How to brew Vietnamese coffee? Vietnamese coffee varieties

Follow the caf é (Wechat official account vdailycom) and found that Beautiful Cafe opened a small shop of its own.

How to brew Vietnamese coffee

The bubble method is as follows:

1. First pour 3-4 teaspoons condensed milk into a short glass, then place the dripping pot on top of the glass, then add 3 small teaspoons of coffee powder (1 ∕ 6 pot height), gently shake the pot to distribute the coffee powder evenly.

two。 Gently put down the sieve and inject a small amount of hot water (friends who are familiar with coffee know that this is boring). Wait about 30 seconds for the coffee powder to fully absorb and expand, when the coffee has begun to leak.

3. Press the sieve down (not too tight or too loose), pour in 5 or 6 minutes of hot water, and close the lid. Ideally, coffee would be dripped within 5 or 6 minutes at a rate of 65 drops of ∕ per minute. This process is critical, too fast or too slow, indicating that the gouache ratio, sieve feeding, or the temperature of the water is problematic, which can lead to too light, bitter, or early cooling.

4. Fill the tall transparent glass with ice, then put the drip pot on the lid (the coffee won't drip everywhere), stir the coffee in the short glass with condensed milk, pour it into a large glass, and wait another 30 seconds for the coffee, condensed milk and ice to blend thoroughly.

Another method is cold soaking, which is said to release 90% of the aroma and caffeine, 2 to 3 times the concentration of regular coffee, but only about 15% of the original oil, acidity and bitterness. We have not tried it, but we will only provide you with the following advice:

Find a covered glass or container, put into a volume of 1 beat 3 or 1 hand 4 coffee powder, pour into cold water at room temperature, the ratio of water to coffee at 4:1, stir well, prevent and cure at room temperature for 3-4 hours (also can be put overnight), then use a filter to pour the coffee into another cup, back and forth 2-3 times, and there is no residue, put in the refrigerator, drink, add ice, condensed milk dilution.

Vietnamese coffee varieties

The representative products of Vietnamese coffee are MOOSSY, Central Plains Coffee (TRUNGNGUYEN), Saigon Coffee (SAGOCAFE) and Highland Coffee (HIGHLANDS). The Vietnam Coffee quality Standards Committee was led by the Vietnam Coffee Association to draft the Vietnam National Coffee Standard, which was reported to the Ministry of Science, Technology and Environment (now the Ministry of Science and Technology) for examination and approval.

Vietnamese coffee is different from the coffee we usually drink. Do as the Romans do. If you taste coffee in the following ways, it will be considered authentic Vietnamese coffee.

1. White coffee or black coffee

When you order coffee in Vietnam, you have to make it clear whether you want black coffee or white coffee. Black coffee is to drink directly after dripping coffee. White coffee is first covered with a thick layer of Vietnamese sweet condensed milk in the glass that receives coffee. Coffee drips on condensed milk to form two distinct layers of black and white. When drinking, stir with a spoon to form a cup of sweet milk coffee.

2. Heat preservation with hot water

The drip filter coffee in Vietnam has lost its proper temperature by the time the coffee is gathered into the cup because of the slow production process. If you mind the coffee getting cold, you can hold the coffee cup in a large bowl filled with hot water and keep the coffee warm. When the coffee is full, take it out and drink it.

Coffee is for dessert

In general, there are several kinds of handmade desserts in cafes, because many cafes are run by foreigners who come to live in Vietnam, and desserts are more authentic. Roadside coffee stalls are more affordable, a cup of coffee, can be accompanied by a good baguette, quite bite, very delicious.