What is the difference between Longblack and American coffee? What is black coffee? What is the proportion of American coffee?

As we all know, American coffee and long black (Long black) are both concentrated black coffee with water. The biggest difference between them is the order in which water is added and concentrated. The American style is to concentrate first and then add water, while growing black is the exact opposite, adding water first and then concentrating. So many friends, including Qianjie, will think at the very beginning that it is not all black coffee with concentrated water, so is it necessary to make a difference?

Don't tell me, it's really necessary. Although the way the two are made looks more or less the same, they actually taste and taste very different. In addition to their own performance, the reasons for the birth of the two are also very different.

American Coffee "American" believes that everyone is too familiar with American coffee. After all, it is a "resident guest" in the Qianjie article and a well-known representative of black coffee.

American coffee was born after World War II, and because light-flavored American soldiers could not accept espresso, they asked the shopkeeper to add water to the espresso. After being diluted by water, the condensed flavor of espresso is released, and it is no longer as strong and exciting as it used to be, so this "specially made" coffee is immediately loved by American soldiers. In order to allow guests to order better, this coffee was given the name of "American coffee".

The origin of the name "Long black" is also very interesting! It was born in Australia. The local name for espresso in Australia is not Espresso, but Short black! After adding a certain amount of water to this short black, people call it Long black.

So what's the difference between the two? First of all, in terms of concentration!

Concentration difference compared with other coffee products, the production ratio of American coffee does not pay much attention to. In the early days, in order to quickly produce a cup of American coffee for guests, the cafe would put the cup directly on the outlet of the handle to pick up the concentrated liquid, and then pour hot water until 9 minutes full. There is not much attention to how to get here so soon. Because water does not affect the taste of coffee itself, so until now, the practice of American coffee is still how convenient! But what we can know is that the American coffee in most cafes will be controlled in the range of 1 / 4 / 4. 5, because the American coffee made in this range has the right concentration, outstanding flavor and good taste.

On the other hand, Australians have a special preference for espresso, and we can clearly see this preference from Australia White. As a result, they also have a high concentration demand for blackening with only water. Like Australian White, coffee can only be slightly diluted. Generally speaking, the proportion of growing black will be around 1:3. So we can know that there is a big difference between American style and long black in terms of concentration. The concentration of American coffee is moderate, while the concentration of long black coffee is higher.

Taste difference regardless of the concentration, even if the same proportion is used for production, long black and American style will have a certain difference in taste. Why? Because the degree of fusion of water and coffee is not the same. When we finish brewing coffee by hand, we make a shaking action in order to fully blend the different concentrations of coffee in the pot and ensure that each mouthful can drink coffee of the same concentration and taste.

American coffee is concentrated first and then added water, so the subsequent addition of water can continue to blend with espresso! Not only that, hot water in the process of pouring will also wash away the oil, so that the oil contained in the flavor substances, fine powder all mixed into the water. Therefore, the American coffee will eventually be presented because of the full fusion of water and coffee, so that every mouthful will have roughly the same taste and concentration.

On the other hand, because the long black is poured water first and then concentrated, the espresso will not be evenly integrated into the water because the concentration is too high. At the same time, grease floats on the surface because of its light weight. If we drink without stirring, the taste and concentration of the first few mouthfuls must be different from those of the later, because the fusion of coffee and water is not uniform.

Therefore, the proportion, the order of concentration and the order in which water is added will change the taste of a drink. This is why long black and American style should be distinguished. The essence that they convey and express is completely different.

-END-