Hanoi's Coffee Revolution: Robusta Reimagined

Vu Đình Tú, a Hanoi resident, initiated a significant life change during the COVID-19 pandemic, transforming his bedroom into a coffee roasting space. Previously working in finance, Tú used the lockdown to explore his passion for coffee, aiming to elevate Vietnam's coffee scene.

He deliberately chose robusta beans, the staple of Vietnam's coffee industry, rather than the globally dominant arabica. Robusta, historically perceived as bitter and suited only for instant coffee, holds personal significance for Tú, evoking childhood memories of his grandfather. This deep connection fueled his determination to redefine its reputation.

Challenging preconceptions, Tú developed a unique 16-minute slow-roasting technique to enhance robusta's flavor profile. He established direct relationships with a single central Vietnamese farm and perfected his own traditional phin filter for precise brewing. These efforts culminated in the opening of his shop, Refined.

Refined quickly became a focal point for Hanoi's evolving coffee culture, showcasing traditional brews like cà phê sữa đá alongside innovative creations such as apricot cold brew and coconut coffee. Tú's philosophy, "country and creative," reflects Hanoi's broader trend of blending heritage with modern brewing science and global specialty standards.

Hanoi's coffee landscape now thrives on this duality, offering experiences from sidewalk cafes to third-wave precision. Standout establishments like C.O.C Legacy, La Viet, Café Giảng (known for egg coffee), Blackbird Coffee, Loading T, and Aramour further illustrate the city's dynamic and diverse coffee scene, each contributing to its unique appeal.