Guidance by locals raised in coffee culture. Hands-on with speciality coffee, fresh daily ingredients. Arrive curious, leave with new skills, a full heart, friendships and a true sense of our culture. The experience The group is kept small, nothing feels rushed or distant. Detail guidance, you’ll make 4–6 iconic Vietnamese coffees: Black, Brown, Egg, White, Coconut, Salted You brew, whisk, taste, adjust. Recipes are personalised: sweeter, bolder - while staying true to the original soul of each coffee. You’ll learn practical tips that really work at home: How locals balance bitterness, control flavour, make coffee taste better without fancy equipment. The people Learning from generations, years of tasting, experimenting, we don’t just guide how to make coffee, we share why it tastes this way, what each coffees says about locals life. Stories flow naturally, about the city, Old cafes, culture.. The Ingredients Vietnamese speciality coffee is used, carefully selected. Beans sourced from Central Highlands, seasonal harvests, coffee changes throughout the year (only what’s good is shared). Fresh ingredients are prepared daily: eggs, milk, and coconut. Nothing is pre-made, artificial.