How to make Vietnamese Coffee, how to drink Vietnamese Coffee Pot and how to use it

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You can't drink your beloved Vietnamese coffee in the morning. The first time I went to a Vietnamese restaurant, I saw coffee and Vietnamese coffee on the menu. I wondered if there was any difference. As soon as I became the main customer, I always felt that something was missing every time I ate Vietnamese food.

Vietnamese coffee is dripping in front of the drinker. When I tried iced coffee for the first time, the waiter brought me a small steel cup full of ice, a low glass cup full of ice, and a calm milky sticky liquid under the cup. I looked at the cup and thought I would send another pot of black coffee, just like an American restaurant would add a bottle of coke to a cup of ice. My friend looked at me with a puzzled look on my face and hastened to explain that the coffee was in the small iron cup, waiting for it to slowly leak.

Vietnamese coffee with mixed milk, which tastes a little bitter but mixed with strong, pure and sweet taste, tastes thicker than coffee from a Hong Kong bakery, but it is a pity that it can only be drunk at lunch or dinner.

Vietnamese coffee is probably what we know most about Vietnam as a neighbor. Vietnam began to grow coffee around 1860, and its unique history has formed the unique flavor and connotation of Vietnamese coffee. Vietnamese coffee pot plays an important role in this, and it is also the most important coffee utensil in Vietnamese coffee. Today, let's teach you how to use the coffee pot in Vietnam.

Vietnam dripping coffee

Coffee pot required: Vietnam dripping coffee pot

Materials required: Vietnamese local coffee, condensed milk (condensed milk is the most important feature of Vietnamese coffee), coffee spoon

Steps for the use of dripping coffee pot in Vietnam

At present, there are two mainstream ways to use the drip coffee pot in Vietnam.

One is to put the coffee powder on the sieve and then inject water; the other is to put the coffee powder flat, first inject a small amount of water, so that the coffee powder is in full contact with the water and then screw on the sieve.

The second method should pay attention to the amount of water not too much but evenly when injecting water for the first time, otherwise the coffee powder and water will quickly drop into the coffee cup, resulting in more residue in the coffee liquid. Its principle is similar to the first steaming of brewed coffee, where the coffee powder expands and becomes steamed in hot water, helping to extract evenly and efficiently.

Usage of dripping coffee pot in Vietnam

First, disassemble the Vietnamese dripping coffee pot and remove the sieve inside.

Pour condensed milk into the coffee cup and set aside

Add the coffee powder to the coffee pot and press it tight, the more 10ml / person, the more 15g / person.

4. Put the coffee pot on the coffee cup and pour a small amount of hot water to soak the coffee powder but not drip it down. This step is also used in follicular coffee. The technical term "steaming" takes about 20 seconds.

After steaming for 5 or 20 seconds, screw on the sieve and pour in 95 °boiling water. The tightness of the sieve rotation will affect the extraction speed and coffee thickness. Usually, the tighter the spin, the longer the extraction time and the stronger the coffee. If the extraction is too slow after water injection, you can use the spoon handle as a screwdriver and loosen the sieve properly.

Six or three minutes later, after all the coffee is dripped into the coffee cup below, the condensed milk and coffee are mixed with a coffee spoon and a cup of unique Vietnamese coffee is extracted.

The use of coffee pots in Vietnam is still very simple. In Vietnam, on the streets, every household can see ordinary Vietnamese using leaky coffee pots to slowly filter coffee.