The difference between American coffee and Japanese coffee

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Cafe Americano

As a kind of espresso, American coffee contains only espresso and water, with almost no calories, but some friends say that American style is not good, and that American style is bitter and strong, so I have to stand up and speak. It must be the cup of espresso that you drank without the careful preparation of the coffee staff. I'm here to correct the American style.

Let's talk about the American style from the beginning, then the question is, how did the American style come from?

The name American coffee comes from the habit of American soldiers in Europe during the war to mix hot water into small portions of espresso that are common in Europe. Because Americans generally make coffee casually and simply, this method quickly became popular with the popularity of American chain stores in the world. Later, American coffee can even make all black coffee, such as drip filtration, French pressure and so on, black coffee can be called American coffee. In this article, we will only discuss American coffee made with Espresso as the base.

Americano is very popular in North America, especially breakfast, and office workers with American coffee can be seen everywhere during work. American style is also very popular in other countries where coffee drinking is common. In China, most cafes also provide American coffee. According to the statistics of our products, American coffee only accounts for 15% of the total amount of Italian coffee. It is not difficult to observe that most of those who love American style are foreigners and friends who have experience of living and working abroad, and take out. I am glad to see that this part of friends have gradually turned coffee into a necessity of life.

Let's talk about the American soul-espresso (Espresso). When I first met the American style, I was surprised that espresso could be sold by a different name as soon as it was put into the water. In fact, espresso was invented and developed in Italy, which began in the early 20th century, but until the mid-1940s, it was a drink made separately through vapor pressure. After the invention and successful commercialization of the Spring Lever (spring piston lever) coffee machine, espresso was transformed into a drink known today. The production process is the temperature of about 90-97 ℃ of hot water, to 9 to 10 atmospheric pressure (bar) pressure, in 20-30 seconds to extract the coffee liquid, 18-21 grams of coffee powder about 40~60ml coffee liquid extraction, according to the type of coffee beans, roasting methods, and coffee taste, the specific use of coffee weight, extraction time and extraction of coffee liquid are different.

It is such a strong liquid that not only tests the coffee beans, but also tests the barista's extraction skills. if the extraction time is tens of seconds, if the extraction is stopped prematurely, the concentration will become very sour and cannot be imported. A few seconds later, it will feel concentrated into water, and even a bitter and smoky bad taste, only the right time can make a cup concentrated, rich and complex, or round. Whether bright or calm, different varieties and roasting degrees of coffee beans will bring different tastes, but even if you make a cup of delicious concentrate that baristas like to talk about, there will still be guests who will not pay for it. Of course, there will still be many people who can't accept the strong stimulation of concentration, but can't resist the temptation of black coffee, so they choose American style. After being diluted with water, the concentrated sour, sweet and bitter are diluted and become more pleasing. It's a pleasure to drink for a while. A cup of delicious American style, not only the bitter taste of coffee, but also a little bit of sour, with a little bit of sweetness, as well as the aroma of coffee, and a long aftertaste.

Japanese coffee

Drink a single item, so of course choose siphon, pressure and hand siphon pot:

First of all, the difference between Japanese coffee and espresso lies in the machine and method of making coffee-espresso is espresso "stamped" with hot water at high temperature, while Japanese coffee is brewed coffee; "brewed" by hand, drip, siphon and so on. In practice, the former can be described as exquisite, while I can't find any other words except exquisite. In addition, anyone who recommends Japanese coffee will tell you that the taste of espresso is very different from that of brewed coffee. The former is rich and strong (the fat on the coffee is visible to the naked eye), while the latter is plain and delicate.