Coffee review

Practice of iced coffee in Vietnam

Published: 2024-11-05 Author: World Gafei
Last Updated: 2024/11/05, Vietnamese iced coffee is smooth and mellow, with milk fragrance overflowing. So in this hot summer, Vietnamese iced coffee has become an upstart in relieving heat. Drinking coffee is a daily habit of the Vietnamese. Vietnamese coffee is not brewed in a coffee pot, but through a special dripping coffee cup, drop by drop, enjoy the wonderful time. Required materials: medium-sized coffee powder (avoid leaving too much waste when dripping

Vietnamese iced coffee is smooth and mellow, with milk fragrance overflowing. So in this hot summer, Vietnamese iced coffee has become an upstart in relieving heat. Drinking coffee is a daily habit of the Vietnamese. Vietnamese coffee is not brewed in a coffee pot, but through a special dripping coffee cup, drop by drop, enjoy the wonderful time.

Required materials:

Medium-sized coffee powder (avoid leaving too much waste when dripping)

A drip pot; condensed milk; ice cubes (it must be big enough for coffee to give off its ultimate flavor only when it is hot and cold alternately)

The bubble method is as follows:

1. First pour 3 to 4 teaspoons condensed milk into a glass and set aside.

2. Put 4 small teaspoons of coffee powder (about 12 grams) in the drip filter and shake the pot gently to distribute the coffee powder evenly.

(the amount of condensed milk and coffee powder can be added according to individual taste.)

3. Gently tighten the filter pot and press the tablets. the tighter the tablet is, the slower the coffee dripping speed is.

4. Place the dripping pot on top of the glass and fill it with a small amount of hot water ranging from 96 ℃ to 100 ℃. Wait about 30 seconds for the coffee powder to fully absorb and expand, when the coffee has begun to leak.

5. Continue to inject five or six minutes of hot water and close the lid. Ideally, coffee drips up in five or six minutes at a rate of 65 ∕ minutes. This process is critical, too fast or too slow, indicating that there is a problem with the gouache ratio, the tightness of the tablet, or the temperature of the water, which may lead to too light, bitter or early cooling.

6. after the coffee is filtered, put the ice into the cup, gently stir the coffee at a uniform speed, and wait for the coffee, condensed milk and ice to blend thoroughly.

It takes seven minutes to make an authentic cup of iced Vietnamese coffee. However, the gentle Vietnamese have such a good temper every day, patiently waiting for a cup of coffee to finish, and then slowly enjoy it.

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