Copper Cow Coffee | Specialty Vietnamese Coffee
Dubai Dessert Spiced Pour Over Coffee - 8ct

Dubai Dessert Spiced Pour Over Coffee - 8ct

CoffeeStock: 940

$8$16

Product Details

Real ground vanilla beans meet aromatic cardamom and a pinch of salt in our premium Vietnamese robusta pour-over coffee. The result? A luxuriously smooth cup that’s warmly spiced, lightly sweet, and decadently rich, like a dessert you can drink. Looking for Dubai Chocolate? Get it here!

Why you’ll love it:

Our Flavor:

  • Bold Vietnamese robusta coffee with naturally rich chocolate and nutty undertones

Our Function:

  • A higher boost in caffeine (compared to arabica beans)

  • Lower acidity (compared to arabica beans)

Convenience: Ready in minutes—perfect for mornings, travel, or gifting

Sustainability: Sustainably grown and directly sourced from Vietnam

How to Brew 

  1. Hook filter over your mug.

  2. Pour 1 oz hot water, wait 30 sec.

  3. Add 3–12 oz more hot water depending on desired strength (3 oz for Vietnamese style, up to 12 oz for an Americano) pro tip, we made a mug just for this!

  4. Enjoy black or with creamer.
    ⏱️ Ready in 90 seconds!

Customer Reviews (4.6 / 5 · 5 reviews)

Madison ★★★★★

The cardamom hits first, then that light sweetness from the real vanilla beans settles in. I've been making these pour-overs on slow weekend mornings and the pinch of salt actually keeps it from tasting too sweet. Easily the smoothest robusta I've had.

Samuel ★★★★★

The vanilla bean is subtle enough that it doesn't fight the cardamom, and that pinch of salt really rounds out the robusta's boldness. Each pour-over has been consistent so far, and the spiced sweetness lingers nicely without needing any sugar. It's become my slow-morning ritual.

Charlotte ★★★★★

The pour-over drips through quicker than most I've tried, which makes my morning routine feel less like a science experiment. The vanilla and cardamom balance each other beautifully, and that pinch of salt really rounds out the sweetness—smooth from first sip to last.

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