Vietnamese drip coffee pot can also be used for hand brewing! Drip coffee pot brewing parameters sharing!

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A few days ago, I heard a question: Can a Vietnamese drip cup be used as a filter cup? The answer is yes. In theory, all utensils that can filter can be used as filter cups. Then the question is, when we use a Vietnamese drip pot for hand brewing, do we grind it by hand brewing? Because in general, the grinding degree when making Vietnamese coffee is finer than that of hand brewing. When brewing by hand, the coffee powder will be stirred constantly to promote extraction. If it is too fine, it is easy to produce over-extracted flavor. So I think it is better to try it by hand brewing first.

The beans brewed in this experiment are [San Juan Chito, Honduras]

Green bean information:

Country: Honduras

Origin: San Juan Chito

Manor: Otos Manor

Altitude: 1,300

Variety: Catuai

Treatment method: Washing

Roasting degree: medium roast

Cupping: Nuts, caramel, spices, chocolate, cream, balanced and smooth taste.

The Agrton bean color value is 59 (left picture), the Agrton pink value is 68.2 (right picture) and the Roast Delta value is 9.2.

In order to better determine the flavor of [Honduras Santo Lake Anxito], the editor used the flavor brewed in a cake cup as a reference

【Cake Cup】

Parameters: water temperature 87℃/1:15/15g powder/grinding degree BG-5R (Chinese standard No. 20 sieve pass rate 58%)

Method: Steam 31g of water for 30 seconds, then add 124g of water, and add 227g of water after the powder bed appears. Total time: 2'02"

Flavor: It smells of orange and almonds, and tastes nutty, creamy, hazelnut, with a slight hint of tea.

【Vietnamese drip cup】

The editor put the pressure plate and lid of the drip cup aside.

Parameters: water temperature 87℃/1:15/15g powder/grinding degree BG-5R (Chinese standard No. 20 sieve pass rate 58%)

Method: Steam 35g of water for 30 seconds, then add 127g of water. When the powder bed appears, add 225g of water. The total time is 3 minutes.

Flavor: It has a smoky flavor when hot, which disappears after it cools down a little. It has flavors of hazelnut, almond, orange, cream, etc. After it cools down, it has the sweet and sour taste of berries and citrus fruits. It is relatively balanced overall, but not as good as the cake cup in aroma.

It may be that the brewing time is too long and the water temperature is low, so the aroma is not well developed. So I first tried to increase the water temperature and speed up the stirring speed to speed up the brewing speed to see if the aroma can be improved.

【Vietnamese drip cup 90℃】

Parameters: Water temperature 90℃/1:15/15g powder/grinding degree BG-5R (Chinese standard No. 20 sieve pass rate 58%)

Method: Steam 31g of water for 30 seconds, then add 127g of water, and add 225g of water after the powder bed appears. Total time: 2'30"

Flavor: It smells of orange, spice, and sandalwood, and tastes like chocolate and cream. The aftertaste is sweet like sucrose, and the overall taste is relatively thin.

This time the aroma was brewed, but the overall taste was thin and lacked layers. What if I use the same water temperature and adjust the grinding degree to a coarser one?

【Vietnam drip cup 90℃ BG-6M】

Parameters: water temperature 90℃/1:15/15g powder/grinding degree BG-6M (China standard No. 20 sieve pass rate 47%)

Method: Steam 32g of water for 30 seconds, then add 124g of water, and add 225g of water after the powder bed appears. Total time: 2'45"

Flavor: If there are cream, chocolate, and berries, it will have the sweetness of orange and caramel after cooling, and the aftertaste has citrus flavor. The overall sweetness is obvious and the taste is mellow.

When brewing the Honduras San Juan Chito beans, use the flavor brewed in the Cake Cup as a reference. Its aroma will be more prominent and more layered, with orange, citrus, and nut cream as the base notes.

The results of the brewing experiment using the [Vietnamese drip cup] are as follows; the grinding degree can be the same as the hand-brew grinding degree of the V60, because the diameter of this drip cup is the same at the top and bottom, the coffee powder will be more concentrated and the soaking time will be longer, the drainage hole is fine and covers a large area, even if there are no ribs like many filter cups to help exhaust water flow can be well channeled, so the extracted coffee beans are very balanced and have a full taste, but it will lack a little layering.

If you want the aroma to stand out more, you can adjust the grinding degree to a coarser level like the grinding degree for brewing medium-dark roasted beans and increase the water temperature. This way, the contact area between the coffee powder and water will be reduced, and the flow rate will be faster than that of the V60 grinding degree while the number of stirring times is less and the soaking time is longer. The aroma is also better released because the water temperature is increased, and the extracted coffee will be more sweet.

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