What does American coffee mean? why is someone addicted to iced American coffee? how do you drink espresso espresso?

When it comes to American coffee, everyone is no stranger. Coffee fans who often come to Qianjie coffee shop all know that American coffee is made of espresso from another coffee machine with a proper amount of water. American coffee has basically become the standard menu of coffee shops. Friends who have been to Qianjie stores are amazed that our American taste is very special, which is different from ordinary shops. In the next article, Qianjie Coffee will come to popularize the knowledge about the correct drinking of American coffee and espresso.

The Origin of American Coffee

American coffee literally means "American" in Spanish or Italian. The name of coffee is directly related to its appearance, because many people think that American invention is behind the drink. According to rumors, the origin of American coffee is that when the Americans ended the war in Europe, many troops came to southern Europe, they could not accept the direct taste of espresso, so they would be diluted with lukewarm water. Because only this concentration can be accepted, it can be seen that espresso is not born to be loved by everyone. Because this way of drinking is mainly American soldiers, people call them American coffee.

What is American coffee?

First of all, what is American coffee? Qianjie Coffee also said that American coffee is Italian espresso diluted with drinking water. Is it really that simple? In fact, it's that simple; but if you want to drink a good cup of American coffee, you have to use a good espresso as a base, so what is a good concentrated base?

What is espresso?

Qianjie Coffee also mentioned above that espersso refers to espresso, that is, coffee extracted quickly under high pressure by an Italian coffee machine, while the most obvious feature of an Italian coffee machine is that it magnifies the original flavor of coffee beans. For example, the flavor of Yejashefi coffee beans is citrus citric acid, and the Italian coffee machine will enlarge the flavor of Yejiaxefi coffee beans during the extraction process. By the same token, the bitter flavor of Indonesian Mantenin coffee beans extracted by an Italian coffee machine will also be magnified, so generally speaking, espresso will not be made from single coffee beans from a single origin, but will be produced comprehensively with coffee beans from multiple places to balance the taste.

Thus it can be seen that the extraction parameters of espresso have a great influence on the flavor of a cup of espresso. even a slight deviation will increase the flavor of a cup of espresso by multiple times, while the capacity of a traditional cup of espresso is about one ounce. Then how on earth should the gouache ratio be calculated?

How to distribute the proportion of espresso powder to water?

First of all, Qianjie Coffee learned that the amount of coffee powder is determined by the capacity of the powder bowl of the Italian coffee machine (shown below). For example, some coffee machine manufacturers will provide a double powder bowl with a capacity specification of 16g, 18g, 20g, 22g and so on. These specifications are recommended capacity, and the maximum error of filling powder is ±1g. For example, the reasonable amount of powder in a powder bowl of 18g can be 17-19g.

Therefore, Qianjie coffee is not recommended to have much less or more powder than the size of the powder bowl. Because the amount of powder will affect the density of pressed powder, under the same filling pressure, too little powder will be relatively sparse, resulting in a faster flow rate, and then insufficient extraction, otherwise, the density is denser, the flow rate is slower and even difficult to extract coffee liquid.

Characteristics of the proportion of Italian espresso powder

Espresso uses the ratio of coffee powder to espresso liquid. Qianjie Coffee practice shows that it is impossible to calculate how much water is used to extract, but there is also a new type of coffee opportunity to install a rotary meter on the inlet to show the amount of water. The initial extraction ratio is a single powder concentration standard, generally speaking, 7-8 g of powder can extract 25-30ml of espresso. The former is a unit of weight and the latter is a unit of capacity (volume). When the density is the same, the two are equal to each other, but coffee fans all know that the extracted espresso contains golden oil. the thickness of this layer of oil depends on the roasting degree and freshness of the coffee, so using this method of measurement will cause instability in the product.

That's why the ratio of powder weight to liquid weight appears. It is common to use a proportion of 1:2, such as 20g coffee powder to extract 40g coffee liquid. The proportion is affected by two factors, one is the amount of powder, the other is the amount of water, too low proportion will make the coffee very rich and heavy, easy to have the bitter taste caused by excessive extraction. On the contrary, if the proportion is too high, it will be dull and dull, as well as the acidity caused by insufficient extraction.

How to define a qualified espresso?

And how to define a qualified espresso? Qianjie Coffee believes that there should be a stable espresso bean. The Qianjie Cafe uses a sunny blend of Ethiopian sun-red cherries and Honduran sherry coffee beans. This coffee bean extract coffee flavor with a strong whisky aroma, soft berry acid memory nutty finish.

In addition to having stable espresso beans, baristas are required to pay attention to the details of the parameters when extracting espresso. It seems that there are only a few simple steps to make espresso, but there are many details that need to be paid attention to, such as paying attention to each extraction parameter during extraction, the amount of coffee powder clearly weighed, the amount of coffee liquid extracted, the time of extraction, and the pressure of the coffee machine during extraction, which are all areas that baristas need to pay attention to at all times.

What's the difference between espresso and American?

So according to tradition, American coffee used to be made in American drip pots. Espresso is cream extracted by an Italian coffee machine at high temperature, which is called espersso, but at present, espresso machines are used to make espresso and diluted into American coffee.

The above is the relevant content about the difference and flavor characteristics between espresso and American coffee arranged by Qianjie Coffee. I hope it can help coffee fans who want to know about it in order to choose coffee beans that suit their own flavor.

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