How to brew Vietnamese coffee without a coffee machine? Usage of drip filter coffee pot in Vietnam

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Many coffee connoisseurs praise the "French filter press" (French Press) as the easiest coffee brewing tool, but can't avoid drinking coffee grounds and washing difficulties, while the Vietnamese pot, which is simple and cheap, feels much better than the filter press.

Many people use Vietnamese pots, always following the Vietnamese experience, brewing very deep-roasted coffee beans and mixing them with condensed milk. But found that the use of fresh medium-deep roasted coffee beans to brew, drinking black coffee alone, the flavor is very good. How should the Vietnamese pot be used?

1. The Vietnamese pot consists of three parts: the body, the pressing plate and the upper cover. Coffee beans are about 10 grams, about one spoon per square spoon, and the roasting degree is full city to full city+.

two。 If you take a closer look, both the pressure plate and the bottom of the pot have small holes, and when brewing, hot water and coffee liquid will pass through the holes. There is a screw column in the middle of the filter body, which can be rotated and fixed for the pressure plate to gently press the coffee powder.

3. Coffee mill, about the same thickness as hand-brewed or Syphon-brewed. After having the experience of brewing, it can be adjusted according to the freshness, baking degree, brewing flow rate and taste preference of beans. Pour the coffee powder into the filter pot, gently flatten it, do not apply pressure, the top of the screw column is slightly higher than the flour.

4. Gently screw the pressure plate, it should be very light, just buckle it slightly, at this time, the pressure plate is slightly pressed against the coffee powder, if you feel over-squeezed, it is too much powder, you should reduce the coffee powder (excessive compaction is not conducive to the passage of hot water). Finally, put the filter pot on the pre-warm coffee cup.

5. Fill up with hot water at a temperature of about 90-95 degrees Celsius. Too little water, insufficient weight, will increase the difficulty of hot water infiltration into the coffee layer, but also not conducive to the maintenance of heat.

6. Put the lid on gently and the drip can be opened in the middle of the filter, but it is easy to lose temperature if it is too many times or too long.

7. It is appropriate for hot water to leak in 5-10 minutes. If it is too short, it may not be enough to extract. If it is too long, it will taste bitter. If you want the coffee to be thicker or need to be seasoned with fresh milk, you can stop the extraction in advance when the hot water is leaking more than 80%, and remove the filter pot. The flow rate of hot water is closely related to the baking depth of coffee beans, the thickness of grinding and the tightness of the pressure plate. if the hot water flow rate is shallow, rough and loose, the flow rate is fast, and vice versa.

8. A beautiful cup of coffee appears. At this time, the bottom of the coffee is relatively strong and should be stirred moderately with a coffee spoon. Take a sip. If it's too strong, you can add some hot water. The black coffee extracted from Vietnam pot has no filter paper or filter cloth, and its flavor and taste are close to the original taste of coffee beans. It is quite good to drink black coffee alone, but the bitterness will be slightly more obvious than that of filter paper.