The difference between espresso and American coffee? What is the concept of espresso? Front street Italian recipe?

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What's the difference between Italian coffee and American coffee? What is the concept of condensed espresso? Front street Italian recipe?

Espresso is divided into single (English: Single espresso; meaning: Espresso solo, usually omitted as espresso) and double (English: Double espresso; meaning: Espresso Doppio), and there are also three rare copies. In fact, in addition to the capacity, the production methods are also slightly different. Generally speaking, a single Espresso is 30cc and a double 60cc is a very small cup of strong coffee. In Italy, coffee is espresso! In the United States, espresso is usually double, because the single portion is too small and does not look good! And Americans are used to adding milk to the coffee with a stronger flavor.

Espresso is based on the Italian coffee mechanism, using atmospheric pressure to let hot water pass through freshly ground coffee powder to extract the essence of coffee. Its most important feature is that the production time is quite short, the aroma of coffee is strong, and compared with other kinds of coffee, caffeine is also lower.

In addition, espresso is based on espresso, so the development is quite diverse, as long as different proportions of milk are added, a series of products can be extended, such as cappuccino, latte and other rich coffee.

# American Coffee (Americano)

The story of Americano is that Americans wanted to drink coffee in Europe during the world war, but they got Espresso, strong and small, so they took a big cup and filled it with hot water to make it taste like the coffee they are used to. Taiwan often confuses American coffee with filter coffee, but in fact, the two practices are different! The taste will be a little different. Generally speaking, Americano will be sweeter and lower in caffeine. Usually Americano adds water to espresso; in Australia, it is popular to boil espresso into hot water called Long Black, so that the bubbles on espresso will remain on top of the coffee, and it is said to taste different!

Italian: Caff è Americano English: Americano is a coffee practice. It is usually made of Italian espresso with hot water. The name of American coffee comes from the habit of American soldiers in Europe during the war to mix hot water into small espresso, which is common in Europe. Because Americans generally make coffee casually and simply, this method quickly became popular with the popularity of American chain stores in the world. Normally, a cup of American coffee is made by blending two espresso espresso with 30 470ml hot water. Because of the large amount of hot water added, American coffee will look light both in appearance and in taste. In addition, the aroma of coffee will be slightly damaged as a result, and can not last as long as traditional espresso. Despite the addition of hot water dilution, American coffee still contains more caffeine than regular coffee. But its calories are very low.

The difference between espresso and American coffee:

To put it simply,

Thank you. Different extraction methods

1. Espresso is used to instantly pass water through coffee powder at high pressure to get espresso.

High pressure extraction can extract the oil from coffee, commonly known as Crema, rich aroma, coffee

Thick texture, suitable for making fancy coffee

two。 American coffee is brewed according to the principle of trickle-filter coffee, and the extracted coffee

Suitable for direct drinking, smooth taste and thin texture of coffee

two. 'Coffee powder is of different thickness'

1. Italian coffee should be made with finer coffee powder to match its high pressure brewing conditions.

two。 American coffee is suitable for moderately ground coffee.

three. The caffeine content is different.

1. Italian coffee has less caffeine because of the shortest extraction time.

two。 American coffee has the longest extraction time, so the caffeine content is relatively high.

(1) Italian matching No. 2 in Qianjie:

Colombia: Brazil, ratio 3:7

Huilan producing area of Colombia

Located in the southwest of Colombia, it is one of the major coffee growing areas. Colombia is generally 1500-1800 meters above sea level, mostly bourbon, Kaddura species, washing treatment, high density, uniform bean, full bean shape (from bean core to bean surface is thicker). Because there are famous coffee cultivation places in Huilan area, the names of various small areas have become brand names and circulated. Although the cultivation conditions in this area are also very good, the cultivation infrastructure of coffee cultivation farm and surrounding conditions is not well developed. It is a great pity that the raw bean drying equipment or washing processing facilities are not perfect. The coffee in Huilan area has a strong taste and heavy texture.

In particular, the coffee in Huilan area can be called high-quality coffee with the aroma of nuts, chocolate and caramel and suitable acidity. And caramel and other aromas and appropriate acidity can be called high-end boutique coffee.

Flavor features: the taste is rich and solid, with a pleasant sour taste, mellow smell, moderate acidity, rich sweetness and very intriguing. Because the price is cheap, the beans are small, so they are suitable for blending coffee. Coffee has a strong taste and heavy texture. Its nutty, chocolate and caramel aromas and suitable acidity can be called premium boutique coffee, suitable for single or Italian blended base.

Sirado producing area of Brazil

Brazilian coffee generally grows at an altitude of 1000-1300 meters above sea level, so its density is relatively low. Most of them are bourbon species, which are treated by half-sun. The water content is moderate, the bean is soft, and the thickness from the bean surface to the bean core is thin, so it is not suitable for baking at too high temperature. The temperature on the inner wall of the boiler will scald the bean surface, so there will be a bitter taste.

At the same time, if we want to show the characteristics of good thickness of nuts, milk chocolate and alcohol, and serve as a matching base, we choose to throw beans over medium heat, keep the firepower to the stage of dehydration, and fine-tune as the temperature rises after the first explosion. promote the caramelization reaction more fully, heating up to near the second explosion can arrange beans.

● flavor features: comfortable sweet and bitter taste, the entrance is very smooth; with a hint of grass, the fragrance is slightly bitter; smooth and smooth, the aftertaste can be comfortable

The flavor after matching: sweet taste. Using medium-deep baking, when concentrated, the taste will be soft, slightly sour, sweet, nutty, the overall feeling will not be too exciting, peaceful, grease belongs to medium.

(2) Commercial matching:

Colombia: Brazil: Robusta; ratio 3:6:1, life

[Robusta] beans have strong resistance to diseases and insect pests and high yield. There is usually no acid from Arabica beans, often with a slight woody aroma. The caffeine content of 2.2% is higher than that of Arabica beans, and the content of chlorogenic acid is also higher, and it is also quite bitter. It is usually used in commercial beans and is cheaper than Arabica beans.

● from the flavor of a single bean, the taste of coffee derived from commercial beans is much lower than that of high-quality coffee beans. Generally, commercial beans will choose to be used for blending. After mixing beans, you can also make coffee with good export flavor, which can be used to make Italian coffee such as latte and kapok. And our commercial mix to make Espresso, because there are robusta beans, oil will be richer, taste classic, caramel sweet, nut and cocoa, dark chocolate flavor, sweet and sour balance, a little bittersweet, long-lasting.

(3) basic matching:

Yunnan AA: Brazil; ratio 3:7, cooked

Our Yunnan AA is Ironka, the oldest native variety in Ethiopia and southeastern Sudan. All Arabica are derived from Tibica. The top leaf is red copper color, called red top coffee, elegant flavor, but weak physique, poor disease resistance, easy to get leaf rust, less fruit yield. The four iron pickups are slender and open, with a tilt angle of 50 Murray 70 degrees. The opposite leaf is long oval, the leaf surface is smooth, the end of the branch is very long, few branches, and the flowers are white, opening at the base of the petiole connecting the branch. Ripe coffee berries look like cherries and are bright red.

In contrast, it needs more shade when planting, and it can only be harvested once every two years. Yunnan's high-quality geographical and climatic conditions provide good conditions for coffee growth. The planting areas are Lincang, Baoshan, Simao, Xishuangbanna, Dehong and other prefectures. The natural conditions of Yunnan are very similar to those of Colombia, with high altitude, great temperature difference between day and night, mellow flavor, moderate sour taste, strong and mellow taste, uniform particles, more oil, and fruity flavor, and its quality and taste are similar to Colombian coffee.

● blend flavor: with soft fruit acid, caramel sweetness, nutty, dark chocolate flavor, smooth and sticky, but light.

When blending, there must be a distinction between primary and secondary, in order to produce a better taste than a single cup of coffee. Before formulating a matching plan, first envision a more suitable combination, and then match it through appropriate baking, through cup tasting and later adjustment, to determine the best plan, hoping to help you--

● mixed coffee beans brand recommendation

The freshly roasted Italian coffee beans of Qianjie Coffee, a coffee roaster brand located in Dongshankou, Yuexiu District, Guangzhou, are fully guaranteed in terms of brand and quality. And more importantly, the performance-to-price ratio is extremely high. Take the commercially recommended style of commercial blended coffee beans as an example, a pack of 454 grams, the price is only about 60 yuan. According to the calculation of 10 grams of powder for a single cup of espresso, a packet can make 45 cups of coffee, which costs less than 1.5 yuan per cup. Even if you use two heads per cup of espresso and 20 grams of powder per serving, the price of a cup of double espresso concentrate is no more than 3 yuan. Compared with the price of hundreds of yuan a pack sold by a well-known brand, it can be described as a conscience recommendation.