Vietnamese Coffee vs. Thai Tea: What Has More Caffeine?

December 1, 2025 •

4 min read

According to coffee industry experts, Robusta beans, the primary type used in Vietnamese coffee, contain almost double the caffeine of the Arabica beans often blended into Thai teas. This significant difference in bean type is the key factor answering what has more caffeine, Thai tea or Vietnamese coffee. The brewing method further enhances this caffeine disparity, making the coffee a far more potent choice.

Quick Summary

Vietnamese coffee, made primarily with Robusta beans and brewed via a slow-drip phin filter, contains significantly more caffeine per serving than Thai tea, which is made from black tea leaves. Both the bean type and the concentrated brewing method contribute to Vietnamese coffee's powerful, bold character, while Thai tea offers a milder, less intense caffeine boost.

Key Points

Vietnamese Coffee Has More Caffeine: Due to its use of Robusta beans and concentrated phin brewing, Vietnamese coffee contains significantly more caffeine per serving than Thai tea.
Robusta vs. Black Tea: Vietnamese coffee uses Robusta beans (2.2-2.7% caffeine), while Thai tea uses black tea leaves (far less caffeine by weight).
Brewing Method Matters: The slow-drip phin filter for Vietnamese coffee maximizes extraction, whereas Thai tea is diluted with milk and ice, reducing its final caffeine concentration.
Serving Size Intensity: A small 4-ounce serving of Vietnamese coffee delivers a highly concentrated caffeine dose, making its effect more potent.
Flavor Profile Differences: Vietnamese coffee is known for its bold, nutty flavor, while Thai tea offers a milder, spiced, and creamy experience.
Dilution Reduces Caffeine: The addition of milk and ice to Thai iced tea inherently dilutes the caffeine content, further decreasing its potency compared to coffee.
Choose Your Buzz: Opt for Vietnamese coffee for a powerful caffeine jolt or Thai tea for a gentle, aromatic lift.

Vietnamese Coffee vs. Thai Tea: The Ultimate Caffeine Showdown

For many, the morning ritual or afternoon pick-me-up is a choice between two delicious, culturally rich beverages: the bold, strong Vietnamese coffee and the sweet, creamy Thai tea. While both are popular for their unique flavor profiles, they differ greatly in their caffeine content. Understanding these differences can help you make an informed choice, whether you are seeking a powerful energy boost or a more moderate lift.

The Caffeine Champion: Vietnamese Coffee

Vietnamese coffee, particularly the famous cà phê sữa đá (iced milk coffee), is renowned for its intense kick. The high caffeine content is a result of three main factors:

Robusta Beans: Vietnam is the world's leading producer of Robusta coffee beans, and the vast majority of its domestic coffee is made from this variety. Robusta beans naturally contain almost twice the caffeine of the more common Arabica beans, with concentrations ranging from 2.2% to 2.7% by weight. This provides a naturally higher concentration of caffeine from the start.
The Phin Filter: The traditional Vietnamese phin filter is a slow-drip brewing device that extracts a highly concentrated liquid over several minutes. This long steeping time allows for maximum caffeine extraction from the grounds, resulting in a dense, potent brew. A typical 4-ounce serving can contain anywhere from 100 to 180 mg of caffeine, a remarkable density.
Small Serving Size: Because the brew is so concentrated, a standard serving of Vietnamese coffee is relatively small. This means you consume a significant amount of caffeine in a compact volume, which can make the caffeine hit feel even more powerful.

The Milder Alternative: Thai Tea

Thai tea, or cha yen, offers a different kind of experience. While still containing a noticeable amount of caffeine, it is a much gentler option compared to its coffee counterpart. The caffeine content is influenced by:

Black Tea Base: Thai tea is traditionally made with a strong black tea base, often Ceylon or a locally grown Assam varietal. While black tea has more caffeine than many other teas, it contains far less than coffee.
Brewing Process: The tea is typically brewed and then heavily diluted with ice and milk, which reduces the overall caffeine concentration per serving. The final beverage is a blend of strong tea, sugar, condensed milk, and spices, which makes the caffeine content less prominent.
Dilution: The presence of ice and milk in a finished Thai iced tea significantly lowers the caffeine concentration. A typical 8-ounce serving has an average of 30-60 mg of caffeine. The exact amount depends on the brew strength and amount of ice and milk used.

Key Differences Between Vietnamese Coffee and Thai Tea


Feature	Vietnamese Coffee	Thai Tea
Primary Caffeinated Ingredient	Robusta Coffee Beans	Black Tea Leaves
Caffeine Concentration	Very High (100-180 mg per 4oz serving)	Moderate (30-60 mg per 8oz serving)
Brewing Method	Slow-drip phin filter for high concentration	Steeped, then diluted with ice and milk
Flavor Profile	Intense, bold, earthy, nutty with chocolate notes	Creamy, sweet, and spiced (star anise, cardamom)
Sweetness Origin	Often sweetened with condensed milk to balance bitterness	Sweetened with condensed milk and sugar
Cultural Context	Part of a social ritual, enjoyed hot or iced	Popular street food drink, primarily served iced

The Flavor Profiles

Beyond caffeine, the two beverages offer distinctly different sensory experiences. Vietnamese coffee's robust flavor profile, dominated by the rich, earthy, and often nutty notes of Robusta beans, is balanced by the creamy sweetness of condensed milk. This creates a complex, intensely flavored drink. Thai tea, on the other hand, is a more aromatic and milder affair. It is characterized by the flavors of strong black tea mixed with sweet spices like star anise and cardamom, mellowed by condensed and evaporated milk. While it offers a pleasant, aromatic lift, it lacks the raw power of Vietnamese coffee.

Which Is Right for You?

The choice between Vietnamese coffee and Thai tea depends on your personal preferences and your desired caffeine intake. If you're looking for a powerful, concentrated energy boost, Vietnamese coffee is the clear winner. Its combination of high-caffeine Robusta beans and slow-drip brewing delivers an intense jolt that few other beverages can match. However, if you prefer a milder, aromatic, and less intense caffeine lift, Thai tea is the ideal choice. Its creamy, spiced flavor makes for a refreshing and enjoyable drink that won't overwhelm your system. In either case, both drinks are delicious examples of Southeast Asian beverage culture, and exploring them is a rewarding experience.

Conclusion

In a head-to-head comparison of caffeine content, Vietnamese coffee decisively surpasses Thai tea. This is largely due to its use of high-caffeine Robusta beans and a concentrated brewing process, which results in a drink that is both incredibly bold in flavor and potent in effect. While Thai tea offers a pleasant, moderate caffeine boost from its black tea base, it cannot compete with the sheer intensity of Vietnamese coffee. The ultimate choice rests on your preference for a powerful, energetic kick versus a milder, aromatic refreshment.

Lists and Examples

Examples of Vietnamese Coffee Variations:

Cà Phê Đen Đá: Iced black coffee
Cà Phê Sữa Nóng: Hot milk coffee
Cà Phê Trứng: Egg coffee
Cà Phê Dừa: Coconut coffee

Examples of Thai Tea Variations:

Cha Yen: Standard Thai iced tea
Cha Dum Yen: Thai black iced tea (without milk)
Cha Nom Yen: Another name for Thai milk tea

Authoritative Outbound Link

For more information on the Vietnamese coffee beans that contribute to its high caffeine content, explore the resources from Nguyen Coffee Supply.

Frequently Asked Questions

Vietnamese coffee has more caffeine than regular coffee primarily because it is made with Robusta beans, which contain nearly double the caffeine of the Arabica beans used in most other coffees. The slow-drip phin filter brewing method also contributes to a higher concentration of caffeine.

Thai tea is traditionally made from a strongly brewed black tea base, such as Ceylon tea or a local Assam varietal. The tea is then mixed with spices, sugar, and sweetened condensed and evaporated milk.

While Thai tea is often made with a specific blend, you can use a strong regular black tea for a similar base. However, authentic Thai tea mix, like ChaTraMue brand, includes specific flavors and often food coloring for the iconic taste and color.

The phin filter is a small, metal brewing device used to make Vietnamese coffee. Hot water drips slowly through the coffee grounds, creating a highly concentrated and robust brew.

No, Vietnamese coffee can be served either iced (cà phê sữa đá) or hot (cà phê sữa nóng). The brewing process and use of Robusta beans are what define it, not its temperature.

No, adding condensed milk to Vietnamese coffee does not increase its caffeine content. It only adds sweetness and creaminess, helping to balance the intense bitterness of the strong Robusta coffee.

You can reduce the caffeine in Thai tea by steeping the tea for a shorter amount of time, using a higher ratio of milk and ice, or choosing an herbal tea blend as a caffeine-free alternative.