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Vietnamese coffee beans, also known as Didi Jin, should be ordered 10 minutes in advance. Since French missionaries brought coffee to Vietnam 150 years ago, Vietnam has gradually developed its own unique coffee culture.

The style of coffee in Vietnam lies largely in its brewing process. It is not brewed in a coffee pot, but a special drip-filter coffee pot, followed by an old-fashioned printed glass, just like an hourglass in time. Every drop is used to pass the time. When you do it, put the coffee powder on the drip pot on the cup holder below, press a piece of metal with holes, and then brew it with hot water to let the coffee drip into the cup. When making hot coffee, keep the cup warm in a large bowl filled with boiling water, because it may take three to ten minutes to drip a cup of coffee, and the hot coffee will cool off. Some people like to add a layer of sweet condensed milk under the cup, wait for the coffee to drop into the cup, and then mix the coffee with white condensed milk to drink. If it is black coffee, generally do not give you straws, if there is condensed milk will give you straws. Only those who can bear the patience will wait until a cup of coffee has been dripped, then drink it slowly and appreciate the beauty of slow life.

The following is a description of the production method

Prepare materials:

1. Small mouth pot (the mouth is as thin as possible, it is easy to inject water)

2. Condensed milk

3. Coffee powder

4. Dripping pot

5. Coffee cup (it must be transparent to be authentic, otherwise it will be no fun if you can't see the process)

Production:

1. Add proper condensed milk to the cup and add condensed milk is the characteristic of Vietnamese coffee.

2. Fill the Didi pot with coffee powder and shake it flat.

3. Screw on the pressing plate to press the coffee powder properly. The screws of the pressing plate should be loosened and tightened properly, and it is appropriate to drip in about three minutes.

4. Put the drip pot on the cup, and then pour some water to soak the coffee powder but not drip it. This step is also used in follicular coffee, the technical term "stew".

5. After 20 seconds or so, put about 90 degrees of water, fill it up and cover it.

6. Wait for the coffee to fill the cup slowly.

When drinking Vietnamese coffee, don't stir it in a hurry. Taste the acidity of black coffee first, then mix it with condensed milk and add ice in summer.

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