RESEP DAN 2 CARA MEMBUAT VIETNAM DRIP / KOPI,RATIO,SUHU IDEAL YANG KALIAN WAJIB TAU !!

Summary

In this tutorial, Dika from the Biji Hitam YouTube channel demonstrates how to make a perfect Vietnamese drip coffee (V6000). He covers key aspects like the ideal coffee bean blend, the Golden Ratio for brewing, and the specific techniques that set Vietnam drip apart from other coffee methods. Dika also explains the unique blend of robusta and arabica beans, the importance of correct ratios, and two variations of the recipe — one with condensed milk and another with cream for a creamier texture. The video is a helpful guide for anyone looking to master this distinctive Vietnamese coffee brewing technique.

Takeaways

• 😀 Vietnam drip coffee is a popular brewing method in Vietnam, especially for Robusta beans, often combined with condensed milk to reduce bitterness.
• 😀 The coffee blend used for Vietnam drip in the video is a 50% Robusta and 50% Arabica mix, creating a balanced taste.
• 😀 The Golden Ratio for making Vietnam drip is typically around 1:10 to 1:12 coffee to water, with the ideal ratio being discussed in the video.
• 😀 The water temperature for brewing Vietnam drip coffee should be between 90°C to 95°C for optimal extraction.
• 😀 Condensed milk (30-40 ml) is essential in Vietnam drip, giving it a creamy, sweet taste to balance the bitterness of the coffee.
• 😀 The video demonstrates two versions of Vietnam drip coffee: one with only condensed milk and one with both condensed milk and creamer, making the latter creamier.
• 😀 For the brewing process, the grind size should be medium-fine, similar to what is used for drip coffee, not too fine like espresso grind.
• 😀 The brewing process takes approximately 3-5 minutes, with the coffee brewed slowly due to the lack of pressure like in espresso machines.
• 😀 The first version (condensed milk only) results in a stronger coffee taste, while the second (with creamer) produces a creamier, smoother texture.
• 😀 The host, Dika, prefers the second version (with creamer) for its creaminess, though it ultimately depends on personal taste.
• 😀 Vietnam drip is a unique brewing tool with its own characteristics, such as a slower extraction process and no pressure like in espresso machines, resulting in a softer coffee flavor.

Q & A

What is the origin of Vietnamese drip coffee?

Vietnamese drip coffee originates from Vietnam, where it became popular due to the country’s large production of robusta coffee. The coffee is traditionally paired with sweetened condensed milk to balance the bitterness of robusta.

Why is robusta coffee typically used for Vietnamese drip coffee?

Robusta coffee is used because it has a stronger, more bitter flavor compared to arabica. The bitterness is then softened with sweetened condensed milk, which is a key component of Vietnamese drip coffee.

What is the ideal coffee bean blend for making Vietnamese drip coffee?

The ideal blend for Vietnamese drip coffee is a 50/50 mix of robusta and arabica. This blend provides a good balance of strength and flavor, ensuring the coffee isn’t too bitter while still maintaining a strong coffee profile.

What is the 'Golden Ratio' for brewing Vietnamese drip coffee?

The Golden Ratio for brewing Vietnamese drip coffee is typically 1:10 to 1:12, meaning for every gram of coffee, you should use 10 to 12 grams of water. This ensures the right strength for the coffee.

What is the recommended water temperature for brewing Vietnamese drip coffee?

The water temperature for brewing Vietnamese drip coffee should be between 90°C and 95°C (194°F to 203°F). This range ensures proper extraction without burning the coffee.

How much sweetened condensed milk should be used in Vietnamese drip coffee?

For Vietnamese drip coffee, you should use about 30-40 ml of sweetened condensed milk. This can be adjusted based on personal taste preferences for sweetness.

What is the difference between the two versions of Vietnamese drip coffee that Dika demonstrates?

The first version uses only sweetened condensed milk, providing a strong, rich coffee flavor. The second version adds cream (frothed) to the sweetened condensed milk, making the coffee smoother and creamier, which is preferred by some for its softer texture.

Why does Dika use a 50/50 blend of robusta and arabica beans for his brew?

Dika uses a 50/50 blend of robusta and arabica beans to create a balanced flavor. Robusta provides strength and bitterness, while arabica adds a smoother, more nuanced flavor. This blend ensures a well-rounded taste for Vietnamese drip coffee.

How does frothing the milk affect the final taste of Vietnamese drip coffee?

Frothing the milk adds creaminess and smoothness to the coffee, resulting in a richer texture. This version, with cream, is less bitter and more comforting, making it a popular choice for those who enjoy a softer coffee taste.

What is the main characteristic of the Vietnamese drip brewing method compared to other methods like espresso?

The Vietnamese drip method does not use pressure, unlike espresso machines. This results in a coffee that is softer and less intense, but still maintains a strong coffee flavor, especially when paired with sweetened condensed milk.