The correct drinking method of American Coffee the taste and flavor characteristics of American coffee
In order to reduce the dilution of water in the coffee when making milk coffee, it is hoped that the stronger the espresso is, the better, and the higher the concentration can be obtained with less extraction (in the process of Espresso extraction, the concentration of each drop of coffee produced is lower than that of the previous drop). In order to maximize the efficiency of the use of coffee beans, the store wants to extract as much as possible, and it is best to extract all the soluble solids of the coffee powder. Also limited to the survey results suggested by the gold cup theory, when the extraction rate of coffee powder is higher than 22%, the bitter flavor substances are not our favorite coffee.
Combining these three conditions, professional baristas found that the coffee powder finely ground with 20 grams of espresso beans was extracted from 30 grams of espresso under certain temperature and pressure, which contained the most flavors and the highest concentration.
If 180c.c. Coffee cup as the basis, 30 grams of well-extracted espresso diluted with water into a general concentration, palatable (call it double concentration! Black coffee, such coffee we call it six times the concentration of espresso: it adds five times the water (150c.c.) to become the average concentration of delicious coffee. For Italians, such low-concentration coffee is drunk only by Americans, so it is called Americano, which means American coffee, that is, American coffee.
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The difference between single and double Italian Coffee extraction time and temperature Standard of Italian Coffee
What we call espresso is the basic coffee of fancy coffee, which is divided into single and double or more when making coffee. Italian coffee extraction standard, the standard espresso extraction method is about 7 grams of powder 30 milliliters of water, semi-automatic professional coffee machine through high pressure extraction into an ounce cup
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