What is Fat American Coffee? Taste characteristics of fat American production method Chemical reaction between Coffee and Coke

Coffee and coke, sounds like a bad idea? No no no! Many people have tried this seemingly dark match. It has also been given a lovely Chinese name-Fat American style! Interestingly, although Coca-Cola is an American-made drink, Feimei seems to have originated in South Korea and Taiwan.

Fat Americano combines classic Coca-Cola with espresso to add complexity to the taste, refreshing, sweet, balanced and caffeinated.

Why can coffee and cola blend so well? Dading believes that there are two reasons:

1. Balance the taste

As we all know, black coffee is bitter. Even though there will be a lot of flavor in black coffee, but for non-professionals, the first sip is the bitter taste, it is difficult to taste, adding Coke is completely different. Fat Happy Water not only neutralizes the bitterness of coffee but also enriches the overall taste.

2. Caffeine + caffeine = double enhance awakening

Caffeine is an ingredient in many drinks and foods, such as coffee, tea, chocolate and cola. That's right! You read it correctly, there is also caffeine in Coke, and it is one of the ingredients that helps to make Coca-Cola unique and delicious. How many are there? Canned cola contains 34 milligrams of caffeine, while the same amount of coffee contains about 3-4 times as much caffeine.

Too tired at work? Coke coffee, double refreshing!

Try to make your own coffee

Fat Ameriano does not need too gaudy and complex production methods. All you need is a can of Coca-Cola, a cup of ice and an espresso.

As you can see from the picture, Feimei has obvious layered cola, coffee and foam.

If it tastes good, let's listen to what my colleagues say.

Guest number one: wow, the strong smell of caramel.

Guest No. 2: it's a bit like brown sugar, ginger candy, which has been put for a long time. The rest is Coke, um. It kind of stole the limelight.

Dading: it tastes mostly like coffee. The sweetness of Coke has been eliminated a lot, retaining the carbonic acid and bubble feeling of Coke, advanced!

Why did one hundred thousand come online?

Why does Coke and Coffee produce a lot of foam? After consulting, there are probably some of the following views.

The stirring effect of dumping liquid (or even into empty glass) increases more air boundary surface area and makes CO2 uniformly distributed throughout the solution. Therefore, when CO2 is lost into the air, the area near the boundary will continue to replenish CO2, resulting in a rapid increase in foam.

Carbon dioxide is released faster in coffee, which may be due to faster nucleation of particles in coffee.

Like the blistering of beer, proteins attached to carbohydrates can act as surface active agents to help foaming. Coffee may contain similar molecules.

There is also an analysis of the reasons for the blistering of coffee powder added to Coke: Coke is a carbonated drink with a large amount of carbon dioxide dissolved in it. In general, the precipitation rate of carbon dioxide is slow, but when coffee is added, the relative surface area (area-volume) of coffee powder particles is very large. it greatly speeds up the precipitation rate of carbon dioxide (the rate of dynamic movement of carbon dioxide between solution and other media is basically proportional to the surface area of contact. When the carbon dioxide gas accumulates to a certain extent (when the pressure and tension provided by the solution is not enough to rein in the bubbles), the bubbles surface, and the process is extremely fast for the observer, so there are so many bubbles in coke and coffee powder.

The above views are all from network surfing. If there are any mistakes, please correct them.

I'm Da Ding.

See you next time.