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.
Honoring Tradition, Perfecting the Cream
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.
Experience It at Any Station
Available iced or hot at all Trạm stations across Northern and Southern California. Stop by today or order ahead through our station chooser.
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