How to use coffee dripping pot in Vietnam? what kind of coffee powder is good? how to cook coffee beans?

Vietnam drip pot

The first time I drank iced coffee was a very accidental opportunity a few years ago. The location was "Fisheye" coffee in Sanlitun, Beijing. An old coffee bird recommended this shop's iced coffee. At that time, I didn't know the difference between iced coffee and iced coffee. I only remembered it as a cup of "iced coffee".

The second time I drank iced coffee was in April this year at a coffee shop in Taipei. (Yes, the time span and location span are very large.) This time, we are not bumpkins. I already know the "precious" ice drops, so I drink every sip "seriously". I find ice drops "easier" to drink than iced black coffee or hot black coffee. The feeling of ice drops is "refreshing"(please forgive me, it is difficult for me to use a word to express this feeling, Chinese is really taught by physical education teachers)

This is the ice drop I drank in Taipei, 130 Taiwan dollars a cup (exchange rate about 5), Taiwan's coffee culture is relatively good, so drinking a cup of coffee that tastes OK is easy and cheap. 711 In the morning, you can drink a glass of American style for about NT$35. It feels no worse than Xingba.

With low temperature water, I will choose ice water mixed use, see someone suggested is 5 degrees Celsius;

"One drop, one drop" to extract, legend is 1 minute 30 drops, I generally rely on feelings, 1-2 seconds a drop;

After the event, there are those who say that they have been frozen for 1 day in the refrigerator, and there are also those who say that they have been frozen for 3 days. I tried ice brewing for 3 days, and once ice brewing for 1 day, the taste is really different, but I always think 3 days will not be bad?

Dark roasted beans are generally recommended, but mantinin is preferred, so my first batch was illy dark roasted beans (from my boss). I also talked to a barista, and he said yega-shefi is fine, so try it today. I didn't find any special standard suggestions for coffee powder grinding thickness. I chose to make it finer than hand. Theoretically, the temperature is low and can be finer;

The gouache is 1:15, which is the standard I used before, but I think it's a little lighter, so I'm going to try 1:12;

The coffee powder is padded with filter paper. The lower filter paper is used to prevent the coffee from dripping out. The upper filter paper is used to let the dripping water flow evenly into the coffee powder. Usually I don't press the powder too hard. I can press it lightly.