Hoi An: Hands-on Vietnamese Coffee Making Class with Long

Vietnamese coffee is not just strong coffee poured over ice. At this one-hour class in a small local roastery, you learn how the beans, brewing method, condensed milk, egg, salt, and coconut come together in some of the country’s best-known drinks. Long leads the English-language session and explains the story behind Vietnam’s café culture as you work.

I like the hands-on format, since you do more than watch someone prepare a drink. I also like the choice of styles: a straightforward phin coffee, or something more distinctive such as egg, salt, or coconut coffee. The main drawback is the short duration. If you want a long café visit or a full meal, this is not it, and people with mobility impairments may find the setup unsuitable.

Key points to know before booking

• You make traditional Vietnamese coffee yourself, rather than simply receiving a tasting.
• Choose from four styles: phin filter, egg, salt, or coconut coffee.
• Long teaches in English, covering coffee culture, roasting, and the route from crop to cup.
• The setting is a small roastery, with small-batch beans and a comfortable atmosphere.
• Some sessions include two coffee recipes, with recipe cards to take home.
• The meeting point is central Hoi An, at Tri Long Coffee, 88 Phan Chau Trinh Street.

Why this little Hoi An coffee class works

Hoi An has plenty of cafés, but ordering a drink and learning how it is made are two different experiences. This class gives you a short, focused look at a daily Vietnamese ritual. Coffee is part of ordinary life here, from quick street-side cups to carefully prepared drinks in modern cafés, and the session helps explain why.

The focus is not on a formal cooking school or a long lecture. You enter a local coffee roastery, hear about the beans and the place of coffee in Vietnamese culture, then get to work. That balance matters. I would rather spend an hour making one or two drinks than sit through a lengthy talk about coffee without tasting anything.

The class is also a good match for a busy Hoi An schedule. At $15 per person, it costs about the same as a modest café outing in many destinations, but includes ingredients, equipment, instruction, and the drinks you prepare. You are paying for an activity as well as a cup of coffee, though the value depends on how much you enjoy learning by doing.

Meeting Long at Tri Long Coffee

The class begins at Tri Long Coffee, at 88 Phan Chau Trinh Street. You arrange your own way there, since hotel pickup and drop-off are not included. The central meeting point makes this easiest for people already exploring Hoi An on foot, but allow enough time to find the shop and arrive ready to start.

Long is the named instructor for this experience, and the class is conducted in English. The teaching style is practical: you hear the background, then follow the steps yourself. That is useful if you want to remember the method later, rather than simply admire a finished drink.

The roastery is described as small and cosy, not a large commercial venue. That can be a real advantage. A compact setting usually keeps the attention on the coffee and gives you a better chance to ask questions. It also means this may not feel like a big production with a polished stage and a long queue.

Group size can vary. One booking resulted in a private one-on-one class because no other person had reserved the time, while another small session had only two people. You should not assume every departure will be private, but the possibility is worth knowing if you prefer a quieter lesson.

From Vietnamese coffee bean to finished cup

Before you start mixing ingredients, Long explains how coffee moves from crop to cup. The class introduces the beans used in Vietnam and the work of a local roastery, including the appeal of small-batch roasting.

That part gives the drinks more context. A phin coffee can look simple, but the taste depends on the beans, the grind, the amount of coffee, and the slow drip through the metal filter. The class connects those details to the final cup instead of treating the brewing method as a party trick.

You also hear about the popular cafés of Vietnam and their connection to local history and culture. The information is useful because it gives you a better eye for cafés during the rest of your trip. You may begin to notice the difference between a traditional preparation and a newer café-style drink.

The sustainability message is part of the roastery’s approach. The experience says its commitment to quality and sustainability appears in each cup, though it does not provide a detailed account of farming practices or specific certifications. I would treat this as an introduction to the subject, not a full lesson in ethical coffee production.

Choosing between phin, egg, salt, and coconut coffee

The best part of the class is choosing a drink that fits your curiosity. The four listed options cover a good range of Vietnamese coffee traditions.

Phin filter coffee is the logical choice if you want to understand the basic method. A small metal filter sits over the cup, and the coffee drips slowly. This style gives you a clear sense of the bean itself, and it is the option I would pick for a first lesson in Vietnamese brewing.

Egg coffee is the more unusual choice. The drink uses a creamy egg preparation with coffee, creating a dessert-like result. It is a good pick if you want to learn one of Vietnam’s more distinctive café specialties rather than a plain daily brew.

Salt coffee sounds odd until you taste it. The salt is not meant to make the cup taste salty. It changes the balance of the drink and works especially well if you enjoy coffee with a creamy or sweet finish. This was a popular choice in the class, and it is also one of the easiest recipes to recreate at home.

Coconut coffee brings a cooler, sweeter direction. It offers a different texture and flavor from phin or salt coffee, and it is a useful option if you prefer a dessert-style drink.

The booking information names these four styles, while several class experiences included two recipes rather than one. The exact number may depend on the session and arrangement, so confirm the plan when you arrive if making two drinks is important to you.

The hands-on preparation

The class supplies all ingredients and equipment. You do not need to bring coffee tools or buy special supplies in advance. That keeps the activity simple, especially if you are fitting it between Hoi An’s market, old-town, and riverside visits.

You follow the preparation yourself, with Long or another coffee specialist guiding the steps. Expect to measure, combine, pour, and taste rather than stand back while an instructor does everything. The pace is designed for beginners, and the teaching is described as patient and clear.

The value here is practical memory. You remember a process better when you have made the drink with your own hands. The recipe cards are another useful touch. They let you take the methods home, including recipes for drinks you may not have chosen during the class.

If you are already an experienced barista, you may find the lesson basic. The point is not advanced extraction theory or professional roasting technique. It is a friendly introduction to familiar Vietnamese café drinks, with enough explanation to help you repeat them in your own kitchen.

Tasting in a relaxed roastery

At the end, you sit down with the coffee you made. The setting includes music and a comfortable atmosphere, so the final minutes are not rushed. This is a small but important detail: tasting gives you time to compare the result with what you expected and ask last questions.

The class is only one hour, but that does not mean every minute must feel hurried. In one session, the participant had time to make and enjoy two coffees. Another person had a private lesson and received recipes for all the available styles. These details suggest that smaller groups can make the hour feel more generous.

Do not expect a full food pairing or a meal. Meals and other drinks are not included, and personal spending is your responsibility. If you need lunch or a serious caffeine break, plan that separately.

What the $15 price really includes

The $15 fee is fair for a short activity that combines instruction and tasting. You receive a local roastery visit, ingredients, equipment, an English-speaking coffee specialist, and the chance to prepare traditional drinks yourself. That is more useful than simply paying café prices for a finished cup.

The price is especially good if you use the recipe cards later. A class that gives you a drink for one afternoon is pleasant; a class that helps you recreate salt, coconut, egg, or phin coffee at home has a longer life.

Still, keep the limits in mind. The activity lasts one hour, and there is no transport, meal, extended coffee flight, or detailed professional roasting course. I would compare it with the price of a café workshop or cultural activity, not with a simple coffee purchase.

The strongest value comes for people who like taking a small skill home from a trip. If you only want to taste Vietnamese coffee, ordering a drink at a café will cost less and take less time. If you want to understand the method and make it yourself, the extra cost makes sense.

Who should book this experience

I would recommend this class to coffee drinkers, curious cooks, and anyone who likes a short cultural activity with a clear result. It works well for couples, friends, solo visitors, and families with older children who can follow simple preparation steps.

It is also a good rainy-day option in Hoi An. You stay indoors, learn something tied closely to Vietnamese daily life, and finish with a drink you prepared yourself. The compact format makes it easy to place before another scheduled activity.

The class suits beginners best. You do not need prior coffee experience, and you receive the necessary tools and ingredients on site. People who dislike sweet or creamy drinks can choose phin coffee, while more adventurous drinkers can try salt, egg, or coconut coffee.

I would hesitate if mobility is a concern. The activity is not suitable for people with mobility impairments or wheelchair users. The information does not describe the exact seating or work surface, so ask the provider directly if you have a specific access need.

Timing, booking, and small practical details

The duration is one hour, with several possible starting times depending on availability. That makes it easy to fit into a day in Hoi An, but you should check the schedule before planning a tight connection with another tour.

You can reserve now and pay later, which helps if your plans are still changing. Cancellation is free up to 24 hours before the activity for a full refund. These policies are useful, but the more important planning detail is the meeting point: this is not a pickup tour.

One practical warning is worth noting. If you book through a third-party platform, carry the booking details with you and confirm what is included when you arrive. One participant reported confusion about the reservation and suggested booking directly at the shop instead. That does not make the class a poor choice, but it is a reason to double-check the date, time, and number of recipes.

The experience provider is Thao Nguyen Travel Company. English is the stated tour language, and the class includes a live guide rather than an audio recording or printed-only lesson.

Is the Hoi An coffee class worth booking?

Yes, if you want a short, hands-on introduction to Vietnamese café culture rather than just another drink stop. The small roastery setting, choice of traditional recipes, patient instruction, and take-home recipe cards give the $15 price real value.

I would choose phin coffee if you want the clearest lesson in Vietnamese brewing. Choose salt or coconut coffee if you want something easy to remember and recreate, and egg coffee if you are most interested in an unusual local specialty.

Skip it if you have limited mobility, dislike coffee preparation, or want a long food experience. For everyone else, this is a neat one-hour addition to a Hoi An itinerary, with a useful souvenir that fits in your kitchen rather than your suitcase.

FAQ

Where does the coffee-making class meet?

The meeting point is Tri Long Coffee at 88 Phan Chau Trinh Street in Hoi An.

How long does the activity last?

The class lasts one hour.

Who teaches the class?

Long is the named instructor, and the experience is conducted in English with a live coffee guide or specialist.

Which Vietnamese coffee styles can I make?

You can choose from Vietnamese phin filter coffee, egg coffee, salt coffee, or coconut coffee. Some sessions include two coffee recipes, so confirm the exact arrangement when you arrive.

Are ingredients and equipment included?

Yes. The class includes all ingredients and equipment needed to make and taste the coffee.

Is transportation included?

No. Hotel pickup and drop-off are not included, so you must make your own way to Tri Long Coffee. You also pay separately for meals, other drinks, and personal expenses.