How to make sparkling American coffee? iced American coffee soda coffee tastes good?

Qianjie believes that, as a derivative of American coffee, sparkling American coffee really has a better experience. Its characteristic is that it will not affect the coffee taste of the original American coffee, but also can increase the freshness of the bubbles.

Some friends want to ask, Bubble American is not just more bubble feeling, how delicious it can be! These feelings are hard to describe in words, but you can feel the difference when you taste a glass of "pot water" and a glass of "bubble water" at the same time. Sparkling American coffee in the raw materials, to put it bluntly, is to replace the water in American coffee with sparkling water, other production parameters are not much different from iced American coffee. You can refer to the parameters of the front street: espresso 2shot (40g), bubble water 120ml, ice 100g.

Of course, if you make your own bubble American style, you naturally don't want to make a cup of "brushing water", so it's important to choose the right coffee beans. Qianjie suggests choosing some coffee beans with outstanding flavor or fruit flavor, so that the extracted espresso liquid will taste better with sparkling water. If you already have those single beans at home for hand brewing, you can also try to extract espresso. As long as the extraction parameters are proper, a good espresso can be extracted. Qianjie has tried to use Essel's Dorothy, washed Yega Sheffield, Sakuran and Panamanian Rose Summer, all of which are medium-and shallow-roasted and made into American coffee, all of which have a good flavor without acidity and astringency. If you don't have an Italian coffee maker at home, don't worry, you can also make a high concentration of coffee liquid by hand. There are some differences between the parameters and the usual extraction, we can also refer to the parameters of the front street: powder quantity: 20g grinding degree: No. 20 sieve pass rate 80% water temperature: 93 degrees extract coffee liquid: 80ml the first stage is injected with 40ml water, steam for 2 minutes, then the second stage is injected with 80ml water, waiting for the completion of filtration, get 80ml coffee liquid. Although the bubble American style is very similar to the American style, there is one difference, that is, the bubble water contains enough carbon dioxide, if you pour the coffee directly as usual, then you will probably see this scene: the oil in the espresso comes into contact with the large amount of carbon dioxide gushing out of the bubble water, causing the oil to expand rapidly and finally gush out. Then, due to the influx of a large amount of carbon dioxide, the oil is unstable and rapidly disintegrated, thus forming this "pimple" shape.

In addition to being ugly, a large number of grease foams show a bitter taste and do not taste good, and the loss of a lot of carbon dioxide from the bubble water makes the bubble American lose its soul. Therefore, the focus of making bubble American style is how to pour espresso. In this regard, Qianjie summed up these two points for attention. The first point is to scrape off the grease. Espresso grease is the soul for espresso itself, but less important for American coffee and a nightmare for sparkling water. Scrape off the grease, can reduce the emergence of a lot of bubbles, at least will not appear that rich "pimple"-like foam.

The second point is that espresso needs to be poured slowly and gently. In fact, the principle is similar to the layering of dirty coffee. If you pour in a large amount of coffee, the coffee liquid rushes to the bottom, then in an instant, the cup gushes out of the bubble at the same time, and it is easy to produce rich bubbles. The most thoughtful state is to put a spoon in the mouth of the cup and then pour espresso into the spoon to reduce the impact caused by the drop. Espresso slowly seeps into the bubbling water so that it produces the least foam.