Two beloved ways to enjoy Buzzin' Beans robusta at home — the classic iced milk coffee of Saigon, and the salty-sweet specialty of Huế.
Bold robusta over sweetened condensed milk and ice — Vietnam's most iconic coffee drink.
Add 2 tbsp (about 15g) of coarsely-fine ground Buzzin' Beans robusta to a phin filter set over a glass. Slowly pour in ¾ cup of hot water (90–96°C) and let it drip fully, about 4–5 minutes.
While the coffee is still hot, stir in 2–4 tablespoons of sweetened condensed milk to taste, until fully combined and glossy.
Pack a tall glass generously with ice cubes — robusta's bold body holds up well against dilution as the ice melts.
Pour the sweetened coffee over the ice and stir well. Serve immediately with a spoon so it can be stirred again as the ice melts.
A Huế specialty: bold robusta topped with a lightly salted, whipped cream that balances sweet and savory in every sip.
Whisk 2 tbsp sweetened condensed milk with 1 tbsp heavy cream and a pinch of sea salt until it thickens slightly and turns pale and glossy.
Brew 2 tbsp (about 15g) of Buzzin' Beans robusta through a phin filter using hot water (90–96°C) and let it drip fully.
Pour the hot brewed coffee into a glass or cup. For an iced version, fill the glass with ice first, then pour the coffee over it.
Spoon the salted cream on top so it floats. Give it a gentle swirl right before drinking to blend the salty-sweet cream through the bold coffee beneath.