The characteristics of hand brewed Vietnamese coffee Flavor Description Brand Brewing steps Introduction

Description of the characteristics and Flavor of hand-made Vietnamese Coffee introduction of Brand brewing steps

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.

1, coffee powder

If you like it, you don't have to buy Vietnamese coffee beans or Vietnamese coffee powder. I personally like the heavy flavor type of italian roast because it has to be mixed with milk. As for the thickness also does not matter, the individual recommends fine, the extraction obtains the clean, economical, the concentration is high. However, the grinding particle size of standard Vietnamese coffee is "medium or coarse". That is because the bottom of the Vietnamese coffee pot is made of stainless steel. If you use finely ground coffee powder, there will be a lot of powder leaking out of the cup. However, there is a solution, and it can increase the concentration of coffee, which I will talk about later.

2, supporting facilities, cups, prepare three, a small boiling water, another small boiling milk, large for dripping coffee. A microwave oven is used to heat milk and water. A stirring rod is used to stir. You can also use chopsticks. A piece of gauze, that kind of medical gauze can, can be recycled. If you think it's better to boil water in a kettle, it's fine, but it's slow, you don't need so much water, and you may not be able to use up a small cup. (I think it should be available at home except gauze, which is easy to find.

The relationship between coffee concentration and operation. 1, the more coffee powder, the higher the coffee concentration. (2) the slower the dripping speed is, the higher the concentration is. The coffee extracted to meet these two conditions is basically too bitter to enter the mouth, so it is necessary to blend the milk.

The specific operation procedure takes the coffee that I usually drink as an example. It is dripped coffee to milk, and the ratio of coffee to milk is about 1:4 to 1:5. Close to the taste of Italian lattes, at least the concentration of Starbucks lattes is not in doubt (you can do it if you want to. Of course, the lattes made from PEET'S coffee and ILLY coffee may not be able to kill in seconds. They are much more reliable than Starbucks.) of course. There is no foam, the milk heated by the microwave can't make the foam. It's OK to steam the milk in the pot if you like. But it's almost impossible for the morning, and time doesn't allow it. Of course, anyone who wants to add cream for coffee is fine, but it's too bitter to stand it. Condensed milk is fine like the Vietnamese, but I'm not used to Vietnamese coffee. Too sweet, too bitter... A contradictory taste