Several factors affecting the taste of Vietnamese coffee the influence of Vietnamese coffee culture on Vietnamese hand-brewed coffee

Several factors affecting the taste of Vietnamese coffee

Nowadays, people have higher and higher requirements for life and taste. In addition to the traditional tea culture, many people are also interested in falling in love with coffee, an imported product. Vietnamese coffee has been welcomed in recent years with its mellow and fragrant unique taste. Many people are keen on the process of brewing coffee, forgetting that coffee itself requires taste. Drinking coffee is a very delicate thing. And more pursuit of a more mellow cup of Vietnamese coffee, there are several factors can not be ignored.

Factors affecting the taste of Vietnamese coffee:

1. Loosening and tightening of the screen

The tightness of the screen rotation will affect the extraction speed and coffee concentration. Usually, the tighter the spin, the longer the extraction time and the stronger the coffee. If you note

If the extraction is too slow after the water, you can use the spoon handle as a screwdriver and loosen the sieve properly. 2. Mastery of water temperature

First, let's take a look at a rule: the water temperature is lower, the sour taste is stronger; the water temperature is higher, and the bitter taste is stronger.

The water temperature is the factor that determines the taste of coffee. If it is used in the filter paper dripping method of making Vietnamese coffee, the water temperature is 74 °~ 80.

℃ can achieve the best taste balance. Beyond this temperature, some flavors will be particularly obvious; they will not reach this temperature.

Then the delicious ingredients cannot be extracted. Of course, the hot water temperature also varies depending on the extraction tools used. 3. The degree of grinding of coffee bean powder follicular coffee takes a long time to make, so the grinding of coffee powder is relatively coarse, like fine sand grains on the shell beach. Grinding coffee powder with the right thickness is very important for making a good cup of coffee, because the extraction of water-soluble substances in coffee powder has its ideal time, if the powder is very fine and cooked for a long time, resulting in excessive extraction, the follicular coffee may be very bitter and lose its aroma. On the other hand, if the powder is coarse and cooked too fast, resulting in insufficient extraction, then the follicular coffee will be insipid because there is no time to dissolve the water-soluble substance in the powder. 4. Condensed milk is also the most commonly used and easily available dairy product, but the biggest disadvantage of milk is that it is not concentrated enough, so it will dilute coffee and choose condensed milk to make authentic Vietnamese coffee. The rich sweetness of condensed milk is a natural match with the bitterness of Vietnamese coffee.