Coffee is a very familiar drink, especially in the morning for Vietnamese people. There are many types of Vietnamese coffee, but it would be remiss not to mention Vietnamese drip coffee because this is an identity of Vietnam not only because of the delicious taste of coffee beans grown on Vietnamese soil but also because of the traditional coffee-making culture that retains the entire unforgettable flavor.
The way to make a cup of delicious, right-tasting Vietnamese coffee phin is not just simply pouring boiling water into the filter, but also requires a lot more work. That process must include the selection of suitable coffee, the purchase of brewing equipment, and the process of making coffee according to technical standards. Let’s learn about the things you need to know and the knowledge to be able to make a good, standard cup of Vietnamese coffee drip.
What is Vietnamese drip coffee?
Vietnamese drip coffee is the name for coffee made with a drip – an object shaped like a cup, with many tiny holes at the bottom, plus a circular compression tool that fits inside the cup.
Going to any coffee shop in Vietnam, we all hear familiar names such as: hot/ice black coffee, and hot/ice milk coffee. These are two popular types of Vietnamese drip coffee, depending on their preferences, diners can choose to drink pure drip coffee because of its aromatic bitter taste, and can also add a little milk to make the cup of coffee sweeter.
Coffee drips are usually made of aluminum, but a few are made of ceramic, with a diameter of about 7-10 cm to fit on a coffee cup, the drip consists of three parts: a filter cup, a filter disc for compression, and a filter cap.
Aluminum will have the effect of keeping the coffee water hot to ensure that the coffee cup after being filtered still has a certain temperature. The bottom of the drip with micro holes does not let the coffee powder fall under the cup, the dripping disc compresses the coffee powder to help the boiling water drip through to get all the coffee essence.
Maybe you also want to try Vietnamese egg coffee, you can try to visit our blog.
How to make Vietnamese drip coffee?
Traditional Recipe: How To Make Vietnamese Drip Coffee?
Cuisine: Vietnamese4
servings30
minutes40
minutes300
kcalHow to make Vietnamese drip coffee? Let’s follow the following details:
Ingredients
Pure Coffee: Roasted and ground by the supplier. You can choose to buy coffee beans if you have a coffee grinder.
Vietnamese coffee dripper: Aluminum, thick, evenly punched.
Mugs, cups: Porcelain type (hot coffee).
Measuring cup: 50ml, 100ml, 200ml…
Boiling water: The water temperature is about 93-95 degrees Celsius.
Directions
- Step 1: Choose high-quality coffee
On the market today, there are many different types of coffee, from beans to powdered coffee, Moka coffee, and robusta coffee…
However, it is difficult to find good quality coffee and the right taste. It is best to buy grade 1 coffee beans for manual roasting to create a pure coffee powder. Coffee beans when purchased must be large and round, have been dried, and have no flat or moldy seeds.
Roasting coffee must be roasted on medium heat and stirred well to avoid burning, roast until the aroma is up, then pour it out to cool.
Use a coffee grinder to finely grind roasted coffee beans into powder, and put them in a zip bag or glass container to preserve the scent.
- Step 2: Prepare the drip and coffee cup
An aluminum drip with a thick glass cup is the most affordable choice for making coffee. You wash the tool, let it dry, and then start using it. - Step 3: Brew coffee
Pour boiling water into two places: 50ml boiling water at the bottom of the drip and 150ml boiling water into the drip. Then cover and brew the coffee for 5 minutes. This step helps the coffee beans expand to their maximum volume, the essence of the coffee will come out during this time.
- Step 4: Fill the drip and wait for the extracted coffee
Put 25g of coffee in the drip. Gently shake the drip to smooth the coffee surface. Use the squeegee with a moderate force, neither too strong nor too light. This step requires the barista to have the experience to press the coffee so that the water can both absorb the coffee powder and not pass too quickly, resulting in not all the flavor.
Place the drip on the coffee cup and use the drip’s compression tool to firmly compress the coffee. We will have two times to fill the drip with water: The first is to add 300ml of boiling water, then push the drip cover back. Wait until the coffee stops dripping, we will add a final 150ml of boiling water, and as above, close the lid carefully.
Fill the coffee with boiling water twice: first time 300ml, second time 150ml, and cover. Finally, we will have 400ml of coffee to use. The tip for how to make a strong, delicious drip coffee in the right way is to put a few grains of salt in the drip, please note that it is “granular salt”.
After the coffee has bloomed and absorbed all the water, put about 60-80 ml into the drip. Cover the drip and wait for about 3-5 minutes to have the finished coffee.
- Step 5: Finished Vietnamese coffee drip
After brewing drip coffee, we can add sugar and ice and enjoy it immediately. Or we can add milk to make a really greasy milk coffee, depending on everyone’s preference. Coffee is loved for its aroma and intense taste, the process of waiting for each drop of coffee to be extracted is a wonderful experience.
- Step 6: Preserve Vietnamese drip coffee
For many people, coffee is an indispensable drink every day, but busy life does not allow them to spend much time making coffee. The simplest way to solve this situation is to use a coffee machine, in addition, you can also take advantage of the weekend or a certain time of day to make coffee and then apply the preservation method. down here.
With this way of preserving coffee after brewing, drip coffee still retains its delicious, pure, unspoiled taste for a period of 24 hours. Proceed as follows:
Store the brewed coffee in a glass jar, cover it and keep it in the fridge
The suitable temperature to store brewed coffee is from 0 to 4 degrees Celsius
Note that, the best time to use brewed coffee is after 1-2 hours; Coffee should not be poured into a container that is too full, the appropriate capacity is 80% because, during low-temperature storage, the coffee will expand.
Recipe Video
Tips for making drip coffee Vietnamese
How to make delicious phin Vietnamese coffee? You can take these tips into consideration:
Brewing process
In both instructions on how to make delicious drip coffee above, there is a step to pour a sufficient amount of water for the coffee to infuse evenly, wait 5-7 minutes before adding more water to fill the drip. This step is known collectively as brewing the coffee.
In fact, whether drip coffee is delicious or not is greatly affected by the brewing step. The right way to brew good coffee is to add 1 to 2 drops of salt in a cup of coffee, they will help reduce the sour taste of pure coffee, thereby helping the drink become richer and more attractive.
Water temperature
Another good coffee-making tip that readers need to keep in mind is the temperature of the water. The water for making coffee should not be too hot or too cold, the ideal temperature for making coffee is between 90 and 95 degrees Celsius.
Dispensing rate
Drip coffee cups will also become more delicious when the ratio between coffee powder and water is appropriate. For a large 150-gram coffee drip, the appropriate amount of coffee to put in is 150g, the level of water poured in the first time is 150ml and the second time is 300ml. Similarly, the proportions of coffee powder with boiling water poured for the first time and water poured for the second time when using a large coffee drip are 200-250 grams, 160ml, and 250ml, respectively.
Smell of coffee
It can be said that this is the most recognizable sign and also the most confusing to judge whether a cup of drip coffee is delicious or not. Of course, a good cup of coffee must have the characteristic aroma of coffee. However, it depends on how to marinate spices (such as butter, flavoring, and salt).
If the coffee is marinated, the flavor will pick up quickly when you pour boiling water into it. If the coffee is roasted rustic, not marinated, the aroma will be faint, not hot, but still exude a characteristic rustic aroma.
Highly-seasoned coffee
This criterion is the criterion that surely everyone who enjoys a cup of coffee will appreciate it. And of course, a good cup of coffee will be bold and leave a slight bitter taste on the tip of the tongue when enjoyed. The bold, as well as the bitter taste of a good cup of coffee, will always be in moderation.
Maybe you will bite the coffee bean to see if the inside is ripe or not. If roasted to the fire, the coffee will be darker and more bitter than the roast. In the case of over-roasting, that is, burning, you will feel a burning taste, called bitter, unpleasant bitterness. And the core inside is charcoal black.
Aftertaste
The aftertaste is the taste that remains after taking a sip of coffee. It is usually a sweet taste on the tip of the tongue. And spread the flavor in the throat. After drinking for about 60 minutes, it is still kept. That flavor will surely appeal to all coffee connoisseurs.
Above are the shares of Tasty Touch about the secret to making delicious Vietnamese drip coffee. Good luck to you!
