A correct understanding of the practice of Didi pot coffee in Vietnam to understand the production, history and culture of Vietnamese coffee

On this trip to the border between China and Vietnam, I tasted this Vietnamese Didi pot coffee for the first time in Puzhai. When the boss brought this kind of coffee, I was a little at a loss.

Vietnamese coffee originated from drip-filtered coffee which was very popular in France in the early 19th century and was introduced into Vietnam with the colonial relationship between France and Vietnam. Vietnamese coffee is not brewed in a coffee pot, but a special dripping coffee cup, which we call a dripping pot.

The Vietnamese Didi pot is very small and does not need to change the filter paper. It uses the natural infiltration of hot water to extract coffee. Because it has the strong characteristics of French dripping coffee, it is also very suitable for making iced coffee. As long as you put ice cubes and the right amount of condensed milk in the glass and let the coffee drop directly on the ice cubes, it is a well-known cup of Vietnamese iced coffee.

The coffee style of Vietnam lies largely in its brewing process, which is followed by an old-fashioned printed glass, just like an hourglass in timing, spending every drop of time. When you do it, put the coffee powder on the drip pot on the cup holder below, 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 three to ten minutes to drip a cup of coffee, and the hot coffee will cool off. Some people like to add a layer of sweet condensed milk under the cup, wait for the coffee to drop into the cup, and then mix the coffee with white condensed milk to drink. Only those who can bear the patience will wait until a cup of coffee has been dripped, then drink it slowly and appreciate the beauty of slow life.

I feel that I have a strong replication function, which I have to admire myself, and I am easily fond of certain things. Once I am interested, I will dive into it and cannot extricate myself. Some are scary, and some are out of control, this is me.

It was only after the Spring Festival that I began to play coffee. The time was very short and there was no research, so when my boss brought this thing, I was a little confused and was ridiculed by YET. It doesn't matter if I don't understand. I'll study hard with the powerful Baidu later. I played with it exactly the same as soon as I came back.

The method of using Vietnam Didi pot to make coffee

Raw material: about 15 grams of coffee powder (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) is about 200ml.

Condensed milk is about 20ml (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. Shake the coffee powder flat, put the first strainer back, and then turn it tight. Don't twist 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 a little 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, cover the lid

6. Place for about 3 minutes, remove the Vietnamese pot after the drip filtration is completed, and drink if there is condensed milk stirred slightly.

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