Is it normal for iced American coffee to be sour? Iced American coffee tastes sour. What's going on?

I believe many coffee lovers started with instant coffee, then mustered up the courage to step into the Starbucks door, but were scared by the menu, fortunately, saw the familiar American coffee. Iced Americano is more popular than hot Americano. Whether it's winter or summer, a cup of iced American coffee can bring a refreshing and soothing feeling to the drinker.

Among many coffee lovers, the most widely circulated version of the story of the origin of American coffee is related to the Second World Station. American soldiers are not accustomed to strong coffee in southern Europe on the way to support Europe, so they add water to espresso coffee. Europeans do not like this thin coffee, so they call it "American coffee".

In fact, Americana may have originated even earlier. In the late 1920s, an author, Somerset Maugham, wrote a script for a character who drank Americana, but the book never provided any details about how Americana was made.

Even if American coffee is thin as water in the eyes of some espresso lovers, it does not affect people's love of American coffee. People have the impression that the most typical coffee flavor is bitter. However, after some coffee whites have tasted the iced American coffee produced by Front Street Coffee, in addition to feeling that the American coffee produced by Front Street has a unique flavor, they will have questions: The American coffee they drank before was bitter, but today they suddenly drank a cup of sour American coffee. What's going on? Is the coffee bad?

In fact, this is related to coffee beans, not because the coffee beans are bad, but because of the production area of coffee beans and the degree of roasting. Some coffee chains, such as Starbucks, use espresso beans that are deeply roasted. Due to the deeper roasting degree, coffee beans can be guaranteed to stabilize and prolong the storage time of coffee beans, but as the roasting degree deepens, the coffee beans will gradually disappear, replaced by more obvious nutty, dark chocolate flavor, and even burnt bitter taste.

As the quality of green coffee improved significantly after World War II, coffee roasters and coffee roasting techniques were greatly improved. The third wave of fine coffee has developed so far, and coffee lovers all over the world are increasingly pursuing the terroir of the producing area. In order to retain the more fruity acidity and some elegant aroma of coffee beans, the degree of roasting of coffee beans tends to be medium and light.

In addition, some boutique cafes may also use SOE coffee extracted from single coffee beans to make American coffee. Because the espresso extraction process amplifies the flavor of coffee beans, single-serve coffee beans inevitably have outstanding flavors, such as Ethiopian beans, which are sour when concentrated.

Of course, for the sake of coffee extraction stability, many cafes will still choose to use blended coffee beans to make Italian coffee. However, if an Italian blend is mixed with coffee beans from Africa, the resulting iced American coffee is sour. So it's normal, and more likely, to drink sour iced Americano in an outside cafe.

Front Street Coffee has been mentioned in the article explaining coffee flavor, sour is good, but also to divide the situation. Some good acids are similar to fruit juice sourness, if there is a sharp acid situation, then extraction is basically no problem.

Therefore, ice American is also the same, sour is the original taste of coffee beans, sour appearance is no longer normal phenomenon, you can rest assured to drink, not coffee beans sour bad. If you don't like this taste, you can ask the clerk in advance, the roasting degree of coffee beans, which production area coffee beans are used, coffee beans will not be sour and the like, avoid stepping on thunder, I hope everyone can drink their favorite coffee.

The Italian coffee produced by Qianjie Coffee Store uses a coffee called "Sunflower Warm Sun Mix Coffee Bean". This blend is a blend of 70% Honduran sherry coffee beans and 30% Ethiopian sun-baked yeja sherry.

Among them, Honduras sherry coffee beans are put into sherry whiskey barrels for 30 to 40 days of low-temperature fermentation after delicate washing, and the aroma flavor substances in the barrels can penetrate into the coffee beans, bringing vanilla cream and aroma.

Ethiopian sun-baked yeja sherry has been sun-treated to bring a berry fruity sour aroma to espresso coffee and a more pronounced sweetness.

Before each day of production, Front Street Coffee's barista extracts the parameters of espresso extraction according to the temperature and humidity of the climate. After adjustment, Front Street Coffee grinds 19.7 grams of coffee powder using Galileo Q18 grinder with grinding degree 1.5, and brews it using Lelit Bianca V3 coffee machine. It takes 30 to 32 seconds to extract 38 to 40 grams of espresso.

American coffee is made without sugar or milk, and only a certain proportion of water is used to dilute the espresso coffee. Therefore, American coffee is also one of the favorite black coffee (fast coffee).

Front Street uses a 1:4.5 ratio when serving hot Americano coffee, which emphasizes the aroma, vanilla and chocolate flavors of warm sun blend without losing the mellow taste.

When Qianjie produced iced American coffee, considering the durability of ice and the fusion of ice, water and coffee, Qianjie chose to use relatively large ice cubes (25g/piece), and finally produced it in a ratio of 1:2.5:3/espresso: ice: water. This way, coffee is not too strong at first and uncomfortable, ice dissolves more slowly, and it is not too weak.

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