How to Make Vietnamese Drip Coffee with Indonesian Gold Mantenin Tiger Manrobusta Beans

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When you go to Vietnam, you will see a cafe in almost every cubicle in the streets. Everyone sat casually on the street chatting and drinking coffee, which is the romance of the Vietnamese. This time the editor went to Vietnam and brought back a bag of coffee powder.

As we all know, Vietnam is rich in robusta beans. The Robusta is born without the elegant aroma of Arabica beans, replaced by a thicker, lower taste, as well as peanut butter, hazelnut-like walnuts, peanuts, hazelnuts, wheat and oysters. So Vietnamese coffee will add condensed milk to cover up Robusta's bitter taste and make its peanut butter and hazel flavor more prominent.

Illustration of the production method of Vietnam drip filter coffee:

This time the editor wants to try to use Arabica beans to simulate the flavor of robusta beans to make Vietnamese coffee.

First of all, we adjust the grinding degree of the deep-baked Arabian beans to the same grinding degree as the powder brought back from Vietnam. After studying it, we found that although the bag of coffee powder brought back from Vietnam was very fine, it still felt grainy, not as fine as spaghetti powder, so we went over the sieve, which was 78% of the pass rate of the Chinese standard No. 20 sieve. In order to achieve the same grinding degree, we tried 4Z, 4X and 4S of BG bean grinder respectively, and the pass rates were 75%, 76% and 78% respectively, so we chose BG grinding 4S.

We chose three kinds of beans, Robsta, Indonesian Gold and Sumatra Mantenin, with the same degree of grinding and the same method of brewing. The water temperature is 94 ℃, condensed milk is 20 grams, and the ratio of powder to water is 1:10 (10g coffee: 100ML water); the other cup is also filled with 60 grams of ice.

Washing and cooking technique

Two cups were brewed respectively, one cup was drunk directly after dripping out in a Vietnamese dripping pot, and the other cup was put into the cup with condensed milk and ice cubes (imitating the practice of Vietnamese coffee)

Direct dripping

Put 10 grams of powder in the pot, use 94 degrees water, pour water directly into the center until the 100ml stops, and remove the Vietnamese pot after dripping.

Add condensed milk

Put 10 grams of powder in the pot, 20 grams of condensed milk in the cup, with 94 degrees water, pour water directly into the center until 100ml stops, remove the Vietnamese pot after dripping, stir the coffee and condensed milk and bring it into a cup with 60 grams of ice.

The timing of flushing and injecting water starts until the drip filtration is completed.

Robusta beans: the total duration is 6'35-55 ". There is basically no exhaust in the process of water injection, and the water is soaked in the drip filter for a long time and the flow rate is slow.

Golden Manning: the total length is 3'15-50 ". The beans are relatively fresh for 3 days, and the water injection will exhaust at the beginning, making the pressure plate unstable and sideways, so the flow rate is fast.

Tiger Manning: the total length is 4'48 "- 5: 01". The coffee beans raised for 22 days have less exhaust, the soaking time of water in the drip filter is longer than that of Golden Manning, and the flow rate is slower.

Performance of three kinds of coffee beans under Vietnam drip filter pot

Robbosa beans: rubber, dark chocolate, cream, dried spices, nuts

Golden Manning: dark chocolate, nuts, Huigan with floral scent

Tiger Manning: toast, spices, licorice, dark chocolate, nuts, rubber

Performance after adding condensed milk and ice cubes

Robusta beans: hazelnuts, chocolate, spices, cocoa

Golden Manning: White chocolate, tastes light

Tiger Manning: melon seeds, chocolate, almonds, cream

Now let's sum up what you need to pay attention to when making Vietnamese filter coffee at home:

1. Choose coffee beans with deep roasting degree, those with shallow roasting degree will be sour.

two。 If you choose to keep the beans for a long time, the exhaust will make the pressure plate turn over when the beans are fresh.

3. The flow of water injection should not be too thick, otherwise the pressure plate will overturn.

4. Vietnam's local Vietnamese coffee is relatively sweet, condensed milk can be added or decreased according to their own preferences.

We chose gold manning and tiger manning in Arabica, both of which are heavy-flavored beans, but they are lighter than Robusta's beans. Because the proportion of coffee powder made from Vietnam drip pot is relatively small, it is relatively full-bodied, and when drinking two kinds of Mantenin alone, it will feel more fragrant and mellow. Robusta's drink will have a very strong taste of dark chocolate and rubber, which feels strong. But that's why this cup of coffee made by Robusta retains the aroma of coffee with condensed milk and ice cubes, with dark chocolate, hazelnut and spices, while Arabica coffee is soft with condensed milk and ice cubes.

It can be said that the two types of coffee beans have their own advantages. If you want to make your own Vietnamese coffee at home, you can choose according to your favorite taste.

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