Coffee brewing method: introduction to the use of coffee pot in Vietnam

Abstract: coffee machine precautions-vigilance-small common sense part: this paper mainly introduces the methods and matters needing attention of Vietnamese coffee pot, as well as the key points of knowledge such as Vietnamese coffee making skills and steps.

Usage of coffee pot in Vietnam

Vietnamese coffee is probably what we know most about Vietnam, a neighboring country. Vietnam, once a French colony, began to grow coffee around 1860. Its unique history has formed the unique flavor and connotation of Vietnamese coffee. Vietnamese coffee pots play an important role and are also the most important coffee utensils in Vietnamese coffee. Today, the editor is going to teach you how to use Vietnamese coffee pots.

Coffee pot required: Vietnam dripping pot

Materials required: Vietnamese local coffee, condensed milk (condensed milk is the most important feature of Vietnamese coffee), coffee spoon.

Steps for the use of coffee makers in Vietnam:

At present, there are two mainstream methods of using dripping pots in Vietnam. One is to put the coffee powder on the sieve and then inject water; the other is to put the coffee powder flat, first inject a small amount of water, so that the coffee powder is in full contact with the water and then screw on the sieve. The second method should pay attention to the amount of water not too much but evenly when injecting water for the first time, otherwise the coffee powder and water will quickly drop into the coffee cup, resulting in more residue in the coffee liquid. Its principle is similar to the first steaming of brewed coffee, where the coffee powder expands and becomes steamed in hot water, helping to extract evenly and efficiently.

Usage of coffee pot in Vietnam

First, disassemble the Vietnam Didi pot and take out the screen inside.

Pour condensed milk into the coffee cup and set aside

Third, add the coffee powder to the drip pot and press it tightly, more than 10 grams per person.

Put the drip pot on the coffee cup and pour a small amount of hot water to soak the coffee powder but not drip it down. This step is also used in follicular coffee. The technical term "steaming" takes about 20 seconds.

After steaming for 5 or 20 seconds, screw on the sieve and pour in 95 °boiling water. The tightness of the sieve rotation will affect the extraction speed and coffee thickness. Usually, the tighter the spin, the longer the extraction time and the stronger the coffee. If the extraction is too slow after water injection, you can use the spoon handle as a screwdriver and loosen the sieve properly.

Six or three minutes later, after all the coffee is dripped into the coffee cup below, the condensed milk and coffee are mixed with a coffee spoon and a cup of unique Vietnamese coffee is extracted.

The use of Vietnamese coffee pots is still very simple, in Japan, where coffee is very popular, it is rare to use Vietnamese Didi pots to extract coffee, but in Vietnam, on the streets, every household can see ordinary Vietnamese using Vietnamese coffee pots to slowly filter coffee.

Source: network