The basics of boutique coffee teach you how to make a good cup of Vietnamese coffee

The leaking cup is made of stainless steel and aluminum, and the taste of stainless steel is not as good as that of aluminum, but the aluminum is easy to deform. It is said that the effect made of aluminum-silver alloy will be better, it is not easy to deform and can guarantee a certain expansibility. The coffee filtered out will taste better. Many people may not notice that this kind of coffee belongs to the most civilian coffee in the alley, that is, the coffee powder is wrapped in gauze and boiled in the pot, then scooped out of the pot and served with ice and condensed milk. If it is black coffee, generally do not give you straws, if there is condensed milk will give you straws-asked a lot of people do not know why, only said that it has been so before.

It takes seven minutes to make an authentic cup of iced Vietnamese coffee. The required materials are: medium-sized coffee powder (to avoid leaving too much waste when dripping), dripping pot, condensed milk, ice cubes (be sure to be big enough, as coffee can only give out the best flavor under the alternating action of hot and cold first), a high and a low transparent glass (for the fun of watching dripping), 96cm 100 ℃ of hot water.

The bubble method is as follows:

1. First pour 3-4 teaspoons condensed milk into a short glass, then place the dripping pot on top of the glass, then add 3 small teaspoons of coffee powder (1 ∕ 6 pot height), gently shake the pot to distribute the coffee powder evenly.

two。 Gently put down the sieve and inject a small amount of hot water (friends who are familiar with coffee know that this is boring). Wait about 30 seconds for the coffee powder to fully absorb and expand, when the coffee has begun to leak.

3. Press the sieve down (not too tight or too loose), pour in 5 or 6 minutes of hot water, and close the lid. Ideally, coffee would be dripped within 5 or 6 minutes at a rate of 65 drops of ∕ per minute. This process is critical, too fast or too slow, indicating that the gouache ratio, sieve feeding, or the temperature of the water is problematic, which can lead to too light, bitter, or early cooling.

4. Fill the tall transparent glass with ice, then put the drip pot on the lid (the coffee won't drip everywhere), stir the coffee in the short glass with condensed milk, pour it into a large glass, and wait another 30 seconds for the coffee, condensed milk and ice to blend thoroughly.

Another method is cold soaking, which is said to release 90% of the aroma and caffeine, 2 to 3 times the concentration of regular coffee, but only about 15% of the original oil, acidity and bitterness. We have not tried it, but we will only provide you with the following advice:

Find a covered glass or container, put into a volume of 1 beat 3 or 1 hand 4 coffee powder, pour into cold water at room temperature, the ratio of water to coffee at 4:1, stir well, prevent and cure at room temperature for 3-4 hours (also can be put overnight), then use a filter to pour the coffee into another cup, back and forth 2-3 times, and there is no residue, put in the refrigerator, drink, add ice, condensed milk dilution.