{ "id": 3284, "date": "2026-08-14T08:00:00", "date_gmt": "2026-08-14T01:00:00", "guid": { "rendered": "https:\/\/dulcedesaigon.com\/vi\/?p=3284" }, "modified": "2026-10-20T07:47:16", "modified_gmt": "2026-10-20T00:47:16", "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 espresso<\/strong> from S\u01a1n La and \u0110\u00e0 L\u1ea1t beans, drip c\u00e0 ph\u00ea phin<\/strong> from 100% honey-processed Robusta, 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
Espresso drinks paired with our handmade caramel syrups.<\/figcaption><\/figure>\n

Specialty coffee: C\u00e0 K\u1ec3 espresso and honey-Robusta phin<\/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 in Saigon 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 in the north and \u0110\u00e0 L\u1ea1t in the highlands. It pulls thick, dark, and chocolatey, with just enough acidity from the Arabica to keep things balanced. It’s the backbone for our lattes, cappuccinos, and our house-made Chai Latte.<\/p>\n

Why a blend? Because neither pure bean survives a milk drink here. A 100% Robusta shot is punishing: under pressure, all that body and caffeine concentrates into something most people cannot finish. Go to 100% Arabica and it disappears under the milk of a cappuccino, and stands no chance against our chai syrup. The 70 gives the shot the dark, heavy backbone people here expect from coffee. The 30 lifts it, so a flat white tastes like a flat white rather than like strong syrup. It also holds its shape in a dirty chai, which was the hardest drink on the menu to get right.<\/p>\n

C\u00e0 ph\u00ea phin: 100% honey-processed Robusta<\/h3>\n

A phin is a small metal filter that sits on top of the cup and drips. There is no pressure and no paper. Ground coffee goes in, a perforated press plate goes on top, hot water goes over it, and you wait four or five minutes while it works its way through. The grind is coarser than espresso and the contact time far longer, which is why the result is so concentrated. Paper traps the coffee oils; a metal plate lets them straight through, which is a large part of why a phin has the weight it does and holds up under condensed milk.<\/p>\n

Ours is 100% Robusta from RobustaHoney<\/a>, with no Arabica cut into it, and it is honey-processed. Robusta’s reputation is mostly a processing problem, not a bean problem: in its cheapest form it carries a flat, rubbery bitterness, usually roasted dark to hide it. Honey processing leaves the sticky mucilage of the coffee cherry on the bean while it dries, and the sugars in it work into the bean as it cures. It is still unmistakably Robusta, still heavy, but the bitterness reads as dark chocolate instead of as rubber.<\/p>\n

It is stronger than most people expect on the first cup, so we bottle it. Take it black or cut with hazelnut, drink half now and put the cap back on. Bottled phin travels well and is good cold, so it is the one to order for delivery.<\/p>\n

Phin or espresso: which one to order<\/h3>\n

Order the phin if you want concentration and have time to sit with it, or want something to take away and drink over a couple of hours. Order the espresso if you want milk in it, or are pairing it with something sweet, because a milk drink sits better against a cookie than a phin does. A milk-based espresso drink does not travel well, and we would rather you drank that one here. Our Vietnamese regulars increasingly walk past the espresso machine and buy the bottled phin, while plenty of visitors order a flat white after three days of strong coffee.<\/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 top tier is ceremonial-grade Uji matcha from Inucha<\/a><\/strong>. This is single-cultivar matcha sourced directly from tea gardens in Ujitawara, Kyoto that have over 100 years of history. Whether you order it straight or as a latte, it’s earthy, vibrant, and smooth. (We also pour Inucha’s roasted hojicha, which pairs well with our burnt Basque cheesecake.) (The matcha story<\/a>)<\/p>\n

If 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: fresher and brighter, with the fruit up front. They’re the easy, refreshing pick on a hot Saigon afternoon.<\/p>\n

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