
Stir and Serve: Stir the mixture thoroughly to combine the coffee and condensed milk. For an iced coffee, pour the mixture over a glass filled with ice.

This method allows you to enjoy the classic sweet and strong flavor profile without needing a phin filter, though many coffee enthusiasts appreciate the slower, more meditative process of the traditional method. The ratio of condensed milk to espresso can also be adjusted to personal preference, making it a highly customizable drink.

Conclusion

To answer the question of how many espresso shots are usually in Vietnamese coffee, it's a bit of a trick question. Traditionally, there are none, as it's brewed with a phin filter. However, due to its naturally high caffeine content from Robusta beans and a slow-drip brewing process, a standard cup has a caffeine kick equivalent to 2 to 4 espresso shots. For modern versions made with espresso machines, 2 to 4 shots are typically used to replicate this signature intensity and flavor. Whether you prefer the time-honored phin or the quick convenience of an espresso machine, the result is a strong, bold, and satisfying cup that is a testament to Vietnam's rich coffee culture.

For further reading on the history and cultural significance of Vietnamese coffee, explore this comprehensive guide.

Frequently Asked Questions

Yes, a traditional serving of Vietnamese coffee is often significantly stronger in total caffeine content than a single espresso shot, often matching or exceeding the equivalent of a double or triple shot.

A 'phin' filter is a small, portable, and inexpensive stainless steel coffee filter used to brew traditional Vietnamese coffee. It relies on a slow-drip process to create a concentrated brew.

Yes, you can, but it will have a different flavor profile and less caffeine. Traditionally, Robusta beans are used for their high caffeine content and bold flavor. Using Arabica beans may result in a less potent and more acidic taste when mixed with condensed milk.

While the classic Vietnamese coffee ('ca phe sua da') famously includes sweetened condensed milk, many enjoy it black ('ca phe den') or with other additions. The condensed milk is an iconic component but not mandatory.

The slow, gravity-fed drip method of the phin filter, combined with a relatively coarse grind, allows for a prolonged extraction time. This process, when using high-caffeine Robusta beans, results in a highly concentrated and robust final brew.

The brewing process with a phin filter typically takes between 4 to 10 minutes, depending on the grind size and the desired drip rate. This slow process is part of the experience.

A good starting point for an espresso-based Vietnamese coffee is a 1:2 ratio of condensed milk to espresso, though this can be adjusted to taste. For example, two ounces of espresso to one ounce of condensed milk.