The standard ratio of American coffee: how much water and how much ice is iced American coffee?

Get up in the morning, take a cup with some ice and some water, and finally pour in the extract concentrate, and a cup of detumescent and refreshing iced American coffee will be ready!

You should know that the purpose of mixing water with ice is to dilute the concentration of Espresso so that coffee can be tasted better. But there are also friends who will ask, "how much ice should be added in the American style? how much water do you put in?" This step has already made it difficult. So today Qianjie will talk to you about how much water and how much ice should be added to concentrate, and how to add it properly?

How much water?

A cup of American flavor mainly comes from beans, so the concentration ratio of American style diluted with water depends on the flavor of beans. For example, for some classic deep-roasted beans with caramel, nuts, dark chocolate and other flavors, espresso can be made in a larger proportion, using a liquid-to-water ratio of 6 to 8. For example, 40 grams are concentrated and 240 grams to 320 grams of water are added. You can use 1:8 if you like to be refreshing, and 1:6 if you like something strong.

If it is a relatively lightly roasted coffee bean like SOE, and its flavor is no longer simple bitter, but also shows sour, sweet and other flavors, then it does not need to be diluted so light, you can use a ratio of about 1:5. For example, 40 grams of coffee liquid mixed with 200 grams of water.

In order to show the unique flavor of wine, vanilla and cream, Qianjie chose 20 grams of coffee beans to extract 40 grams of concentrated liquid for 27-28 seconds. After several rounds of debugging and comparison, we finally determined the American water-to-water ratio of 1purl 4.5, that is, 40 grams of coffee added 180 grams of water.

There is a large range of coffee concentration preferences, so you might as well try several proportion schemes to find the concentration that best suits your taste, so as to determine how much water is added to this cup of American coffee.

How do you add water and ice?

The addition of ice can not only cool down rapidly, but also dilute the concentration of Espresso. So when determining the ice-water ratio of iced American coffee, you should also consider the speed of ice melting.

The ice American coffee produced in the former street is taken as an example. Today's warm Yang concentrated extraction parameters are as follows: using 20g coffee powder for 29 seconds to extract 38g coffee liquid, the ratio of coffee to ice water is 1pur6.5, and the ratio of ice to water is about 1purl 1.8. That is, 38g coffee with 90 grams of ice and 160 grams of water.

In terms of proportional values, the concentration seems to be diluted very low. This is because the front street uses a large piece of hard ice that has been frozen for at least two or three days and weighs about 30 grams, and uses precooled ice cups, so the ice melts slowly. About 15 minutes after production, you can still see chunks of ice, and for some guests who drink fast, there will be almost complete ice left in the cup.

So it seems that the concentration is on the low side, but in fact it will not affect the taste of coffee flavor, at the same time, it can always maintain the low temperature state of iced American coffee (the warm sun experience at room temperature is not good). For this reason, when we make iced American coffee every day to determine the ratio of ice to water, we also need to combine the melting rate of ice in the coffee.

If you are using a smaller grain of new ice that has not been frozen for a long time, it is recommended to increase the ice ratio appropriately, for example, the ice-water ratio on the front street is 1. 8, then you can increase it to the ice-water ratio of 1:1. That is, 40 grams of Espresso, mixed with 100g of water and 100g of ice, so that the coffee can be diluted while maintaining a low temperature, ensuring the drinking experience.

Tips

Take out your daily cup of iced American coffee, add a full glass of ice, then fill it with 8% full water, then pour in the concentrate and stir well (pour the coffee on the ice as much as possible). If the taste is too strong, put less ice and more water; if it is too light and tasteless, put less water next time.

Of course, American coffee is originally evolved from the fact that Americans are not used to drinking too strong Espresso and diluted with water, so there is no fixed standard. And espresso is diluted with high compatibility at low temperature, as long as the debugged Espresso tastes good, a little stronger and a little lighter will not increase or decrease the original flavor of the coffee. So we still need to combine our own eating habits, try a lot according to the flavor characteristics of beans, and find out which proportion and concentration you like best is the charm of coffee.

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