Chicago entrepreneur Alan Phung is reinventing Vietnamese coffee for the modern home with Mai Coffee’s new single-serve pouches, launching this June. Drawing on his own journey back to Vietnam after his father’s passing, Phung set out to capture the bold, chocolatey richness of Robusta beans without the fuss of traditional phin filters. The result is a compostable, tea-bag–style pouch that steeps in hot water to deliver authentic “Viet Super Coffee” straight into your mug.
Each pouch is filled with expertly sourced Robusta from Dak Lak, Vietnam, then blended into three approachable flavors—Classic, Salted Caramel and Coconut. Customers simply dunk, steep for a few minutes and enjoy a smooth cup with lower acidity and a caffeine kick that beats most Arabicas. Early testers like Chicago bassist Andrew French praise the convenience on the road, while former barista Brandon Martinez notes the Salted Caramel’s versatility black or with creamer.
Mai Coffee isn’t just about ease and taste—it’s also built on sustainability and community. The pouches break down in commercial compost bins, and a portion of every sale supports a children’s disability care center in Buon Ma Thuot. By marrying cultural heritage with modern convenience, Alan Phung hopes to make Vietnamese coffee an everyday ritual for fans around the world.