Vietnamese coffee concocted by Didi pot

Drinking coffee is a daily habit of Vietnamese. Vietnamese cafes are very common, not high-spending places, and ordinary ones are only a few yuan RMB. Vietnamese coffee is not brewed in a coffee pot, but is extracted into coffee by a special drip filtration method, which is used to pass the time. This kind of dripping filter is called dripping pot in Vietnam.

The practice of this kind of coffee seems to be found only in Vietnam, and I am afraid that only gentle Vietnamese have such a good temper to wait patiently for a cup of coffee to finish, and then drink it slowly. Even if you pick up coffee on the street by the side of the road, it is the same production procedure and is not ambiguous. In the process of making, some people like to add a layer of sweet condensed milk to the bottom of the cup, wait for the coffee to drop into the cup, and then mix black coffee with white condensed milk to drink, if added with ice, it will become iced coffee.

Now let's talk about the specific use of dripping pots in Vietnam:

1. Prepare items:

Vietnam dripping kettle

Condensed milk

Vietnamese local coffee beans

Coffee spoon

2. Untie the Didi kettle and take out the pressure plate to prepare.

3. Pour an appropriate amount of condensed milk into the coffee cup.

4. Add your own coffee powder, it is best to be more detailed.

5. Dig two spoons with a coffee spoon (estimated to be about 15g)

6. Shake the coffee powder flat, install a pressure plate, and then tighten it.

7. Put the drip pot on the cup and pour some water, which refers to the standard of soaking coffee powder but not dripping water. This step is also used in follicular coffee, the technical term "steaming", after 20 seconds or so put about 90 degrees of water, full.

8. Then leave it for about 10 minutes.

9 or 10 minutes have arrived, and the production is complete.

China Coffee Trading Network: www.gafei.com