A brief introduction to the treatment method of grinding degree and baking degree of Vietnamese boutique coffee beans

Vietnam's geographical location is very favorable for coffee cultivation. Southern Vietnam has a hot and humid tropical climate, which is suitable for growing ROBUSTA coffee, while the north is suitable for growing ARABICA coffee. Coffee production in Vietnam has the following characteristics: (1) because there is no effective way to deal with fallen leaves, medium-grain coffee was selected as the main variety in the early 1980s. (2) based on the planting technology, the coffee planting method was determined, that is, under the hot and humid climate in southern Vietnam, high density planting, large amount of irrigation, excessive fertilization and no shading trees were used to obtain the maximum yield and give full play to the production capacity of medium-grain coffee. The per unit yield of many coffee plantations in Daklak, Gia Lai, Kontum and Dong Nai areas of Vietnam reached 340t / ha. The yield of some plantations is even as high as 89.9 tons per hectare. (3) processing technology: it is a daily habit of the Vietnamese to make full use of the solar energy drying method of the dry season in the central plateau of Vietnam to process coffee and drink coffee. Vietnamese cafes are very common and are not high consumption places. Ordinary coffee is only a few yuan RMB. 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 very sweet condensed milk under the cup, wait for the coffee to drop into the cup, and then mix black coffee with white condensed milk to drink, which is extremely sweet. Ice can also be added.

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.

There are two kinds of places to drink coffee in Vietnam, one is high-end coffee shop, the other is open-air seating by the side of the road, and the price is also very different. In an open-air seating, you can enjoy delicious and pure Vietnamese coffee for two yuan, while in a high-end coffee shop, it costs 25 to 30 yuan.

High-end cafe, luxurious decoration, there are small bridge and flowing water, there is music playing, the table is filled with pink roses, full of romantic sentiment; in a quiet environment, slowly watching the thick coffee dripping slowly, as if time suddenly slows down. The room is full of coffee fragrance, the room is full of enjoyment, idle, contented. This kind of cafe is a place for leisure chat, where you can sit outside and bask in the sun and watch the street view.

Open-air seating, this is the most local Vietnamese culture. There are two plastic stools, one sitting and one serving coffee in the open-air seating on the street. Groups of Vietnamese can be seen everywhere. Foreigners sit around the coffee stalls in the street, chatting and reading newspapers in a low voice. As the origin of Vietnamese coffee, the Buon Ma Thuot plateau is one of the top ten best coffee producing areas in the world. In the 19th century, coffee entered Bang Mei Shu (Buon Ma Thuot) with French culture, and from then on it began to perform her sweet and mellow beauty. Season by season sowing, season by season harvest, baking, grinding, cycle after cycle, unwittingly, Bang Mei Shu has passed on her coffee history for more than a hundred years, including MOOSSY coffee. In Bang Mei Shu, there is a beautiful history of MOOSSY coffee.