Vietnam has a coffee style all its own. This class teaches you the how and the why behind three iconic cups, using the Vietnamese phin brewer. I love that it’s genuinely hands-on, not a sit-and-watch tasting, and you get to drink what you make right there.

My second big win: the instruction feels clear and practical. When instructors like Quan, Noah, Julie, and Joey guide you step-by-step, you actually leave knowing what to do at home (many people even buy their own phin and ingredients after).

One thing to consider: this isn’t a vegan-friendly class, and it’s also not recommended if you have lactose intolerance.

Key things to know before you go

• You’ll brew with a real Vietnamese phin and follow the process start to finish, not just sample drinks
• Three recipes, three different flavor styles: Bạc Xỉu, Cà Phê Muối, and a yogurt-honey creation
• Small group size (max 18) keeps the class interactive
• Snacks, tea, and coffee included so you’re not budgeting mid-class
• You’ll get recipes and a completion certificate to take the learning home
• Location is in a multi-floor space so it helps to look for the Lacàph sign and go upstairs

Vietnamese coffee in HCMC, taught like a real skill

Vietnamese coffee is more than ordering a drink. It’s a method, a texture, and a whole routine built around the way locals brew and sweeten. In this workshop in Ho Chi Minh City, you practice making three different coffees in about 90 minutes, using the same core tool you’ll see in cafés all over the city: the phin.

This is ideal if you’re the type who likes to learn something you can repeat later. The class is structured, but it still feels casual and friendly because you’re doing the work. You’re not just chasing caffeine. You’re getting hands-on technique with a clear sequence: brew, taste, then customize each recipe.

Finding Lacàph Coffee Experiences (and why it matters)

You’ll meet at Lacàph Coffee Experiences SpaceUpstairs, 220 Nguyễn Công Trứ, in District 1. The workshop ends back at the meeting point, so you don’t need to plan anything else around it.

A practical note: this is a multi-floor setup. One reviewer described a similar layout where the café area is on one floor and the workshop space is on another, which means it’s easy to walk past the exact door. If you’re arriving right on time, look for the Lacàph Coffee Experiences name and be ready to go upstairs.

The upside of this location is convenience. It’s near public transportation, and it’s the kind of place you can slot into a morning or afternoon without the day getting complicated.

What you do during the class: hands-on from start to finish

The workshop runs about 1 hour 30 minutes and is limited to a maximum of 18 people. That matters because it keeps the teacher close enough for questions, and it prevents the typical “line up, wait, sip” vibe.

Here’s the flow you can expect:

• A short orientation with coffee info and recipe context
• You set up and learn how to use the phin properly
• You brew and then adjust for each drink
• You taste your creations as you go
• At the end, you leave with recipes and a certificate of completion

If you like instruction that doesn’t talk over your head, you’ll probably appreciate how many instructors are described as clear and patient. People often call out that the directions are excellent and that you really get to do everything, which is rare for a “workshop” that turns out to be half performance.

Bạc Xỉu: the Vietnamese white coffee you’ll actually understand

One of the first drinks you make is Bạc Xỉu, the classic “white coffee” style. In Vietnamese coffee culture, this drink is a gateway cup: it’s creamy, sweet-leaning, and it teaches you how the base coffee behaves when you change the ingredients and texture.

In this class, the value isn’t that someone hands you a finished cup. The value is that you learn what changes when you brew using the phin and then pair it with the ingredients that create the white-coffee profile.

What I like about starting with Bạc Xỉu is that it gives you a baseline. After you taste it you can calibrate your palate for the next two drinks, especially when the course shifts to a salt-forward flavor and then to the yogurt-honey experiment.

Cà Phê Muối: salt coffee and that unexpected balance

Next comes Cà Phê Muối, salt coffee. This is the one that often surprises people because it challenges the idea that coffee should be only sweet and bitter.

The class helps you understand the logic of the combination: you taste how the coffee’s strength responds to salt and how the final cup lands on your tongue. You’re not just repeating a recipe. You’re learning the “feel” of the flavor balance while you’re making it.

This is also where you’ll likely notice how the class stays technical without getting intimidating. You’re guided through the steps, and you do the brewing yourself, so you can connect what you’re doing with what you’re tasting.

If you’re a coffee nerd, this is the moment you’ll appreciate most. If you’re just curious, it’s still fun because it’s an easy-to-judge flavor test: before and after you add salt, you get a clear comparison.

Phin Con Panna: the yogurt-honey twist that feels very current

The third drink is Phin Con Panna, described as the workshop’s own Vietnamese coffee innovation. It’s built around a fusion of yogurt with Lacàph Raw Coffee Blossom Honey.

This is the “future direction” drink in the lineup. It takes the familiar base of Vietnamese coffee brewing and remixes it with a modern-sounding ingredient pair. For me, that’s part of what makes the class worth it: you get tradition and you also get experimentation in the same session.

You’ll be guided through how the yogurt and honey come into play so you can reproduce it later. If you’ve ever had people talk about Vietnamese coffee and you wondered how it could stay interesting beyond sweetened iced cups, this is where the answer starts to make sense.

Why the class is more than a coffee tasting

Plenty of activities give you samples. This one is different because you practice the method. The phin isn’t fancy, but it’s extremely practical, and learning it gives you a repeatable skill instead of a one-time souvenir photo.

You’ll also get context around the coffee and its culture. Some instructors use a clear presentation format, including slides, and you’ll hear about origin and quality as part of the lesson. That helps you taste with intent. Instead of thinking only about sweetness, you start thinking about how beans and brewing style affect the final cup.

A nice bonus: the final handout of recipes. Even if you don’t rush to buy equipment immediately, you’ll be able to recreate the drinks later. And yes, at least a few people end up purchasing a phin and coffee supplies afterward.

Coffee class value: $23.35 buys technique and full snack-time

At $23.35 per person, this is priced like a budget-friendly workshop, not a high-end tasting experience. What makes it feel like good value is what’s included: coffee, tea, and snacks, plus three drinks made by you.

In plain terms: you’re paying for time and instruction, and you’re also eating and drinking during the process. If you’ve already spent your Vietnam budget on café hopping, this is a smarter use of an afternoon because it teaches you how to make multiple styles, not just one.

The 90-minute length also keeps it efficient. You get a solid experience without turning it into a half-day commitment. And the small group size means the class isn’t just a production line.

Who should book this class, and who might pass

This workshop is a strong fit if:

• You love Vietnamese coffee and want to make it at home
• You like hands-on activities where you do the steps
• You want something indoor that still feels social and lively
• You’re traveling solo and want an easy way to meet other people

It’s a tougher fit if:

• You’re vegan (it’s not recommended for vegan travelers)
• You have lactose intolerance (also not recommended)

Also consider expectations. If you’re hoping for a huge menu of dozens of coffee variations, you might wish the class offered more options. But if you come for the three main recipes and the method behind them, the single-session focus is a feature, not a bug.

Practical tips so you get the most out of it

Here are a few things I’d do if I were planning this again:

• Arrive a few minutes early so you can find the correct floor and settle in
• Plan to wear something comfortable. You’ll be working and standing at the brewing setup
• Taste slowly, then ask questions while it’s fresh. The instructors are set up to help
• If you’re buying gear afterward, take notes on what feels easiest to reproduce

For food, remember that tea and snacks are included. That means you can do this without building a whole meal plan around it.

If you’re visiting during rainy weather, this is also a smart choice. It’s the kind of indoor activity that still feels playful and hands-on.

Should you book this Vietnamese coffee workshop in Ho Chi Minh City?

Yes, I’d book it if your goal is to learn Vietnamese coffee as a skill. The combination of three distinct recipes, a guided phin-brewing process, and take-home recipes plus a certificate makes it a practical souvenir you can use.

I’d think twice if you’re vegan or lactose intolerant, because the drink lineup includes ingredients that won’t work for everyone. And if you want a long list of variations, go in knowing this focuses on the three core drinks plus one fun “innovation” cup.

If you like learning through doing, this is a great match. It’s also a solid choice for a first or second visit to HCMC because Vietnamese coffee culture is one of the city’s easiest things to understand quickly.

FAQ

How long is the Vietnamese coffee workshop?

It lasts about 1 hour 30 minutes.

Where does the workshop meet?

You meet at Lacàph Coffee Experiences SpaceUpstairs, 220 Nguyễn Công Trứ, Phường Nguyễn Thái Bình, Quận 1, Hồ Chí Minh, Vietnam.

What drinks do I make during the class?

You’ll learn to make three Vietnamese coffee drinks: Bạc Xỉu, Cà Phê Muối, and Phin Con Panna.

Are morning and afternoon tours available?

Yes, you can choose between morning and afternoon tour options.

Are coffee, tea, and snacks included?

Yes. All coffee, tea, and snacks are included with the tour.

Is this class suitable for vegan travelers or lactose intolerance?

It is not recommended for vegan travelers, and it is also not recommended for travelers with lactose intolerance.

What group size should I expect?

The activity has a maximum of 18 travelers.

Can I cancel and get a refund?

Yes. You can cancel up to 24 hours in advance for a full refund.

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