How to make American coffee tastes better? What is the effect of coffee fat on American coffee?

Guide reading

American coffee is a very common type of coffee, its production is very simple, is espresso with water. But there is one small detail that can make your American coffee taste better!

Cafe Americano

It is well known that espresso is extracted from the thick coffee liquid under the pressure of 9Bar, with a layer of golden oil on the surface, which looks particularly beautiful. Rich coffee oil is one of the criteria for evaluating a cup of espresso. Whether it is to pour water first to pour espresso, or to pour espresso first and then pour water, the surface of American coffee will also be floating with a layer of coffee oil.

Maybe you don't care about this layer of grease, because it will disappear after a few minutes. But the following small move will make American style taste better!

Scrape off the grease

After the espresso is extracted, let the coffee liquid layer with the oil for a while, scrape the oil off the surface with a spoon, and then pour the coffee into clean water.

In order to compare the difference, we made two cups of hot American coffee, one is the normal version without coffee fat, and the other is American coffee with scraped oil.

Its flavor contrast is that the basic flavor of the two is the same, both are sherry, chocolate, brown sugar. But the cup of coffee that scraped off the grease was cleaner, less bitter, and clearer in the sense of flavor.

What causes it?

First of all, we have to understand the formation of Italian concentrated coffee oil, which is mainly composed of carbon dioxide and insoluble oil of coffee powder. When the Italian semi-automatic coffee machine extracts coffee, it produces a 9bar pressure to "squeeze" the coffee pressed powder. Because the carbon dioxide in the coffee powder is under too much pressure, the water is supersaturated for the carbon dioxide, so the carbon dioxide can not be released, so it is directly integrated into the coffee liquid. The most important thing is that it will be mixed with some very fine powder (the "tiger spot" of coffee fat is because there are too many very fine powder).

Retaining oil when drinking Italian concentrate will make a cup of coffee that is rich in itself more mellow (taste). On the other hand, when used as American coffee, oil cannot achieve this effect, because American coffee can see the diluted Italian concentration, which has been greatly reduced in taste, of course, when American coffee is diluted to a reasonable concentration of people's perceived flavor, you can taste more flavor. The tiny powder hidden in the oil will affect the taste of the whole cup of coffee. There was a barista in the front street before. | what exactly is the oil in espresso? Does Crema affect the taste of a cup of coffee? It is found in this article that the taste of the oil is bitter and fragrant, which indicates that some substances in the oil are bitter.

As a result, American coffee that scrapes off the grease is not as bitter as it used to be, and its cleanliness will be improved.