{ "id": 3284, "date": "2026-08-14T08:00:00", "date_gmt": "2026-08-14T01:00:00", "guid": { "rendered": "https:\/\/dulcedesaigon.com\/vi\/?p=3284" }, "modified": "2026-07-01T16:39:38", "modified_gmt": "2026-07-01T09:39:38", "slug": "specialty-coffee-district-3-saigon-drinks", "status": "publish", "type": "post", "link": "https:\/\/dulcedesaigon.com\/en\/specialty-coffee-district-3-saigon-drinks\/", "title": { "rendered": "Specialty Coffee in District 3: Specialty Drinks at Dulce de Saigon" }, "content": { "rendered": "

Specialty Coffee in District 3: Specialty Drinks at Dulce de Saigon<\/h2>\n

The short answer:<\/strong> The drinks at our bakery in B\u00e0n C\u1edd Ward, District 3, are made with the exact same obsession as our bakes. We pour specialty C\u00e0 K\u1ec3 coffee<\/strong> sourced from the Vietnamese highlands, whisk real Inucha matcha and hojicha lattes<\/strong>, and shake sodas we make ourselves<\/strong>. The one rule for everything we pour in Ho Chi Minh City? We don’t hide behind sugar. You’re going to actually taste the coffee, the tea, and the fruit.<\/p>\n

\"Specialty
Expertly pulled espresso drinks paired with our handmade caramel syrups.<\/figcaption><\/figure>\n

\ud83d\udcf8 Image: a matcha latte and an iced coffee next to a cookie, Dulce de Saigon District 3 \u2014 replace
\nwith real photo.<\/em><\/p>\n

Specialty coffee \u2014 C\u00e0 K\u1ec3, from the highlands<\/h2>\n

Espresso & Coffee: Powered by C\u00e0 K\u1ec3<\/h3>\n

We wanted an espresso that could cut through milk without losing its character. We partner with C\u00e0 K\u1ec3<\/a><\/strong>, a Vietnamese specialty coffee roastery dedicated to elevating local beans. Our house espresso is their signature blend: a 70\/30 mix of Fine Robusta and Arabica sourced from S\u01a1n La and \u0110\u00e0 L\u1ea1t. It pulls thick, dark, and chocolatey, with just enough acidity from the Arabica to keep things balanced. It’s the perfect backbone for our lattes, cappuccinos, and our signature house-made Chai Latte. (Curious how it stacks up against the traditional cup? Here’s c\u00e0 ph\u00ea phin vs espresso<\/a>.)<\/p>\n

Ceremonial Matcha: Sourced from Inucha<\/h3>\n

Our matcha isn’t culinary grade, and we definitely don’t pre-mix it with sugar. Our premium tier is ceremonial-grade Uji matcha from Inucha<\/a><\/strong>. This is authentic, single-cultivar matcha sourced directly from tea gardens in Ujitawara, Kyoto that boast over 100 years of history. Whether you order it straight or as a latte, it’s earthy, vibrant, and incredibly smooth. (We also pour Inucha’s roasted hojicha, which pairs ridiculously well with our burnt Basque cheesecake). (The matcha story \u2192<\/a>)
\nIf you’ve been let down by “matcha lattes” that taste like sugar, this is the one to retry.<\/p>\n

House-made sodas<\/h2>\n

We make our own sodas rather than pouring pre-made syrup \u2014 fresher, brighter, and (you guessed it)
\nnot too sweet. They’re the easy, refreshing pick on a hot Saigon afternoon.<\/p>\n

\n

\ud83d\udcdd Owner to add:<\/strong> the current house-soda flavours (and any seasonal drinks, e.g. the PSL) so we
\ncan name them here.<\/p>\n<\/blockquote>\n

A note on sweetness<\/h2>\n

You’ll notice a theme: our drinks aren’t very sweet. That’s on purpose \u2014 good coffee, good matcha and
\nreal fruit don’t need to hide behind sugar, so we let them speak. (Same reason our bakes lean less
\nsweet than you might expect.)<\/p>\n

What to pair with what<\/h2>\n