What's the difference between American coffee and Italian coffee? Effect of roasting degree of Italian coffee beans on coffee flavor

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Recently, when a coffee was chatting with Qianjie, he said: "I just learned today that espresso equals espresso, American coffee is espresso, espresso with water is American coffee." After reading this sentence, are your eyes going to tie a knot? in this article, let's straighten out what is espresso, what is espresso, and what is American coffee.

Q1: what is espresso?

Espresso is actually an abbreviation for espresso. Espresso originally refers to the rapid extraction of strong coffee, is the old Italian refreshing drink at work. At that time, when the espresso was finished, the Italians would drink it in a couple of mouthfuls and continue to work energetically. As espresso slowly spread around the world, different countries had different coffee drinking habits, so they began to add milk or water, or even spirits. Front street coffee latte, cappuccino, American coffee, Dirty, Australian white coffee can be collectively referred to as Italian coffee.

Q2: what is espresso?

The coffee machine for making espresso mainly relies on the pump in the espresso machine to provide pressure, which makes the substances in the coffee powder quickly dissolve in the water to form a mellow coffee liquid. At the same time, because of the pressure, the carbon dioxide released by coffee powder in the extraction process and the hot water show a state of supersaturation, carbon dioxide can not be released and directly integrated into the coffee liquid.

At the same time, the oil of the coffee powder itself cannot be released under high pressure, and it reaches the state of emulsification through the pressure. when the extraction is stopped, we can see a layer of golden oil floating on the extracted espresso, which will be called Cream in front of the street. Cream is formed because carbon dioxide under high pressure emulsifies the oil, so after the extraction is completed, the carbon dioxide begins to dissipate at normal pressure, and the cream will slowly dissipate.

Q3: what is American coffee?

The emergence of American coffee was when an American soldier tasted espresso in Italy and found it too strong to accept, so he thought it was much better than direct espresso after adding water, so it spread all over the world. this method of drinking water-diluted espresso has spread all over the world. Because this kind of coffee is not named, and it is the favorite espresso method of Americans, so people call this coffee American coffee.

Q4: what kind of roasted coffee beans are suitable for making espresso?

Qianjie Coffee recommends using moderately roasted beans when making espresso. The most important thing for espresso is the mellow taste of coffee. When coffee beans are roasted more deeply, caramelization will gradually produce bitterness. For example, chlorogenic acid lactone and phenyllindane in coffee beans become mellow flavor substances with the deeper roasting degree. Second, the deeper the coffee beans are roasted, there will be an imbalance between water and oil in the coffee beans. When the water is evaporated, the coffee beans will have more and more oil. As mentioned in the previous street article, the oil layer of espresso is emulsified by carbon dioxide and pressure, and the more deeply roasted coffee beans contain more carbon dioxide, the more abundant the oil layer floating on the surface of espresso after extraction.

Q5: the deeper the roasted beans, the better the espresso?

No, under the extraction of high temperature and high pressure, the flavor of coffee will be concentrated and magnified, so that the espresso will be very strong and difficult to swallow. That's why Qianjie advises people to use moderately roasted coffee beans, which are mainly nutty cocoa. Of course, it mainly depends on the flavor of the bean producing area and the variety of the bean to determine the final flavor trend.

Q6: suggestion on the ratio of water to coffee when making American coffee

Qianjie Coffee uses Italian coffee beans to make espresso. The advantage of blending coffee beans lies in the continuous growth between beans and beans, this time the front street use sun Yega Chevy to provide sweet and soft berry acid, with sherry barrel processing coffee beans to provide nuts and whisky aroma of warm mixed coffee beans. The extraction parameters of Qianjie double espresso are as follows: espresso machine extraction pressure: 9 bar ±2, extraction water temperature 92 ℃-94 for ℃, grindness: 90% screening rate of No. 20 standard sieve, powder quantity 19 g, powder / water ratio 1. 8, extraction coffee liquid 35ml, extraction time 27-28 seconds.

The ratio of traditional American coffee water to coffee is 1:8, but the full-bodied beans of each type of beans are different, so after you can extract double espresso, start debugging from 1:4 and taste to determine the proportion of American coffee that suits your beans in the end. Qianjie coffee this warm sun with coffee beans flavor will be relatively fresh and unique, full of wine flavor. So Qianjie in the production of American coffee, will use double espresso, diluted at 1:4. In this way, the American coffee can better highlight the wine aroma and cocoa finish of warm sun blended coffee beans, without losing the mellow thickness of the coffee.

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