Anh Coffee Roasters

The house Classic Blend — Vietnamese robusta with arabica — served black: dark chocolate and roasted nuts over a heavy body that lingers. One price, hot or iced.

The same dark-chocolatey Classic Blend, sweetened and softened with condensed milk — the Vietnamese cup most people order twice. One price, hot or iced.

Milk-forward and gentle: mostly milk with just enough Classic Blend to carry the chocolate and nut notes. The mild end of the traditional board.

The milky bạc xỉu with a salted edge that sharpens the sweetness and pushes the Classic Blend's dark chocolate forward.

Classic Blend under a thick cap of salted cream — you drink through the salt-sweet foam into the dark, nutty coffee below.

Pulled from the Seasonal Blend — Ethiopian arabica with Vietnamese arabica — fruity and caramel-sweet with low acidity. Neat, or lengthened with water.

Seasonal Blend under steamed milk — cappuccino with a denser foam cap, latte longer and softer. Oat milk instead of fresh milk adds 5,000₫.

The strongest milk drink on the board: more Seasonal Blend, less milk, a thin glossy microfoam that keeps the fruit and caramel right up front.

A latte on the Seasonal Blend with caramel syrup, which lands on the blend's own caramel note rather than covering it.

Seasonal Blend espresso poured over ice and tonic — or over orange — so the low-acid fruit in the blend reads bright and long.

Steeped cold on choice Ethiopian and Kenyan beans: fruit, berries, flowers and citrus, with none of the roast bite of a hot brew.

The same Ethiopian–Kenyan cold brew with orange, which picks up the citrus already in the beans and turns the glass long and refreshing.

Also available as a swap: oat milk instead of fresh milk in an Italian coffee adds 5,000₫.