What about the reason why American coffee tastes bitter? Why is iced American coffee so bitter that everyone likes it?

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Guide reading

American coffee can be said to be a type of coffee that many consumers like very much. It is convenient and fast, and can quickly meet the caffeine intake needs of most people. At the same time, it is only composed of water and espresso, which belongs to what we often call black coffee. Black coffee also reflects the quality of coffee beans and its own taste, so many "SOE" single-origin espresso make American coffee. It's like a fuller cup of hand-made coffee.

The production of American coffee is very simple. The first step is to extract espresso, and the second step is to add water. But often the simplest things test the barista's skills, because there is no such factor as milk that can change or modify the taste of coffee, so American coffee is the drink that can best experience the barista's ability to extract espresso and store quality control. Many baristas say that when visiting other cafes or replenishing caffeine, American coffee is the first choice.

But many guests will also report that they will drink bitter American coffee, so will American coffee be bitter? In fact, in addition to bitter coffee, it is also sour and sweet, depending on the taste, we can taste the sweet, sour, bitter and salty coffee, while different varieties, treatments and other factors affect the proportion of the last few flavors, making it easier for us to perceive one or more of these flavors. For example, the bitterness of Rosa Coffee in Panama is relatively low, and SL28 and SL34 varieties that have adapted to Kenya's high-phosphate soil show ultra-high sour aroma.

But what is the reason for excessive bitterness in American coffee?

The reason is the taste of the coffee bean itself.

Black coffee like American coffee is mainly affected by the taste of the coffee bean itself, so the first reason why American coffee will suffer is that the espresso bean itself may be full-bodied.

The rich flavor of espresso beans comes from its strong regional flavor and deep roasting degree, such as a boutique blend of coffee beans from the front street, which mixes washed Colombian coffee beans with Brazilian coffee beans. Colombian coffee beans give the main tone of bean dark chocolate, and Brazil provides nut tonality and higher mellow thickness. The roaster of Qianjie Coffee roasted the mixed beans to a medium-to-deep roast, giving it a wonderful sense of balance, medium to low acidity and moderate bitterness.

Qianjie Coffee Store used this boutique coffee bean for many years, and it was not changed to warm sun mix until the end of 1919, while warm sun mix coffee beans are less bitter, more sour, and the flavor tends to wine chocolate. This is an example of how bean selection affects the taste of American coffee.

Cause two: excessive extraction

In addition to the selection of beans, the bitterness of American coffee also comes from mistakes in extraction, such as uneven extraction caused by channel effect, or excessive extraction caused by grinding.

Qianjie coffee is often shared. According to the weight of coffee beans, only about 30% of coffee beans can be extracted, and these 30% are not extracted as much as possible. according to the range recommended by the Golden Cup Criterion, the extraction is about 18% to 22%, less than 18%, which is called insufficient extraction, which is characterized by the sharp and light taste of coffee, while the extraction is more than 22%. We call it over-extraction, that is, we often call it over-extraction, and the performance of over-extraction is usually rich and bitter.

In order to ensure the stability of the coffee and the taste of the coffee every day within the ideal range, the baristas of the front street coffee need to adjust the parameters of the espresso before opening the door every day, according to the daily state of the coffee beans. For example, the baristas in today's Qianjie coffee shop adjusted the parameters to 20 grams of coffee powder to extract 35% of the coffee solution, and the extraction time is 25 seconds. Compared with the previous 20 grams of coffee powder extraction of 40 grams of coffee liquid, today's parameters reduce bitterness by reducing the tail segment to achieve a more balanced taste.

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