Usage of Vietnamese pots

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The characteristics of Vietnamese coffee

No matter what kind of Vietnamese coffee it is, it has a characteristic: it has a "resilience" different from Eurasian bourgeois coffee culture, and this toughness comes from its constant "mixed race".

From the beginning with France, Vietnamese coffee has continued to "mix", even now is still mixed, such as VINACAFE launched a Korean red ginseng flavor of four-in-one instant coffee, well received. However, I have also heard that some Taiwanese have taught Vietnamese to add monosodium glutamate to their coffee, so this kind of desktop mixed taste is more difficult to imagine, at least it is bad for health.

Vietnamese pot use: the style of Vietnamese coffee also lies in its special brewing process, with a simple Phin that drips like an hourglass. "in France, I've only seen my grandmother drink coffee in this drip pot," according to a Frenchman who wants to express his opinion. The advantage of the dripping pot is one cup at a time, the proportion and time are easy to control, and easy to carry, receive, and easy to clean; the disadvantage is that the sieve hole is large, there will inevitably be a small amount of coffee grounds floating in it.

It takes seven minutes to make an authentic cup of iced Vietnamese coffee. The required materials are: medium-sized coffee powder (to avoid leaving too much waste when dripping), dripping pot, condensed milk, ice cubes (be sure to be big enough, as coffee can only give out the best flavor under the alternating action of hot and cold first), a high and a low transparent glass (for the fun of watching dripping), 96 ℃ ~ 100 ℃ of hot water.