Vietnamese iced coffee with condensed milk has been praised as the “best in the world” for its perfect harmony between robusta beans and sweetened condensed milk, experts say.
Scoring 4.6 out of 5, this drink tied with Italy’s ristretto for the top spot on TasteAtlas’s February ranking of the world’s ten best coffees. Many foreign visitors have showered it with praise—though most admit it’s “so strong it can keep you awake all night.”
Robusta at the Heart of Vietnamese Coffee
Vietnam’s coffee is primarily brewed from robusta beans, often considered “second-tier” compared with the globally favored arabica. Some international beverage brands even avoid robusta, claiming its flavor is “less refined.”
Phạm Việt Cường, owner of a Hanoi café and a Specialty Coffee Association–certified barista who once worked in the UK coffee scene, explains that robusta is widely grown and used across Vietnam. It thrives in local soil and resists pests. “To Europeans, coffee made with robusta is seen as mid-range,” he says. Vietnam does produce fine robusta—high-quality robusta—but few cafés serve it.
Why Robusta Works So Well?
Cường notes that good coffee beans aren’t the only key to a great drink. “Quality beans matter, but what’s most important is how well the bean suits the recipe,” he explains.
Robusta’s strong, straightforward profile makes it easy to pair—an essential reason Vietnamese iced coffee became so iconic. After roasting, robusta develops a caramel-like, slightly bitter taste. When blended with sweetened condensed milk, the result is a beautifully balanced cup that’s rich yet smooth.
Arabica beans, by contrast, have a bright acidity that clashes with condensed milk, while even the world’s most prized beans—like Panama Geisha—are best enjoyed black to highlight their delicate notes.
Changing Perceptions of Robusta
Vietnamese robusta is gradually gaining respect among global coffee professionals. At the 2022 World Barista Championship, Takayuki Ishitani—Japan’s champion in 2017 and 2019—used Vietnamese TR4 robusta in competition. This marks a positive shift in how the international coffee community views robusta: not as an inferior bean, but as one with its own distinctive strengths.