American coffee is different from LongBlack and Lungo. What coffee beans are good for American coffee?

American coffee is a kind of coffee drink that we often come into contact with. As we all know, American coffee is called "Americano" in English, and it is difficult to distinguish between American coffee and American coffee. They are Long Black and Lungo. In this regard, Qianjie will make a brief introduction to help you distinguish.

Americano American Coffee

Americano, who knows English and drinks coffee, is no stranger to the name. It is called "American coffee" in Chinese. During World War II, the US military could not get used to drinking extremely strong Espresso in Europe, so they diluted it with water. Therefore, the essence of American coffee is to dilute the concentration of coffee to the concentration suitable for Americans to drink at that time. Later, the Italians immigrated to the United States, and Italian cafes sprang up in the United States, which carried forward the American coffee based on espresso, and expressed the view of diluted espresso in the order of pouring coffee first and then water. Until now, Americano's approach is not too particular about the order, but to retain the difference between grease and dissipated grease.

Long Black long black coffee

Long Black (long Black Coffee) is a native Australian coffee, which is also made up of espresso and water. After the Australian version of latte Flat White caught fire in China, some cafes directly introduced Australian espresso products into the existing espresso menu. So in a period of time, we can see the coexistence of American coffee and long black coffee (Long Black).

Let's talk briefly about what kind of drink this long black coffee (Long Black) is in front of the street. In Australia, people generally use Black Coffee to refer to black coffee and White Coffee to refer to coffee with milk. The term Espresso is called Long Black after using Short Black,Short Black plus the right amount of water, which is generally translated as long black and Australian black in China.

Although American coffee and long black coffee are made up of water and espresso, after all, they are full of personality, and there must be a difference between the two. So Qianjie learned that it is widely circulated on the Internet that the difference between the two is the order in which American coffee is diluted with espresso and then diluted with water, while long black coffee is to add water to the cup and then pour espresso.

What is the basis for this? It turns out that the biggest difference between the two methods is the degree of preservation of Crema (coffee oil). If you put the espresso first and then pour the water, the Crema will be washed away, while the water before the espresso will be poured, and the Crema will remain intact on the surface. This layer of Crema can provide a full taste for coffee.

This sounds very reasonable, but it is not the difference between American coffee and long black coffee. Because the way American coffee is made does not specify whether to pour water first and then coffee or coffee first and then water. So, American coffee is fine either way. But long black coffee is particular about the order of water and coffee, which is to put water on the cup first, and then extract the espresso in the water. It is estimated that Qianjie is in order to find out the distinguishing point, which leads to the rumor that it is different because of the order in which it is poured in. The most obvious difference between American coffee and long black coffee is the amount of water added. American coffee is usually mixed with more water, and the ratio of coffee to water is usually between 1:5 and 1:8. This is because Americans are used to drinking drip-filter coffee, the concentration is very low, just a little coffee flavor, so after the rise of espresso, American coffee made with espresso as the base also has to add a lot of water to restore that light coffee flavor.

Australians are more interested in the taste of coffee, which has been shared before. The difference between Flat White and latte is that the flavor of Flat White coffee will be more rich. Long Black (long Black Coffee) has a stronger coffee flavor and smaller cups than American coffee. The usual practice for long black coffee is to extract two espresso (40g) into a cup containing 100-120ml water, leaving the liquid rich in Crema.

The addition of 1:3 water is currently diluting the concentration of espresso, on the one hand, reducing the irritation of espresso, on the other hand, the flavor of diluted coffee can be felt more easily, and retaining the surface oil can keep the coffee mellow. Don't have an experience.

After understanding the difference between Americano and Long Black, let's take a look at Lungo, also known as Longo Coffee. Although it looks a lot like Long Black, it is different from the long black and American style. It doesn't need water, it's full of coffee liquid.

"lungo" means "long, extended" in Italian, and it is obviously defined as an elongated version of espresso. In fact, when it comes to the flavor of espresso, it is really something that has only appeared in recent years. Coffee beans that were generally baked black in the past, looking for flavor from inside is like looking for colorful in black. A good cup of concentration, is the satisfaction of the taste, the concentration of stimulation, after no longer return to the bitter taste, the mouth stay scorched fragrance, that's all.

Because lungo takes longer to extract, it contains more caffeine, it works better for people who drink coffee simply for caffeine, and because it extends the time and flow on the basis of the concentrated formula, it is less concentrated than espresso and correspondingly softer, and the important thing is that it has a larger portion and is more durable. As for the taste, it's all bitter anyway. If you ask why you don't drink American coffee, it's certainly the way Europeans look down on the new upstart in the United States. How to use the later extraction rate theory to explore lungo, its approach is undoubtedly over-extracted espresso, but the extraction theory of espresso is also constantly updated iterations, naturally, we also have to update the version for lungo.

The ratio of powder to liquid in the previous street extraction of espresso was 1:2, the time was 25-28 seconds, the tested concentration was 9.8%, and the extraction rate was 20.3%. According to the gold cup theory, 2% of the positive flavor substances can be extracted. The powder-liquid ratio extraction lungo time of the former street at 1:5 was 56 seconds, not surprisingly, the concentration was 4.45%, and the extraction rate was 23.06%. It's beyond the scope of the golden cup. When tasting, it is true that the bitter taste remains on the tongue. To this end, the front street to adjust, by adjusting the degree of grinding, control the extraction rate, and try the taste each time. Finally, the ratio of powder to liquid at 1:5 and the extraction time of 42 seconds were established. The concentration was 4.22% and the extraction rate was 21.87%. In the taste, the taste is slightly more bitter than concentrated, but it will not remain for long, thanks to the warm sun mixed beans in the front street, it still maintains a rich fat, and the whole is softer.

Espresso beans are needed to make American coffee, long black coffee and Longo coffee. And espresso is basically blended. Why do you want to match? There are three reasons, price, stability and flavor. These three points are an "impossible triangle", which means that you can't have all three, and you can only give up one for two.

Taking the four Italian coffee beans in the former street as an example, the purpose of blending coffee beans was to stabilize the flavor of coffee at first, just as the boutique coffee beans in front street were made from Colombia and Brazil. Brazil and Colombia are both big coffee producers, and the quality is very stable every year. In addition, the balance of Brazilian coffee beans and the mellowness of Colombian coffee beans give this bean a good performance. Priority is both stability and flavor, mellow taste and nutty notes with slightly fruity flavor, suitable for use in boutique coffee shops.

Qianjie's basic blending beans are developed based on performance-to-price ratio, which is made from Yunnan and Brazilian coffee beans to ensure the flavor and stability of the extracted espresso on the premise of price advantage. This Italian coffee bean is suitable for personal consumption of daily rations or low-cost coffee shops.

The commercial beans on Qianjie are made from coffee beans from Colombia, Brazil and Vietnam, of which Vietnam is Robusta, accounting for 10%. Italian cafes like to add Luodou to their bean recipes because Robusta provides richer coffee fat and higher caffeine content. So adding a small amount of robusta beans can make the espresso taste more mellow. The espresso made with milk will have a stronger caramel chocolate flavor. This Italian coffee bean is suitable for lovers of mellow thickness or some merchants who specialize in espresso. The last one is developed based on flavor, and it is also the coffee bean used by Qianjie store-sunflower sunflower with coffee beans. It is made from red cherries of Yega Shirley and Honduran sherry buckets of coffee beans. With the aroma of sherry, chocolate, vanilla cream and sherry flavor, whether concentrated itself, or to make American coffee, milk coffee taste is excellent. It is suitable for friends who pursue the flavor of coffee.

To put it simply, the selection of Italian coffee beans mainly depends on their own positioning needs, choose coffee beans with high performance-to-price ratio, or more balanced, or with distinctive flavor.

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