Isn't the filtered coffee sold in American cafes American coffee to lose weight?

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[cold knowledge] do you really know how to do Flat White and American coffee?

When a person enters and sits down, the classic "I want a cup of coffee" can receive different responses, including this one: "strong, strong or subtle and fragrant, do you slowly enjoy?"

In fact, extraction is an art that not only affects the flavor, but also enjoys coffee: a cup of espresso should be drunk within a minute from the cup being served, because after that, it loses up to 60% of its aroma. By contrast, coffee extracted by alternative methods is the most fragrant between five and ten minutes after filtration. We are not referring to Flora America, which literally dilutes the boiling water of coffee, but to American coffee, called filtered coffee, which is produced by filtration.

The technique is different, and extraction is a process for craftsmen, such as Davyd Roveto, a young barista who specializes in brewing and teaching courses on the subject. He transformed the Cognetti Family Cafe into a successful micro-roastery center in Barry, which has been reviewed by Gambero's pigs as one of the best places to taste tea and coffee. For Davyd, the dream came true. He decided to leave the economics department and devote himself to the cafe with a very clear idea: to create a place where tea and coffee are high-quality products.

Alternative extraction

Davyd, an Faema enthusiast (he has an E71), gradually becomes keen on different types of alternative extracts and transfusions because, he explains, "over time, filtered coffee becomes more fragrant and so perfect for people who like to spend a long time in cafes and those looking for more delicious flavors than coffee, using beans, less roasted and floral scent. Here you can find a regular selection of single original professional and micro batches (very small production) of pure coffee and filtered coffee production using a variety of technologies: from V60 infiltration to Chemex, from siphon to cold brewing to Aeropress, which is becoming a big blow online thanks to its practicality and versatility.

V60, good and comforting seem to have passed in a few days

Filtered coffee, fresh ground and extraction, is a method invented in Germany in 1908 and technically known as "V60 infiltration", experts tell us. " You only need to place a paper filter in the emitter, which is a perforated cup at an angle of 60 °C. Soak the filter to remove any tips on the paper, you add rough ground coffee, and make the infusion from the top of the water 93 to 95 °C for about 2 minutes. The resulting drink has a mild but long-lasting taste and should have a slow aftertaste.

Chemex: that's so cool

Another manual extraction technique is Chemex, which is very popular among "coffee lovers" and American designers (hence the reason why it is called "American coffee maker"): in fact, the original model is still shown in the permanent collection of modern gallery. Its definition features an hourglass shape of a glass flask with a wooden collar handle tied to a leather strap around the neck, in which you insert a very thick, porous paper filter (the thicker it is, the more it can hold coffee oil and produce more liquid coffee). This angle is different from that of the V60, Davyd explains, which also changes the way coffee is extracted. Although the resulting flavor is not plump, Chemex produces multiple cups of "clean" coffee, making it suitable for sharing coffee with friends.

Aeropress: alternative and cheap

"curious, interesting and simple: Aeropress is a syringe," explained the barista, "in which you leave water and ground coffee, and if you want, according to the results you want, then press the sort of piston and filter made of paper, metal or rubber to extract coffee with special aromatic characteristics.

Cold brewing, dripping

"equally fascinating," Davyd told us, "is the cold brewing method in which coffee is extracted cold using a process that lasts for several hours, drops slowly on the filter, and finally produces coffee with exquisite baking notes. Of course, you need to be very patient or order in advance, but in the summer, when cooled to 4 °C, it is a real panacea and a perfect basis for coffee-flavored cocktails.

The siphon never stopped surprised.

Siphon makes the coffee-making process spectacular because the infiltration tool is similar to the old one, and it produces charming and plump coffee. It looks like an alchemist's instrument: two glass globes are separated by a cloth filter in the center and tied by a steel chain. " In this case, "Davyd clarified," the extraction process involves decompression. The measured water is added to the lower earth and heated. The steam pushes the water into the upper room that holds the coffee on the ground and injects it to control the time. When the heat is removed as decompression, the drink is filtered and lowered to the lower chamber. " Because of the cloth or steel filter, more oil passes through, so the extracted coffee is fuller. That's not all: the longer the heat, the longer the infusion, so you can customize the extract if you want, "the expert concluded." you can season the water by inserting subtle, interesting citrus peels in front of the coffee.

American coffee English is Americano or drip coffee originally there is no American coffee in the United States.