The difference between American Black Coffee and hand-brewed Coffee American Coffee is dripping Coffee

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We all know that American coffee and hand-brewed coffee are called black coffee. Friends who often drink American coffee all know that American coffee is very simple. Just pour an espresso into a cup of water and mix it into a cup of American coffee. At first glance, how does American coffee have something to do with espresso? As a matter of fact, American coffee was tailor-made by Italian baristas during the war for American soldiers who were not used to espresso, so it became called American coffee over time. According to Qianjie Coffee, authentic American coffee is made by drip-filter coffee machine. It is drip-filter coffee. In the next article, Qianjie Coffee will take a look at the difference between American coffee and hand-brewed coffee and how to make it.

What's the difference between American coffee and hand coffee?

Just as Qianjie Coffee said above, at present, American coffee in cafes is diluted by espresso with water, which is very simple in practice, while hand coffee refers to the use of filter cups and filter paper to hold moderately ground coffee powder at an atmospheric pressure, and brewers pour the appropriate temperature and capacity of water into the coffee powder in a stable way to extract the coffee liquid. Because the grinding thickness, water temperature, water injection mode and brewing time all have influence on the extraction of coffee flavor, it is a brewing method with great emphasis on skill and coffee professional knowledge. Therefore, from the brewing techniques, we can see that hand-brewed coffee requires more professionalism than American coffee.

In addition, hand-brewed coffee uses single-product coffee beans from a single producing area, so what coffee beans are used for American coffee? As mentioned above, espresso based on American coffee is made by espresso mechanism, and a feature of espresso machine in extracting espresso is that it magnifies the flavor of coffee beans under high pressure.

Therefore, the single coffee beans sold in the boutique coffee market are not suitable for Italian coffee machines, otherwise it is easy to enlarge its flavor and produce a bad flavor, but using coffee beans from multiple producing areas. Generally, it is common to mix two or three kinds of coffee beans. The purpose of blending is also very obvious, is to gather the flavor of different coffee beans together, showing a new flavor, in order to achieve a more balanced effect, but also as a sign of the store.

But this is not to say that coffee beans in a single producing area can not be extracted by Italian coffee machine, but to change the parameters and baking curve, which is very tedious, and this form of coffee can not be called Italian coffee, but soe coffee.

So the most significant difference between American coffee and hand-brewed coffee is that different coffee beans are used and brewing methods are also different, so the natural brewing parameters are also different. Then Qianjie Coffee will come to popularize science about how to make American coffee and hand-brewed coffee.

How to make American coffee?

As mentioned above in Qianjie Coffee, the practice of American coffee is to add an espresso to a cup of water. Naturally, what you need to pay attention to is the gouache ratio of American coffee, how much water is needed, and how much coffee powder is used to make espresso? In addition, the proportion of American coffee powder in each coffee shop is different, so Qianjie Coffee will explain to you with its own American coffee.

Ratio of American coffee powder to water

Qianjie Coffee changes the powder-to-water ratio of American coffee many times, from a cup of American coffee between 1:6 to 1:8, constantly tasting, looking for an Italian coffee base that is most suitable for the public and can highlight the coffee flavor. Finally, the powder ratio of American coffee is set at 1:6. That is, 40 grams of coffee liquid mixed with 240 grams of hot water.

Because the American beans used in Qianjie Coffee are a blend of Honduran Shirley Coffee beans and Ethiopian Sun Red Cherry Coffee beans at 6:4, the 1:6 ratio best highlights the warm sun wine and cocoa finish.

To sum up, American coffee production parameters suggest: 20 grams of powder with double handle (plus or minus 1 gram of powder), extract 40 grams of coffee liquid, extraction time 28 seconds, pour the coffee liquid into a 330ml cup filled with ice and water, if you like the coffee flavor is stronger, you can appropriately reduce the amount of water, if you want a more diluted taste, you can add more water appropriately.

In the same way, when making iced American coffee, precool the cup with ice cubes, then pour in water, and finally pour in espresso. Because of the ice, Qianjie coffee ice American coffee to choose the proportion of 1:7, 40g of coffee liquid mixed with 280g of ice water mixture, of which 180g of ice and 100g of water.

How to make hand-made coffee?

When making hand-brewed coffee, it is natural to prepare the corresponding hand-brewing equipment, and the second thing to pay attention to is the ratio of hand-brewed coffee powder to water, in addition to the thickness standard of hand-brewed coffee powder, water temperature, brewing methods, and so on. Qianjie Coffee mentioned the proportion of powdered water in American coffee, so let's talk about the proportion of powdered water in hand-brewed coffee.

Qianjie Coffee according to the sca gold cup extraction theory, the difference of the extraction parameters of gouache ratio of hand-brewed coffee is as follows:

[heavy flavour] 1VOV 101VlV 11, that is, the golden cup criterion of 1RU 12.5mm 1RU 13.5

[moderate taste] 1-12-12-1-13 (I. e. 1-14. 5-1-15. 5)

[refreshing] 1-14-1-1-1-16 (I. e., 1-14-1-1-18. 5 of the Golden Cup Criterion)

It is found that the best hand brewing ratio, that is, the amount of coffee beans is higher than that of black coffee, is between 1 cup, 12 milliliters and 13 milliliters, which is equivalent to the four major gold cup systems in Europe and the United States. the yield of coffee beans is 14.5 grams and 15.5 grams, which is the most likely to hit the golden range of 18% 22% and 1.15% 1.35%. Instead of brewing espresso with tangled flavor spectrum or thin coffee with too strong water flavor. That's why baristas on the front street recommend the 1:15 powder ratio.

Standard for the thickness of hand-made coffee powder

Then there is the degree of grinding, which is an important cause of problems in many coffee brewing. Maybe the store will give the standard of the thickness of coffee powder and give the reference, but the grinding of each house is different, so we should also pay attention to whether the grinding is uniform, the amount of fine powder, the state of particles and so on. Even if it is the same bean grinder, the state of the coffee powder is different (the length of time will lead to grinding deviation), not to mention that you and the merchant do not use the same machine.

The solution to this is to unify the standard. For example, Qianjie Coffee will calibrate the national standard 20 (850 micron) standard sieve. According to the SCAA cup test standard, the grinding degree of the cup test is 70-75% of the pass rate of the standard sieve 20. Then the grinding degree of Qianjie coffee brewing hand-roasted coffee is generally in the range of 75-80%.

Then Qianjie Coffee takes Yega Chuefei Ding Ding Coffee beans as an example to show the hand parameters.

Front Street Coffee Essex and Sheffield Ding Ding Coffee beans

Country: Ethiopia

Producing area: Yega Xuefei

Altitude: 1900-2300m

Variety: native species

Treatment: washing treatment

Flavors: tropical fruits, cream, honey, berries, citrus

Qianjie Coffee Yega Chuefei brewing data sharing

Filter cup: V60 # 01

Water temperature: 90-91 degrees

Powder content: 15g

Ratio of powder to water: 1:15

Degree of grinding: BG6m/ medium fine grinding (No. 20 sieve bowl sieve powder to 80%)

Cooking technique: three-stage extraction

In the first stage, 30 grams of water is injected for 30 seconds, followed by 95 grams (about 125 grams indicated by the electronic scale). The injection is completed in about 1 minute, and the remaining 100 grams are injected at 3 places in the powder layer (about 225 grams shown by the electronic scale) in about 1 minute and 35 seconds. 2: 00 "- 2 × 39" trickle filtration is completed, remove the filter cup and complete the extraction.

Washed fruit dingding flavor: citrus and black tea are imported, cream, caramel and almond aftertaste are obvious and taste clean and sweet with the change of temperature.

This is what Qianjie Coffee has sorted out about the difference between American coffee and hand-brewed coffee and how to make it. I hope it can help coffee lovers to make American coffee and hand-brewed coffee in the future.

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