The brewing steps of Didi coffee pot in Vietnam coffee utensils in Vietnam

The principle of the Vietnamese coffee pot is very close to that of the Naples flip pot, and the coffee is extracted by the natural infiltration of hot water. The coffee produced is very rich and mellow, and the only disadvantage is that the filtration rate is slow, which is easy to lower the coffee temperature. So if you are more fastidious, you can put the coffee cup in hot water and then drip it.

Raw material

Coffee powder about 15 grams (moderate depth will be more suitable for our taste, grinding needs to be moderately fine, too coarse grinding may make the dripping speed too fast, and too fine grinding will not only produce scorched smell, but also make a lot of residue in the cup.) Hot water (above 90 degrees) about 200 ml condensed milk about 20 ml (can be increased or decreased according to your own taste, or not added)

Production steps

1. Pour hot water into the coffee cup

2. Remove the first filter from the Vietnam pot, and then add coffee powder to the pot.

3. Install the first layer of filter back so that you don't have to screw it too tight.

4. Pour out the hot water in the coffee cup, add condensed milk, and place the Vietnamese pot on the coffee cup.

5. Pour hot water into the Vietnam kettle and close the lid

6. Remove the Vietnamese pot after the drip filtration. If there is condensed milk, stir it slightly and drink it.

You can drink authentic Vietnamese coffee in a few simple steps. You don't need any skill, just a little patience.