How to use Vietnam drip pot-Vietnam what kind of coffee needs to drip
The usage of dripping pot in Vietnam-what kind of coffee in Vietnam needs dripping?
Usage of coffee pot in Vietnam
First, disassemble the Vietnam Didi pot and take out the screen inside.
Pour condensed milk into the coffee cup and set aside
Third, add the coffee powder to the drip pot and press it tightly, more than 10 grams per person.
Put the drip pot on the coffee cup and pour a small amount of hot water to soak the coffee powder but not drip it down. This step is also used in follicular coffee. The technical term "steaming" takes about 20 seconds.
After steaming for 5 or 20 seconds, screw on the sieve and pour in 95 °boiling water. The tightness of the sieve rotation will affect the extraction speed and coffee thickness. Usually, the tighter the spin, the longer the extraction time and the stronger the coffee. If the extraction is too slow after water injection, you can use the spoon handle as a screwdriver and loosen the sieve properly.
Six or three minutes later, after all the coffee is dripped into the coffee cup below, the condensed milk and coffee are mixed with a coffee spoon and a cup of unique Vietnamese coffee is extracted.
The use of Vietnamese coffee pots is still very simple. In Japan, where coffee is very popular, it is rare to use Vietnamese Didi pots to extract coffee, but in Vietnam, on the streets, every household can see ordinary Vietnamese using Vietnamese coffee Didi pots to slowly filter coffee.
- Prev
Flavor description of Salvadoran coffee beans introduction to the grinding scale of the treatment method in the manor area
The flavor description of Salvadoran coffee beans the grinding scale of the processing method in the manor region introduces that the rarest coffee beans on the market in Ethiopia are Yirgachaffe coffee beans, which are exported to Japan and Europe, but are rarely seen in the United States. This is because Dallmeyer, the German coffee roaster owned by Nestle, is the same company.
- Next
Description of taste and flavor of Yejiaxuefei Coffee introduction to Grinding Calibration treatment of Manor varieties
Description of taste and flavor of Yega Chuefei Coffee introduction to Gestation (taste): taste evaluation is for the taste of water-soluble substances in coffee. Contains organic (such as carbohydrates / sugars, vegetable oils, fruit acids, etc.); tastes range from slightly sweet to extremely sour. Organic compounds include alkaloids (such as caffeine, esters) and non-organic substances.
Related
- Detailed explanation of Jadeite planting Land in Panamanian Jadeite Manor introduction to the grading system of Jadeite competitive bidding, Red bid, Green bid and Rose Summer
- Story of Coffee planting in Brenka region of Costa Rica Stonehenge Manor anaerobic heavy honey treatment of flavor mouth
- What's on the barrel of Blue Mountain Coffee beans?
- Can American coffee also pull flowers? How to use hot American style to pull out a good-looking pattern?
- Can you make a cold extract with coffee beans? What is the right proportion for cold-extracted coffee formula?
- Indonesian PWN Gold Mandrine Coffee Origin Features Flavor How to Chong? Mandolin coffee is American.
- A brief introduction to the flavor characteristics of Brazilian yellow bourbon coffee beans
- What is the effect of different water quality on the flavor of cold-extracted coffee? What kind of water is best for brewing coffee?
- Why do you think of Rose Summer whenever you mention Panamanian coffee?
- Introduction to the characteristics of authentic blue mountain coffee bean producing areas? What is the CIB Coffee Authority in Jamaica?