What is a Vietnamese coffee pot? How do you make Vietnamese coffee? The reasons for the failure of coffee brewing in Vietnam

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Tiamo also has a Vietnamese coffee pot that is very refined (or Amour, the same shape) and is a new style.

These two were bought at the local market in Vietnam and are old style. The one on the left is made of aluminum and the one on the right is made of stainless steel.

Vietnamese coffee brewed in aluminum Vietnamese pots will feel sweet (the same meaning as aluminum mocha pots), but the disadvantage is that it is not strong and easy to deform.

Stainless steel is very strong, but the coffee that comes out will be less sweet than aluminum.

Body, lid, pressing plate and base.

Stainless steel. The difference between the new model and the old model is mainly whether it can fix the press plate. For example, you can see that the iron rod protruding from the middle of the pot has threads. As long as the press plate on the right is put up and turned a few times, it can be locked and fixed.

I also like to use the new Vietnamese pot to make fine beans. Like French pressure, the mellow degree of coffee itself can be completely retained, but the disadvantages are the same, that is, more or less coffee will have coffee grounds.

But compared to France, Vietnam can use filter paper. If you don't like the dregs, go buy the kind of pill-type filter paper with holes in the middle, but the filter paper will make the coffee mellow, personally feel that it is better to drink it directly than to use it.

Vietnam pot extraction time is long, so it is recommended that coffee powder is not ground too fine, in the case of small eagle, the scale is recommended in 3-4 (Vietnam market coffee powder thickness is similar to this). If ground too fine, it is easy to extract too much, and the coffee will turn bitter.

The new Vietnamese pot everyone will feel that it is not easy to use, probably in the platen. Note that the press plate can not be locked, generally turn to feel the coffee powder gently pressed (colloquially speaking, it feels a little tight), and then reverse a few turns to release the distance between the press plate and the coffee powder, providing room for coffee powder expansion during brewing.

This can be said to be the key to whether the coffee brewed is good or not. There are probably two ways to fail:

1. The release distance is too small, the coffee powder expands and fills the whole space during brewing, blocking the filter hole, delaying the extraction time or the coffee cannot drip into the cup, and the coffee becomes bitter.

2. Too much slack, too fast drip, not enough extraction, too weak coffee, no thick taste.

To be honest, this is quite difficult, you have to rely on experience to grasp (loose 2--5 circles are possible), and the expansion of the situation and can not be seen. But if you catch it well, the flavor is really speechless.

If you are interested in playing Vietnam coffee pot for the first time, I suggest you to get an old one to play with. The old model only puts the pressure plate directly on the coffee powder, and it is not fixed, so when the coffee powder expands after water injection, the pressure plate will naturally be pushed up, so there will be no situation in point 1 above, which is better controlled.

When it slowly drips out, it is really a very leisurely brewing appliance.