How to brew Vietnamese coffee flavor

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Vietnamese coffee flavor: smell: the smell and aroma emitted after the coffee has been blended. The words used to describe smell include caramel, carbon roast, chocolate, fruit, grass, malt, and so on.

Bitterness: bitterness is a basic sense of taste, and the sensory area is distributed at the base of the tongue. The bitterness of deep baking is deliberately created, but the common cause of bitterness is too much coffee powder and too little water.

Light: coffee grown in the lowlands is usually quite light and tasteless. Coffee with insufficient coffee powder and too much water will have the same light effect.

Salty taste: after brewing, if the coffee is overheated, it will produce a salty taste.

Learn to make Vietnamese drip coffee in a minute.

1. first, introduce the right amount of condensed milk into the cup.

2. Next, put the base of the drip pot on the cup, pour 20g coffee powder into the drip cup, and gently spread it flat on the bottom.

3. Then pour the hot water into the drip pot and let it drip slowly.

4. Sit for about three minutes, mix coffee and condensed milk, and a cup of Vietnamese dripping coffee is almost complete!

In particular, coffee beans should be absolutely fresh and freshly ground. The current grinding of coffee beans can be handled by a hand-held bean grinder. In the case of this "mailbox bean grinder" with high reputation, the price is 100 to 120 yuan, which can be described as economical and practical.

Such a brewing method with simple structure, easy to use, easy to carry and good taste is very suitable for use in the office. For a time, I relied on Vietnamese pots and hand bean grinders to solve my coffee addiction at work. No, no, no.