Introduction to the use of Vietnam Pot Vietnamese Pot Coffee

The Vietnamese drip filter pot, which Qianjie learned a long time ago, is a characteristic coffee appliance of the Vietnamese, just like the mocha pot in Italy and the Turkish pot in Turkey.

If you only look at the structure of the Vietnam drip filter pot, it will be said that it is too simple, its structure is mainly divided into the outermost filter, the pressure plate water separator and the top cover three parts. But if you look at the price, I'm afraid it won't buy any other coffee utensils. With its advantage of low price, Qianjie picked one to play with. Don't say it, it was fun!

Let's first talk about how the Vietnamese uses this pot. Vietnam is also a big coffee producer, but it produces Robusta, which tastes bitter and strong. Therefore, the local people do not expect coffee to have much flavor, but ask for a simple cup not to be too bitter, as long as it is refreshing. So there are a lot of condensed milk coffee made from drip pots on the streets of Vietnam. The practice is also very simple, put some condensed milk in the cup, then put the drip filter pot on the cup, pour hot water, then close the lid and wait for the coffee to finish.

Generally speaking, the coffee beans used in the Vietnam drip filter are mainly bitter coffee beans, so if you use the lightly roasted coffee beans with sour flowers and fruit, can the Vietnamese drip filter pot drink well? Let's first understand the extraction principle of the Vietnamese trickling filter pot. There are many holes at the bottom of the filter. At the beginning of Qianjie, we can see that these holes are relatively large. If the diameter of the coffee powder is smaller than this hole, then the coffee powder will fall into the coffee. As a matter of fact, coffee powder will fall, but the amount will be less than expected because of the pressure plate water separator.

After putting the coffee powder into the filter, gently pat flat, and then press the pressure plate water distributor horizontally into the filter, so that most of the coffee powder will not fall off. If the pressure plate is tighter, the water will drop more slowly, and Qianjie suggests pressing it to the tightest. In this way, you don't have to consider the variables of this factor. Finally, close the top cover, because after the water is injected, the pressure plate may float up with the water, and the top cover is to keep the pressure plate from floating. Now some pressure plates are fixed by twisting, so this kind of pressure plate does not need a top cover. In fact, seeing here, the Vietnamese pot is a typical drip-filter coffee utensil, but its method is a little simple and rough. In this case, as long as we find the right degree of grinding, water temperature, ratio, light roasted coffee can also make a good taste. When doing experiments in Qianjie, the main thing is to find out the grinding degree, because the grindness directly affects the extraction time of coffee trickling pot. In proportion, 1:15 is used in Qianjie first, because this ratio is easier to extract reasonable extraction rate and concentration. On the water temperature, Qianjie will use a higher temperature, because Qianjie found that the thermal insulation performance of Vietnamese trickling filter pot is poor, without the influence of stirring. Water temperature is the most effective method to control the extraction efficiency, and the water temperature used in the experiment is 94 degrees Celsius. The amount of powder is 10 grams of powder, because the bottom area of the trickling filter is relatively small, in order to control the thickness of the powder layer, so it is set at 10 grams of powder, in fact, 10-12 grams or so.

For water injection, due to the limitation of the capacity of the filter, the water injection is divided into two sections, the filter can hold the amount of water of 100ml at one time, pour the hot water of 100ml for the first time, then close the top cover, wait for the water to drop to half, continue to inject 50ml, and cover the top cover again until the full drip filtration is completed. The front street was tested with light roasted coffee beans from Ethiopia, Kenya, Guatemala and Panama, and finally the grinding degree was locked on the EK-43s 9.5-10.5 scale, sifted with a 20-size sieve between 75 and 83%. The extraction time is between 2-3 minutes. If the grinding is thicker, the dripping time is shorter, the sour taste of the coffee is more obvious, the grinding is finer, the dripping time is longer, and the sweetness and taste of the coffee are better.

Qianjie feels that this appliance is really convenient, especially at home, it can completely replace the function of hanging-ear coffee. As long as you control the degree of grinding of the coffee, the next step is to pour water and so on to drink good coffee after filtration. If you think the coffee dripping in the filter pot will have residue, you can also put a piece of ball-shaped filter paper in the filter to prevent coffee powder from falling into the coffee.

In addition to making black coffee, you can also make good lattes. Latte coffee focuses on the coordination of coffee liquid and milk, coffee taste is too light, the concentration is too low to match with milk, so coffee beans will choose bitter deep-roasted coffee beans. The degree of grinding should be adjusted to a finer degree, which is about the same as that of a mocha kettle. Put 50 grams of ice on the cup, pour 150 milliliters of milk, put filter paper on the drip filter, pour 10 grams of coffee powder, press the plate, pour in 70 milliliters of 95 degrees hot water, cover. Wait for the coffee liquid to finish the drip filtration, the dripping time is about 5-6 minutes.