Vietnamese coffee is a bit heavy! Maybe that's the landlady's "foot wash"!

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Recently, I saw a video shot in Vietnam on the Internet. The editor is going to collapse.

It is about a beverage stand on the side of the road in Vietnam, with a medium-sized parasol, a number of small plastic stools under the umbrella, and all the materials for making drinks are piled on a small plastic table (Vietnamese characteristics). It is quite simple and crude, but the business is too good!

At the beginning of the video, the owner of the beverage stand is washing her feet under the table. Please remember that this basin of "foot washing water" is of great use.

The landlady is rubbing her feet with her hands.

The male guests huddled on small plastic chairs, either skidding their mobile phones or chatting. After drinking their drinks, they gave the landlady a refill.

Unexpectedly, the landlady naturally took the water that was still soaking her feet one second, scooped it up and poured it into the cup, then added something to make a drink, and then gave it to the guests as if nothing had happened.

The landlady poured the water that had just washed her feet into the cup and handed it to the guests.

Video of Vietnamese female boss washing foot water and refilling cup

The netizens were all messed up after watching it.

"that's disgusting."

"thick and pure fragrance."

"without this flavor, it will not be local."

"the customer said that you don't understand, that's why you went there blindly."

Well, the text may not be able to describe my inner de excitement, below is the video, everyone feel free to feel this thick "taste"!

The origin of Vietnamese coffee

Vietnamese coffee was brought to Vietnam by French Jesuit missionaries around 1860. in the past 150 years, Vietnam has gradually developed its own unique coffee culture. nowadays, walking along the street from Ho Chi Minh City, the largest city in the south, to the mountain city of Sapa on the border between China and Vietnam, you can often see canvas sheds and sunshades piled or clustered by the side of the road, with lounge chairs or hammocks or even small benches facing the road. There is a simple aluminum drip on the low table on one side, and people sit or lie down or cross their feet.

Sip (experience, not drink, drink, not suck, lick, have to sip) capheda (iced coffee), while pointing at a passing girl or a motorcycle crash across the street, the coffee has been sipped, half a pack of cigarettes has been smoked, and a morning or two or three afternoons has worn away.

Although Vietnam began to grow coffee during the period of Indochina of France, the coffee industry did not develop by leaps and bounds until the last 20 years, and now it has become the second largest coffee exporter in the world, following Brazil, especially Robusta (Robusta), which makes three-in-one instant coffee, accounting for almost 1x3 of the world.

Starbucks, Nestle and others also purchase a considerable number of coffee beans from Vietnam on a regular basis. The best coffee producing area in Vietnam is the central and western central plateau Grand Lat province (DakLak), Bon Meishu (BuonMaThuot). The local climate and soil are very suitable for growing coffee, and it is one of the top 10 coffee producing areas in the world.

Most native people drink coffee with black coffee, condensed milk and ice.

In Vietnam, where the four seasons are like summer, a cup of iced coffee not only relieves heat and relieves thirst, but also refreshes the mind.

That. If, that is the landlady's "local flavor"!

Don't you dare drink Vietnamese coffee! That's sour, !

Vietnamese Coffee practice:

It takes 3 minutes to make an authentic cup of iced Vietnamese coffee. The required materials are: medium-sized coffee powder (to avoid leaving too much waste when dripping), dripping pot, condensed milk, ice cubes (be sure to be big enough, as coffee can only give out the best flavor under the alternating action of hot and cold first), a high and a low transparent glass (for the fun of watching dripping), 96 ℃ ~ 100 ℃ of hot water.

The brewing 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 kettle height), gently shake the kettle to distribute the coffee powder evenly.

2. Gently put down the sieve and inject a small amount of hot water (friends who are familiar with coffee know that this is called boredom). 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), fill it with 5 or 6 minutes of hot water, and close the lid. Ideally, coffee drips up at a rate of 65 drops per minute in five or six minutes. 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 cubes, then fill the lid of the drip pot with the drip pot (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.