How does iced espresso taste? Can I make iced American coffee without water?

As we all know, the menu in front street is very simple, but there are many hidden menus behind it. For example, Flat White, Dirty, these coffee, although not on the menu, but these front street can be served.

Until one day, "Boss, please give me a cup of iced American coffee without water, please!" A guest came into the store and said.

We have heard a lot about the de-icing requirements of iced American coffee, but what is the need for iced American coffee to go to water?

Some friends can't drink too cold drinks, but because the weather is too hot, hot drinks are adding fuel to the fire for them. So will choose a compromise, that is iced American coffee de-iced.

The ice American coffee produced in front street is 40g espresso, 120ml water and 100g ice cubes. If you make iced American coffee without ice, Qianjie will add 180ml water to 40g of espresso in order to keep the coffee from becoming too rich (the iced coffee ice will slowly melt).

And what if the guest orders iced American coffee with water? In fact, there is such a way to drink, it also has a lot of names, such as ice American style, iced espresso, concentrated with ice …...

Generally speaking, people who choose to drink this way like iced coffee, which is too light to satisfy the taste buds, so they like to drink American coffee without water. Why is it called "iced American coffee" or "iced American coffee" (iced American coffee without water)? it's more like a cup of espresso.

Although you know a little about the espresso system, you can see the relationship between espresso and American coffee. But for most people who only drink coffee, American coffee is more familiar. So you just need to say that you need to make some adjustments on American coffee to get the results you want. Iced American coffee without water, espresso with ice, all point to the same drink.

So what should I do with iced American coffee? In fact, it's just like American coffee, just replace the water with ice cubes. But what Qianjie suggests is to pour espresso liquid into ice cubes or extract espresso directly from a cup with ice cubes. In this way, espresso will be cooled quickly by ice cubes, resulting in a better flavor and taste.

How does it taste like this? This practice reminds Qianjie of the 2021 WBC, when Hugh Kelly, a barista from Australia, proposed a concept called Extract chilling (extract cooling). He did this by extracting espresso during the competition, placing a frozen piece of metal between the espresso cup and the shunt of the coffee handle, and when the espresso liquid flowed out of the shunt, it would cool down through the metal block and finally reach the concentrate cup.

Hugh said, "the first 12 grams of coffee liquid contains the most volatile compounds (aroma). By cooling the coffee liquid quickly, the coffee retains more flavor and aroma." This is somewhat similar to our ice hand flushing, if it is a normal hot hand flush, the flavor is very rich and the aroma is very obvious, but with the passage of time, after the coffee is cooled down, the flavor and aroma are much lower, because the volatile compounds have been volatile. The ice hand is to add ice to cool down quickly when the coffee is still hot, so that the flavor will be better than the cold coffee. So the iced American coffee without water, that is, iced espresso, is still quite rich. The coffee beans used in the front street are sunflowers, sunflowers and coffee beans made of hot concentrate and ice concentrate respectively. Compared with hot espresso, it is less bitter, a little more sweet and sour, and the whole cup is bright and upward.