Brewing coffee by Vietnamese method (group of pictures)

Vietnamese coffee has its own style. Coffee beans are deeply roasted and extracted into coffee by drip filtration, which is called Didi pot in Vietnam. Vietnamese coffee with condensed milk, this is unique, if added with ice, it will become iced coffee.

The following describes the specific use of dripping pots in Vietnam:

1. Preparation items: Vietnam dripping pot, condensed milk, Vietnamese local coffee beans, coffee spoon

2. Untie the Didi kettle and take out the pressure plate to prepare.

3. Pour an appropriate amount of condensed milk into the coffee cup.

4. Add your own coffee powder, it is best to be more detailed.

5. Dig two spoons with a coffee spoon (estimated to be about 15g)

6. Shake the coffee powder flat, install a pressure plate, and then tighten it.

7. Put the drip pot on the cup and pour some 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, full.

8. Then leave it for about 3 minutes.

It's three minutes. It's finished.