How to use the Vietnamese Coffee Didi Pot the best Kopi Luwak in Vietnam

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It is generally believed that since 1985, when the Vietnamese coffee pot was invented and who invented the coffee pot, it is generally believed that coffee was grown during the French colonial period in Vietnam and has become the most common instrument used by Vietnamese to drink coffee. Most of the local products are simpler aluminum products.

Fill the Vietnamese coffee pot with charred Vietnamese coffee powder, filter out the black bitter coffee and mix with condensed milk before drinking.

After many attempts to use it, the individual still gave up the Vietnamese style of drinking French black coffee powder coffee which is bitter and astringent and condensed milk is like sugar water. Later, the taste of shallow to medium-deep baked beans was right.

The key to filtering the coffee pot in Vietnam is that the coffee powder should be too thick and too fine or the pressure is too tight, so the coffee will not flow down for a long time.

Aroma

The coffee filtered in a Vietnamese coffee pot has a slightly thinner aroma and a thick taste.

Aroma rank: Saifeng kettle > filter flush > French pressure > Vietnamese kettle > mocha kettle

Taste

The filtration process is completed in 4-5 minutes: the taste is full-bodied and the level is clear. You can see that the coffee oil is smooth and the aroma can be slightly increased.

The filtration process is completed in more than 5 minutes: the taste becomes stronger and worse.

Strong sense ranking: Italian style > mocha pot > Vietnamese pot > French pressure > plug wind pot > filter flush

The equipment is introduced as follows:

The Vietnamese pot has three components from left to right: pot lid, pot body, coffee powder pressing plate.

How to use it:

The Vietnamese coffee pot uses a pressure plate to "gently" press the coffee powder, soaking > filtering > slowly > dripping coffee with a rich taste.

How to use it:

1. The Vietnamese coffee pot in the picture has a capacity of about 250 ml.

two。 Find a proper coffee cup and pay attention to the match between the diameter of the cup mouth and the Vietnamese pot.

3. Coffee powder: need to be very coarse ground coffee powder too fine will not flow down

4. Vietnam coffee pot press plate: if the pressure plate is too loose, it will penetrate the lower pressure plate and the pressure is too tight. It may be too slow or unable to drip coffee.

The correct pressure is about the degree to which the pressure plate touches the surface of the coffee powder to flatten it without being tight.

5. Inject 95 degrees boiled water and cover it for 4-5 minutes.

6. The filtration process is completed in 4-5 minutes: the taste is full-bodied and the level is clear. You can see that the coffee oil taste is slippery and the aroma increases slightly.

The filtration process is completed in more than 5 minutes: the taste becomes stronger and worse.

7. After the filter drop is completed, the "lid" of the Vietnamese pot can be placed on the "bottom" of the Vietnamese pot as a cushion to hold residual coffee liquid.

Finish