What is quicksand iced American coffee? Quicksand American Coffee making steps course Waterfall Ice American Coffee tastes good

Iced American coffee is undoubtedly the simplest and most popular item in a cafe, with a combination of Italian concentrate, ice and water. The same "configuration", the iced American coffee will be added a few more steps to become another coffee-quicksand iced American coffee.

What kind of "quicksand" method?

"quicksand" means that the oil of espresso is turned into a delicate golden foam layer under steam, and then poured into the cup to wait for the coffee to be stratified, forming a visual effect of slipping layers like fine sand.

When the milk is dispelled with steam, the air is pumped into the liquid and many small foams are formed under the action of the surface tension of milk protein. Coffee oil is made up of vegetable oils, proteins, sugars and some aromatic substances. in the process, proteins wrap around the air and form bubbles. After the larger bubbles are caught in the whirlpool, they are cut and broken down into small bubbles. Proteins in coffee bond with each other, turning into dense foam tissue and mixed in the liquid.

Lighter light-colored bubbles begin to float upward and "converge" at the top. As the water molecules sink, the lower half of the water gradually darkens, giving rise to the "quicksand" we see.

The production step is not complicated. Qianjie uses the warm sun of the store to mix coffee beans.

Extract 38 grams of double Italian concentrate and pour it into a flower jar containing about 100 grams of ice. Add 50 grams of normal water and shake gently to cool the coffee.

The process is the same as making milk foam. Adjust the angle of the vat after air intake to let the liquid form a whirlpool (the sound of ice impact can be heard) until the ice is completely melted.

In addition, Qianjie noticed that some friends sent directly without adding water, which could easily lead to too much air intake, and too little liquid made it impossible for the steam stick to insert to make the bubbles dense. Qianjie suggests adding a little ice water to prevent the coffee liquid from getting hot without a dense foam layer.

Prepare a cup with ice, pour the coffee liquid into it, and you can begin to enjoy the coffee liquid slipping like a waterfall.

On the palate, due to the strong espresso and the addition of ice, the bitterness of the coffee liquid is reduced, but highlights the light vanilla flavor and refreshing sweet and sour berries, coupled with the delicate and smooth foam layer, there is some dark beer taste.

American style can also play in this way.

Quicksand iced American coffee has a thick foam layer and can support lighter ingredients, such as edible dried flowers. Qianjie tried to sprinkle sweet-scented osmanthus on the foam layer, the level of coffee has been upgraded, but also a little more elegant flowers.

Pour the coffee liquid into a pre-frozen "ice cup" and let it float smoothly on the surface, waiting for the espresso liquid to "leap" out of the inside. This is the once popular waterfall iced American coffee, which presents a dynamic visual effect through the solid melting of ice into a liquid.

Iced American coffee, as a classic coffee with a long history, has a lot of room for secondary creativity because of its few raw materials and simple steps. Maybe sometimes we can create a new cup of "fashionable" coffee with a little change of thinking.

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