Coffee in Hoi An hits differently. This class is a hands-on way to understand why Vietnamese coffee tastes bold, sweet, and sometimes weird in the best way: you roast, brew, and then make your own cup. I like two things most: the slow-drip Phin filter brew and the show-stopping egg coffee style mix you’ll learn to prepare yourself. The main drawback I’d flag is that it stays very practical, so if you want lots of extra coffee theory, you might wish for a bit more background beyond the steps.

You meet in downtown Hoi An at Trí Long coffee (88 Phan Chau Trinh street) and the group stays small, capped at 10, with an English-speaking instructor guiding the process. One smart feature: you can pick which coffees you’ll make, so you’re not forced into flavors you don’t want.

It also feels like good value for the time because the lesson, tools, ingredients, and a water are included, with your own brewed cup as part of the deal. Just note there’s no hotel pickup, so you’ll need to get yourself to the shop and back.

Key things I’d plan around

• Pick your coffee style: egg coffee, Phin filter coffee, coconut coffee, or salt coffee
• You’ll see roast levels matter through a roasted-bean demonstration
• Hands-on pacing: the class is short, so making multiple cups can add up fast
• Small group format: limited to 10 participants, so you get attention from the instructor
• One-cup-per-session mindset: you’re learning technique, not just sipping

Hoi An’s coffee class: where it starts and what you’ll do

This is a downtown Hoi An coffee workshop built around doing the work yourself. The core idea is simple: you get a demonstration (roasting and brewing basics), then you make a coffee or two or three using Vietnamese methods and ingredients. It runs about 1 hour to 90 minutes, depending on how many sessions you choose.

The meeting point is easy if you arrive with a little patience. Go to Trí Long coffee, 88 Phan Chau Trinh street. When you’re there, look for a guide standing outside the shop wearing a red hat. That detail matters because the shop is part of a street scene, and it’s quicker when you can spot your instructor right away.

Because it’s limited to 10 people, you don’t feel like you’re watching from the back row. It’s the right size for questions and for getting your hands on the tools.

And since there’s no hotel pickup or drop-off, plan your timing like a local errand: arrive a few minutes early, and give yourself enough time to find the street address calmly. If you’re bouncing between Old Town sights and you’re already footsore, factor that in.

Roasted coffee demonstration: why your cup starts before brewing

One of the best parts of the class is that it doesn’t treat coffee like magic powder. You’ll get a roasted coffee demonstration showing the path from raw beans to the smell and flavor you recognize in your cup.

You learn the basics of roast levels and how they influence taste. The practical payoff for you is understanding why Vietnamese coffee often tastes strong and a little bold: roasting choices change how much bitterness shows up, how sweetness behaves, and how “coffee flavor” comes through even when there’s sugar and condensed milk in the mix.

This roasting step also helps you connect the dots when you later taste differences between styles. If your egg coffee tastes sweeter or more rounded, you can often trace that back to roast and how the brew is constructed.

Vietnamese Phin filter coffee: the slow-drip method that tastes like a system

Next comes the heart of Vietnamese coffee culture: the Phin filter. You watch (and then learn) how the Phin creates a slow-drip brew. Instead of a quick extraction like many Western coffee setups, the Phin method builds the cup in a steady, deliberate flow.

What I like about this section is that it teaches you what to pay attention to while you’re drinking. The class highlights the balance between bitterness and sweetness that makes this style so popular. Even if you don’t go home as a coffee scientist, you’ll start tasting “structure” in the cup: how strong flavors stay present without flattening into pure bitterness.

Also, it’s just fun. There’s something satisfying about watching coffee drip through the metal filter while you wait. It makes the break from sightseeing feel intentional, not accidental.

Practical tip: because the Phin is slow by design, timing matters. If you’re choosing multiple sessions, you’ll want to think about how much caffeine you’re stacking in a short window.

Egg coffee in Hanoi style: creamy, sweet, and surprisingly balanced

If you choose to make it, egg coffee is the one everyone talks about for a reason. The class shows how to make a creamy mixture using coffee, egg yolks, condensed milk, and sugar, with a velvety texture that feels richer than standard Vietnamese iced coffee.

What’s useful here is that egg coffee isn’t just a “dessert version” of coffee. The instructor’s method is a technique lesson: how ingredients interact and how the texture changes the way coffee tastes in your mouth. Condensed milk brings sweetness and body, while the yolk contributes that custard-like feel that makes the whole cup feel smoother.

A real-world caution from an actual class experience: when people sign up for multiple coffees in one sitting, the caffeine and richness can hit fast. In at least one case, the team offered to swap in a chocolate drink for the last coffee when someone wanted to cut back. If you’re caffeine-sensitive, that’s the sort of flexibility worth asking about if it fits the schedule.

Coconut coffee: tropical sweetness without turning it into candy

Coconut coffee is the option that shifts the flavor direction. Instead of focusing on creaminess from egg, or bitterness control from salt, you’re learning how to infuse the coconut note into coffee. The class teaches the method for mixing in coconut so you get nutty sweetness and an aromatic, lighter feeling compared to some of the heavier styles.

This is a great choice if you want Vietnamese coffee but don’t want it to lean too far into “strong and sweet.” Coconut coffee tends to feel more like a warm-weather drink, especially if your day is hot and you’re tired of only tasting dark roast bitterness.

It’s also a smart pick if you’re traveling with someone who isn’t sure about egg coffee. Coconut coffee gives a middle path: still Vietnamese coffee energy, but with a different flavor personality.

Hue Imperial salt coffee: the pinch that changes everything

Salt coffee sounds like a dare until you understand the basic idea: a pinch of salt can reduce bitterness and help coffee taste more rounded. In the class, you learn the concept and the balance behind the unusual pairing.

The key benefit for you is practical. If you usually find coffee too bitter, salt coffee is one way Vietnamese style drinks can stay strong without feeling harsh. The experience is sensory: you taste how tiny changes can shift a flavor profile.

This is also a fun option because it’s the least “standard cafe” choice. You’ll end up with a story you can share later, and you’ll understand it well enough to describe why it works.

Choosing 2 or 3 sessions: match your taste and your caffeine tolerance

You can choose the coffee type you want to make, and the class can run longer if you pick more than one session. The overall experience is designed so you can do 2 or 3 sessions to explore different flavors and roasting techniques.

Here’s how I’d decide:

• If you want a classic Vietnamese baseline, start with Phin filter coffee.
• If you want the most iconic and texture-forward cup, add egg coffee.
• If you want something more aromatic and lighter-feeling, choose coconut coffee.
• If you usually dislike bitterness, consider salt coffee.

Now the honest consideration: multiple coffees in one go can be intense. Even if you’re excited, making three rich, sweet, coffee-forward drinks quickly can feel like too much. If you’re the type who likes to sip slowly, you’ll enjoy it more with 2 sessions. If you’re a bold-food-and-drink person, 3 can be a fun challenge, but pace yourself with water.

Also, the class time is up to about 90 minutes, so you’re not committing your whole afternoon. It’s a good fit for a rainy-day activity or a time window when you’d rather do something productive than just roam.

What’s included, and what’s not (so there are no surprises)

The included items are part of why this class feels fair at $16 per person:

• You get a cup of coffee you make yourself
• The coffee making course and instruction
• Water
• Ingredients and tools
• An English-speaking instructor

What’s not included is equally important:

• No hotel pickup/drop-off
• No food
• Other expenses not mentioned

So you’ll likely want to plan a small snack before or after if you’re prone to getting hungry. The good news is that you’re paying for instruction and coffee making, not a full meal. For many people in Hoi An, that’s exactly the right balance.

Meeting point reality check: Trí Long coffee and the red hat

Downtown meeting points can be easy or annoying depending on your timing. Here, the system is actually helpful: you’re told exactly where to go and what to look for. Use 88 Phan Chau Trinh street as your anchor point, then find the guide outside Trí Long coffee wearing the red hat.

I’d also build in a small cushion for getting there. If you’re arriving from a busier area of town, take a moment to confirm you have the right street number before you start asking questions.

Who this class suits best in Hoi An

This is a great fit if you want a hands-on cultural food moment without needing prior experience. Whether you’re a coffee person or a total beginner, the class is structured so you can follow along and still get results.

It’s especially good for:

• People who like learning by doing
• Coffee curious travelers who want the Vietnamese versions, not just generic coffee
• Anyone who wants an indoor plan that still feels tied to local life
• Small groups who can each make their own cup and compare flavors

It may be less ideal if you’re looking for a long lecture or lots of deep technical roasting talk. The format is practical, and one review-like sentiment points out that people wanted a bit more background knowledge.

Should you book this Vietnamese coffee class in Hoi An?

I’d book it if you want a short, high-reward activity that actually teaches you something you can taste and repeat later. For $16, you get instruction, tools, ingredients, and the payoff of making your own coffee. That combination is hard to beat if you value hands-on experiences over just watching.

Skip it (or keep it to 2 sessions) if you’re very caffeine-sensitive, because making multiple rich coffees can feel like a lot in a short time. Also, if you want lots of theory and long explanations, ask yourself whether you’ll enjoy mostly step-by-step learning.

If you’re in Hoi An and you can reach Trí Long coffee on your own, this is a smart use of a rainy afternoon or a calm pocket of time between sightseeing stops.

FAQ

What is the price of the Vietnamese coffee making class in Hoi An?

The class costs $16 per person.

How long is the experience?

It runs about 1 hour to 90 minutes, depending on what session(s) you choose.

What coffee types can I learn to make?

You can choose to make egg coffee, Vietnamese Phin filter coffee, coconut coffee, or salt coffee.

Where do I meet for the class?

Meet at Trí Long coffee, 88 Phan Chau Trinh street, Hoi An. Look for a guide standing outside the coffee shop wearing a red hat.

Is food included?

No. Food is not included.

Does the tour include pickup from your hotel?

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.