Arabica
What most chains pour~1.2% caffeine
- TasteSweet, soft, fruity & floral
- BodyLight & bright, more acidity
- Grown at600–2,200 m highlands
- Share~60% of the world’s coffee
- Rolls & Bowl
- Menu
- Vietnamese Coffee
Our house specialty
Vietnamese coffee worth skipping the chain for
At Rolls & Bowl, coffee is what we’re known for. Our Vietnamese coffee is slow-brewed, bold and layered — from the classic cà phê sữa (coffee with sweetened condensed milk) to signature pours like pistachio milk coffee, egg coffee, sea salt coffee and ube coffee. Every cup is made to order, hot or iced.
One sip and you’ll taste why Vietnamese coffee is one of the world’s best-kept secrets.
Arabica vs. Robusta
Why our coffee hits harder
Most cafés pour Arabica — soft, sweet and easy. Vietnamese coffee is built on Robusta, the bolder bean with nearly twice the caffeine, and Vietnam grows more of it than any country on earth. That’s why a cup from Rolls & Bowl tastes stronger, deeper and more full-bodied than the chain down the street.
Robusta
What makes Vietnamese coffee hit~2.2% caffeine — nearly 2× Arabica
- TasteBold, strong, deep & chocolatey
- BodyFull & heavy, thick crema
- Grown at0–900 m tropical lowlands
- Share~40% — & Vietnam grows the most on earth
Signature Vietnamese coffee
Our house specialty — bold Vietnamese coffee, hot or iced.