- Coffee cups
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It is aluminum dripper for Vietnamese coffee.
※The measuring spoon sticking to a Vietnamese coffee set is not attached.
The person who wants to enjoy Vietnamese coffee with somebody important takes this.
When the aluminum dripper for Vietnamese coffee is a normal bean
When I serve it, coffee is easy to swell out and cannot make it well.
Madder shop original blend Vietnam coffeeは Vietnam coffee seems to be made deliciously
The bean lets gas and features a flavor and the sweet body that I finished with butter!
Even if I make it in Vietnamese coffee aluminum dripper
A mesh becomes hard to be clogged up without coffee swelling out and can taste genuine Vietnamese coffee well.
This is recommended by the purchase together, too!
[about Vietnamese coffee]
The coffee cultivation that began in the rule era of the 19th century in France.
Now as a coffee production place second place となるほどの of the world
I built original coffee culture.
A body of the bitterness is strong, and the Vietnamese coffee beans have a characteristic that acidity is mild.
In addition, I have a fragrant roast smell I put butter, and to roast it deeply.
When drip coffee does such a bean by an aluminum filter slowly,
It becomes the tasteful coffee that it is full of fragrances and is heavy, and even the sweetness is felt.
Originality is full of the taste and leaves an unforgettable impression for you.
And the depth of the Asian breast which I took in European culture with time, and began to knit original pleasing one,
I may feel it with depth of the coffee.
Please enjoy "time" of the Vietnamese coffee slowly.
↓↓☆How to make Vietnamese coffee is this place☆↓↓
|Bean knowledge of the coffee|
A general generic name of coffee from the United Republic of Tanzania is Kilimanjaro.
For a kind of the coffee an arabica class. The characteristic of the taste is strong acid taste and body.
Among coffee produced in Jamaica,
It is acquired Blue Mountain and a brand, and the thing of a few production centers is called the quality of the highest grade.
The taste that I got the harmony with a prominent fragrance, light taste and smooth 咽越 しが characteristic.
"It is the oldest brand". I call coffee Mocha in Italy.
Be superior to a fragrance, and, with unique acidity, sweetness and body increase.
It is used a lot for a base of the blends. The sweetness of the fragrance is light, and acidity, body, bitterness have slightly good balance together.
It is used a lot for a base of the blends. Acidity and sweetness are solid, but balance is good without projecting.
I am superior in acidity and body and when it is good, and the fragrance is gorgeous generally, I go berserk and feature のいい aftertaste.
I point to the arabica class coffee to a master from Java. It features taste mild in a circle.
It is from Sumatra, and bitterness and taste mainly on the body, the acidity have a unique aftertaste to cry.
It is how to drink that it is common with a kind in Vietnam how to serve coffee.
Extract the bean which roasted by a French style filter to deepen it, and general, it is heavy add 加糖練乳, and to drink; is tasteful.
●Open fire roast
A method I expose coffee beans to direct flame, and to roast. Without baking it in large quantities at a time,
That take the time, but can draw the personality to have of the bean; big; is characteristic.
●Hot wind roast
A method I expose a bean to a hot wind, and to roast. The most of a bean sold in the market become this roast method.
●Far infrared rays roast
I roast gas by far-infrared radiant heat as a heat source.
●Charcoal fire roast
A method to roast by far infrared rays using the charcoal.
I can let direct heat to the core of the bean and can roast it evenly plumply from the inside.
●Getting out water coffee
Coffee to extract with water not hot water. There are few stimulation ingredients such as caffeine, and taste is good,
Such as deep (the preservation with the refrigerator works) which have body, and is hard to be oxidized is characteristic.
●Paper drip coffee
I am superior in drawing a characteristic of the coffee by the method that simplified flannel drip coffee by using a paper filter obediently.
●Flannel drip coffee
The method using the filter of the cloth.
Bean original acidity, bitterness, bitterness, body to have are hard to be lost to be able to keep coffee powder and contact time of the hot water in a moderate state.
In Italy of birth, Italian "an express is rapid"; the が etymology. I put "is quick at a stretch, and high in the" steam pressure, and to extract coffee,
Because I draw only the taste well without giving a sarcasm of the coffee and extract it only with minimum water, I can taste unique deep body.