Introduction to how to use Didi Coffee Pot in Vietnam and how to make Video

This approach is mainly to achieve a rich sense of hierarchy, as well as the highlight of the flavor. What is not so good is that it is difficult to grasp the amount and time of water injection, and the requirement of users is too high. Too much water injection to drown the upper layer falls short of the success, the water injection time is not good, the retained liquid will flow out ahead of time, and then the astringent taste will appear.

Generally speaking, it can be used for business production, but it is demanding and easy to break. It is also biased towards the player.

The necessary conditions for playing 1. Medium and deep fresh beans 2. The height of water flow and the requirement of water injection size switching are high

Advantages: clean, sweet, sour and bitter consistency is balanced, and the flavor level is strong.

Disadvantages: the powder layer is easy to collapse and the failure rate is high

Extraction condition

Powder content: 20g

Water temperature: 88

Extraction amount: 300ml

Extraction time: 2 and a half minutes +

The extraction process consists of 4 times of water injection.

1. The first time to inject water for steaming.

two。 The center is vigorously injected with water, and water is injected around the outside along the outer edge of the bubbles.

3. The center vigorously injects water for a few seconds, switch the height of the flow, the spout is close to the coffee powder, draw a spiral with medium and small water, and then expand outward in the state of digging powder. When the water column is close to the edge of the cup, draw the spiral back to the center. There will be beautiful coffee doughnuts here.

4. The last big water injection was only at the central point. The remaining coffee wall after the end is successful if it is along the shape of the filter cup.

3. Click method: the so-called Didi coffee is made by dripping water.

The advantages of this brewing method are high mellowness, high sweetness, easy to enter, weak layering and taste, and too difficult to stabilize the flow.

As you can see from the video just now, not to mention the performance of the flavor, this method of production is very slow to inject water, so it is also jokingly called intravenous drip. Many old masters spend years practicing and inevitably make mistakes in the production process. And it is very wasteful of energy and physical strength. If it is used for business to order more than a dozen cups continuously, it is also a great test for the producer.

From a personal point of view, Didi Water injection is really the most unstable, unreliable and magnified way to make it in the industry. Suitable for your own play, but not suitable for business.

In fact, each school is not difficult to master, it is just a combination of all kinds of data, what is needed is to master the principle of extraction and know how to match it will lead to what kind of result, so whether I teach or share, I will decompose the characteristics of various schools and combine the principle of each school with the principle of extraction.