I went to Every Half Coffee Roasters twice, both visits at locations in District 1. Late morning, after brunch. That part matters, because the café felt settled into the day rather than ramping up for it. What stood out immediately was how clearly Every Half positions coffee itself as the focus, without making the experience feel narrow or academic. Vietnam is one of the world’s largest coffee producers, yet its role is often flattened into a single narrative centered on robusta. Arabica is marketed as premium. Liberica is usually an afterthought. At Every Half, all three are treated with equal care and attention. Arabica, robusta, and liberica appear side by side, each presented for what it offers rather than what it lacks.
This framing feels honest. Each coffee tastes distinct. Each one makes sense in its own way. Nothing feels like a compromise or a concession to trends. The result is a menu that reflects the reality of Vietnamese coffee rather than an imported hierarchy.
The space itself is wide and open, with a lot of natural light. Everything feels visible. Nothing is hidden behind walls or heavy partitions. The interior includes tiered seating that subtly stages the room without making it feel theatrical. Like many cafés in Saigon, power outlets are easy to find, which quietly signals that staying awhile is expected, not tolerated.
The menu leans heavily into concept drinks, coffee paired with other ingredients in thoughtful ways. Cold brew with mulberry. Coffee alongside matcha. Specialty drinks that feel considered rather than ornamental. What impressed me was not only the creativity of the menu, but how clearly it was communicated. If you wanted something bitter, there were clear options. If you wanted sweetness, or caffeine-forward intensity, the staff knew exactly where to guide you.
Baristas were patient and attentive, especially given the language difference. They seemed well trained and comfortable explaining the menu without overloading you. Choices were framed clearly. Direction was offered without pressure. It made the menu feel wide rather than overwhelming, a balanced approach to menu variety and varietal focus. Certainly there was a heavy, unabashed support for robusta and liberic, but the coffee-forwardness didn’t force concept drinks into an afterthought. We had several, and the whole selection seemed to have been balanced to have different profiles, and not just batches of sweet flavor.
This balance is what sets Every Half apart from many other cafés in Saigon. Other places may feature liberica and robusta as well, but here the preparation and presentation feel more resolved. There is a level of care that could easily tip into connoisseur territory, yet it never does. The experience stays approachable. The drinks stay enjoyable.
The espresso that stayed with me most was a liberica labeled “M’Drak.” I had not planned on buying beans during this trip, but that espresso lingered. A few days later, I came back specifically to buy a bag. It was one of the most distinctive coffee experiences I had in Vietnam, and one that stayed in my head long after I left the café.
Every Half manages to present complexity without ceremony. It respects coffee without turning it into a performance. That combination made it easy to return, and hard to forget.
