How does iced American coffee make it bitter? Ice American Coffee Taste making course can instant coffee be made?

Many friends asked Qianjie, "how on earth do you make your iced American coffee? it's so hot and delicious!" American coffee as a permanent sign on the menu of coffee shops, the taste of American coffee in each coffee shop is different. So Qianjie taught everyone the practice of American coffee in Qianjie.

The origin of American coffee

American coffee originally refers to the drip-filter black coffee that Americans like to drink. This kind of coffee tastes very light and is not as full-bodied and tasty as Europeans drink. After espresso was introduced all over the world, in order to cater to American tastes, espresso was used as the basis to debug coffee suitable for Americans. To put it simply, espresso was diluted with water to the concentration that Americans liked. This is the American coffee in the espresso series, and it is also the practice of American coffee in major coffee shops.

How to make iced American coffee

Hot American coffee is made by diluting espresso (Espresso) with the right amount of water, while iced American coffee is composed of espresso, water and ice. Adding water and ice actually changes the concentration of coffee. Although the extraction rate and concentration of American coffee is similar to that of hand-brewed coffee. But unlike hand-brewed coffee, it does not need to take into account both extraction rate and concentration at the same time as hand-brewing. So making a good cup of iced American coffee lies in the ratio of coffee to ice water.

In the part of extraction rate, we only need to grasp the extraction rate of espresso. Generally, according to the proportion of espresso at 1:2, the extraction rate of the extracted coffee liquid will be 19-20%, and the concentration is between 9-10%. At this time, the extraction rate of the coffee has been fixed, and the rest is to dilute the concentration of the coffee liquid by adding water. In fact, there is no very accurate statement about how much water should be added and what concentration it should be diluted to.

Qianjie to do a test, by mixing different proportions of water to test the concentration of coffee and taste it. Espresso liquid uses Qianjie sunflower sunflower mix, Qianjie extraction method will get the extraction rate of 19-20%, the concentration of 9-10% espresso, because different coffee beans and different extraction rates will produce different results (explained below), so we still need to discuss on this basis.

In the first group, the water added to Qianjie is 180ml, that is, the proportion of 1 4.5, which is the proportion of hot American products in Qianjie. The measured concentration is 1.67%, which is ultra-high according to the standard of gold cup.

The second group, Qianjie added 240ml water, that is, the proportion of 1:6, this is according to Qianjie to belong to the mainstream of one of the American proportion, the measured concentration of 1.34%, hit the gold cup standard.

In the third group, the water added to the front street with 320ml, that is, 1:8, measured a concentration of 1.05%, which was relatively low.

In terms of concentration, the 1:6 ratio is more scientific in American coffee. But Qianjie finally chose the ratio of 1RV 4.5, because we are drinking coffee, and the actual sensory feedback is also very important. Through continuous comparison, Qianjie found that the proportion of American coffee with warm sun coffee beans was 4.5%. The flavor of wine, vanilla cream, chocolate and brown sugar was the best. Although the concentration indicated by the data was quite high, it did not feel too strong in the actual senses.

The 1:6 ratio is mainly applicable to the Italian coffee beans, which are conditioned by nut chocolate. The main flavor of these coffee beans is bitter, the concentration is controlled in a range acceptable to the public, the drink is not too dense, not too light, the coffee flavor is enough, everything is just right, to achieve a balanced, popular American coffee.

The 1:8 ratio is suitable for deeply roasted traditional espresso beans, which extract espresso with a bitter flavor and require more water. In fact, the proportion of 1:8 was also the proportion commonly used in American coffee in the past, but later it began to pay attention to flavor, the quality of beans became more and more exquisite, and the parameters of concentrated extraction also changed slowly, resulting in a series of chain effects. This proportion is relatively rare (some chain brands may still use this ratio).

The difference between making iced American coffee and hot American coffee is that ice melts into water over time, which makes the coffee lighter. Therefore, the idea of making iced American coffee in Qianjie is not only to ensure the taste of iced American coffee, but also to keep it cold for a long time.

Therefore, Qianjie chose a larger piece of hard ice, which can slow down its melting rate. In the proportion of water, there will be less water than in the hot American style, so that the concentration of the ice will drop after it melts slightly.

In the actual amount of coffee added, the former street uses warm sun beans to make espresso as an example, 40g espresso, plus 120ml water and 100g (4) large ice cubes. The ratio of coffee to water to ice is 1: 3 / 2. According to the observation of Qianjie, many guests will leave about 2 ice cubes after drinking. Of course, this proportion is not absolute, you can also according to a flavor attribute of the coffee beans you use, understand the way of thinking in front of the street to get your favorite proportion.

Finally, many friends say that our iced American coffee is very delicious, in addition to the appropriate ratio of water and coffee, the choice of Italian coffee beans is also very important, different coffee beans show different coffee flavor. For example, Qianjie stores currently use Qianjie self-blended sunflower warm sun coffee beans, which contain Honduran sherry coffee beans and Yega Shirley red cherry coffee beans. Shirley coffee beans provide rich vanilla cream and sherry wine flavor. Red cherry coffee beans provide rich brown sugar sweetness and chocolate flavor. It makes the extracted espresso very special and attractive.

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