Coffee has a backstory in Hoi An.

This hands-on class at Tri Long Coffee is built around small-batch roasted beans and the stories behind Vietnam’s café culture, guided by Long in English. You’ll hear how coffee connects to everyday life and taste what you make at the end, in a relaxed shop setup with music.

What I like most is the mix of practical skill and real context. You learn coffee-making hands-on (not just watch), and you also take away the recipes you make so you can re-create the flavors later. There’s a downside to consider: the class is at a shop and it’s not suitable for wheelchair users, plus there’s no hotel pickup, so you’ll need to get there yourself.

Key Highlights Worth Your Time

• Tri Long Coffee roastery vibe: a small, cosy shop where the learning feels personal
• Hand-on Vietnamese brewing: you’ll actually make a traditional coffee, not just sample
• Long’s English guidance: clear explanations, patient pacing, and time to ask questions
• Small-batch roasted beans: you get a feel for how roasted coffee supports the final cup
• Choose from classic styles: Phin filter, egg coffee, salt coffee, or coconut coffee
• Take-home recipes: you leave with the how-to for the drinks you make

Tri Long Coffee Shop: the roastery-meets-class setup

Hoi An is full of things you can watch from a distance—lanterns, tailors, markets, boat rides. This experience is different because it puts you right inside the coffee process. The meeting point is at Tri Long Coffee, 88 Phan Chau Trinh street, which matters because you’re not waiting around for a pickup or a bus script. You show up, settle in, and get to work.

The atmosphere is laid-back. One theme that comes through is how small and friendly the roastery feels, with staff who give you breathing room rather than rushing you through steps. You’ll also see what “hands-on” really means: aprons and hats show up, and suddenly you’re not a spectator—you’re a participant.

And because it’s a local roastery rather than a generic tourist café, you get the sense that coffee is treated like a craft here. Even if you’re not a coffee nerd, you’ll pick up what to pay attention to: how roasted beans smell, what brewing tools do to the cup, and why Vietnamese coffee has its own style.

Your 1-hour plan: choose your coffee styles and make them

The class runs about 1 hour, so it’s an easy add-on to a day in Hoi An. It’s also long enough to do something real, not just a quick tasting.

Here’s the flow you can expect:

• You arrive at the shop and get settled with the coffee setup.
• Long starts with the bigger picture—stories about coffee cafés in Vietnam and how coffee fits into culture and history.
• Then you shift into the practical part: you choose a traditional coffee style and learn the method for making it.
• You’ll also get time to taste what you made.
• At the end, you sip your coffee while the shop’s music plays and the pace stays comfortable.

One practical detail: the class centers on choosing from a menu of Vietnamese coffees such as Vietnamese Phin Filter, Egg Coffee, salt coffee, or coconut coffee. The exact number of recipes you make can vary depending on the group, but the experience is designed so you leave with more than one cup to remember—and often, more than one recipe to try at home.

From crop to cup: what Long explains (and why it helps you taste)

A lot of coffee tastings stop at flavor words—sweet, bitter, strong. This class goes further by connecting the cup to the journey it came from. Long explains how Vietnamese coffee goes from crop to cup, and he ties that process to the way café culture developed in Vietnam.

That “why” part is more useful than it sounds. When you understand what you’re doing—how roasting and brewing choices affect the final result—you taste with better focus. Instead of just thinking this is good, you start noticing why it lands the way it does.

The class also includes stories about popular Vietnamese cafés and how they connect to history and culture. Even if your time is short, that context helps coffee feel less like a trend and more like part of daily life in Vietnam—something you can actually understand while you’re standing in the roastery.

The coffee styles: Phin filter, egg, salt, and coconut

This is the part where you get to be the decision-maker. The class offers traditional Vietnamese coffee styles including:

• Phin filter coffee (Vietnam’s classic style)
• Egg coffee (a well-known specialty)
• salt coffee (a surprising flavor category that makes sense once you taste it)
• coconut coffee (for a softer, creamy style)

What’s smart here is that the options are different enough that you don’t end up tasting the same thing four times. Phin filter is about the method and direct coffee taste. Egg and coconut lean into Vietnamese specialty textures. Salt coffee gives you an unusual twist that many people end up loving once they learn the idea behind balancing flavors.

The hands-on portion is what makes these choices stick. You’re not just tasting a drink someone else made. You’re learning the method for that style and then tasting your own result. That’s why this class tends to get such high marks: it turns coffee from a vague experience into a repeatable skill.

And yes, the class is English-led. If you’re traveling solo or you prefer learning with explanations rather than guessing, that matters.

Small-batch roasting and sustainability: how it shows up in the cup

The experience is built around a local roastery that focuses on small-batch roasted coffee beans sourced from well-known coffee-growing regions in Vietnam. The point isn’t to overwhelm you with jargon. It’s to give you a practical reason to care: small-batch roasting supports consistent flavor and freshness, which shows up in the aromas and the cup.

You’ll also hear about quality and sustainability as part of how they approach coffee. While you don’t have to be an expert to enjoy that angle, it’s still valuable because it frames your tasting. You can taste the difference when coffee is treated like a product of care rather than just something mass-produced.

This matters for value too. If you’re paying for a coffee experience, you want to leave with more than a single drink. Here, the roastery focus gives you a story you can use: not just what you drank, but why it tasted the way it did.

Price, logistics, and who this class fits best

The price is $15 per person for about 1 hour of instruction, ingredients, equipment, and tasting. For Hoi An, that’s a fair deal—especially because the experience isn’t limited to watching. You’re making coffee, tasting it, and learning enough to attempt it later.

What you get included:

• Coffee-making ingredients and equipment
• A local roastery experience
• Hands-on making and tasting of a traditional coffee
• A coffee expert/specialist (with English support)

What you should plan for:

• No hotel pickup and drop-off, so factor in a short walk or taxi ride to 88 Phan Chau Trinh street
• No meals or other drinks included
• Personal expenses are on you

Also, the class isn’t suitable for people with mobility impairments and wheelchair users. So if accessibility is a concern, I’d skip this one and look for a different coffee experience.

Who I think will be happiest here:

• You want a hands-on activity that feels local, not staged
• You’re curious about Vietnamese coffee beyond the basic “strong and sweet” stereotype
• You like learning from a friendly English guide with time for questions
• You want a take-home recipe so the experience continues after you leave

The main drawback: timing is fixed and the location is shop-based

There’s one practical catch with this kind of class: it’s tied to a specific meeting point and a tight 1-hour window. If you’re the type who needs a pickup, or if you’re trying to squeeze the class between other tours with unpredictable delays, you’ll want to leave yourself buffer time.

A second consideration: one review noted some confusion when booking through a third-party versus booking directly. That’s not a reason to avoid the class, but it is a good reminder to confirm your time and details with the shop ahead of the session so you don’t waste minutes comparing names at the door.

Should you book this Hoi An coffee class?

Book it if you want a short, hands-on coffee lesson that actually changes how you taste. The combination of roasting focus, English explanations from Long, and making classic Vietnamese styles like Phin filter, egg, salt, or coconut is exactly what you want from a $15 class in Hoi An.

Skip it if you need wheelchair access or you strongly prefer experiences with hotel pickup. And if you arrive in Hoi An with very little flexibility, double-check the schedule so the fixed timing doesn’t stress you out.

If you’re even mildly into coffee—or you just want a fun, local skill you can repeat at home—this is the kind of activity that leaves you with memories you can measure: a cup you made, and recipes you can use.

FAQ

Where do I meet for the class?

You meet at Tri Long Coffee shop, 88 Phan Chau Trinh street, Hoi An.

How long is the hands-on coffee making class?

The experience lasts 1 hour.

What traditional Vietnamese coffee can I choose to make?

You can choose from options such as Vietnamese Phin Filter coffee, Egg Coffee, salt coffee, or Coconut Coffee.

Is the guide available in English?

Yes, the class is led by a live tour guide in English.

Is hotel pickup or drop-off included?

No. Hotel pickup and drop-off are not included, so you’ll need to get to the meeting point yourself.

Is free cancellation available?

Yes. You can cancel up to 24 hours in advance for a full refund.

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