The next wave? Refreshing and sour lemon coffee special (with method)

Besides adding milk, chocolate, or brown sugar with Taiwanese flavor, what other special methods do you use to drink coffee? NOM recently introduced the popular European and American combination of tonic water and coffee, and another trend is gradually emerging, that is lemon juice coffee.

In fact, in Rome, Italy, lemon coffee drinking method has long appeared, locals will attach a lemon with espresso coffee, lemon smear cup edge, soak in coffee drinking, said to make coffee taste more vivid.

In addition, Sweden also has lemon juice, sugar, coffee and tonic bubble into the lemon bubble coffee (kaffelemonad), and gradually set off a craze in New York and other places, Taiwan also some cafes can drink, become coffee lovers summer preferred drink.

But doesn't lemon taste weird with coffee? Food52 reports that "a lot of coffee comes with lemon or citrus aromas, so lemon juice doesn't look weird with coffee," says Darleen Scherer, founder of Supercrown Cafe in New York, which sells a lemon coffee called Laura Palmer, inspired by a lemonade coffee she drank last summer in Sweden that combines iced coffee with lemon juice 2:1. As for the name of the drink, which is adapted from Arnold Palmer, the lemon tea drink Americans love, Scherer thinks lemon coffee is like a stronger version.

Check out Scherer's tips for making lemon coffee:

1. This drink focuses on the type of coffee used and how the beans are roasted. Supercrown uses fruity and sweet Peruvian beans, while Scherer recommends avoiding dark roasted beans, as mixing with lemon juice can produce ashy and over-roasted flavors.

2. After coffee selection, Scherer chooses the Japanese-method, which involves halving the amount of water in the original ratio and placing the other half in ice cubes in a hand-brewed pot. The hot coffee flows down and melts with the ice cubes so that the coffee is not diluted. Cold brew, she says, is less acidic and the Japanese method brings out the flavor of the refined beans.

Here's how Scherer makes 12 ounces (about 340 grams) of iced coffee:

a. Weigh out 6 ounces of ice cubes and place them in a container for hot coffee

b. Grind 24 grams of coffee beans, as thick as salt

c. Brew coffee with 6 ounces of hot water and let the double strength coffee drip directly onto the ice. This will extract just the right amount to make a fine, flavored iced coffee.

3. Next up is homemade lemon juice, Scherer's recipe is simple. Pour two cups of sugar and one cup of hot water into a one-gallon container. Make sure the sugar dissolves thoroughly. Add two cups of fresh lemon juice. Fill with cold water and stir well.

4. Combine coffee with lemon juice. Mix coffee and lemon juice in a ratio of two to one, garnish with ice cubes and lemon slices.

Finally, would you like to try the version with tonic? Just mix well according to the following proportions.

Three coffees.

2 freshly squeezed lemons

1 lemon peel syrup

2 parts tonic water

Ice cubes (or coffee cubes)

Summer quietly appeared, the most suitable for drinking refreshing sour lemon coffee, Taiwan actually found this drink, may wish to open your mind to try this combination is not your dish. Or pretend to be a barista and find the golden ratio between lemon syrup and tonic.