Is the whole iced American coffee good? How to make American Coffee without Ice

"pretty boy! I'd like a cup of iced American coffee, not water. "

This is a demand for an order received by a barista in front street. Although there are many hidden menus in the front street (such as Flat White and Dirty), I was stupefied to hear the guest's request. The demand for iced American coffee is occasionally raised by guests, but iced American coffee with water is relatively rare. When iced American coffee is dewatered, isn't it just a cup of condensed coffee with ice?

Water + espresso = American coffee, this formula should be known to everyone.

Heated water is hot American coffee and iced water is iced American coffee. Because many children can not accept too strong coffee, but want to consume caffeine at the same time can also "reduce inflammation and summer heat", iced American coffee is a very good choice.

The ice American coffee produced in Qianjie is 38g espresso + 90g old ice + 170g normal temperature water. If guests choose iced American coffee, in order to keep the coffee cold without being too rich, Qianjie will reduce the amount of ice to 30g, plus 210g of water. (a small amount of ice helps to help the concentrate cool down quickly, so that the guests can't see the ice when they get it.)

All-iced American coffee

What about "iced American coffee, no water" that the guest ordered at the beginning? In fact, it is "all-iced American coffee". When we take it apart and read it: full ice, American style, it is easy to understand: only ice American style, completely use ice instead of American water part. In fact, there are many names for this drink, such as plain iced American coffee, ice concentrate, concentrated ice and ice.

When this deiced American coffee is made in Qianjie, the amount of ice will be adjusted to 60g, that is, 38g coffee liquid + 60g old ice, and the cup will be replaced with a smaller cold extraction cup to extract espresso directly from the cup with ice. In this way, the concentration of the extraction will be immediately cooled by ice, locking more aromatic substances, resulting in a better flavor and taste.

What are the benefits of iced American coffee made like this? What's the difference in drinking?

Those of you who have paid attention to the barista competition may know that in the 2021 WBC (World Barista Competition), Hugh Kelly, a barista from Australia, put forward 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."

The American coffee made in this way is actually closer to drinking espresso directly, but after the rapid cooling of the ice (locking the flavor) and a small amount of dilution, the coffee becomes better to taste. There is no need to worry about the coffee liquid in the cooling process lost some of the flavor and aroma, the taste is still quite rich.

Qianjie uses sunflower warm sun to mix coffee beans to make a comparison between normal ice American coffee and full ice American coffee. Compared with ice water mixed with large cups of ice American coffee, full ice American coffee has a higher concentration and is relatively more bitter. As a whole, you can feel more changes in the level of sour flavor. If you are also interested in American coffee with ice, you might as well try it next time you order American coffee.

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Front Street Cafe

No. 10 Baoqian street, Yuexiu district, Guangzhou, Guangdong province