Coffee tastes better when you make it. This hands-on class in downtown Hoi An shows you how Vietnamese coffee is built—from roast level to the Phin filter style brew. You’ll also get to learn Vietnamese specialties like egg coffee, coconut coffee, and salt coffee, depending on what you choose.

I like that it’s practical, not just talk. You’re actively making and tasting what you order, with an English-speaking instructor guiding you step-by-step. I also like the value-for-time angle: in 90 minutes you can cover multiple brew styles and leave with a clearer sense of how flavor changes from bean to cup.

One consideration: there’s no hotel pickup, so you need to get yourself to Tri Long coffee in central Hoi An. If you hate navigating on your own, plan your route first.

Key Points You’ll Care About

• Choose your coffee style(s): egg, Vietnamese Phin filter, coconut, or salt coffee
• Roast-level lessons that matter: you learn how roast affects taste, not just how to drink it
• Hands-on brewing: you make at least one coffee you’ll get to drink
• Small-group feel: multiple reviews point to a relaxed class size and enough time to work
• Recipes and bean buying: some classes include takeaway recipes, and you may have a chance to buy beans
• Easy logistics, short duration: 90 minutes, meet at Tri Long coffee, no pickup

Where You Start: Tri Long Coffee in Downtown Hoi An

You meet at Tri Long coffee in Hoi An city. That matters more than it sounds. Instead of joining a bus-and-station setup, you’re starting inside a working coffee spot, so the whole experience feels like it belongs to local daily life.

Because there’s no hotel pickup, arrive with your plan set. Give yourself a little extra time to find the shop and get settled, especially if you’re walking around in the heat or after dark. The course runs 90 minutes, and you’ll enjoy it most if you’re not rushing at the start.

A 90-Minute Class That Lets You Pick Your Favorite Coffees

This is built as a short, focused workshop. The format gives you choices—think of it as sampling a Vietnamese coffee menu in a structured way. You can select 2, 3, or 4 sessions so you can experience different flavors and techniques without spending half a day.

Here’s the main structure you can expect to work through, based on the options offered:

• A coffee/bean roasting demonstration (how roast level changes flavor)
• Vietnamese Phin filter coffee (slow-drip style brewing)
• Egg coffee (creamy, yolk-based specialty)
• Coconut coffee (coffee with coconut flavor infusion)
• Salt coffee (a pinch of salt to balance bitterness)

Included in the class is a cup of coffee made by you, plus ingredients and tools, water, and an English-speaking instructor. That means you’re not paying just to watch. You’re paying for hands-on brewing and the explanations that connect technique to taste.

Roasted Coffee 101: How Roast Levels Change What You Taste

Before you start building specialty drinks, you learn what happens to coffee beans when they’re roasted. This roasting portion is the key that makes the rest of the class click.

You’ll see the journey from raw beans to aromatic coffee and learn about roast levels—and how those levels can shift the final flavor in your cup. Even if you usually order coffee without thinking about roast, this part helps you understand why two cups of coffee can taste like different drinks while still being “coffee.”

Why I think this is worth your time: specialty Vietnamese coffees don’t only depend on the ingredients. They also depend on the beans. If the beans are professionally roasted, you’ll taste deeper flavor instead of just sweetness or bitterness. That’s exactly what this course tries to teach you to notice.

The Phin Filter Method: Slow Drip, Bold Brew

Next up is the Vietnamese Phin filter coffee segment. If you only try one Vietnamese brewing method, make it this one. The Phin is all about patience: slow dripping coffee through the filter produces a brew that tends to feel bold and robust.

In class, you watch the demonstration and learn the key idea behind the balance of flavors—especially that push-pull of bitterness and sweetness that makes this style so popular. The Phin isn’t just “another coffee gadget.” It’s part of the flavor equation, which is why learning it in a workshop feels more meaningful than reading about it.

Practical takeaway for you: if you like strong coffee but not harshness, the Phin lesson helps you understand why Vietnamese coffee often tastes rounded instead of one-note. You’re training your senses to recognize what the brewing method contributes.

Egg Coffee Workshop: Creamy, Yolky, and Surprisingly Smooth

Egg coffee is one of those Vietnamese specialties that sounds strange until you understand what’s happening. In the class, you watch baristas prepare it (and you learn the method behind it), using coffee mixed with egg yolks plus condensed milk and sugar—whipped for a creamy texture.

This is a good session for people who want something different from normal café foam trends. Egg coffee’s texture is the whole point. It turns coffee into a dessert-like drink without needing to hide the coffee flavor completely.

If you’re deciding what to choose, egg coffee is also a safe pick if you’re traveling with someone who doesn’t want to commit to super bitter coffee. The sweetness and creaminess often make the coffee feel softer.

Coconut Coffee: Nutty Sweetness With a Refreshing Twist

Coconut coffee is the session that feels most “Vietnam on a warm day.” The class teaches you how coconut flavor can be infused into coffee, aiming for a nutty sweetness and an aromatic cup that feels lighter than you might expect.

In a 90-minute course, this one can be a smart choice if you want variety. You’ll likely get contrast compared with the heavier, more traditional flavors like Phin drip coffee or egg coffee.

Practical takeaway: coconut coffee is a great option for people who find classic black coffee too intense. You still get coffee character, but the coconut flavor helps change the mood of the cup.

Salt Coffee: The Pinch That Tames Bitterness

Salt coffee is the curious one, and it’s also the one that teaches you something you can actually apply. The idea is simple: a pinch of salt can enhance coffee’s natural flavor and reduce bitterness. The class explains this in a way meant for real taste-testing, not chemistry homework.

This is a good session for you if you’ve ever had coffee that tasted too sharp or too bitter. Salt coffee shows you how small changes can change the overall balance—especially when you’re working with darker, roast-forward flavors that can easily tip into bitterness.

If you like food-science style cooking, you’ll probably enjoy the “why it works” part here, because it gives a reason behind the flavor shift you can taste immediately.

Taste, Notes, and Recipes You Can Actually Use

One of the best parts of this kind of class is not just drinking coffee in Hoi An—it’s taking the method home. Some courses include takeaway recipes, which is the kind of detail that turns a fun hour-and-a-half into something you can repeat later.

You’ll also come away with a better internal reference point for yourself. After tasting multiple coffee styles—Phin, egg, coconut, salt—you start noticing how ingredients and technique change:

• bitterness vs sweetness
• body/texture (especially in egg coffee)
• aroma (especially with coconut)
• balance and smoothness (salted coffee concept)

If you enjoy experimenting, this is the kind of workshop that makes your future café orders easier. You’ll taste for the roast level, brewing method, and whether the sweetness is coming from cream, condensed milk, coconut, or simple syrup.

Price and Value: What $22 Really Covers

At $22 per person for 90 minutes, this class is priced in the “worth it” zone for most visitors—mainly because of what’s included.

You’re getting:

• an English-speaking instructor
• ingredients and tools
• water
• at least one coffee you make and drink yourself
• the structure to try multiple Vietnamese styles if you choose 2–4 sessions

Where the cost can make extra sense for you: if you plan to spend money anyway on tastings and pastries, this class replaces a chunk of that with a learning experience and recipes. It’s not just a cup of coffee; it’s the method behind the cup.

One small value trade-off: since there’s no hotel pickup, you’re responsible for getting to Tri Long coffee. If you’re staying close by, it’s basically painless. If you’re farther out, factor in time and local transport costs.

Who This Coffee Course Suits Best

I’d point this class toward a few types of travelers:

• Coffee curious beginners who want a real introduction and hands-on instruction, not a lecture
• Food-and-flavor explorers who like Vietnamese specialties beyond the usual
• Solo travelers who want an organized activity that still feels social and relaxed (the small-group feel shows up in the experience)
• Couples or small groups choosing their coffee favorites: egg vs coconut vs salt can make the tasting feel personal

If you’re the kind of person who wants only one coffee and doesn’t care about roast or brewing method, you might feel the class is more detailed than you need. But if you enjoy learning what changes flavor, you’ll likely find it satisfying.

Practical Tips So You Get the Most From the Workshop

A few things that help you enjoy this more:

• Pick your sessions intentionally. If you can choose 2, 3, or 4 sessions, match choices to your taste. Egg coffee and coconut coffee give you creamy/sweet contrast. Salt coffee is the “balance” lesson. Phin filter is the core technique.
• Come ready to taste. Even in 90 minutes, you’ll be building flavor memory. Try to avoid starting the class with a huge meal that smothers your palate.
• Ask questions about roast. The roasting piece is where you’ll build a framework for everything else. Even one good question can make the class stick.

Should You Book the Hoi An Vietnamese Coffee Making Course?

Based on the overall rating—4.9 out of 5 from 25 bookings—and the consistent themes of hands-on instruction and delicious results, I’d say this is an easy yes for most people visiting Hoi An.

Book it if you want:

• a short activity that’s actually hands-on
• a way to try Vietnamese specialties like egg coffee, coconut coffee, or salt coffee
• an explanation of what roast level and the Phin filter do to your cup

Skip it only if:

• you strongly dislike interactive classes
• you need hotel pickup and don’t want to navigate to Tri Long coffee
• you’d rather spend your time elsewhere and just taste coffee without learning methods

If you like food with context—how it’s made, why it tastes that way—this course is a strong use of time in Hoi An. It gives you both a memorable drink and the knowledge to order more confidently afterward.

FAQ

What coffee can I choose to make in the course?

You can choose coffee types such as egg coffee, Vietnamese Phin filter coffee, coconut coffee, or salt coffee.

How long is the Hoi An Vietnamese Coffee Making Course?

The course lasts 90 minutes.

Where do I meet for the class?

Meet up at Tri Long coffee in Hoi An city.

Is the instructor English-speaking?

Yes, the instructor speaks English.

What’s included in the price?

The class includes a cup of coffee you make, the coffee making course, water, and ingredients and tools.

Is hotel pickup included?

No, hotel pickup and drop-off are not included.

Is there free cancellation?

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