When is the best time to drink iced American coffee? American coffee ice is still hot? how much ice water?

Guide reading

Whether American coffee is hot or cold is the same as whether beancurd jelly eats salty or sweet, which attracts brown friends to stand in two schools. At this time, there will always be onlookers saying, "it's all espresso mixed with water, isn't the ice heat the same?" It's really different!

What is American coffee?

American coffee originated during World War II, when the US military was not used to drinking extremely strong espresso in Europe, so it was diluted 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, the practice of American coffee is not too particular about the order, except to retain the difference between grease and dissipated grease.

Experimental small theatre

In the front street, three espresso with the same extraction parameters were made by mixing sunflower warm sun with coffee beans (made from Shirley coffee beans and Yejia Sherphi red cherry coffee beans at 7:3). The aroma, flavor and taste of American coffee at three temperatures were compared by adding ice water, room temperature water and 88 ℃ hot water respectively.

The extraction parameters of Italian espresso in this experiment are as follows: Pegasus E78 espresso machine, Pegasus 900N bean grinder, grinding degree 1.9, double handle, coffee powder 20g, extracted coffee 35g (double espresso), extraction time 27 seconds. The espresso flavor extracted by this parameter is as follows: whisky, milk chocolate, vanilla cream, soft sour aroma, caramel-like finish, obvious aroma and rich taste. The ratio of espresso to hot water used in making American coffee in Qianjie is 1:6 (1g coffee liquid to 6g water)

| | method of making iced American coffee |

Prepare 110g ice cubes and 100g normal temperature water to make a mixture of ice water and pour into the extracted 35g espresso liquid. Because the ice is melting constantly, it needs to be stirred when tasting.

| | method of making American style at room temperature |

First pour the extracted 35g espresso into the cup, and then add 210g normal temperature water.

| | Hot American production method |

First pour the extracted 35g espresso into the cup, and then add 210g hot water (88 ℃ of water should not be too high temperature, excessive hot water is easy to produce scorched smell).

American coffee at three different temperatures has its own characteristics.

Hot American coffee whisky aroma will be very active, acid quality is not obvious, more hazelnut, caramel, caffeine thickness.

The aroma of American coffee at room temperature is not as obvious as that of hot American, the acidity is soft and the taste is smooth. Because the concentrated grease layer has not been washed away, it is more like the smoothness of vanilla cream and the finish of nuts and caramel.

The aroma of iced American coffee is the least of the three, but the acidity is the most obvious of the three. On the palate, it has the aroma of whisky, sweet and sour berries and a chocolate finish of hazelnut. The palate is fresh and smooth.

People's senses have different perceptions of taste at different temperatures, so the advantage of tasting hot coffee is that it can sense the taste change from high temperature to low temperature. When tasting iced coffee, low temperatures reduce the taste buds' sense of bitterness and sweetness, and thus become more sensitive to sour taste. When obsessing about what temperature of American coffee to drink, just choose according to the taste you want right now.

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