Can You Make Vietnamese Coffee With Espresso?

Vietnamese coffee is traditionally made with a drip filter method using robusta coffee beans, but you can adapt the concept to use espresso for a quicker and stronger version. Here is a step-by-step guide on how to make a Vietnamese-style coffee using espresso.

How to make Vietnamese coffee with espresso?

Ingredients:

• 1-2 shots of espresso (depending on your strength preference)
• 1-2 tablespoons of sweetened condensed milk (adjust to taste)
• Ice (for the iced version)

Instructions:

Hot Vietnamese espresso coffee:

• Prepare the condensed milk base: In a cup, add 1-2 tablespoons of sweetened condensed milk. Adjust according to your sweetness preference.
• Brew the espresso: Using your espresso machine, pull 1-2 shots of espresso.
• Combine: Immediately pour the hot espresso over the sweetened condensed milk.
• Stir: Mix the espresso and condensed milk together until well combined.
• Serve: Enjoy your hot Vietnamese-style espresso coffee!

Iced Vietnamese espresso coffee:

• Follow the steps from the hot version.
• Cool: Allow the mixture to cool down a bit, or you can use it hot if you prefer a slightly melted ice effect.
• Ice: Fill a glass with ice.
• Pour over ice: Pour the coffee and condensed milk mixture over the ice.
• Serve: Enjoy your iced Vietnamese-style espresso coffee!

💡 Wondering what brewing equipment you can also use? Check out these 5 phin filter alternatives. 

Tips and tricks for Vietnamese coffee with an espresso machine

Here are a few expert tips to make your cup of coffee even better. 

Tip 1: Use Robusta beans

Vietnamese coffee often uses robusta beans, which have a distinct flavor profile compared to the more globally popular arabica beans. Robusta beans tend to have a stronger, more bitter flavor and higher caffeine content than Arabica. The sweetened condensed milk in Vietnamese coffee helps balance this bitterness.

Tip 2: Grind size

People use the medium grind size for Vietnamese coffee makers, while espresso machines use fine grind. 

If you have pre-grounded Vietnamese coffee (highly likely that is medium grind size), it won’t work for your espresso machine. You will either have to get whole Robusta beans and do the grinding yourself or use your espresso blend. 

Tip 3: Clean your coffee equipment immediately

If you decide to use Robusta beans in your espresso machine, your equipment is clean to prevent cross-contamination of flavors. Arabica beans often have a higher oil content than Robusta, which can lead to a faster buildup of residues in your equipment.

Here is how to clean your coffee grinder and espresso portafilter before and after switching to Robusta beans:

Grinder:

Empty the grinder: Before you switch, run the last of your Arabica beans through the grinder until it’s empty. This minimizes the mixing of the beans.

Grind a small amount of Robusta: After adding robusta beans, grind a small amount and discard. This helps purge any residual arabica grounds.

Brushing: Regularly use a grinder brush to clean the burrs and the grind chute. This removes any coffee particles and oils that may have built up.

Vacuum: Some coffee enthusiasts use a small handheld vacuum to suck out any residual grounds from the grinder.

Deep cleaning: Every so often (e.g., once a month, depending on usage), consider taking apart the grinder to give it a more thorough cleaning. Check the manufacturer’s recommendations on how to do this.

Espresso portafilter:

Rinse after each use: Always rinse your portafilter immediately after brewing to prevent coffee oils and grounds from building up.

Brushing: Use a group head brush to scrub the basket and the underside of the portafilter. This will help remove any old coffee grounds and oils.

Soaking: Every so often, remove the basket from the portafilter and soak both parts in a solution of hot water and a coffee equipment cleaner or detergent. Make sure to rinse thoroughly afterward.

Backflush: If your espresso machine allows for it, perform a backflush with water after each brewing session. Occasionally (e.g., once a week), use a coffee machine detergent when backflushing to ensure deep cleaning. Remember to always follow with several water-only backflushes to ensure all detergent residues are removed.

Inspect the gasket: The gasket in the group head can also collect coffee oils and residues. Regularly inspect it, and if you notice a buildup, give it a good scrub with a brush. Replace the gasket if it’s worn out or damaged.

Final thoughts

Making Vietnamese coffee with an espresso machine is possible, but you will have to use a trick or two. If you decide to go with your regular blend, you won’t have an authentic Vietnamese coffee taste, but you will get a cup of coffee in a few minutes. 

If you decide to use Robusta beans, you will need more time, but the end result will be worth it.