Simple how to use Vietnamese coffee pot how to use Vietnamese coffee pot

How to use Vietnamese coffee pot

Vietnamese coffee may be our most understanding of Vietnam, a neighboring country. Vietnam, once a French colony, began to grow coffee around 1860. The unique history has formed the unique flavor and connotation of Vietnamese coffee. Vietnamese coffee pots play an important role in this. It is also the most important coffee appliance for Vietnamese coffee. Today, Xiaobian will teach you how to use Vietnamese coffee pots.

Coffee pot required: Vietnam drip pot

Ingredients required: Vietnamese local coffee, condensed milk (condensed milk is the biggest feature of Vietnamese coffee), coffee spoon.

Vietnamese coffee pot use method steps:

There are currently two main ways to use the drip pot in Vietnam. One is to screw on the sieve after putting the coffee powder and then inject water; the other is to put the coffee powder and pat it flat, inject a small amount of water first, and then screw on the sieve after the coffee powder is fully contacted with the water. The second method should pay attention to the amount of water in the first injection, but it should be uniform, otherwise the coffee powder and water will quickly drip into the coffee cup, resulting in more residue in the coffee liquid. The principle is similar to the first steaming of follicular coffee, in that the coffee powder expands into a hot cooking state, helping to extract evenly and efficiently.

How to use Vietnamese coffee pot

1. Disassemble the Vietnamese drip pot and take out the sieve inside;

Second, pour condensed milk into a coffee cup for later use;

Third, add coffee powder to the drip pot and compact it, with 10~15 grams per person;

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

5. After steaming for 20 seconds, screw on the sieve and pour 95° boiling water. The tightness of the sieve rotation will affect the extraction speed and coffee concentration. Generally, the tighter the twist, the longer the extraction time, the stronger the coffee. If you feel that the extraction is too slow after water injection, you can use the spoon handle as a screwdriver and loosen the sieve appropriately.

After six or three minutes, until all the coffee drops into the coffee cup below, stir the condensed milk and coffee evenly with a coffee spoon. 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 difficult to see the scene of using Vietnamese drip pots to extract coffee, but in Vietnam, in the streets, ordinary Vietnamese people can be seen slowly dripping coffee with Vietnamese coffee pots.