Is American coffee better hot or cold? Why is hot American coffee as bitter as traditional Chinese medicine?

Crowd! So! Chow! Know! Hot American style is nicknamed "traditional Chinese medicine" and "Cantonese herbal tea" all the year round, because it tastes more bitter than other coffee. So people are more likely to choose iced American coffee than hot American.

But no matter how good the taste of iced American coffee is and how refreshing it is, there are very few warriors who dare to challenge in a cold environment, and more of them still need a cup of hot coffee that can warm the heart. So the question is: is there any way to make the hot American style less bitter and make it taste better?

Of course, the answer is yes. We only need to know where the "bitterness" of the hot American style comes from to know how to adjust the bitter taste. That may be the adjustment object that many friends think of at the first time is the temperature and concentration, because before Qianjie, "Why is the hot American style bitter than the iced American coffee?" According to this article, the reason why hot American coffee is more bitter than iced American coffee is mainly due to sensory changes caused by different physical characteristics and different concentrations. But unfortunately, these two are not the main targets of adjustment. Because they are only the reason why the hot American style tastes more bitter than the iced American coffee, not the cause of the bitter taste. But! We can find clues about the object of adjustment from here.

Hot American coffee is more bitter than iced American coffee, mainly because its high temperature increases the perception of bitterness in our taste buds, and its higher concentration makes the taste more concentrated, so the bitterness is more prominent. In other words! They magnify the taste of espresso itself, which makes hot American coffee more bitter than iced American coffee. If the coffee itself does not have so much bitterness, will it not produce hot American coffee like "soup medicine"? at this point, Qianjie believes that people already know what really needs to be adjusted, that is, coffee beans and the extraction scheme itself. Most friends will choose the deep-roasted beans (Italian coffee beans) and the scheme with high extraction rate in order to be compatible with the production of milk coffee. If our demand is only American coffee, then we can have more coffee beans and extraction options, without having to be limited.

The choice of coffee beans American coffee is only diluted with water on the basis of espresso, so the taste of coffee will not be disturbed, what we drink is mainly the original taste of coffee. Therefore, if we do not want the coffee to have too much bitterness, the first thing we have to choose is a coffee bean that is not so deeply roasted.

But the shallower the roasting, the higher the demand for the quality of coffee beans. Because there is no long-term baking aroma to cover up, the shortcomings of coffee will be completely exposed. And this is why deep roasting was the mainstream of coffee roasting in the last century, that is, most of the coffee beans were not of that high quality at that time, so they needed to be covered up by the bitter taste brought by deep roasting. To sum up, the direction of our choice of coffee beans is very clear. if you want to make hot American coffee that is not so bitter, but not so sour, you can choose some coffee beans that are moderately roasted. For example, beans in Brazil are very good, low sour and affordable at the same time (if the price does not increase), the American coffee will not be very bitter. At the same time, it can take into account the production of milk coffee.

Of course, like Qianjie, you can also choose sunflower warm sun, which is a high-quality combination of beans that can be achieved by matching. Medium-roasted beans have a balanced sweet and sour taste, distinct levels, and can take into account the production of milk coffee at the same time. (for example, not advertising) if you want American coffee with a weak bitter taste and a fuller sweet and sour taste, the best choice for beans is medium-shallow roasted coffee beans in Ethiopia, Panama, Colombia and other producing areas. The coffee beans in these producing areas will have a very obvious flower and fruit aroma, but the price will be relatively higher.

Adjustment of the extraction scheme when the coffee beans are selected, we can move on to the next step: adjust the extraction scheme. Most of the time, in order to keep the concentrated taste from being masked by milk, we specially increase the extraction rate of coffee, so that we have more bitter substances to compete with the taste of milk (because the cup size of coffee shops has been determined, it is not good to make changes, so we can only adjust the extraction). If we don't need to make milk coffee, we don't need so high extraction rate and so many bitter substances. So as Qianjie said, we can have more extraction solutions. For example, the high-concentration and low-extract version of Ristow in espresso is a very good choice. Only extract the front and middle part of the extract, avoid the bitter substances at the end, so as to make a cup of espresso with high sweetness. The American style made from it is naturally less bitter ~ (Riestriot's extraction method can be moved to "what is essence espresso?" "this article understands ~)

It is worth mentioning that because the production of American coffee is concentrated with water, water is used to dilute the concentration of coffee. Therefore, when extracting espresso, we do not need to take into account the concentration of espresso. Whether it is using 18g powder to extract 36ml coffee liquid or 90ml coffee liquid, all! no! Off! Tie it!

Because in the end, the coffee will be diluted, so it doesn't matter if we extract more or less, we just need to make sure that this cup of coffee has a relatively complete extraction rate, but if our friends don't have a thorough understanding of the extraction theory, it's best to use conventional extraction.

Third, the fine powder Liuqian Street has been mentioned many times in previous articles. Because the holes in the powder bowl of Italian coffee are not so small, some very fine coffee particles will also be brought out of the powder bowl by grease during extraction. They are initially mixed in the grease, then gradually sink as the grease dissipates and blend into the coffee.

The existence of fine powder will improve the taste of coffee, but at the same time, they are also contributors to the bitter taste. If we don't want to drink too much bitterness in American coffee, try putting 1 or 2 pieces of round filter paper on the bottom of the powder bowl to reduce the amount of fine powder in the cup and reduce the bitterness of the coffee (a small amount).

Of course, we can also filter out the oil and fine powder through filter paper after the coffee liquid is extracted, but this will make the operation process more cumbersome and make the coffee lack a certain tail rhyme. But as the saying goes, you can't have both a fish and a bear's paw. How to choose depends on how you choose.

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