Mr. Vietnamese coffee : Most percolators are known for extracting a nice balance of flavors. Normally, the grind is an absolute key (blade grinders won’t cut it) and most coffee makers don’t get the water hot enough. But this percolator is not like any other percolator. This is actually an amazing technology. And for 3 dollars and some change. My problem with even properly perked coffee is not enough is extracted.
Essentially what you have here is an initial step to get the grounds to soak up water, but very slowly. The first bit of water should serve to swell up the grounds. For what? A barrier that is difficult to penetrate. And the result is you actually have a percolator that can extract more out of the grounds than probably even true espresso machines. This makes four ounces, and I use a heaping tablespoon. The four ounces of coffee is like tar.
That said, you can see why people brew with Cafe du Monde which is cut with chicory. Don’t order it before checking your grocery store. Mine had it (Chain grocery). Also, I recommend cutting this in half. You can use sweetened condensed milk which tastes the best, or a healthier shot of milk. But it’s still going to be bitter even cut in half with milk. I do the sweetened condensed milk and ice. It’s a traditional recipe and tastes good. I drink my coffee really strong. Moka pot, and more frequently French Press. I don’t think the method of extraction here is what most people are looking for if they want something closer to coffee than a coffee desert drink.
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