Coffee
Roasting coffee at home: from green bean to a fragrant cup
A home roast does not need expensive gear — just good green beans, a heavy pan and a notebook. This is the 12-minute process we use at the roastery.
NM
Nguyễn Minh Anh
Slow coffee, roasted by the batch, in the old quarter
Cà Phê Phố is a small roastery on the second floor of 18 Nguyễn Hữu Huân. We roast in tiny batches, usually three to five kilos, then let the beans rest for a few days before packing. The café opens at seven; the smell of coffee usually reaches the street before the wooden shutters are up.
What we do every day
- Roast light Cầu Đất Arabica and Đắk Lắk Robusta, with no butter or added flavour.
- Brew phin the traditional way — slow and strong — next to espresso and pour-over for guests who prefer a lighter cup.
- Write one piece a week about beans, brewing technique and the people behind the cup.
- Ship coffee within 48 hours of roasting, nationwide.
Where to start
If Vietnamese coffee is new to you, read Vietnamese phin: why the coffee is so slow and strong, then try iced coffee with milk at home. If you want to understand the bean first, start with Arabica and Robusta.
It is a small café, but there is always a seat at the bar. See contact for opening hours and the address.
This season
The Autumn collection has just launched with three new roasts and a tasting at the end of the month. See the launch page for details.
Latest posts
The most recent notes from the newsroom.
Brewing
The Vietnamese phin: why the coffee is so slow and so strong
The aluminium phin is not outdated gear — it is a deliberate brewing method. Pressure, time and ratio explained, so your phin cup tastes right.
NM
Nguyễn Minh Anh
Brewing
Proper iced coffee with milk: a four-step recipe for a Hanoi morning
Ratio, ice order and how you stir decide an iced coffee with milk. The café recipe, written down for your kitchen.
NM
Nguyễn Minh Anh
Coffee
Arabica and Robusta: two beans, two characters
Both are coffee, but Arabica and Robusta differ from growing altitude to caffeine. A comparison to choose the right bean for how you brew.
NM
Nguyễn Minh Anh
Stories
A day at an old-quarter café
From six in the morning when the first person opens the shutters to ten at night when the last chair goes on the table — a day at Cà Phê Phố.
NM
Nguyễn Minh Anh
Brewing
Pour-over cho người mới: năm phút mỗi sáng, một tách trong veo
Pour-over không khó, nhưng dễ sai ở ba chỗ: cỡ xay, nhiệt độ nước và cách rót. Công thức 1:16 và bảng sửa lỗi cho người mới bắt đầu.
NM
Nguyễn Minh Anh
FAQ
Frequently asked questions
What readers and editors ask us most often.
Where does Cà Phê Phố roast its coffee?
We roast in the small workshop upstairs at 18 Nguyễn Hữu Huân, Hanoi. Each batch is at most 5 kg, roasted three mornings a week.
Do you ship coffee nationwide?
Yes. Beans are packed within 48 hours of roasting and shipped nationwide. Orders inside Hanoi usually arrive the same day.
What are the opening hours?
Monday to Friday from 07:00 to 22:00, Saturday until 23:00, and Sunday from 08:00 to 21:00.
Do you run roasting or brewing workshops?
Yes. Every Saturday morning we run a roasting and tasting session for up to six people, about two hours long. Book by phone or email.
Do you sell wholesale to other cafés?
Yes, from 5 kg per month. We advise on beans, roast level and a delivery schedule that fits each café.
Still have questions?
Send a note to the newsroom; we answer within one business day.
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