What is the most famous coffee bean in Vietnam? Robusta flavor! How to make drip coffee? Is condensed milk coffee good?

The Vietnamese do not drink coffee. It was only after the French brought coffee to Vietnam that coffee was integrated into the daily life of the Vietnamese people. Speaking of "Vietnamese Coffee", I believe most friends will think of Robusta at the first time. Because nearly 97% of the million tons of coffee beans produced in Vietnam each year are Robusta. Although the total output is far lower than that of Brazil, if the variety is limited to Robusta, then Vietnam is a well-deserved primary producer.

But what we need to know is that "Vietnamese coffee" does not only refer to coffee beans grown and exported in Vietnam, but also synonymous with Vietnamese local coffee. In Vietnam, from coffee shops in upscale hotels to inconspicuous open-air vendors on street corners, we can buy this unique coffee belonging to Vietnam. This coffee is mainly made of condensed milk and black coffee! Because the raw material of black coffee is deeply roasted Robusta, under the deep roasting, the bitterness of the coffee is exciting and strong. So, in order to neutralize the exciting bitterness, people add condensed milk to the coffee. Condensed milk and robusta coffee taste sweet and full-bodied under the collision of the two extremes.

But if you just add condensed milk to the coffee, of course it is not enough to become a characteristic of Vietnam, at this time we have to mention that the Vietnamese use the equipment to extract coffee-"Didi pot". This looks like a water cup, it is the soul core of Vietnamese coffee.

In a way, the Didi pot is also a filter cup because it is also a drip-type coffee extraction apparatus. The pot is mainly divided into three parts: the kettle body, the pressure plate and the lid. The method of use is also very simple: first pour the coffee powder into the pot, then compact it with a pressing plate, and finally inject hot water and wait for the coffee liquid to seep out.

However, because the holes are not small, some coffee powder with smaller particle size will "sneak" out of these holes. But don't worry, when we compact the coffee powder, there is very little coffee powder that can run out. Not only will this not bring us a negative diaphragm experience, but it will also increase the alcohol thickness of the coffee, but the coffee liquid will look a little cloudy. So next, Qianjie will demonstrate how traditional Vietnamese coffee should be made.

Vietnamese coffee so first of all, we have to list the extraction parameters of coffee! Because the drip pot is a typical drip coffee utensil, but it is used more simply and rudely than other ways. So we only need to slightly improve the extraction efficiency, after all, its water flow will not disturb the coffee powder, it will not be able to produce stirring effect! The parameters used in the front street are as follows: using beans: Sumatra Gold Manning Grinding scale: Ek43 10.5scale, coarse Sugar Grinding, 70% oversieving rate of screen 20 using Powder: 15g Powder Water ratio: 1:10 Water temperature: 94 °C then prepare a container to receive coffee liquid in which condensed milk can be prepared in advance. The condensed milk used here in Qianjie is 10ml. After it is made, the sweetness is moderate, and you can add it according to your preferences. When everything is ready, we can put the drip pot on the container and pour the coffee powder!

Then gently pat the powder flat, and then press the pressure plate horizontally into the filter to ensure that the coffee powder will not fall out too much! Similarly, the strength of the powder press will change the compactness of the powder bed, the tighter the pressure, then the slower the flow of water, the front street is generally directly pressed to the most solid, so that you do not have to worry too much about the lack of extraction. Then pour the water into it!

Finally, close the top cover! The reason to cover the top cover is not to keep the hot water warm, but to prevent the pressure plate from floating up! When we inject hot water, the pressure plate floats up, and if there is no top cover to hold it, it can easily sprinkle coffee powder all over the floor!

After the cover is finished, we just need to wait for the coffee liquid to finish the drip filtration, and a cup of Vietnamese coffee will be ready.

When drinking, you can drink slowly from top to bottom without stirring, and feel the changes in coffee concentration and sweetness from shallow to deep. But if it is a friend who can't drink bitterness, it is recommended to take out a spoon and stir it directly.

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