{ "id": 3291, "date": "2026-09-11T08:00:00", "date_gmt": "2026-09-11T01:00:00", "guid": { "rendered": "https:\/\/dulcedesaigon.com\/vi\/?p=3291" }, "modified": "2026-07-01T16:39:42", "modified_gmt": "2026-07-01T09:39:42", "slug": "ca-phe-phin-saigon-vs-espresso", "status": "publish", "type": "post", "link": "https:\/\/dulcedesaigon.com\/en\/ca-phe-phin-saigon-vs-espresso\/", "title": { "rendered": "Ca Phe Phin Saigon vs. Espresso: Coffee in District 3" }, "content": { "rendered": "
\"Refreshing
Cool off with our handcrafted specialty fruit teas and iced espresso drinks.<\/figcaption><\/figure>\n

C\u00e2u tr\u1ea3 l\u1eddi ng\u1eafn g\u1ecdn:<\/strong> We run two completely different coffee programs at our bakery in District 3, Saigon.<\/p>\n

If you want traditional Vietnamese rocket fuel, we slow-drip 100% honey-processed Robusta in a traditional metal filter<\/strong> (ca phe phin saigon<\/em>).<\/p>\n

If you want a classic flat white or cappuccino, we pull shots from our Simonelli espresso machine (c\u00e0 ph\u00ea pha m\u00e1y<\/em>) using a custom 70\/30 Robusta-Arabica blend roasted locally by Ca Ke. We bottle the phin coffee to go, and you can grab either one daily at our shop in B\u00e0n C\u1edd Ward.<\/p>\n

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The Foreigner\u2019s Dilemma<\/h2>\n

When travelers land in Ho Chi Minh City, they immediately want to try the coffee. They\u2019ve heard the legends. They know pure Vietnamese Robusta hits like an absolute freight train, and they want the jolt.<\/strong><\/p>\n

But then there are the days where the jetlag hits differently, and you just want the comfort of a flat white that tastes exactly like the caf\u00e9 back home.<\/strong><\/p>\n

We celebrate both<\/strong>. At Dulce de Saigon, we don\u2019t force you to choose between local tradition and western comfort.<\/p>\n

 <\/p>\n

The Phin: 100% Honey-Processed Robusta<\/h2>\n

If you want the unapologetic Vietnamese coffee experience, you drink from the phin.<\/strong><\/p>\n

We use a massive, traditional drip setup loaded with 100% Honey-processed Robusta<\/strong> sourced from RobustaHoney<\/a><\/strong>. The \u201choney\u201d process means the sticky mucilage of the coffee cherry is left on the bean while it dries. It strips out the harsh bitterness you find in cheap street carts and replaces it with a heavy, dark chocolate punch.<\/p>\n

It drips slow. It is incredibly dark<\/strong>. And it is overwhelmingly strong<\/strong>.<\/p>\n

Because we know exactly how hard this hits, we actually bottle our phin coffee to go. We sell it in traditional black or cut with a heavy hit of hazelnut. That way, when the caffeine kicks in and your heart starts racing, you can throw a cap on the bottle and save the rest for later.<\/p>\n

 <\/p>\n

The Espresso: 70\/30 Ca Ke Blend<\/h2>\n

For our espresso machine (c\u00e0 ph\u00ea pha m\u00e1y<\/em>), we needed something entirely different.<\/strong> A pure Robusta espresso shot will blow your head off, but 100% Arabica gets completely lost under the heavy milk of a cappuccino or the aggressive spice of our house-made chai syrup.<\/p>\n

So we went to C\u00e0 K\u1ec3<\/a><\/strong>, a dedicated Vietnamese specialty coffee roastery in Saigon<\/strong>, and settled on their signature 70\/30 Robusta-Arabica split.<\/strong> They source excellent Fine Robusta and Arabica from S\u01a1n La and \u0110\u00e0 L\u1ea1t.<\/p>\n

It is the perfect compromise. You get the dark, heavy, chocolate backbone of the Vietnamese style, but the Arabica lifts it. It cuts through the milk perfectly and holds its own in our signature dirty chai lattes.<\/p>\n

 <\/p>\n

The Local Shift<\/h2>\n

The funniest thing about running these two methods side by side? The shift in our crowd. We started out catering heavily to expats in District 3 who just wanted a familiar espresso. But lately, our local Vietnamese regulars are skipping the espresso machine entirely and buying our bottled phin coffee. They know a good, clean Robusta when they taste it.<\/p>\n

Whether you need the rocket fuel to get through a Saigon afternoon, or a perfectly pulled cappuccino to pair with a slice of cake, we have the beans. Come by the shop, grab a cup, and tell us which one you prefer.<\/p>\n

 <\/p>\n

\u0110i\u1ec1u m\u1ecdi ng\u01b0\u1eddi n\u00f3i<\/h2>\n

The coffee earns its keep right next to the bakes:<\/p>\n

\u201cDelicious treats and great coffee. Friendly staff.\u201d \u2014 James F.<\/strong>, Google \u2605\u2605\u2605\u2605\u2605<\/p>\n

\u201cVery good coffee shop with a nice variety in cakes and pastries.\u201d \u2014 Ricardo S.<\/strong>, Google \u2605\u2605\u2605\u2605\u2605<\/p><\/blockquote>\n

Part of our 4.8\u2605 trung b\u00ecnh d\u1ef1a tr\u00ean 682 \u0111\u00e1nh gi\u00e1 Google<\/strong> \u2014 and increasingly, it\u2019s the bottled phin our regulars come back for.<\/p>\n

\u2014 Garret, \u0110\u1ed3ng s\u00e1ng l\u1eadp<\/em><\/p>\n

V\u1ec1 t\u00e1c gi\u1ea3:<\/strong> Garret Nelson is Dulce de Saigon\u2019s co-founder, a longtime Saigon F&B operator who set up both the phin program (RobustaHoney) and the C\u00e0 K\u1ec3 espresso blend. More at c\u00e2u chuy\u1ec7n c\u1ee7a ch\u00fang t\u00f4i<\/a>.<\/p><\/blockquote>\n

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\ud83d\udccd L\u00e0m th\u1ebf n\u00e0o \u0111\u1ec3 s\u1edf h\u1eefu ngay<\/h2>\n

We pour fresh coffee all day at our bakery in District 3 (382\/15 Nguy\u1ec5n Th\u1ecb Minh Khai, Ph\u01b0\u1eddng B\u00e0n C\u1edd<\/strong>). We\u2019re open 8 AM\u20139 PM.<\/p>\n

If you need a bottle of phin coffee or a hot latte delivered to your office in D1 or D3, we deliver direct:
\n– Giao h\u00e0ng tr\u1ef1c ti\u1ebfp:<\/strong> order.ipos.vn<\/a>
\n– \u1ee8ng d\u1ee5ng<\/strong> GrabFood<\/a> | ShopeeFood<\/a><\/p>\n

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 <\/p>\n

FAQ<\/h2>\n

Do you use real Vietnamese coffee?<\/strong>
\nYes. For our traditional phin drip, we use 100% Honey-processed Vietnamese Robusta sourced from RobustaHoney<\/a>. It is incredibly strong, dark, and chocolatey.<\/p>\n

What beans do you use in your espresso machine?<\/strong>
\nWe pull our shots using a custom 70\/30 Robusta\/Arabica blend roasted locally by Ca Ke in Ho Chi Minh City. It balances the dark, heavy punch of Vietnamese coffee with the smooth finish of Arabica.<\/p>\n

Can I take the phin coffee to go?<\/strong>
\nYes. Because our 100% Robusta is so strong, we bottle it directly so you can take it home or save it for later. We offer it in traditional or hazelnut.<\/p>\n

 <\/p>\n