The price of Vietnamese coffee pot and the method of making Vietnamese coffee

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The biggest disadvantage of the Vietnamese pot is that the filter screen is not fine enough, it needs to use thicker coffee powder, and it is difficult to release the substances in coffee beans. The taste of coffee powder is not charcoal-fired, but only regional flavor, suggestion and individual coffee. Nothing, such as Ethiopia's Yegashifi, famous for its rich acidity and fruit aroma, and Indonesia's Mantenin is a heavy wood flavor and thick taste. Brazilian coffee is balanced by taste. Milk foam is generally espresso, espresso,9bar pressure, 90 ℃ extract espresso, suitable for milk reference. It is really not recommended if it is made at home, because espresso not only costs money (the entry-level coffee machine + bean grinder goes up 2000), but also takes energy (it may taste as bad as traditional Chinese medicine at first).

The price of Vietnamese coffee and drip pot

The price of coffee generally ranges from 10 yuan to 50 yuan. Vietnamese coffee is much cheaper and tastes better than domestic coffee. The prices of drip pots are cheap and expensive, depending on personal needs, usually between 10 yuan and 30 yuan.

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.