Vietnam coffee pot hand brew difference-which brand of hand brew coffee pot is better

Vietnam coffee pot hand brew difference-which brand of hand brew coffee pot is better

When it comes to Vietnamese pots, we have to talk about Vietnamese coffee, which itself is designed for Vietnamese coffee. Traditional Vietnamese coffee is drunk with condensed milk, because Vietnam used to mainly use cheap ROBUSTA varieties of coffee beans, caffeine is strong, bitter, basically other flavors are not obvious and now popular boutique coffee is very different in taste, so generally must add condensed milk to drink. The Vietnamese pot is designed for traditional Vietnamese coffee, its use does not take into account the details of water temperature, generally boiled water or slightly cooler can be used, and it is not designed to reflect the flavor of beans, so friends who have high requirements for the taste of coffee can directly ignore it.

The biggest difference between the Vietnamese pot and the ordinary drip filter is that the Vietnamese pot is flat-bottomed, and there is a metal pressing plate on the coffee powder, which can be rotated and pressed on the coffee powder through a metal column in the pot. The biggest disadvantage of this Vietnamese pot is that the hole in the bottom of the filter plate is larger, and the coffee directly filtered will have more dregs and taste cloudy. To avoid this problem, add a mocha kettle filter paper to the filter plate. After all the preparations, a small cup of boiled water was poured into the pot, and the house was filled with fragrance. It takes a long time for a Vietnamese pot to filter a cup of coffee, because the coffee is compacted by a metal pressure plate, so the speed of dripping is much slower than that of ordinary hand chlorine dispensers. About 10 minutes later, a cup of warm coffee is available, which tastes stronger than ordinary hand-filtered coffee. Due to the mocha kettle filter paper in front, there is no sign of turbidity in the taste. It is very thick.

This pot is used to extract pure coffee beans in the form of dripping. And the most important feature of Vietnamese coffee beans is baked with special cream, so there will be a strong tropical coffee wrapped with a strong creamy flavor. Vietnamese coffee is not brewed in a coffee pot, but a special dripping coffee cup, followed by an old-fashioned printed glass, drop by drop to pass the time. When making, put the dripping cup on the cup holder below, put coffee powder in the drip, press a piece of metal with holes, and then brew it with hot water to let the coffee drip into the cup. When making hot coffee, keep the cup warm in a large bowl filled with boiling water, because it may take ten minutes to finish a cup of coffee, and the hot coffee will cool off. Some people like to add a layer of sweet condensed milk to the bottom of the cup, wait for the coffee to drop into the cup, and then mix black coffee with white condensed milk to drink, so sweet, ice can also be added.