Vietnamese Coffee "Didi Jin" Coffee style of Vietnam

Vietnamese coffee is also called Didi Jin. You have to order it 10 minutes in advance. Since French missionaries brought coffee to Vietnam 150 years ago, Vietnam has gradually developed its own coffee culture.

Vietnamese coffee style is largely due to its brewing process, it is not brewed in a coffee pot, but a special drip coffee pot, followed by an ancient pattern of printed glasses, just like an hourglass in the timing, drop by drop are used to pass the time. When making, put the coffee powder into the drip pot on the bottom of the glass cup holder, press a metal sheet with holes, and then brew with hot water, so that the coffee drips into the cup. When making hot coffee carefully, keep the cup warm in a large bowl filled with boiling water, because it may take three to ten minutes to finish a cup of coffee and the hot coffee will cool down. Some people like to add a layer of very sweet condensed milk at the bottom of the cup, wait for the coffee to drip into the cup, and then mix the coffee and white condensed milk to drink. If it is black coffee, generally do not give you a straw, if it is condensed milk will give you a straw. Only those who are patient will wait until a cup of coffee is finished and drink it slowly to appreciate the beauty of slow living.

The following is a description of the production method

Preparation materials:

1. Thin mouth pot (the thinner the mouth, the better, easy to fill)

2. Condensed milk

3. Coffee powder

4. Drip pot

5, coffee cup (must be transparent only tunnel, otherwise do not see the process is no fun)

Production:

1. Add appropriate condensed milk to the cup, and condensed milk is the characteristic of Vietnamese coffee.

2. Fill the drip pot with coffee powder and shake the coffee powder flat.

3. Screw on the press plate to compress the coffee powder properly. The screws of the pressure plate should be tightened properly, and it is advisable to finish dripping in about three minutes.

4, drip pot on the cup, and then pour a little water, to soak the coffee powder but can not drip, this step is also used in follicular coffee, the technical term "stewing".

5. Put about 90 degrees of water in about 20 seconds, fill it up and cover it.

6. Wait for coffee to fill slowly.

Do not stir in a hurry when drinking, you can taste the acidity of black coffee first, and then stir it with condensed milk. In summer, you can also add