How to make American coffee good? How to make non-bitter American coffee? What is the difference between espresso and American coffee?

In the article "how to make a good American Coffee", Qianjie shared that a good American should not only extract a suitable concentrated base, but also have a suitable concentration. Only when these two requirements are met, can our American coffee be more in line with our own taste. So when we learn how to make a regular cup of American coffee, we can start to try some of the "folk recipes" that have recently circulated on the Internet to make American style taste better. Although these methods are different from conventional American coffee making, they do improve the texture of American coffee to some extent. Then let's share what these popular "folk prescriptions" are on Qianjie.

First, American water in the extraction of coffee, we will pay great attention to water quality. Because water will participate in the whole process of extraction, and the softness and hardness of water will affect the dissolution of flavor substances. Therefore, we will find and use a kind of softer water in order to extract a cup of coffee.

However, because the requirement for water quality is on the premise that water participates in the whole process of extraction, some friends will ask: for American coffee, the main function of water is to dilute the concentration of coffee rather than extraction. in this case, is it necessary to pay attention to the softness and hardness of the water?

Yes, you can! Although the extracted espresso has determined the taste of the American cup, the addition of diluted water can also change the texture of a cup of American coffee. If you have a friend who has drunk both soft water and hard water, you will know that hard water tastes less than soft water and is not so sweet. Water accounts for more than 97% of a cup of black coffee, so it directly determines the importance of water quality to coffee. The same is true of American coffee, so we can also pay a little attention to the water quality.

Second, the choice of oil and fat

Well, this secret is already known to most friends, whether the grease should be kept or not. Although the golden substance of Crema is often called "the soul of espresso", its existence is not absolute for American coffee!

Because this layer of Crema is not only composed of carbon dioxide and lipids of coffee beans, it also contains a lot of fine coffee powder because the filtration performance of the powder bowl is not strong enough. The existence of fine powder has both advantages and disadvantages, the advantage is that it can provide coffee with higher alcohol thickness, and the taste of coffee is fuller; the disadvantage is that it is bitter and insoluble, so when fine powder is added to the coffee, the cleanliness and sweetness of coffee will be reduced to a certain extent.

When we remove the oil from espresso and make American coffee, you will find that American coffee is not only cleaner, but also sweeter than before. Therefore, when making American coffee, we can decide whether to keep the fat or not according to our own preferences. If you prefer American coffee with high cleanliness and sweetness, we can use a spoon or filter paper to remove the oil before the water is poured into espresso, while if you prefer American coffee with mellow thickness and long finish, then go on with the regular way of making it. There is no difference between good and bad, and the final decision mainly depends on your own preferences.

Third, using ice to concentrate first and then pour water is the standard American practice, which can make the coffee and water blend more comprehensively, and the concentration of American drink more uniform. Since Paragon's idea of "quick freezing" has become well known (the extracted coffee can be cooled rapidly to retain 40% more aroma), iced American coffee has been made in a whole new way, that is, it is concentrated in a cup containing ice, then shaken, and finally diluted with water.

Similar to the "quick-frozen" principle, espresso is cooled rapidly when it falls on ice, while shaking further lowers the temperature of espresso, which is said to retain a lot of aroma substances and enrich the performance of American coffee. Qianjie specially tried to distinguish this method from the traditional iced American coffee, which is concentrated on ice cubes and stirred with water. It is true that there will be some differences, but the aroma performance is the second, and the main difference lies in the temperature of the two.

American coffee made from ice cubes and condensed is cooler because the concentrate is in direct contact with the ice and the temperature drops immediately, while the traditional American coffee drops more slowly because it is later added with ice and water. in turn, it makes the taste a little worse. On the other hand, the aroma makes people feel that the former is slightly better than the latter because of the difference in taste. Therefore, if it is drunk immediately after extraction, then such an extraction method is worth a try. However, the trouble of doing so has been improved to a certain extent, so whether we need to change our approach for the sake of this little difference depends on our personal choice.

-END-