What is the ratio of water to coffee in American coffee? What is the best degree of hot water for hot American?

Because American soldiers were not accustomed to drinking the very concentrated small cups of local coffee in Europe during World War II, they asked the store to dilute it with hot water to imitate the taste and taste of American drip coffee. Because such a cup of coffee was popular among American soldiers, it was named the American coffee "Americano".

From the above, we can know that American coffee is made from concentrated base and water. Hot American is espresso and hot water, and iced American is concentrated and ice water. It's that simple. Although simple, it also contains a lot of knowledge, such as: "Are there any requirements for the water temperature of American coffee? "This is a question recently asked by a friend on Front Street. Like most other coffees, since the making parameters of American coffee do not have any "hard and hard indicators," it is usually the store's way to get it as it likes it. How much water to add, how much ice to add, how much water to add, etc. are all based on your understanding of coffee. As a result, there was a situation where the same coffee was produced differently in each store. "How many degrees of hot water should be used to make hot American style" is not a tricky topic. If you have a friend who often read articles on the street, you will know that the temperature of coffee will directly affect the taste and taste we feel when tasting it. Therefore, in order to make a good cup of American coffee, in addition to understanding the extraction of coffee and controlling the ratio of coffee to water, it is also crucial to choose a suitable water temperature. (For details, please refer to this article to learn about "Is there the best drinking temperature for coffee?")

So today, Qianjie came to compare the differences between American coffee made with hot water at different temperatures. Let's see which temperature of hot water is most suitable for making the hot American style of Qianjie stores. In order to discuss the results more objectively, Qianjie will conduct a tasting when the coffee is just made, 5 minutes after the production is completed, and 20 minutes after the production is completed to see how the coffee behaves differently over time. Then Qianjie will make four cups of American style. The water temperatures they use are 55°C, 65°C, 75°C, and 90°C, ranging from warm to hot.

Because Qianjie had previously used deep-roasted coffee and lightly roasted coffee to conduct an experiment, the coffee beans used this time in Qianjie were the store's "town store beans"-Nuanyang mix. The warm sun is combined for medium and deep baking. You can feel the aroma of whisky, butter cookies, chocolate, and a little sweet and sour taste of berries by tasting the concentrated and concentrated alone. The parameters are as follows: powder amount used: 20g, degree of grinding: Galileo Q18's 1.8 scale powder-to-liquid ratio: 1:2, extraction time: 30±2 seconds, American ratio: 1:4 (that is, 1ml of concentrated water needs to be added to dilute)

After the production was completed, the tasting was directly carried out on Qianjie! Through tasting, we found that when it was first made, the American dishes at 55°C and 65°C could be eaten immediately after the production was completed because the temperature was not so high. We could directly drink the whisky with warm sun. The flavor of butter cookies, and berries is sweet and sour, and the aftertaste is clear and obvious. It's just that the American cup at 55°C has a disadvantage. It's not hot enough and tastes like a warm American cup; while the American cup at 75°C is a little hot at the beginning and can only be sipped or sipped. Drink it slowly, so its flavor is relatively not as rich as the first two at the beginning. We can only drink strong flavors such as whisky aroma and butter cookies, and the taste performance has a high sweetness. We can hardly drink the acidity of berries, but it is also very good; while the American temperature of 90°C is too high, so it is almost difficult for us to drink coffee in our mouths. We can only sip a very small amount of coffee to feel it. Although the flavor is outstanding, it is more an experience brought by the smell of aroma, and the taste is not lost.

After standing for 5 minutes, the coffee temperature dropped by about 10°C on average. At this time, Qianjie tasted it again: the original American style at 55°C now tastes warm. Because it is close to room temperature, the taste and flavor of the coffee are very prominent at this time, but the aroma is not so rich at first, and at the same time, the bitterness has increased; while the original American entrance experience at 65°C has changed from a small hot mouth to a warm taste. Like the coffee at 55°C, the taste and flavor will be more prominent than five minutes ago. But because its temperature has not dropped too low, its aroma is still rich at this time, and the bitterness has not yet been revealed; the original American style of 75°C is now the best among the four American cups, because it is very easy to enter at this time, with rich aroma and rich layers, which is very close to the performance of the original American cup of 65°C when it was just made; However, the original American cup of 90°C is still hot in the mouth, and it still requires small sips. The taste and taste experience are inferior to the first three.

By 20 minutes, the aroma of coffee was not as prominent as before. It turns out that coffee at 55°C is no longer warm, and it tastes like a cup of normal-temperature American style, so its taste and taste are greatly discounted compared with the original, and the taste time is the shortest; followed by the American style at 65°C, its temperature has dropped below 45°C, and the taste and taste will be better than the former; while the American style at 75°C is still warm, so we can still experience good taste and taste from this American style; Although the American temperature of 90°C has dropped to the temperature where you can drink it in large gulps, the flavor has not performed well due to the loss of aroma. Compared with the first three cups, the whole process brings us the least high-quality experience. So if you rank the pros and cons according to the comprehensive experience of hot American when it was just made, then the order is as follows: 65°C > 75°C > 55 °C > 90°C; and if you rank the aroma and overall performance of the coffee in 20 minutes, then the order is as follows: 75°C > 65°C > 55 °C > 90°C.

It can be seen that the hot American style of in-house food is not suitable for making with excessively high water temperatures. Because high-temperature hot water not only easily burns the mouth, but also reduces the sensitivity of taste buds and affects our taste experience. At the same time, too hot temperatures will also cause us to miss the "golden" tasting time of coffee and be unable to taste it wantonly when the aroma of coffee is at its strongest. Therefore, if it is a hot American dish for in-house food, it is best not to use hot water that is too hot. Of course, the temperature is too low. Although low temperatures allow the coffee to enter the optimal tasting temperature immediately after it is made, it also takes less time for it to cool down. Not everyone will finish a cup of coffee in a short period of time, so if you use low-temperature hot water to make American coffee, the "hot American" experience will be greatly reduced because the cooling speed is too fast.

Therefore, when making hot American dishes for in-house meals, Qianjie will control the water temperature to 75±5°C. This not only ensures that the coffee has enough temperature to extend the taste time, but also does not make it difficult for the taste buds to recognize the delicious taste of the coffee due to the high temperature. But there are two things you need to pay attention to. One is that when producing hot American dishes, it is best to use a preheated coffee cup to produce them. Otherwise, the unpreheated cup will absorb the temperature of the water, which will reduce the temperature of the coffee in the cup; in addition, the temperature recommended above Qianjie is only suitable for in-house products and not for take-out products. Because takeaways will have a delivery time of 10 to 30 minutes, we need to take into account the temperature drop of the coffee during the delivery time, so that customers can have a hot American food with a suitable temperature after getting it.

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