Tuesday, December 23, 2008

越南咖啡 Dragon Coffee--Vietnam Drip Coffee

每每去吃越南餐,我都會忍不住一嚐越南咖啡,不為它的咖啡,只為它的壼。
因為別緻,所以,我也養成收集咖啡壼的嗜好。

越南咖啡一定要配煉乳,才能喝出它的風味。
儘管越南咖啡豆的素質非一等,屬深烘焙,聞起來味道就明顯帶焦味,和本地咖啡類似,屬于南洋風味咖啡。

越南咖啡壼外形很別緻,很簡單的三件物品,都在上壼,上壼底部設計就是「濾網」,把咖啡粉放置進去,用「壓板」把咖啡粉壓平,徐徐倒入熱水,把「壼蓋」蓋好,就行。

它的煮法與住家式濾杯是「異曲同工」,但越南壼的煮法是極環保的,不必用濾紙。

一般我們在越南餐館點「越式咖啡」時,杯子底部已盛好煉乳,只管看著、等著咖啡滴落就行,但,若想在咖啡滴濾完后再加煉乳也行。

由于我家沒有煉乳,因此,我是把打好的奶泡鮮奶一併倒入杯中,再進行「越式煮法」。
我覺得越南咖啡是「無法」純喝的,儘管它聞起來的焦味濃郁,但喝起來的風味卻「南轅北轍」,沒有特別的味道,淡淡地。

可是,當你把它和煉乳、鮮奶混在一起后,口感異常不同,煉乳的香味,像香草般濃郁香淳,把越南咖啡的味道一起散發出來。

不過,有點要緊記的,越式咖啡粉是「不需要」放太多,約3茶匙就好。它與一般的義式咖啡粉不同,儘管它的純味淡淡地,但「咖啡因」的濃度卻一點都不淡。

第一次煮時,是那天晚上9時,結果,我「清醒」到清晨早上6時才能「勉強」入眠。



p/s:這是QQ到越南旅遊時給我帶回來的,是個不鏽鋼的咖啡壼,可以煮三人份以上;咖啡豆是她在「旅南」時品嚐過最好喝的一家,咖啡粉價格比壼的價格貴上3倍。

13 comments:

葱头 said...

你能不能把那越南咖啡的咖啡因提炼出来?
我只想喝/吃咖啡因

不是hl牛奶 said...

原來你喜歡不睡覺。
那你去給吸血鬼吸下血,可是要變到像edward那樣靚仔喔....

聖誕節快樂!各位。

咖啡屋 said...

越南咖啡,我有喝过,第一次喝时的味道。。。。。我不会形容,是有他的特别,和印尼及马来西亚的咖啡有很大的不同。那次我是在KLANG JUSCO里喝的。

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Anonymous said...

這是法式濾杯,不是只有越南才有!!

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