Slow-drip pure Robusta through traditional stainless-steel phin filters, whisk Hanoi’s legendary golden egg foam, and discover the heartfelt stories behind Vietnam’s coffee revolution in an intimate, hands-on workshop.
9:00 AM or 2:00 PM daily
Personal guidance from coffee experts
Plus printed & digital recipe booklet
Pay easily upon arrival in Hanoi
Vietnam is the world's 2nd largest coffee producer, but Hanoi turned it into pure culinary art. During your session, you will brew and taste all three:
Hanoi Original (1946)
Born during the French Indochina milk rationing in 1946, egg yolks and sweetened condensed milk are whisked until they transform into a warm, airy sabayon custard floated atop dark Robusta drip. Rich like liquid tiramisu.
Modern Cult Favorite
Originating from the imperial city of Hue, this recipe balances sea-salt cream with intense dark roast. The subtle salinity softens any bitterness, elevating natural notes of dark cocoa and toasted caramel.
Tropical Refreshment
The ultimate Hanoi summer refresher. Rich coconut milk and condensed milk are blended with crushed ice into a velvety snow slush, then marbled with intense Vietnamese espresso. A dessert and coffee in one cup.
Don't leave anyone behind! We feature premium stone-ground Vietnamese Cocoa (Cacao Bột) so kids and non-coffee lovers can whisk, blend, and enjoy their own indulgent chocolate creations right alongside the group.
No paper filters. No electric plugs. Just pure gravity, thermal equilibrium, and patience. Click each step below to learn what you’ll practice at your workshop station:
20 grams of highland Robusta grounds gently settled without over-compacting.
Pouring 20ml of 92°C water to awaken aromatic oils and release degassing bubbles.
Top off with 60ml water. Meditative gravity drip yielding concentrated coffee liquor.
Whisking egg cream, sea salt foam, or tropical coconut slush for that picture-perfect crown.
We measure 20g of freshly roasted Vietnamese Robusta beans. Ground slightly coarser than espresso to allow gravity drip without passing silt.
Relaxed, joyful, and 100% interactive. We keep our tables cozy so you get genuine one-on-one attention from Emma, Hazel, and our local baristas.
Welcome to our kitchen! Smell and compare freshly roasted Robusta vs Arabica beans, understand why Vietnam brews with condensed milk, and hear how Hanoi cafes became vibrant living rooms of the city.
Get your hands on your own stainless-steel Phin. Calibrate water temperatures, master the bloom ratio, and watch the hypnotic slow drip fill your glass.
Whisk egg yolk into velvety sabayon ribbons, balance savory sea-salt froth, and blitz creamy coconut slush. Assemble your signature creations like a seasoned Hanoi barista.
Dip warm Vietnamese Bánh Mì into leftover sweet condensed milk, sip your handcrafted masterpieces, snap vibrant photos, and take home your boxed stainless steel Phin filter with printed recipes!
No hidden fees, no required deposits. Just bring your smile and enthusiasm!
Single-origin highland coffee, farm fresh eggs, sweetened milk, coconut cream, and fine sea-salt.
Every participant receives their own authentic Vietnamese phin filter to take home in a keepsake box.
Both printed card and downloadable PDF with precise gram measurements and step-by-step instructions.
Crispy Vietnamese baguette served warm alongside rich sweetened condensed milk for the authentic local touch.
Full cacao option available for children and guests who prefer coffee-free indulgence.
Enthusiastic Hanoi native guides who share local cultural nuances, history, and secret city tips.
We eliminate single-use plastics and support women-led local suppliers and artisanal roasters.
Reserve online in seconds. Pay in cash (VND or USD) or credit card when you arrive at the workshop.
Over 500+ happy travelers from around the world have pulled up a stool with Beyond Vietnam.
“I am a foodie and my husband is not, but he decided to join me. He was so glad he came! Casey and Emma took care of us from the minute we met. Whisking egg coffee was so satisfying, and the salt coffee was the best drink of our whole Vietnam trip. They truly go beyond where ordinary tourists go!”
“We brought our two kids (ages 9 and 12). Having the cocoa option was fantastic because the kids made rich chocolate drinks while my wife and I made egg coffee and iced coconut coffee. It was hilarious, educational, and our kids couldn't stop talking about it. A must-do in Hanoi!”
“The hosts are pure sunshine! We learned so much about why Robusta is grown here and how salt completely changes the coffee flavor profile. Plus, walking away with our own stainless steel phin filter means we make egg coffee every weekend at home now.”
No deposit required. Instant confirmation via WhatsApp or Email. Pay on the day.
Got questions before reserving? Here are honest answers from our co-founders Emma & Hazel.
None whatsoever! The workshop is completely beginner-friendly. We guide you step by step through every pour, whisk, and drip. Whether you drink coffee daily or have never held a phin filter before, you will leave feeling confident to recreate all 3 recipes back home.
Yes, absolutely! We love hosting families. Guests aged 12 and above can join independently, and younger kids are welcome with an adult. For anyone who prefers not to drink caffeine, we provide rich Vietnamese stone-ground cocoa so they can whip, blend, and taste their own decadent creations.
Our workshop is hosted in an authentic local studio conveniently located near Hanoi's historic Old Quarter and Tay Ho (West Lake). Once you reserve, we send you the exact address and a pin drop map via WhatsApp and email, easily reachable by a 5-10 minute Grab ride from any central hotel.
No deposit needed! At Beyond Vietnam, we believe in travel trust. You simply reserve your spot online or via WhatsApp, and pay on the day in cash (VND or USD) or credit card when you arrive.
We strongly recommend having a light meal beforehand! Vietnamese Robusta coffee is famously strong and rich in caffeine. While we serve crispy Bánh Mì with sweetened condensed milk during class, coming on a satisfied stomach ensures the best tasting experience.