You order an iced coffee at a Thai restaurant one week, then grab another at a Vietnamese café the next. Both arrive icy cold, creamy, and sweet. But the moment you take a sip, the flavors are completely different. One is bold and strong. The other is fragrant and spiced. So what is the difference between Thai iced coffee and Vietnamese iced coffee? Let’s take a look.
Key Takeaways
- Vietnamese iced coffee is stronger, more bitter, and more concentrated because it uses dark Robusta beans brewed in a phin filter.
- Thai iced coffee is creamier, sweeter, and more aromatic, often brewed with spiced blends and topped with evaporated or whole milk.
- Vietnamese is bold and intense.
- Thai is smooth, fragrant, and dessert-like.
Thai Iced Coffee vs Vietnamese Iced Coffee – Side-by-Side
| Category | Vietnamese Iced Coffee | Thai Iced Coffee |
| Beans Used | Mostly dark Robusta | Robusta–Arabica blends, sometimes mixed with sesame, soybeans, or corn |
| Brewing Method | Phin filter, slow concentrated drip | Muslin sock filter or cafetiere-style, faster extraction |
| Texture | Thick, dense, heavy body | Smooth, lighter body |
| Aroma | Roasted, chocolatey, deep | Nutty, spiced, sometimes floral |
| Sweetener | Always sweetened condensed milk | Condensed milk, evaporated milk, fresh milk, or sugar |
| Flavor Profile | Bold, bitter, strong caramel sweetness | Creamy, aromatic, sometimes gently spiced |
| Aftertaste | Lingering with a bitter edge | Softer, mild, slightly earthy |
| Caffeine Level | Higher (Robusta-heavy, concentrated brew) | Moderate (varies by blend and method) |
| Calories | Typically higher due to condensed milk | Wide range depending on milk and sugar choice |
| Strength | Very strong and concentrated | Milder, smoother, more aromatic |
Cultural and Historical Background
To better understand the difference between Thai iced coffee and Vietnamese iced coffee, let’s first take a look at the history of these brews.
Thai Coffee History
- Traditional use of Robusta, later Arabica growth: Thailand historically used Robusta beans, especially in southern regions. Arabica production expanded in northern mountains later on.
- Street-stall brewing with muslin sock filters: Thai iced coffee is commonly brewed using a cloth “sock” filter that allows fast extraction and a smooth finish.
- Use of spices in local blends: Traditional Thai-style coffee (oliang) often includes sesame seeds, soybeans, and sometimes corn to create a nutty, roasted aroma. Some blends also include cardamom or warm spices.
Vietnamese Coffee History
- French introduction of coffee: Coffee was introduced during the French colonial era, which shaped Vietnam’s brewing style and preference for stronger coffee.
- Rise of Robusta farming: Vietnam became the world’s largest producer of Robusta beans. Robusta’s naturally high caffeine and bold bitterness define Vietnamese iced coffee today.
- Daily use of the phin filter: The small metal phin creates a slow drip that produces a dense, concentrated brew.
- Why condensed milk became standard: Fresh milk wasn’t widely available at the time, so sweetened condensed milk became the default choice. It remains essential to Vietnamese iced coffee.
You may find it interesting: How to Make Vietnamese Iced Coffee With an Espresso Machine
Core Ingredients Breakdown
Here are the key ingredients side-by-side.
Coffee Beans
Vietnamese coffee
- Mostly dark Robusta
- Strong bitterness
- Dense, syrupy body
- Very high caffeine
- Flavor notes: chocolate, cacao, roasted nuts
Thai coffee
- Blends of Robusta and Arabica
- Traditional Thai “oliang” blends often include:
- Roasted sesame
- Soybeans
- Corn
- Creates a nutty, smoky, slightly sweet base
- Occasionally spiced with cardamom
Sweeteners and Dairy
Vietnamese iced coffee uses only sweetened condensed milk as its sweetener and creamer.
- Sweetened condensed milk adds thick, creamy sweetness.
- It blends perfectly with the strong bitterness of Robusta beans.
- It creates a caramel-like richness and a silky texture.
Thai iced coffee uses a combination of sweeteners and dairy options, which creates a smoother, dessert-like flavor profile.
Common additions include:
- Sweetened condensed milk (for sweetness)
- Evaporated milk (for creaminess without too much sweetness)
- Fresh milk (lightens the drink)
- Granulated sugar or simple syrup (extra sweetness)
Added Aromatics
Traditional Vietnamese iced coffee does not include added aromatics.
Thai iced coffee often includes optional aromatics like:
- Cardamom (warm, floral aroma)
- Sesame (nutty depth)
- Soybeans or corn roasted with the beans (for smokiness)
- Spices used in traditional “oliang” blends
Brewing Methods Breakdown
These two coffees are also different in brewing methods:
Vietnamese Coffee Brewing Equipment
The phin is a small metal brewer that uses gravity and slow dripping to extract coffee.
- Hot water drips slowly through tightly packed grounds.
- Extraction takes 4-5 minutes, resulting in a dense, concentrated brew.
- The yield is small, usually only a few ounces, but extremely intense.
Thai Coffee Brewing Equipment
Thai iced coffee is often brewed using a muslin-sock filter or cafetiere-style method.
- Water passes through the grounds much faster than with a phin.
- Extraction is lighter, producing a thin, smoother coffee base.
- When spices or roasted grains (sesame, soybeans, corn) are included, they steep into the liquid, adding aroma.
Flavor Profile Comparison
Here is a clear side-by-side breakdown of how the two drinks taste.
Vietnamese Iced Coffee
- Texture: Concentrated, heavy body
- Aroma: Roasted, chocolate-like, slightly smoky
- Sweetness: Strong, dense sweetness from condensed milk
- Aftertaste: Lingering with a bitter edge
- Caffeine: Noticeably higher due to Robusta
- Overall impression: Bold, intense, dessert-like
Thai Iced Coffee
- Texture: Smoother, thinner body
- Aroma: Nutty, sometimes spiced or toasted
- Sweetness: Can range from mild to rich depending on evaporated milk, sugar, or condensed milk
- Aftertaste: Softer, slightly earthy, less bitter
- Caffeine: Moderate, depending on blend
- Overall impression: Aromatic, creamy, refreshing
Which One Feels Stronger?
Vietnamese iced coffee feels stronger thanks to Robusta beans and slow phin extraction, it delivers a punchier caffeine feel and a stronger flavor.
Both can be sweet, but Vietnamese iced coffee often tastes sweeter because condensed milk is thicker and more concentrated. Thai iced coffee may taste milder if made with evaporated milk or sugar instead.
Nutrition & Caffeine Comparison
When it comes to caffeine, here is how the comparison of Thai iced coffee vs Vietnamese iced coffee looks like:
- Vietnamese iced coffee: Higher caffeine due to Robusta beans and concentrated extraction (typically 100-130 mg in a serving).
- Thai iced coffee: Usually lower, often using a Robusta–Arabica blend and lighter brewing.
For those who are watching calories, keep in mind that Vietnamese iced coffee brings plenty of calories, but Thai iced coffee can also be on the higher level.
- Vietnamese: Higher calories from 2-3 tablespoons of condensed milk (150-250 calories total).
- Thai: Can vary widely based on milk choice.
- Evaporated milk + sugar: moderate calories
- Condensed milk: higher calories
- Fresh milk: lighter
FAQ
Is Thai iced coffee stronger than Vietnamese iced coffee?
No. Vietnamese iced coffee is usually stronger because it uses dark Robusta beans and a concentrated phin brew. Thai iced coffee is smoother and lighter, especially when brewed with Arabica blends or spices.
Does Thai iced coffee always contain spices?
Not always. Traditional “oliang” blends often include sesame, soybeans, or cardamom, but many modern Thai iced coffees use plain coffee. The spiced version is more common in street-style shops.
Why is Vietnamese iced coffee more bitter?
Vietnamese iced coffee uses Robusta beans, which taste naturally bitter, bold, and chocolatey. The slow phin brew intensifies these flavors, creating a stronger taste even after adding condensed milk.
Which one has more caffeine?
Vietnamese iced coffee generally has more caffeine. Robusta beans contain almost twice the caffeine of Arabica, and the phin brewing method produces a concentrated 3-4 oz serving.
Which one is better for people who prefer strong coffee?
Vietnamese iced coffee. Robusta beans, slow extraction, and condensed milk create a bold, high-caffeine drink with intense flavor.