Description of Flavor of Yunnan small-grain Coffee dripping Pot introduction to Grinding Calibration of Variety characteristics

Description of Flavor of Yunnan small-grain Coffee dripping Pot introduction to Grinding Calibration of Variety characteristics

The coffee extraction tool native to Vietnam is the dripping pot, and its extraction method is between the filter type and the leaching type. Vietnam began to grow coffee in the late 19th century, when it became a French colony. It mainly produces Robusta. Robusta beans have a lighter flavor than Arabica coffee beans, so they often use deep roasting. In order to reduce the bitterness of deep-roasted beans, Vietnamese like to add condensed milk and ice cubes to make sweet iced coffee to drink.

The Didi kettle filter screen is made of metal, which can filter out the oily ingredients of the coffee and improve the purity of the coffee.

The usage of the press can fully retain the oil of the coffee, which is better than the alcohol.

The Vietnamese pot serves a local flavor to a large extent, and it should be noted that the coffee brewed in the Didi pot in Vietnam is still different from other places, including refined baking with cream when roasting, condensed milk when dripping, and so on. So it's a specific product. And personally, I feel that the Vietnamese pot is easy to cool because it takes a long time to drip, and it tastes better with ice in summer.

The habits of the Vietnamese are also very similar to those of the French. Vietnamese coffee originated from drip-filtered coffee, which was very popular in France at the beginning of the century, and was introduced into Vietnam with the colonial relationship between France and Vietnam. Vietnamese coffee beans are deeply roasted (usually seasoned with cream after baking), ground into a very fine powder, placed in a drip pot made of aluminum or stainless steel with a lid, pressed slightly with a pressure plate, injected with boiled hot water from above, and placed quietly on the cup. The coffee will slowly and gracefully drop into the cup with condensed milk, and the process of dripping one cup will take about three to five minutes. Condensed milk instead of milk and sugar has evolved due to lack of materials, but it has become the most unique flavor source of Vietnamese coffee. The Vietnamese Didi kettle is very small, very light and easy to carry, does not break, and does not need to change the filter paper. It is a design that takes into account both environmental protection and practical use, and is quite suitable for travel. Because of the strong characteristics of French drip coffee, it is also very suitable for making iced coffee. As long as you put ice cubes and the right amount of condensed milk in the glass and let the coffee drop directly on the ice cubes, it is a well-known cup of Vietnamese iced coffee.