Coffee turns into cocktails in Saigon. This 1.5-hour coffee cocktails workshop in Ho Chi Minh City pairs Vietnamese coffee with hands-on mixology, and you get to make drinks like Phở Fizz. I love how the class keeps the focus on Vietnamese flavors first, then shows how modern cocktails can fit right in.

Two more things I like: the small group feel (max 18) and the way the guides teach, with standout sessions from people like Hung and Tram Anh. One thing to consider before you book, some cocktails use spirits like dry gin and rhum, so if you do not drink alcohol, you will want to check what options are available for you.

Coffee Cocktails in District 1, What You Actually Make

This workshop is built around the idea that Vietnamese coffee is not just a drink, it is a flavor toolbox. You start with coffee culture, then you use coffee in cocktail form, so you leave with a new way to think about cà phê.

You will focus on coffee-forward ingredients and drink concepts that are genuinely Vietnamese, not just coffee-flavored cocktails. Expect a mix of coffee, tea made from coffee cherry husks, and honey made from coffee blossoms. The drink names alone help set the tone: Cà Phê Mít blends jackfruit with sampan rhum, and Phở Fizz uses dry gin with Cascara Tea. You are learning flavors, not memorizing a bar trick.

The class also keeps the caffeine gentle. The workshop says the caffeine content is low, so it is a good fit for an evening when you want to enjoy the experience without feeling wired for bed.

Your Evening Flow: From Vietnamese Coffee to Mixed Drinks

The session runs about 90 minutes, and it ends where it starts. You meet at Lacàph Coffee Experiences Space, upstairs at 220 Nguyễn Công Trứ in District 1. From there, the evening moves at a teaching pace, not a fast tasting parade.

Here is the rhythm you can expect:

First, you get coffee context. The workshop is explicitly coffee-based, so the guide spends time on what makes Vietnamese coffee unique, including classic brewing ideas like cà phê phin. Several people have also mentioned learning about egg coffee, including its origin and how it is made. Even if egg coffee is not your thing, it is a smart way to understand why Vietnamese coffee can be both comforting and creative.

Next comes the mixing part. The workshop is framed as coffee plus cocktail mixology, so you will work on putting coffee-centered ingredients into cocktail form. This is where you shift from sipping to building, and that is what makes it feel more like a class than a stop-and-go activity.

Then you taste and adjust as you go. You are not just handed a drink and sent on your way. The structure is set up so you can learn why each ingredient changes the flavor, especially with things like Cascara Tea (from coffee cherry husks) and coffee blossom honey (which brings a different kind of sweetness than you expect).

Finally, you wrap up and head back to the start point. The end where you begin matters more than people think, especially in a city where weather and traffic can change fast.

The Stars of the Menu: Phở Fizz, Cà Phê Mít, and Lacàph Ingredients

The best way to judge a workshop like this is to look at the ingredients. This one leans hard into Vietnamese sources, then uses mixology to shape them.

Here are the key items the workshop highlights:

Phở Fizz

This cocktail concept uses dry gin and Cascara Tea. The interesting part is the tea angle. Cascara comes from coffee cherry husks, so it brings a fruity, tea-like profile that plays well with gin. You get a drink that feels Vietnamese in its ingredient story, but modern in its presentation.

Cà Phê Mít

Cà Phê Mít is Vietnamese coffee with jackfruit, and it is paired with sampan rhum. If you usually think of cocktails as citrus, soda, and sugar, this one will stretch your idea of what coffee can pair with. Jackfruit is sweet and aromatic, and rhum brings warmth, so the result is not just coffee, it is a whole flavor theme.

Lacàph Phin Blend

The workshop specifically mentions Lacàph Phin Blend, which signals you are using a coffee meant for phin-style brewing. That matters, because phin coffee has a distinct strength and texture. It is a big reason Vietnamese coffee tastes like itself, not like generic coffee.

Lacàph Cascara Tea

The class also calls out Lacàph Cascara Tea, made from coffee cherry husks. If you have ever liked tea but wanted to explore coffee origins in a different way, this is likely your favorite ingredient.

Lacàph Raw Coffee Blossom Honey

Coffee blossom honey is an ingredient you do not see everywhere. It is complex, and it can add sweetness that feels more floral than sticky. In a cocktail context, it helps round the edges so the drink feels balanced, not just strong.

If you want a practical tip, go in with curiosity, not expectations. Some people arrive thinking they will taste only coffee, but the menu is designed around coffee plus other Vietnamese flavor cues. That is where the learning happens.

Guides Who Make It Click: Hung, Tram Anh, Vi, Joey, and Jory

A workshop is only as good as the teaching. This one clearly wins on that front, based on repeated praise for the guides.

Hung gets called out for explaining everything really well, in a way that makes the class feel easy to follow. Tram Anh is praised for being friendly and knowledgeable about coffee, and for walking people through how egg coffee works and how to make it. Vi is described as passionate and thoughtful about the entire process, and Joey and Jory also come up in positive notes for teaching clearly and making the time fly by.

The common thread in the feedback is simple: the guides do not treat this like a lecture. They explain, demonstrate, and help you understand what you are doing. That is especially valuable in a cocktail setting, because mixing is not just about taste. It is also about ratios, temperature, and why certain ingredients react the way they do.

Also, the workshop states the Coffee Guides speak excellent English. That is a big deal in a city where you often have to translate everything yourself. Here, you can focus on flavor instead of language.

Price and Timing: Is $29.68 Good Value?

At $29.68 per person for about 90 minutes, this sits in the affordable range for an evening activity in Ho Chi Minh City, especially one that includes guided teaching. What makes it feel like good value is that you are not paying for a single drink. You are paying for a structured experience that teaches Vietnamese coffee flavors and turns them into cocktails you can actually craft.

The small group size (maximum 18) also matters for value. In bigger classes, you can feel like a spectator. Here, the format suggests you get enough attention to understand what is happening, and that is usually the difference between a forgettable tasting and a real learning experience.

One more practical value point is timing. Booking is often made about 20 days in advance on average, which hints that people want this as a planned evening, not a last-minute grab. If your trip has a tight schedule, it is a good idea to lock it in early so you can build your day around a reliable start time.

Meeting Point and Planning Your Night in District 1

You meet at Lacàph Coffee Experiences Space, upstairs, 220 Nguyễn Công Trứ, Phường Nguyễn Thái Bình, Quận 1. Because it is upstairs, give yourself a few extra minutes to orient yourself. The venue name is part of what you need to look for.

The workshop is described as near public transportation, so you do not need to plan an elaborate taxi route. That is helpful in Ho Chi Minh City, where traffic can add unpredictability. Since the class ends back at the meeting point, you also avoid the hassle of trying to find your way afterward if your next stop is nearby.

This activity is set up as an evening option, and it fits well after dinner. If you are doing District 1 sightseeing earlier in the day, you can roll straight into this without having to switch neighborhoods or chase timing.

Caffeine, Alcohol, and Who This Workshop Suits Best

The workshop notes that the caffeine content is low and the kick is slight. That matters if you want coffee flavor without the jitter factor. It also means you can do this after a long travel day and still feel normal afterward.

At the same time, the cocktail lineup includes spirits. Dry gin and rhum show up in the highlighted drinks. If you avoid alcohol, you should plan to ask a question before you go, so you are not surprised by what is used in the drinks.

Who this is best for:

• Coffee lovers who want more than a normal cup, including people interested in Vietnamese coffee brewing ideas and egg coffee
• People who like cocktails, but want Vietnamese ingredients and stories behind them
• Solo travelers who enjoy meeting other people in a structured setting, not just chatting in passing
• Anyone who wants a fun, guided evening in District 1 with English support

Who might find it less ideal:

• Anyone who wants a purely non-alcohol experience, since the menu includes gin and rhum concepts
• People who prefer a tasting only, not hands-on mixing and building flavors (this is designed as a workshop)

What to Ask on the Spot (So You Leave Smarter)

You will get the most out of a class like this if you treat it like a Q and A session with a purpose. Here are questions that match what the workshop covers, without making up anything you do not see:

• Which brewing style matters most for phin-style coffee when it becomes a cocktail base?
• What is the flavor difference you notice between coffee cherry husk Cascara and regular tea?
• How does coffee blossom honey change the sweetness compared to plain sugar?
• If egg coffee is on the menu of what you learn, what is the key idea behind why it tastes the way it does?

Also, pay attention to the guide’s explanations, especially from people like Hung or Tram Anh when they break down how the coffee turns into the drink. That is usually where the real value lives.

Should You Book the Shake and Savor Workshop?

Book it if you want a hands-on evening that combines Vietnamese coffee culture with cocktail technique. The standout strength is the structure: you learn, you taste, and you work with coffee ingredients like phin blend, Cascara Tea, and coffee blossom honey. The guide quality is another huge reason to consider it, with clear praise for Hung, Tram Anh, Vi, Joey, and Jory.

Skip it or ask extra questions first if you do not drink alcohol, since the highlighted cocktails include gin and rhum concepts. And if you are the type who only wants a quick tasting with zero mixing, you might prefer a simpler café experience.

If your schedule allows, this is one of the more memorable ways to spend an evening in Ho Chi Minh City. You leave with new flavor ideas, a better sense of what makes Vietnamese coffee different, and a couple of drink concepts you can talk about long after the last sip.

FAQ

How long is the Shake and Savor coffee cocktails workshop?

It is approximately 1 hour 30 minutes.

What is the price per person?

The price is $29.68 per person.

Where does the workshop start?

The meeting point is Lacàph Coffee Experiences Space, upstairs, 220 Nguyễn Công Trứ, Phường Nguyễn Thái Bình, Quận 1, Hồ Chí Minh, Vietnam.

Is this a mobile ticket experience?

Yes, it uses a mobile ticket.

How many people are in each session?

The maximum group size is 18 travelers.

Is the caffeine strong?

The workshop says the caffeine content is low, and the kick is only slight.

Is free cancellation available?

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