Quick differentiation of coffee types: what's the difference between American coffee, black coffee and espresso?

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There are many categories of coffee, and the above categories are not at the same level at all. Classification can basically be classified according to the origin, the variety of coffee tree, the way of handling coffee fruit, the way of coffee extraction, and so on. American style is actually a classification of coffee after coffee extraction, which will be explained in detail below.

1. Classification based on origin (country)

Kenyan Coffee, Isabia Coffee (Sidamo, Yega Snow Coffee), Vietnamese Coffee, Jamaica (Blue Mountains), Indonesia (Sumatra) and so on. High-quality coffee usually comes from Panama, Kenya, Ethiopia and other African and Central and South American countries. Coffee is mainly concentrated in this region because it is extremely vulnerable to frost. The temperature and humidity in the tropics are most suitable for the growth of coffee.

2. Classification based on coffee varieties.

According to the large variety, coffee can be divided into Arabica (usually with better taste) and Robusta.

3. Classification based on the Coffee Cherry method of processing coffee fruit.

After the cherry-shaped coffee fruit is picked, it needs to go through the process of peeling and pulping to get raw coffee beans.

(1) tanned coffee beans (N2 nature): more natural treatment methods, most of them are exposed extensively, but they can also be operated finely. Sun beans in fine coffee are the result of fine treatment, and usually the fruit flavor of good sun beans will be more prominent.

(2) washed coffee beans (W2 wash): the method of washing is more complicated, which is usually only used for high quality coffee beans. The characteristic of washed beans is that they taste clean and can taste bright acidity.

(3) Honey treatment (also known as semi-washed) (H2 honey) Coffee beans: honey treatment combines the above two methods, and the taste of the beans also has the characteristics of the above two methods.

4. Classification according to baking degree

There are usually shallow, moderate and deep points.

Roasting, as the name suggests, is the process of turning raw coffee beans into mature coffee beans, a process of Maillard chemical reaction, also known as "browning", "non-enzymatic browning" or, more commonly, "scorched". When we usually bake bread, roast meat, cook braised pork and roast malt during beer brewing, the chemical reactions that take place are all Maillard reactions.

The deeper the roasting, the darker the coffee beans are, just like baked bread. The longer they are baked, the more yellow the bread is until it turns black.

5. Classify by baked object

It can be divided into single coffee (single bean) and blended coffee (mixed beans).

6. Classify coffee according to the way it is extracted

(1) espresso: coffee concentrate extracted under high pressure by an espresso machine is called espresso. If you want to make American style, latte and cappuccino, you must have this small cup of espresso. Some people call coffee brewed in a mocha pot also called espresso, but strictly speaking, this can only be the representative way for Italians to make coffee at home, not real espresso.

(2) drip coffee (hand-brewed coffee): use V60, Chemex and other extraction tools to extract a cup of coffee from coffee powder by hot water pouring at ordinary atmospheric pressure. The household electric American coffee machine also imitates this principle. (strictly speaking, the American coffee machine does not make American coffee. American coffee is diluted Italian coffee, which needs high temperature and high pressure extraction from the Italian machine above.

(3) siphon coffee: coffee extracted by heating in a siphon pot.

(4) soaked coffee: this method of extraction is represented by coffee made by autoclave and ice-brewed coffee.

7. Classify according to the way you treat the extracted coffee

(1) Black coffee: directly extracted coffee is called black coffee (Espresso) without any modification.

(2) Coffee beverage developed on the basis of espresso: after a cup of espresso is made, the choice of dairy products, water, or even wine and cocoa also creates a different cup of coffee, which is what we call Italian-based coffee Espresso-based drink. What you hear most often at Starbucks and even in most coffee shops in the world is this level of coffee classification.

American coffee (Americano):

90 ℃ hot water for 45ml Espresso + 250ml

Latte (Coffee latte)

30ml Espresso+200ml hot milk; the amount of espresso, milk and bubbles is 1 2; the latte has a heavier flavor, and the latte has only a thin layer of foam, which is generally level with the mouth of the cup.

Cappuccino (Cappuccino)

30ml Espresso+200ml hot milk; the amount of espresso, milk and milk bubbles is 1 cup 1; cappuccino has many milk bubbles, which is thick and thick, with a stronger coffee flavor; cappuccino milk bubbles will be higher than the mouth of the cup, looking full and smooth; shaking left and right will not cause coffee to spill over

Caramel macchiato (Caramel Macchiato):

The drink is made by adding espresso Espresso, vanilla and pure caramel to the fragrant hot milk, blending three different flavors. The classic macchiato is a cup of small Espresso dotted with a tablespoon of milk foam. At the moment, it seems to be more popular to add caramel to it.

Australian White Coffee (Flat White):

That is, espresso is more than latte, and milk foam is less than latte, but the cup is smaller, so it contains less milk, so the coffee taste is stronger.

Thickness of milk foam: cappuccino > latte > Flat White

Moka (Cafe Mocha)

A mixture of espresso, chocolate sauce, whipped cream and milk

The traditional mocha is a latte with fresh milk foam and chocolate sauce, which can also be thought of as a cappuccino with chocolate sauce.

(3) other common

Capsule coffee

Capsule coffee is to grind coffee beans into coffee powder, and then put into aluminum capsules, put an end to ordinary coffee beans or coffee powder after contact with the air to become sour, oxidation and other problems. Put a coffee capsule into the capsule coffee machine and make a cup of Italian espresso espresso in 25 seconds, which can be made into all kinds of Italian coffee dishes at will.

Instant Coffee

Instant coffee is a dry coffee extract obtained by evaporating the water in the coffee extract. Instant coffee can quickly dissolve in hot water, and it takes up less space and volume in the process of storage and transportation, so it is more durable to store.

Hanging-ear coffee

It is sealed with ground coffee powder in a pocket made of non-woven fabric. When drinking, you need to hang it on the mouth of the cup and brew it with boiling water. (complete coffee brewing by drip filtration)