The main roasting characteristics of Vietnamese coffee how to make Vietnamese coffee? How to brew Vietnamese coffee

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Vietnamese coffee is famous for its unique taste, its aroma is rich and mellow, slightly bitter, and the brewing method is different from other places, using dripping method. Because of the tropical climate, it is suitable for growing Robusta coffee beans. Since it contains nearly twice as much caffeine as Arabica coffee beans, and caffeine itself is slightly bitter, Robusta coffee beans naturally have a more bitter taste. Condensed milk can beautifully neutralize the bitterness and sour taste of Vietnamese coffee beans.

Vietnam is a big coffee producer, but unfortunately, the quality of Vietnamese coffee beans is not particularly good, most of them are Robbosa beans, even if we vigorously develop the cultivation of Arabica beans, the quality is hardly excellent. As for baking, it was basically like fried melon seeds in the early days.

The main roasting feature of Vietnamese coffee is that it is roasted very deeply. Basically, it is scorched, which is mainly characterized by scorched incense or bitter taste, which is basically the only feature. Then the sweetness of condensed milk and the smell of milk, and the smell of coke, form a very unique flavor of Vietnamese coffee, very fragrant, very bitter, very sweet, very thick.

Front Street Coffee teaches you to make Vietnamese Coffee

Materials (per person):

2 tablespoons of deep-roasted coffee powder

2 tablespoons condensed milk

Appropriate amount of water

Steps:

Boil a cup of water. Open the top of the drip, pour in the coffee powder and cover it. Put the drip on the cup and pour it into the hot water. When the coffee starts to leak, fill it up, then put the lid on and let the coffee drip for four minutes.

Mix in condensed milk. If you want something cold, serve it with ice cubes.

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