Vietnamese Coffee Boba

Author: Jee Choe

Follow these quick and easy steps to make Vietnamese coffee bubble tea at home in 15 minutes.

5 from 1 vote

Prep Time 3

Cook Time 10

Brew Time 2

Total Time 15

Course Drinks

Yield (16 ounces)

Strain tapioca balls after boiling them in water. Bring water to a boil in a saucepan. When you see big bubbles (2-4 minutes), add tapioca balls. Cook for another 8 minutes on medium-high heat until they are soft and chewy.
Add tapioca balls and sweetened condensed milk to a glass.
Set the phin filter on top of the glass.
Add the ground coffee. Place the gravity insert down. Press it on top of the coffee to even out the grind.
Add 1 ounce hot water and wait 20 seconds to let the coffee bloom. Slowly pour in the rest of the hot water.
If you're using an electric kettle to boil water, set the temperature to 200°F.
Cover the filter.
Let the rest of the coffee drip into the glass until it stops.
Remove the phin. Add ice.
Serve immediately with a wide straw. Stir before drinking.

Tapioca balls are sold dry, like pasta, and are easy to find online or in Asian stores.
Tapioca pearls start to harden as they cool, so it's best to make them fresh right before you enjoy them.
Use filtered water to brew the coffee and make the ice for the best taste.
Any ground coffee, like Cafe Du Monde, will work. You can also grind whole dark roast coffee beans at home using a coffee grinder until the texture of the grind is like sand.
Vietnamese coffee traditionally uses sweetened condensed milk to make the coffee sweet and creamy.
Use less or more water, coffee, sweetened condensed milk, tapioca pearls, and ice based on your personal preferences.
Bloom your coffee by adding a little hot water before pouring all your hot water. If you skip this step, your coffee may taste sour.
To make a smoother version of this recipe that tastes like a creamy latte, try adding 1/3 cup of whole milk and less ice.