How do you make iced American coffee? Does American coffee taste better with single coffee beans or with mixed coffee beans?

In the twinkling of an eye, the weather has entered autumn, and I believe that my friends in many areas are still in the company of my father-in-law. Many friends who come to Qianjie Cafe like to have a cup of cold and refreshing American coffee to relieve the summer heat. Many friends respond that the American coffee in Qianjie Coffee always has a faint aroma, which is very memorable. Today, let's talk about what beans Qianjie Cafe uses to make American coffee and how to make a cup of iced American coffee.

Qianjie Coffee is currently making espresso using a blend of beans treated in sherry buckets and sun-treated Yegashifi red cherries. 60% of the Honduran sherry barrel coffee beans provide flavor and mellow thickness for this mixed bean, and 40% of the sun Yega Sheffield provides more aroma and acidity.

Qianjie concentrated extraction parameters:

Grinder: Pegasus 900N

Degree of grinding: 1.6

Pressure: 9 bar ±2

Temperature: 90.5 ~ 96 °C

Time: 20: 30 sec

Powder content: 20g (double espresso)

Extraction amount: 40ml

Extracted espresso flavor: smooth taste, medium mellow thickness, palate with obvious acidity accompanied by a hint of berries, whisky, strong chocolate flavor.

Iced American coffee is actually made by adding ice water to espresso at 1:7. Steps for making iced American coffee in front of the street:

1. Qianjie uses the above-mentioned parameters to extract double espresso.

2. Prepare the 280ml ice-water mixture.

3. Pour the double espresso into the ice water mixture, stir well and start drinking.

Why does Qianjie Coffee use blended espresso to make iced American coffee instead of single-producing espresso?

Blended coffee beans are mixed with different coffee beans, which have different personalities due to different varieties and producing areas, and there are subtle differences in sour, bitter, sweet, fragrance, mellow thickness and other flavors. Single coffee beans tend to show the unique characteristics of a certain kind of coffee. And blending coffee is to mix all kinds of single coffee beans together, so as to give full play to the strengths of various single coffee beans, learn from each other, complement or strengthen each other in taste, so as to create a richer new taste of coffee. Qianjie coffee uses warm sun blended espresso beans as an Italian product in the store so that customers can drink Italian coffee with stable flavor every time.

If you use single bean extraction and concentration (what we call SOE), due to the high-pressure extraction of the Italian coffee machine to enlarge the flavor of the bean itself, the citrus acid shown by hand may become sharp after being extracted by the concentrator, and at the same time it is easy to excessively extract unpleasant flavors such as miscellaneous flavor and bitter taste. Every extraction of SOE coffee requires constant adjustment of parameters, which is not only a waste of coffee beans, but also can not guarantee the extraction of stable SOE each time, so Qianjie Cafe does not provide SOE as a drink for the time being.

If there are friends who want to try to make SOE's American coffee, there are a few tips on the front street.

1.SOE single-origin espresso, the coffee beans selected in order to highlight the flavor of the producing areas, the baking degree is generally not too deep, compared with the traditional deep-roasted Italian coffee beans, the flavor will be more difficult to extract.

two。 Therefore, on the one hand, it is necessary to adjust the extraction parameters to increase the extraction rate. For example, lengthen the extraction time, adjust the degree of grinding, increase the amount of powder and so on. On the other hand, when producing espresso based on SOE, you need to adjust the ratio of espresso to milk or water. Reduce milk or water and highlight the taste of the coffee so that the coffee is not too light.

3. Finally, there are very strict requirements on the beans that choose to make SOE. Although the performance of SOE is outstanding, but because it comes from a single producing area, the shortcomings are relatively easy to be magnified, so factors such as baking and particle size will affect the flavor.

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