How to make all-ice American? What is the operation of ice American with more ice and no water? How to make iced espresso!

Should it be said that it is really Guangzhou? It can still reach a temperature of 20 °C today at the end of January, so most of the guests who visited these two days drank iced coffee (yes, Qianjie is not closed for the Spring Festival). Among the many iced coffee, iced American coffee is still one of the top-selling products. But unlike usual, most of the guests who have ordered iced American coffee recently have put forward an extra demand, that is, iced American coffee is iced without water.

"No water for iced American coffee? what's the difference between this and direct concentration?" Some of the friends present who had just come into contact with coffee sent out inquiries.

Although it looks similar, in fact there is a certain difference between the two. The drinking method of "iced American coffee without water" has not appeared recently. As early as several years ago, this method of drinking has been very popular, so there have been articles on Qianjie to share it. For example, it is all about American coffee with ice and American coffee with ice. So what are the advantages of this way of drinking? In fact, we can see the clue from the production of American coffee.

As we all know, the production of American coffee can hardly be simple, that is, espresso diluted with water. Ice American coffee is the same, but add ice on the original basis to cool down. The dewatering of iced American coffee only removes the water that dilutes the coffee concentration, and the concentrate and ice cubes are retained. So we can know that the act of removing water from iced American coffee changes the concentration of American coffee, and friends who choose this way of drinking are naturally in order to drink a cup of Italian black coffee with a higher concentration. But it's not like a single order of espresso! Because of the existence of ice, the temperature of espresso will be reduced, and the bitterness of coffee will be greatly reduced. At the same time, ice melts when exposed to hot espresso, causing a small amount of dilution to the concentrated concentration after melting into water. Under this operation, we got a cup of high concentration coffee with a relatively good entrance. It is also because the concentration itself has not been diluted too much, so this method of drinking also has the nickname of "iced espresso".

From the above introduction, we can see that only espresso and ice are needed to make this "iced American coffee". Although there are only two materials, the way it is made is very exquisite. Where is the fastidious place? The most important thing is to pour the concentrate first or put in the ice first. To make iced American coffee with dewatered water, we'd better put in ice cubes and then pour in concentrate. Because this allows the concentration to come into contact with the ice at the first time of extraction, which is cooled directly. I don't know if you have read the freezing handle article some time ago, they are actually the same effect, and the purpose is to cool espresso immediately, that is, extract cooling (Extract chilling).

Because the aroma volatilization rate of coffee will be affected by temperature, when the coffee is just extracted, due to the higher temperature of the coffee liquid, there will be a slightly faster volatilization rate. But if we cool the coffee directly through the handle or ice cubes, the temperature of the liquid will be lowered on the spot and the rate of aroma volatilization will be reduced. Then we will be able to feel more aroma in the next concentration (that is, we will retain more aroma by contrast). At the same time, "add ice and then concentrate" will cool the coffee faster than "extract and concentrate and then add ice", which helps to improve the taste more quickly. Therefore, Qianjie will even suggest that when making "all-iced American coffee", add ice first, and then pour it into concentration. Not only that, if we add an additional method in the production, the aroma can be further retained and the temperature will drop faster! What is the method? It's just shaking.

There were three in the front street before! This practice is mentioned in the article "folk prescription" that can make American coffee taste better. That is, when we make iced American coffee, we use ice to catch the extracted concentrate, while shaking the cup with our hands. This practice can accelerate the temperature drop of the coffee liquid, making the aroma and taste of the coffee better. Qianjie has proved through experiments that this is indeed the case. So if you prefer full-iced American coffee with a higher concentration, you might as well try this. But it is best to choose a shorter coffee cup when making, otherwise it will be more difficult to drink. After all, this cup of iced American coffee is not suitable for drinking with a straw.

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