Coffee culture Vietnamese coffee and Turkish coffee production methods Vietnamese coffee with condensed milk

Coffee is consumed all over the world, so each land develops differently. Thus, in Italy, a method of enjoying coffee in the form of espresso was established, while in Ireland, a method of drinking it as an alcoholic beverage was the dominant method.

Because it is the most popular drink worldwide, every region has ingrained drinking patterns. When traveling abroad, it can be fun to enjoy coffee in a way rooted in each land. From this, we will introduce the famous Turkish and Vietnamese styles.

Vietnam is the second largest coffee bean producer in the world, and Vietnamese coffee is the main coffee type of Vietnamese coffee giant.

Vietnamese coffee beans (a type of coffee bean) are used for drinking, a beverage created when Vietnam was a French colony in Indochina.

There are two types of Vietnamese beans, the Robusta variety widely used in Japan and the Arabica variety, which is rare due to low local yields.

The biggest difference between Vietnamese coffee and regular drip coffee is that butter is added to the roasted coffee beans during roasting.

This baking method is unique and produces sweet and slightly bitter flavors. In order to fully utilize the characteristics of Vietnamese beans, coffee utensils and cutlery are also different from ordinary paper filters and plastic utensils.

The biggest difference is that equipment such as filters and servers are made of stainless steel or aluminum, while people accustomed to paper filters are initially confused.

This is a traditional French press called a combination filter.

The combined filter is characterized by many small holes at the bottom and basically has a three-layer structure. Unlike paper filters, stainless steel filters do not allow hot water to drip easily, so extraction takes about 10 minutes.

As a result, extraction will take a lot of time, and since the amount of hot water added is small, the resulting coffee will have a very strong bitter taste, exuding the characteristics of Vietnamese beans.

Vietnamese coffee is characterized by the way the beans are roasted, but it is also characterized by the way it is drunk. It is sweet because it contains condensed milk in a glass before setting the filter.

Turkish coffee is different from today's filtered coffee, so you can enjoy a unique taste. You need tools to make coffee, and you can use two tools to make it.

One is the Turkish tool Ibrik, shaped like a small pot. Another method is to heat Ibrick, which can be simply heated, as long as there is an oven.

The coffee beans to be used are ground and roasted to a fine powder. Care must be taken when choosing beans, as they are quite different from the usual beans.

The dosage is 1 g per 10 ml, so it is best to adjust it according to your consumption. Since a cup of Turkish coffee contains 60cc to 70cc, the amount of coffee beans used is 6g to 7g. The amount of sugar per cup is about 5 grams, so it is best to prepare if necessary.

To make Turkish coffee, add sugar, coffee beans and water to the ibrik. Sugar is added first, so be careful, but after that there is no difficulty.

After placing the desired item in the Ibrick, heat it on the stove. When heated, it will be stable and easy to handle when placed on a wire mesh or other object.

The temperature of the furnace is low, occasionally mixing and waiting for it to bubble. When it starts to foam, remove from heat and stir with spoon for a while. After stabilization, heat on the stove again and set down when foaming begins.

This job is done about 3 times and when done pour it into a cup. If the ground coffee sinks after pouring into the cup, drink the supernatant. Turkish coffee is a bit strange, but why not try it because it is delicious coffee. The small pot used at home is called jazzbe, but it is also popular as a Turkish souvenir.