Hanoi: Vietnamese Coffee Workshop with 6 Recipes & 9 Tastings

Vietnamese coffee is more than strong coffee poured over ice. At Su Quán Roastery, you work through six recipes and taste the contrasts among Robusta, Arabica, and blended beans, with classics such as egg, coconut, salt, and condensed milk coffee in the mix. The class turns a familiar Hanoi café stop into something you can understand and repeat at home.

I like two things here: you make the drinks yourself, rather than just watching a demonstration, and the class connects each cup to Vietnam’s coffee-growing and brewing traditions. Instructors such as PA, Kim, Mark, and Piey are praised for clear explanations and patient teaching, though the specific host can vary. One practical drawback: the roastery is outside the Old Quarter, and one participant reported a long wait after a late start, so confirm transport and timing before setting out.

At a glance

• Six recipes to make: Practice several Vietnamese coffee styles, including egg, coconut, and condensed milk coffee.
• A tasting with context: Compare Robusta, Arabica, and blended coffee while learning about beans and brewing.
• Local pairings: The session includes snacks and homemade fruit liquor tastings. The advertised tasting count varies between descriptions, so treat the exact number as approximate.
• A hands-on class: You use brewing tools and ingredients yourself, with an English-speaking instructor leading the session.
• Two transport choices: Book the class without a transfer, or choose the higher-priced option with hotel pickup and drop-off in the Old Quarter.
• Useful take-home material: A digital recipe book and a certificate are available upon request.

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Six Vietnamese coffees, made by your own hand

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The appeal is simple: you do not just hear that Vietnamese coffee is strong, sweet, or inventive. You make several versions and taste how the ingredients change the cup. The workshop covers six coffee preparations, while the named signature drinks include egg coffee, coconut coffee, salt coffee, and cocktail coffee, alongside familiar condensed milk coffee. The exact selection can vary by package.

That hands-on format is useful if you have already sampled cà phê sữa đá in a café and want to know what goes into it. You handle the brewing equipment and ingredients, with an instructor walking the group through each recipe. One drink at a time, you get a better sense of the method, the balance of flavors, and why Vietnamese coffee can be much more than a quick caffeine stop.

The phin, Vietnam’s small metal drip filter, is part of the lesson. It brews slowly, which helps explain the concentrated coffee often paired with condensed milk or ice. You also compare Robusta, Arabica, and a blend of the two. That tasting makes the bean discussion concrete: instead of trying to remember a list of terms, you can notice differences in the cup.

The class is designed for participation, but not for advanced baristas. You need no special skills, and the pace is described as easy to follow. If you are a serious coffee hobbyist, you may want more technical detail about sourcing and extraction than a two-hour introduction can offer. For most curious visitors, though, making several recipes is a better use of time than listening to a long lecture.

From coffee tree to Hanoi coffee culture

Before the brewing begins, expect an overview of how coffee became popular in Vietnam and how the country fits into the World Coffee Belt. The instructor also introduces the basics of growing coffee trees. This background gives the tasting a little more meaning: the beans are not just a strong base for sweet drinks, but part of a larger agricultural and cultural story.

Vietnam is the world’s second-largest coffee exporter, and Robusta plays a major role in its coffee identity. The class compares Robusta with Arabica and mixed beans, then connects those differences to the drinks you prepare. The point is not to turn you into an agricultural expert. It is to give you enough context to understand why Vietnamese coffee has its own character and why one brewing style does not fit every bean.

Expect conversation, questions, and a social class atmosphere rather than a formal lecture. Instructors named by participants include PA, Kim, Mark, and Piey, with several noted for lively explanations and patient help. The teacher is not guaranteed, so book for the activity itself rather than for one particular person. English instruction is included, and the class is repeatedly described as easy to follow.

There is also a short discussion of coffee production choices. One class participant learned why weasel or civet coffee raises environmental concerns. That is a useful reminder that coffee tourism can include ethical questions, not only flavor notes. If this topic matters to you, ask the instructor for more detail during the session.

Egg coffee, coconut coffee, and the tasting table

The signature drinks are the fun part, especially if your Hanoi café list already includes egg coffee. You get to see how it is made and prepare a version yourself. Egg coffee’s creamy top makes it feel closer to a dessert than a plain brew, but the coffee underneath still matters. Making it gives you a better sense of how texture and sweetness work together.

Coconut coffee brings another contrast, pairing coffee with coconut flavors. Salt coffee offers a different sweet-and-savory direction, while condensed milk coffee is the classic starting point for many visitors. Cocktail coffee is also named among the drinks served in the class. These recipes make the workshop appealing even if you are not usually a black-coffee drinker.

The tasting count needs a little care. The experience is promoted as offering up to nine tastings, while the detailed activity description refers to ten guided tastings, including homemade fruit liquors. The overview also mentions six types of coffee. Those numbers may describe different parts of the tasting, or reflect variations in how the session is presented. Plan on sampling a generous range, but do not book expecting a guaranteed exact count.

A complimentary herbal welcome drink and local snacks are included, along with coffee and traditional homemade fruit liquor tastings. The liquor pairing adds a distinctly local note, but the class is still a coffee workshop, not a drinking tour. Participants who appear intoxicated can be refused service, with no refund. If you have allergies, dietary needs, vegetarian preferences, or other food restrictions, tell the operator in advance so they can prepare.

There is a practical reason to eat beforehand. The organizer recommends breakfast or a light meal before the workshop. With multiple coffee samples, it is sensible advice, especially if you are sensitive to caffeine or do not usually drink coffee on an empty stomach.

The two-hour visit and its setting

The workshop takes place at Su Quán Roastery, at No. 75, Lane 173, Hoang Hoa Tham Street, in Hanoi’s Ba Dinh district. It is not in the Old Quarter, and the walk through the lane gives you a glimpse of a residential side of the city. The roastery itself is described as comfortable, with an air-conditioned indoor venue and a warm, home-like atmosphere.

The listed session runs about two hours, but the detailed itinerary gives a duration of two hours and 30 minutes. That difference is worth keeping in mind when planning your day. The usual departure choices are 09:00 and 14:00, with return times listed as 12:00 and 17:00 depending on the session selected. Weather and traffic can affect the schedule.

Arrive ten minutes early if you are making your own way there. The meeting address is 75/173 Hoang Hoa Tham, Ngoc Ha, Hanoi. The venue can be reached by entering the lane, and the operator provides a contact number, +84 345 508 508, for directions. One participant found the location easy to locate after receiving photos, but it is still wise to allow time to find the entrance.

The advertised class is guided, but no group size is specified. You may share the table and conversation with other coffee fans, which can make the class more sociable. The equipment and ingredients are supplied, so you do not need to bring anything for the brewing itself. Wear comfortable clothes and shoes suitable for light cooking.

Getting there: walk, taxi, or book a transfer

The no-transfer package is the lower-cost choice, but you must arrange your own trip to and from the roastery. The package information gives a starting price of about US$19.35 without transfer and US$25.39 with transfer, while the overall price summary starts at $18.09. These are starting prices, so the amount you see at checkout may differ.

The transfer option includes pickup and drop-off for hotels or locations in Hanoi’s Old Quarter. The operator confirms the pickup time in advance, and you should be in the hotel lobby ten minutes early. If you are staying outside the Old Quarter, do not assume pickup is available. Confirm the service area and pickup details before booking.

There is some conflicting transport wording in the booking details: they describe hotel pickup as available, but also say no transfer is included and ask you to make your own way to the roastery. The clearest distinction is the package choice. Select the transfer option if you want a ride, and the no-transfer option if you plan to get there yourself. A participant who booked a transfer reported a late pickup and a nervous wait, while another found the ride comfortable. Build in a little flexibility rather than scheduling a tight connection afterward.

What the price buys you

At roughly $19 to $25 before any price changes at checkout, this is a reasonably priced activity if you want more than a single café tasting. The fee covers an English-speaking guide, the coffee history and culture session, brewing six recipes, coffee and fruit liquor tastings, a welcome herbal drink, local snacks, equipment, and ingredients. You can also request a digital recipe book and certificate.

The best value is the combination of tasting and practice. You leave having tried several drinks and learned the basics of making them, rather than paying for a talk or a single cup. The recipe material matters, too, because it can help you recreate favorites at home. Since the digital book is available upon request, ask for it before you leave rather than assuming it will be sent automatically.

For someone who does not drink coffee, the value is less obvious. There are several drinks to sample, but coffee is the focus from start to finish. For a coffee lover, a couple, or a small group looking for a relaxed indoor activity, the mix of culture, tasting, and practical instruction is a good use of a morning or afternoon.

A few practical details before you book

The activity accepts children, but infants and children must be included in the passenger count. Children aged 0 to 3 are free, children aged 4 to 11 may qualify for a special rate, and those aged 12 or older pay the adult rate. Contact the operator about the child price.

Mobile vouchers are accepted, and confirmation is normally sent within minutes. The voucher is valid only for the date and time selected. Changes are generally allowed until 24 hours before the activity, with some booking types excluded. You can cancel for a full refund at least 24 hours before the activity date; in extreme weather or other unforeseen circumstances, the operator may cancel and offer a reschedule or refund.

The venue has limited restroom availability, according to one participant, so keep that in mind if you are planning a long day around the class. Complimentary luggage storage is available for up to three days, a useful extra if you are changing hotels or heading onward, but confirm how to use it with the operator.

Should you book this Hanoi coffee workshop?

Book it if you want to understand Vietnamese coffee by making it, not just ordering it. The class suits curious first-timers, coffee fans, and anyone who enjoys a social, low-pressure activity with something practical to take home. The strong points are the hands-on recipes, clear English instruction, and the chance to compare beans and drinks in one sitting.

Think twice if you want a deep technical course, dislike coffee, or have a tight schedule that cannot absorb a transport delay. Confirm whether your package includes pickup, allow extra time around the session, and ask for the recipe book before you go. If those details fit your plans, this is an approachable way to make a familiar Hanoi ritual feel personal.

FAQ

How long does the coffee workshop last?

The duration is given as about two hours, though the detailed itinerary lists two hours and 30 minutes. Allow extra time in your schedule.

Where is Su Quán Roastery?

It is at No. 75, Lane 173, Hoang Hoa Tham Street, Ngoc Ha, Ba Dinh, Hanoi.

What time can I join?

The listed departure choices are 09:00 and 14:00. Available return times depend on the departure you select.

Is hotel pickup included?

Pickup and drop-off are available as an optional package for hotels or locations in Hanoi’s Old Quarter. The no-transfer package requires you to make your own way to the roastery.

What coffees will I learn to make?

The workshop covers six coffee preparations. Named drinks include egg coffee, coconut coffee, salt coffee, condensed milk coffee, and cocktail coffee. The exact selection may vary.

How many tastings are included?

The activity is described as offering up to nine tastings, while the detailed itinerary mentions ten guided tastings. It also includes coffee and homemade fruit liquor tastings, so the exact count may vary.

Is the class taught in English?

An English-speaking guide is included.

Are children allowed?

Yes. Children aged 0 to 3 are free, children aged 4 to 11 may receive a special rate, and children aged 12 or older pay the adult rate. Include all children in the passenger count.

What should I bring or wear?

Wear comfortable clothing and footwear for light cooking activities. The ingredients, tools, and equipment are provided, and you can present your mobile voucher.

Can I cancel or change my booking?

A full refund is available if you cancel at least 24 hours before the activity date. Changes are generally allowed until 24 hours before the start, though some booking types are excluded.