Does Vietnamese drip filter coffee taste good? what flavor do you have? how to make Vietnamese drip filter coffee?

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Drip coffee extraction:

The basic principle of dripping coffee is to wet the ground coffee powder with boiling water, and then let the once-flowing water drip out the coffee. Usually, if filter paper is used to filter the coffee, the gum in the coffee will be filtered out, so the coffee filtered out will be clear and clean.

A machine or method of extracting coffee:

Ice drop

Hand punch / drip filter cup

Electric coffee maker / American coffee maker

Taste: the coffee extracted in this way is clean in color, bright and without miscellaneous flavor, and tastes refreshing, but the mellow thickness (Body) is relatively weak, which is suitable for people who simply drink black coffee.

High pressure extraction:

High-pressure brewing is commonly known as Italian concentrated extraction, the use of Italian machines to produce high-pressure hot water, the use of high-pressure penetration, extract a cup of thick coffee liquid.

High pressure extraction machine:

Mocha pot

Espresso machine / Espresso

Taste: put espresso into milk, that is, the well-known latte ~ can also beat milk foam with fresh milk to make flowers, this series of changes in Italian coffee is to produce cappuccino, caramel macchiato. Wait, coffee.

Follicular extraction:

The way of brewing coffee is similar to that of dripping coffee, but there is one more procedure to soak coffee powder in the process, so it is conceivable that the taste and flavor of coffee will be richer than that of dripping coffee.

Follicular extraction machine:

Plug wind / siphon

Belgian coffee maker

Filter kettle / French pressure

Taste: generally speaking, it will be more full-bodied than the drip filter, but it still depends on the coffee machine you actually use.

Vietnam dripping coffee pot:

The coffee flavor made from an aluminum Vietnamese pot will feel sweet (the same meaning as an aluminum mocha pot), but the drawback is that it is not strong and easy to deform.

The stainless steel is very strong, but the coffee brewed out is less sweet than the aluminum one.

Made of stainless steel. The main difference between the new model and the old model is whether the plate can be fixed or not. like this one, you can see that the iron bar protruding from the middle of the pot is threaded, as long as you put the pressure plate on the right and turn it a few times to lock and fix it.

Personally, I quite like to soak fine beans in a new Vietnamese pot. Like French pressure, the mellow thickness of coffee itself can be completely retained, but it also has the same disadvantage, that is, there are coffee grounds in more or less coffee.

But compared with France, Vietnamese pots can use filter paper. If you don't like dregs, just buy the game style with holes in the middle and use pill-shaped filter paper, but the filter paper will make the coffee mellow, so I think it's better to drink it directly instead of using it this way.

The Vietnamese kettle takes a long time to extract, so it is recommended that the coffee powder should not be ground too finely. In the case of Little Eagle, the scale is recommended to be 3-4 (the same is true of the coffee powder sold in Vietnam). If you grind it too fine, it is easy to extract too much, and the coffee will become bitter.

The places where people will find the new Vietnamese pot difficult to use are probably on the pressure plate. It should be noted that the pressure plate can not be locked, generally turn to feel gently pressed to the coffee powder (in colloquial terms, that is, when it feels a little tight), and then reverse a few turns to release the distance between the pressure plate and the coffee powder to provide space for coffee powder to expand during brewing.

It can be said that this side is the key to the taste of the brewed coffee. There are probably only two situations in which failure occurs:

1. The loosening distance is too little, when brewing, the coffee powder expands and fills the whole space, blocking the filter hole, prolonging the extraction time or the coffee cannot be filtered into the cup, and the coffee becomes bitter.

two。 The loosening distance is too much, the dripping speed is too fast, the extraction is not enough, the coffee is too light, and there is no thick taste.

To tell you the truth, this is quite difficult, you have to rely on experience to catch (it is possible to loosen 2 or 5 laps), and the expansion can not be seen. But if you catch it well, there's really nothing to say about the flavor.

If you are interested in playing the Vietnamese pot for the first time, I suggest you get an old one first. The old model only put the pressure plate directly on the coffee powder and did not fix it, so the coffee powder will naturally push the pressure plate up when it expands after water injection, so it will not happen in the first point above, so it is easier to control.

When it drips slowly, it is really a very leisurely brewing appliance. An impatient person like me still prefers to rush by hand.

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Related recommendation: is it okay to do drip filtration with Italian beans? What's the difference between American coffee and Italian coffee beans?