What is the taste of American coffee, Long Black and Lungo? the definition of espresso

There are many ways to brew coffee, such as French pressure, siphon, hand brewing, Italian style, cold extract, American style, etc., and there are many ways to call it, especially some local ones will be different. Next, let's talk about the difference between these kinds of coffee in front of the street. These kinds of coffee are also relatively common.

For example: American coffee, Long Black and Lungo, espresso, the difference between these coffee.

Americano American Coffee

American coffee and espresso are our most common. Americano, who knows English and drinks coffee, is no stranger to the name. It is called "American coffee" in Chinese. During World War II, the US military could not get used to drinking extremely strong Espresso in Europe, so they diluted it with water. Therefore, the essence of American coffee is to dilute the concentration of coffee to the concentration suitable for Americans to drink at that time. Later, the Italians immigrated to the United States, and Italian cafes sprang up in the United States, which carried forward the American coffee based on espresso, and expressed the view of diluted espresso in the order of pouring coffee first and then water. Until now, Americano's approach is not too particular about the order, but to retain the difference between grease and dissipated grease.

There are also two drinks that are often confused with American coffee and difficult to distinguish, they are Long Black and Lungo.

Long Black long black coffee = water + Espresso

American coffee = Espresso + water, while a kind of black coffee called "Long Black" is popular in Australia. As the name implies, it is a cup of coffee without milk. Basically, black coffee is milk-free and is suitable for people who are lactose intolerant or don't like milk.

Long Black coffee is made by injecting hot water into the coffee cup before filling it with Espresso. Long Black (long Black Coffee) is a native Australian coffee, which is also made up of espresso and water. After the Australian version of latte Flat White caught fire in China, some cafes directly introduced Australian espresso products into the existing espresso menu.

Long Black is translated as Australian black coffee, and it also has a nickname "short black", which is the Australian name for Italian concentrated black coffee diluted with water. Long Black originated in Australia, Australians like strong coffee, American coffee can not meet their needs, and espresso in Australia will also be called Short Black, so Long Black is slightly diluted espresso, while the concentration decreases while maintaining the thickness of fat and alcohol. The cup of Long Black will be less than American coffee, about 150ml. Pour water first and then espresso, which will retain the grease. Because the amount of diluted water is less than American coffee, it will taste better and stronger.

When Italian coffee was introduced into Australia, New Zealand and other countries, Australians loved this strong coffee very much and created a variety of Australian coffee drinks according to their tastes. For example, Starbucks' fragrant white coffee is Flat White from Australia. Australians make Long Black by extracting two portions of espresso (40g) and pouring them into a cup filled with 100g-120ml hot water, retaining rich Crema on the liquid surface. The Long Black made in this way can drink strong coffee flavor and directly feel the taste of coffee oil.

The front street is making Long back coffee so that it is also made with a double espresso at the rate of 1:3. First prepare 120g of hot water and pour the extracted double espresso into the hot water.

The most obvious difference between American coffee and Long Black coffee is the amount of water added. American coffee is usually mixed with more water, and the ratio of coffee to water is usually between 1:5 and 1:8. This is because Americans are used to drinking drip-filter coffee, the concentration is very low, just a little coffee flavor. But Australians pursue a stronger coffee flavor, use smaller cups, have a smaller proportion of water, and naturally have a higher concentration. After the rise of espresso, American coffee based on espresso also needs to add a lot of water to restore the faint coffee flavor.

Qianjie believes that there is no fixed proportion about how much water Long Black needs to add, and it is more about baristas' understanding of the flavor and tonality of coffee beans, which determines the amount of water mixed according to the flavor they want to express. For example, the American coffee produced by Qianjie store uses sunflowers roasted by Qianjie to mix coffee beans. Ideally, it should have the flavor of wine, vanilla, cream, chocolate and berries. In order to highlight these aromas, Qianjie finally determined the proportion of 1:3 after many comparisons.

LUNGO coffee

In recent years, LUNGO also has some fixed supporters in the market. LUNGO coffee is to extend the extraction time of Espresso to about one minute. The amount of liquid extracted from the coffee is about 50 to 60 milliliters. This drink is called "lungo coffee". There are also baristas who directly extract a cup of coffee, such as 200ml.

"lungo" means "long, extended" in Italian, and it is obviously defined as an elongated version of espresso. In fact, when it comes to the flavor of espresso, it is really something that has only appeared in recent years. Coffee beans that were generally baked black in the past, looking for flavor from inside is like looking for colorful in black. A good cup of concentration, is the satisfaction of the taste, the concentration of stimulation, after no longer return to the bitter taste, the mouth stay scorched fragrance, that's all.

There is no accurate data on the production of Lungo (the Espresso parameters of each cafe are slightly different), and in foreign countries, there is no clear definition of Lungo, it just represents a synonym for extended extraction of espresso, and the views of each cafe are also different as to how much. When making Lungo coffee in the front street, you will use 20 grams of coffee powder, for example, twice as long as espresso in 56-60 seconds to extract 100g of coffee liquid (ratio 1:5).

The lungo produced in this way is equivalent to diluting the espresso for a long time during the extraction of espresso. Because of the prolonged extraction time, all the flavor molecules in the coffee begin to extract the taste of the remaining coffee woody fiber, so the taste will be full of bitterness and have obvious wine flavor, but other flavors are lacking. We know that in the extraction of espresso (Espresso), the front part is usually relatively rich, and the later the coffee liquid comes out, the lighter it is. Then Lungo coffee has more capacity than Espresso, and the concentration will be lower than Espresso.

Australians are more interested in the taste of coffee, which has been shared before. The difference between Flat White and latte is that the flavor of Flat White coffee will be more rich. Long Black (long Black Coffee) has a stronger coffee flavor and smaller cups than American coffee. The usual practice for long black coffee is to extract two espresso (40g) into a cup containing 100-120ml water, leaving the liquid rich in Crema.

Espresso

Italian coffee (Espresso) is a beverage made by forcing near-boiling high-pressure water through ground coffee grinds. Espresso is generally thicker than coffee made by other methods and contains higher concentrations of suspended solids and dissolved solids, such as coffee fat on the surface (a creamy foam). Because of its pressurized cooking process, espresso has a strong taste and a very high concentration of chemicals.

It is often used as a base for other drinks, such as latte, cappuccino, macchiato, mocha, and American coffee. Italian espresso coffee contains more caffeine per unit volume than other coffee drinks, but because it is smaller per serving and the contact time between hot water and coffee powder is very short, usually only about 20 to 30 seconds, so the total caffeine content is lower. Although the actual caffeine content of coffee drinks is affected by volume, source of beans, roasting methods and other factors, a "typical" Italian espresso coffee contains about 80 milligrams of caffeine, while a drip coffee contains 95 to 200 milligrams of caffeine depending on the variety of beans, especially robusta beans.

Espresso beans are needed to make American coffee, long black coffee and Longo coffee. And espresso is basically blended. Why do you want to match? There are three reasons, price, stability and flavor. These three points are an "impossible triangle", which means that you can't have all three, and you can only give up one for two.

Taking the four Italian coffee beans in the former street as an example, the purpose of blending coffee beans was to stabilize the flavor of coffee at first, just as the boutique coffee beans in front street were made from Colombia and Brazil. Brazil and Colombia are both big coffee producers, and the quality is very stable every year. In addition, the balance of Brazilian coffee beans and the mellowness of Colombian coffee beans give this bean a good performance. Priority is both stability and flavor, mellow taste and nutty notes with slightly fruity flavor, suitable for use in boutique coffee shops.

Qianjie's basic blending beans are developed based on performance-to-price ratio, which is made from Yunnan and Brazilian coffee beans to ensure the flavor and stability of the extracted espresso on the premise of price advantage.

The commercial beans on Qianjie are made from coffee beans from Colombia, Brazil and Vietnam, of which Vietnam is Robusta, accounting for 10%. Italian cafes like to add Luodou to their bean recipes because Robusta provides richer coffee fat and higher caffeine content. So adding a small amount of robusta beans can make the espresso taste more mellow. The espresso made with milk will have a stronger caramel chocolate flavor. This Italian coffee bean is suitable for lovers of mellow thickness or some merchants who specialize in espresso.

The last one is developed based on flavor, and it is also the coffee bean used by Qianjie store-sunflower sunflower with coffee beans. It is made from red cherries of Yega Shirley and Honduran sherry buckets of coffee beans. With the aroma of sherry, chocolate, vanilla cream and sherry flavor, whether concentrated itself, or to make American coffee, milk coffee taste is excellent. It is suitable for friends who pursue the flavor of coffee.

Qianjie thinks that all kinds of brewing of coffee is very delicious, especially for friends who like coffee. But when it comes to which one tastes good, it depends on the individual's taste. after all, everyone likes it differently. But in front of the street, there are coffee beans from major producing countries, including 9 kinds of food rations beans from major producing countries, which are the most representative coffee beans with a very high performance-to-price ratio! You can choose your favorite taste through food rations and beans.

Suggestions for making coffee in front of the street:

For the brewing of coffee, Qianjie has always believed that the freshness of coffee beans has a great relationship with the flavor of coffee, so the coffee beans shipped in Qianjie coffee are roasted within 5 days. The purpose of Qianjie roasting is "freshly roasted coffee", so that every guest who places an order is the freshest coffee when he receives it. The bean cultivation period of coffee is about 4-7 days, so when the guest gets it, it is the time when the flavor is the best.

For those who need to be ground, Qianjie warmly reminds you that if the coffee beans are ground in advance, there is no need to raise the beans, because in the process of transportation, the pressure caused by carbon dioxide in the package can also make the coffee flavor round. so you can drink a cup of coffee as soon as you receive the coffee powder. But the coffee powder needs to be brewed in time, because the coffee powder oxidizes more quickly after contact with the air, that is to say, the flavor of the coffee will dissipate more quickly, and the flavor of the coffee is not so good. Therefore, Qianjie suggests buying whole beans, grinding and flushing now, so that we can better taste the flavor of coffee.

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