Vietnamese coffee is famous for its bold flavour, rich body and strong caffeine kick. Traditionally, it is brewed slowly using a Vietnamese phin filter, but for busy cafés, bánh mì shops and anyone who wants their coffee faster, there is another great option:
Vietnamese coffee made with an espresso machine.
At Best Bean Best Cup Coffee Roasters in Melbourne, we roast our No.72 BOLD specifically for people who love the deep, chocolatey and powerful character of Vietnamese coffee. Using an espresso machine gives you the strength and intensity of Vietnamese coffee while making it quick, clean and consistent.
Why Make Vietnamese Coffee With an Espresso Machine?
Traditional phin coffee is beautiful, but it takes time to drip.
For a busy café or takeaway shop, waiting several minutes for every cup can slow down service. An espresso machine allows you to prepare Vietnamese coffee in around 30 seconds while still producing a concentrated, full-bodied coffee.
The benefits are simple:
- Quick – coffee can be extracted in around 30 seconds.
- Easy – perfect for busy cafés and takeaway service.
- Strong – concentrated espresso works beautifully with condensed milk and ice.
- Consistent – once your grinder and espresso recipe are set, every cup can taste similar.
- Clean – less mess compared with preparing multiple phin filters during a busy service.
- Versatile – use it for Vietnamese iced coffee, hot Vietnamese coffee or milk-based drinks.
The Coffee Matters
A strong Vietnamese coffee needs the right beans.
Our No.72 BOLD Vietnamese Coffee is roasted in Melbourne using Vietnamese Robusta coffee. Robusta naturally provides the heavy body, strong flavour and caffeine intensity that many people associate with traditional Vietnamese coffee.
Expect flavours of:
Caramel • Cocoa • Roasted Nuts
The darker Vietnamese-style roast gives the coffee enough strength to cut through condensed milk and plenty of ice without disappearing.
How to Make Vietnamese Coffee With an Espresso Machine
Here is the espresso recipe we recommend as a starting point.
Espresso Recipe
Coffee dose: 23g
Espresso yield: approximately 50g
Extraction time: 30–35 seconds
Water temperature: approximately 93°C
Step 1: Grind Your Coffee
Grind the coffee for espresso.
You want the grind fine enough to create a rich, controlled extraction but not so fine that the espresso machine struggles to push water through the coffee.
Step 2: Dose the Coffee
Add approximately 23g of ground coffee into your portafilter.
Distribute the coffee evenly and tamp firmly.
Step 3: Extract
Lock the portafilter into your espresso machine and begin the extraction.
Aim for approximately:
23g coffee in → 50g espresso out → 30–35 seconds
You should get a dark, rich espresso with plenty of body and crema.
How to Make Vietnamese Iced Coffee
For one Vietnamese iced coffee:
Ingredients
- 1 double espresso using No.72 BOLD
- 25–30g sweetened condensed milk
- Plenty of ice
Method
Add the condensed milk to your serving cup.
Extract your espresso directly over the condensed milk or into a separate cup.
Stir thoroughly until the espresso and condensed milk become smooth and creamy.
Fill a glass with plenty of ice.
Pour the Vietnamese coffee mixture over the ice.
Stir and serve.
Quick. Strong. Sweet. Refreshing.
That is Vietnamese iced coffee made for modern café service.
Espresso Machine vs Traditional Phin
There is no need to say that one method is better than the other. They simply suit different situations.
A traditional phin filter creates a slower Vietnamese coffee experience. The coffee gradually drips into the cup and is an important part of Vietnamese coffee culture.
An espresso machine is ideal when speed and consistency matter.
For a café, restaurant or bánh mì shop serving dozens or hundreds of customers, espresso can make Vietnamese coffee much easier to manage during busy periods.
You can still keep the flavour Vietnamese — you are simply changing the brewing method.
Perfect for Vietnamese Cafés and Bánh Mì Shops
Vietnamese iced coffee is becoming increasingly popular across Melbourne.
For businesses already operating an espresso machine, you don't necessarily need another complicated brewing system to add Vietnamese coffee to your menu.
With the right coffee, recipe and staff training, Vietnamese coffee can become one of the easiest drinks on the menu to prepare.
Grind. Extract. Condensed milk. Ice. Serve.
It is fast enough for takeaway service while still giving customers the bold Vietnamese coffee flavour they are looking for.
Vietnamese Coffee Roasted in Melbourne
At Best Bean Best Cup Coffee Roasters, we are passionate about bringing Vietnamese coffee into modern Australian coffee culture.
Our No.72 BOLD is roasted locally in Melbourne and designed for:
- Espresso machines
- Vietnamese phin filters
- Vietnamese iced coffee
- Stovetop brewing
- Plunger brewing
- Home coffee drinkers
- Cafés and restaurants
- Bánh mì shops
- Wholesale coffee customers
Whether you prefer the slow ritual of a phin or the speed of an espresso machine, the most important thing is starting with coffee that delivers the strength, body and flavour Vietnamese coffee is known for.
Looking for Vietnamese Coffee Wholesale in Melbourne?
If you're running a café, bánh mì shop, restaurant or hospitality business, Best Bean Best Cup can supply Vietnamese coffee roasted locally in Melbourne.
We can also help you set up the espresso recipe and show your team an efficient way to prepare Vietnamese iced coffee during service.
Quick to make. Easy to serve. Strong enough to remember.
Discover No.72 BOLD Vietnamese Coffee by Best Bean Best Cup Coffee Roasters.
