The story of cà phê trứng began in Hà Nội during the 1940s when fresh milk was scarce, and a resourceful bartender whipped egg yolks with sweetened condensed milk into a dense, velvety custard over rich robusta coffee.

When we set out to bring authentic egg coffee to the South Bay, we knew we couldn't cut corners. We slow-drip dark-roasted robusta beans using traditional stainless steel phin filters. The result is an uncompromisingly bold, chocolatey coffee foundation.

“Egg coffee isn't just a drink—it’s an architectural experience of temperature, sweetness, and deep roasted richness.”

Our egg cream layer is freshly whisked daily using pasteurized yolk and natural vanilla bean, aerated to a cloud-like consistency that floats effortlessly above the iced brew. Whether enjoyed through the lid or stirred together, every sip is balanced and indulgent.

Available iced or hot at all Trạm stations across Northern and Southern California. Stop by today or order ahead through our station chooser.

Egg coffee, made modern.

Vietnamese coffee culture is grounded in the fertile volcanic soil of Lâm Đồng and Buôn Ma Thuột. We work closely with experienced growers who hand-select red ripe cherries, ensuring maximum sweetness and density.

By roasting in small batches right here in California, we preserve the nutty notes, cocoa aroma, and natural oils that define authentic Vietnamese phin brews.

Small details, bigger moments.

Unlike espresso machines that use 9 bars of pressure, the phin filter utilizes gentle gravity and steam saturation. Water slowly permeates a dense bed of coarse-ground robusta, coaxing out deep caramels, hints of cocoa, and low acidity.

Our Stories

Our Stories

Egg coffee, made modern.

Small details, bigger moments.

The Art of the Phin Drip