A detailed explanation of the Historical Origin and Operation of Coffee in Vietnam

Vietnam was once a French colony, and coffee was brought to Vietnam by French Jesuit missionaries around 1860. In nearly 150 years of history, Vietnam has gradually developed its own unique coffee culture. Coffee exports rank second in the world, but most of them are Robusta beans. The coffee brewing method chosen by the Vietnamese is also very special-it is filtered with a Vietnamese pot.

It is not common in Europe, America and Japan, but in Vietnam, every household can see ordinary Vietnamese slowly dripping coffee in Vietnamese pots.

This pot is used to extract pure coffee beans in the form of dripping. And the most important feature of Vietnamese coffee beans is baked with special cream, so there will be a strong tropical coffee wrapped with a strong creamy flavor. Vietnamese coffee is not brewed in a coffee pot, but a special dripping coffee cup, followed by an old-fashioned printed glass, drop by drop to pass the time.

When making, put the dripping cup on the cup holder below, put coffee powder in the drip, press a piece of metal with holes, and then brew it with hot water to let the coffee drip into the cup. When making hot coffee, keep the cup warm in a large bowl filled with boiling water, because it may take ten minutes to finish a cup of coffee, and the hot coffee will cool off. Some people like to add a layer of very 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, so sweet, ice can also be added.

The biggest difference between the Vietnamese pot and the ordinary drip filter is that the Vietnamese pot is flat-bottomed, and there is a metal pressing plate on the coffee powder, which can be rotated and pressed on the coffee powder through a metal column in the pot. The biggest disadvantage of this Vietnamese pot is that the hole in the bottom of the filter plate is larger, and the coffee directly filtered will have more dregs and taste cloudy. To avoid this problem, add a mocha kettle filter paper to the filter plate.

After all the preparations, a small cup of boiled water was poured into the pot, and the house was filled with fragrance. It takes a long time for a Vietnamese pot to filter a cup of coffee, because the coffee is compacted by a metal pressure plate, so the speed of dripping is much slower than that of ordinary hand chlorine dispensers. About 10 minutes later, a cup of warm coffee is available, which tastes stronger than ordinary hand-filtered coffee. Due to the mocha kettle filter paper in front, there is no sign of turbidity on the taste, it is very thick.

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.

Water slowly drips through the coffee powder into the arms of condensed milk, such as seeing time flow through the air between the fingers, can not stay, wait quietly, all the gaps in the heart will be filled bit by bit. If time can be fixed at this moment forever, close your eyes and enjoy it.

Source: network