What's the difference between American coffee and Italian coffee? Espresso and American coffee

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For both coffee lovers and coffee practitioners, the famous name of espresso is the most common way of coffee extraction we deal with every day (although many people still can't accept its temper).

Learn more about Espresso (espresso) and you will find that it is not only a very challenging drink, but also a lot of "brothers", including: Ristretto, Lungo, Doppio, Americano …

Espresso

As the essence of Italian coffee, 18-20g coffee powder is used with water with a temperature of about 90-92 ℃, and the coffee liquid about 40--60ml is extracted in 20-30s at 9 atmospheric pressures. according to the type of coffee beans, the way of roasting, and the taste of coffee, the specific weight of coffee, the extraction time and the amount of coffee liquid extracted are different. The resulting strong drink is the base of all espresso.

Americano

American coffee originated when American soldiers in Europe mixed hot water into small portions of espresso that were common in Europe during World War II. At that time, when the Americans ended the war in Europe, many troops came to southern Europe. They could not drink Espresso, so they diluted it with lukewarm water. Americans generally make coffee casually and simply, and this method quickly became popular with the popularity of American chain stores in the world.

It is well known that the composition of American coffee is water + concentrate, and the released concentration can help us taste the flavor of coffee, while for espresso, it takes a long time to identify the superimposed flavor.

Ristretto

Ristretto can be remembered as the younger brother of "Espresso". In fact, it only extracts the front part of standard espresso. The coffee powder and grinding degree used can refer to the practice of standard espresso, but the extraction time is about 15-20 seconds, which means that the capacity of this cup of espresso you get will be less than that of standard espresso. Ristretto is more full-bodied and mellow than Espresso, and the aftertaste will be more explosive.

Lungo

Lungo means "Long" in Italian and can be simply remembered as the brother of "Espresso". This is a kind of espresso after being stretched for a long time.

After lengthening the extraction time, in order to prevent excessive extraction, it is necessary to speed up the flow of water, so the grinding degree of the bean grinder is usually adjusted to thicker, usually the extraction time of Lungo will be more than 30 seconds, the amount of extraction liquid will reach nearly 60ml, and more soluble substances in coffee powder will be extracted. So, according to coffee technical terms, this is a "low concentration and high extraction rate" (compared to the standard espresso) drink.

Doppio

Doppio means double "double" in Italian, meaning double espresso, which is what we often call "double espresso".

A cup of espresso can make five drinks with completely different tastes, but this is just the beginning. You can try different combinations of beans, single beans, roasting degrees, and then add milk, syrup, ice cubes, and even alcohol. After you have made all kinds of attempts, I believe you will also be deeply attracted by the charm of coffee.

The [boutique mix] of Qianjie coffee is very good for both espresso and American coffee, with bright but soft acidity, charming chocolate nut flavor in the middle and long-lasting taste at the end.