What's the difference between quicksand iced American coffee and regular iced American coffee?

Today, quicksand iced American coffee still has a place in creative coffee with its outstanding appearance.

Through the transparent cup wall, we can see that many substances like fine sand continue to fall, just like quicksand, and are mainly made by the way of concentration and water, so people call it "quicksand iced American coffee"!

The way it is made is very simple, just inject air into the coffee! Then, the production of quicksand is not necessarily limited to the option of concentration, hand flushing is actually possible. Next, Qianjie will analyze how this "quicksand" should be made.

In fact, the principle of coffee "quicksand" is the same as that of sending away milk bubbles. By injecting the coffee liquid into the air, the proteins in the liquid wrap the air and form larger bubbles. Then, through several times, these large bubbles are cut and decomposed into many small bubbles, and the proteins on the surface of these bubbles will become a foam tissue and mix into the liquid because of the adhesion to each other. Then, when we pour into the cup, these small bubbles, which are lighter inside the liquid, are shaken, displace each other, or break into larger gaps. As a result, these bubbles at the bottom will begin to float up through these cracks, the water molecules will sink down, and finally form the "quicksand"-like landscape we see!

So we know that quicksand can not be made only by espresso with grease, but it is also possible to make coffee by hand, but it is not necessary. Even so, Qianjie has made it specially. Please enjoy it.

(good kids don't learn, so Qianjie doesn't put parameters.)

How should quicksand iced American coffee be made? As we said earlier, the effect of "quicksand" is to create a landscape of fine foam by injecting air into the coffee liquid. In that case, many of the appliances we use every day have objects that can be injected into the air. Before we learn, let's take a look at the ratio of espresso to ice and water. Only by choosing the right ratio, the quicksand iced American coffee will not be a cup of warm (caused by less ice) or a cup of tasteless coffee (caused by too much dilution).

Quicksand iced American coffee is evolved from regular iced American coffee, so we just need to adjust it on the basis of regular iced American coffee! The iced American coffee produced in front of the street is made of 20g coffee beans and takes 30 seconds to extract the liquid from 40ml, then paired with 100g ice cubes and 140ml's room temperature water! Instead of quicksand iced American coffee is 70ml normal temperature water and 40ml espresso, as well as 170g ice cubes! Roughly half of the normal temperature water is replaced with ice cubes, which is used when getting rid of it.

First, the steam bar of the coffee machine is the simplest and most convenient one. We first prepare a transparent glass with 300ml capacity and put 100g ice cubes in reserve, then pour espresso, 70ml's normal temperature water and 70g ice cubes into the flower jar, and mix them according to the form of milking foam: first, inject air to form large bubbles, then bury the steam stick into the coffee liquid to form a whirlpool to cut and beat, and stop beating after the ice has melted. Pour it into the cup and it's done.

Second, the French pressure kettle is really a good thing. You can do anything to make coffee or milk. Use the same ratio to put it into a glass and a French pressure pot respectively, and then start to get rid of the bubbles!

There is one thing to pay attention to: the way the French kettle is sent is not the same as that of the steam stick! But the principle is the same. At the beginning, we hit slowly and sharply several times, inject air to form large bubbles, change the speed and amplitude after the bubbles are formed, and use fast, small, high-intensity pressure to cut the air bubbles. When the ice almost melts, you can stop the pressure and pour it into the glass!

Third, the manual / electric foaming machine will put the same ratio into the glass and any container respectively, and then you can start the process! The operation is more or less the same as the French pressure kettle, first slowly inject the air to send out the big bubbles, and then bury the head of the hair dryer slightly into the coffee liquid to form a vortex, increase the speed, and cut the air bubbles. When the ice is about to melt, it will be finished!

No matter which way it is made, the taste of quicksand iced American coffee is very dense and delicate, giving people the pleasure of drinking beer full of foam! Compared with conventional iced American coffee, in addition to the difference in appearance is this layer of dense experience, although a little less refreshing, but also very comfortable ~ the proportion can also be adjusted according to their own tastes and utensils. Qianjie here is just a reference ~ finally, there is one thing to note: Qianjie stores will not produce quicksand iced American coffee.

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