How to make the healing and delicious Amber Queen Coffee? What are the Four Great Kings of Tokyo Coffee Amber Queen?

I believe that many senior coffee fans have heard of the name "Amber Cafe". It is a cafe located in Ginza, Tokyo, Japan. It was established in the 23rd year of Showa (that is, 1948) and was one of the first high-end cafes opened in Japan. Because Mr. Ichiro Seguchi, the founder known as the "God of Coffee", has a high pursuit and love for coffee, this store has strict production requirements and is famous for it. This has attracted many coffee fans to visit it. It can be said to be an established "Internet celebrity coffee shop"

(The picture comes from the Internet) But compared with the coffee shop itself or Mr. Ichiro Seguchi himself, an original product in this store will be more well-known. Even if you are not a veteran coffee fan, Qianjie believes that everyone has seen more or less relevant production videos, and then their hearts were captured by its extremely healing production pictures. And it is-Queen Amber.

The picture above shows the Amber Queen coffee. From the appearance, we can see that it is divided into two layers. The lower layer is black coffee cooled with sugar, and the upper layer is sugar-free condensed milk. With a big sip, we can feel the double surprises given by coffee and condensed milk at the same time. Does that sound a little familiar? That's right! This is somewhat similar to the current celebrity coffee product Dirty, except that the top and bottom positions of dairy products and coffee are reversed.

Coffee, sugar-free condensed milk/cream, and sugar are the three main ingredients needed to make the Amber Queen. It is not difficult to obtain these materials at all, so many friends try to reproduce this drink at home. However, it turned out that no matter how adjustments were made, a layered effect could not be achieved. Sugar-free condensed milk/cream that should float on the surface of coffee often sinks and blends into the coffee, which greatly reduces the level and expressiveness of the coffee. So, some friends called Qianjie backstage and asked Qianjie to share how this coffee is made! In fact, this coffee is not very difficult to make. It is the same as Dirty's making: that is, the liquid in the lower layer can have the ability to support the upper layer of matter! The density of coffee itself is not high, and it is difficult to support high-density substances such as condensed milk/whipped cream. However, we can use some special means to increase the density of coffee, so that it has stronger "support." So how should I do it specifically? It's simple: just increase the concentration of the coffee and cool the coffee! There is no need to say much about increasing the concentration. Qianjie explained the latter slightly. The reason why the production of Dirty requires the use of iced milk is not only because iced milk can create a contrast in temperature with thermal concentration, but also because low-temperature liquids will have a higher density. This is a point mentioned in the production tweet that is often made in Dirty on the street. So as long as we reduce the temperature of the coffee, we can increase the density of the coffee itself (note: no less than 4°C). For freshly brewed coffee, cooling down through water is a very good way to cool down. It can not only retain the concentration but also achieve rapid cooling, killing two birds with one stone ~

In addition to the above two methods, this Amber Queen will also add sugar to the coffee when making it. This not only can well balance the bitterness of high-espresso coffee, but also further enhance the density of the coffee itself, giving the coffee the ability to support condensed milk/cream.

Okay, it doesn't seem so difficult. It doesn't matter, next, Qianjie will demonstrate how to make a cup of well-structured Amber Queen ~

Since making and sharing is a Japanese coffee drink, it is natural to use the classic deep-roasted coffee bean-Golden Mantelin to make coffee here. Then, in order to give the coffee a better aroma and aftertaste, flannel is used as a filter for brewing here on Qianjie. Before officially starting production, we can put the container containing the coffee into the refrigerator to cool down, which can make the coffee more layered (also condensed milk/cream).

Then, because the coffee will have a cooling process after being brewed, we can brew the coffee first and then prepare other materials. As for the choice of sugar and condensed milk/cream, everyone can choose according to your preferences. Here, honey and light cream are used on Qianjie. Then the extraction parameters of coffee are as follows: powder amount used: 20g Grinding degree: Ek43 9-scale grinding, 90% sieving rate on No. 20 sieve powder to water ratio: 1:8 Brewing water temperature: 90°C Brewing method: multi-stage type

Before officially starting brewing, we first drop 5ml of honey into the lower pot of coffee, so that after the coffee is filtered out, it can be directly blended with the honey, and then we can start brewing the coffee ~ So first, we use twice the amount of powder for steaming for 30 seconds.

After the steaming is over, we divide the remaining water into three sections and inject it! Each section is filled with 40ml of water and injected with a small water stream. Wait until each section of injected hot water completely penetrates before injecting the next section of hot water, which takes a total of 2 minutes.

When the coffee is brewed, we shake it evenly and pour it into a snow pot (the snow pot is preferably made of a material that conducts heat quickly), and then put the snow pot with coffee into ice water to cool down (directly throw it into the refrigerator can also be cooled).

After the coffee has completely cooled, we can take out the cups that have been refrigerated in the refrigerator and pour all the coffee in. The front street here is shallow. I'd like to remind you that the cups you prepare should not be too big, otherwise you will need a lot of coffee and cream, which will make you more tired to drink.

Then slowly pour the condensed milk or cream along the edge. The action must be very gentle and slow, otherwise the cream and condensed milk will easily sink to the bottom.

When the condensed milk/cream covers the liquid surface, a cup of healing and delicious Amber Queen is ready!

When drinking, you must take a big gulp just like you drink Dirty, so that you can ensure that you can drink the cream and coffee at the same time. Then you can feel the rich layers and silky taste brought by the cream and coffee. It's really very good ~(Qianjie Store doesn't produce it, doesn't produce it)

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