Coffee review

How is the Vietnam Didi pot used? Can it be used to brew coffee by hand?

Published: 2024-02-29 Author:
Last Updated: 2024/02/29, Most areas will have local characteristics of the coffee pot, although it is not necessarily a local invention, but must be carried forward locally! For example, the ceramic coffee pot in Ethiopia; or the Turkish pot that keeps pouring out coffee liquid; and the Italian mocha pot that we just talked about, and then our article.

Most areas will have local characteristics of the coffee pot, although it is not necessarily a local invention, but must be carried forward locally! For example, the ceramic coffee pot in Ethiopia; or the Turkish pot that keeps pouring out coffee liquid; and the Italian mocha pot just mentioned in the previous article, and then there is the protagonist of our article, "Didi Pot in Vietnam".

Vietnam Didi pot (also known as Vietnam Didi filter / drip pot) is a necessary object for making Vietnamese condensed milk coffee. it is mainly divided into three parts: a pot body used to hold coffee powder and hot water, a pressing plate to press coffee powder, and a cover that can be used as a base.

The origin of Didi pot in Vietnam can no longer be traced accurately. On the Internet, it has been widely described as follows: it existed when coffee was first grown in Vietnam! You know, coffee cultivation in Vietnam began in the French colonial period at the end of the 19th century, that is to say, it was born before that, after all, Vietnam had just begun to grow coffee and would not invent coffee brewing equipment at all. Therefore, according to various inferences, the final result on the Internet is that "this dripping pot, although given the name of Vietnam, was not invented by Vietnam."

Although Vietnam condensed milk coffee has achieved great success in coffee cultivation, Vietnam quickly jumped into the ranks of big coffee producers, but because the main bean seed produced is Robusta, the taste of locally extracted coffee is generally bitter and strong! As a result, people in Vietnam will not expect any excellent aroma of flowers and fruits in the coffee they drink, as long as the cup of coffee is not bitter and can be drunk. So they thought of adding condensed milk to their coffee to neutralize the bitterness of Robusta. I never thought that this practice was loved by everyone, so in the streets at that time, vendors of condensed milk coffee in Vietnam could be seen everywhere.

The use of the Vietnam drip pot, and then the use of the Vietnam drip pot, is also very simple, the extraction parameters of the front street are as follows: using beans: Indonesian gold Mantenin uses gram weight: 10g (because the drip pot in front street is a small cup) grinding scale: Ek43 11 scale, 20 sieve 65% screening rate powder ratio: 1:15 boiling water temperature: 90 °C the traditional method is to add coffee powder to the pot body. Flatten it with a powder press, then pour the target hot water at once, then just close the lid and wait for the coffee liquid to finish dripping through the hole ~ it takes 3 minutes to extract a very balanced taste without any unpleasant feelings.

But one of its disadvantages is that the gap in the hole is too large, and it is often easy to drip out the fine powder, so Qianjie recommends laying a layer of filter paper on the bottom when using it, which can reduce the unpleasant feeling caused by the fine powder. If you want to make Vietnamese condensed milk coffee, you only need to add the amount of condensed milk that suits your preference at the bottom of the cup (the front street is condensed milk added to every 100ml coffee liquid). Wait, why does it look a bit like a hand-made filter cup? This suddenly led to a bold idea in front of the street: if you brew it by hand, what will be the characteristics of its coffee? Fine! Just go! The extraction parameters are as follows: using beans: Asaria, Kenya, using g weight: 10g grinding scale: 10 scale of Ek43, 70% oversieving rate of sieve 20: powder ratio: 1:15 water temperature: 92 °C water injection mode: three-stage first injection powder twice the amount of water (20ml) for 30 seconds of steaming, slowly round the circle after the end of steaming into the second stage of 80ml hot water When the water level is about to reach its bottom, slowly inject the remaining 50ml hot water in a large circle again, and wait for the end of the trickling filtration.

The total time is 3 minutes 05 seconds. Although it has been soaked for such a long time, there has not been any exquisite bitter taste. Kenya's Wumei and tomato flavors have been shown very well, but on the whole, they will be somewhat "flat". There is no clear level of feeling. But it doesn't matter, it's just an interesting experiment, it's always good to try a variety of instruments.

-END-

Front Street Cafe

No. 10 Baoqian street, Yandun road, Dongshankou, Yuexiu district, Guangzhou, Guangdong province

0