How much water does it take to taste the best in American coffee? What is the golden ratio of concentrated to water in American coffee?

Many friends make a cup of American coffee when they get up in the morning! Not only because of the need for the "efficacy" brought by American style, but also because it is very simple to make, you only need to extract an espresso, then add a certain amount of water and stir evenly to a cup of American style that can both refresh and reduce swelling. The coffee is finished!

The main role of water here is to dilute the concentrated concentration and make coffee easier to enter. But "how much water should be used to make American coffee" has become a problem that puzzles many friends. Because most of the time, major bloggers do not share specific parameters, but more of a range. Therefore, many Xiaobai friends often ask Qianjie such questions: "How much water does American coffee use to make it best? "

How much water does American coffee use to drink best? In fact, there is no fixed standard for the amount of water in American coffee, because the amount of water affects the coffee mainly its concentration. Unlike hand-brewed coffee, American coffee is made by pouring water directly into the extracted espresso coffee to dilute it, so the amount of water does not affect the extraction rate of the coffee, only the concentration. When more water is used, the lower the concentration of coffee will be, and the softer the taste and flavor will be; when the less water is used, the higher the concentration of coffee will be, and the taste and flavor will be tasted. The more concentrated and concentrated.

Therefore, the amount of water in American coffee will be affected by personal taste and depends on the coffee beans used. Because the taste of a cup of American style mainly comes from the beans used, and the degree of baking of the beans will directly affect the intensity of the taste (there is also the processing method, but the impact is relatively small). For example, deep-roasted beans will have the main flavors of caramel, chocolate, nuts, etc., and the extracted espresso will taste bitter and strong; while the flavor of lightly roasted beans will be mainly floral and fruity, and the extracted espresso will taste less intense compared to deep-roasted coffee, and the overall flavor will be sour and fresh.

It can be seen that the tonality of the two is diametrically opposed. Therefore, we can't apply the ratio of a certain cup of American-style coffee beans to different coffee beans, otherwise the taste will be too light or too strong. So how can we find the amount of water that suits current coffee beans to make the best American style?

Very simple! Drink! As long as we taste the American coffee made in different proportions in turn, we can find out the parameters that best suit our tastes and the most suitable for the current beans! But don't put the scope too wide. Qianjie can still provide some reference for everyone here.

Qianjie's daily production uses Qianjie Warm Sun Combination, which is a deep-baked Italian bean. The extraction parameters are usually to extract 40ml of liquid with 20g of powder, and then the time is between 28 and 35 seconds. After several tests on Qianjie, it was finally determined that hot American style should be made using a ratio of 1: 4.5, that is, 40ml of coffee added to 180ml of water.

The hot American style made with this ratio can not only fully show the unique flavors of whisky, vanilla, cream, butter cookies, etc., but also maintain a certain concentration, making the coffee more mellow; while the ice American style made with the ratio is 1:2:4, which means that 40ml of coffee will add 80g of ice cubes and 160ml of room temperature water. Similarly, the ice American style made in this ratio can fully display the flavor without losing the concentration, and have a good taste. Then you can use the above ratio as a reference to narrow down the scope of the evaluation. For example, if the coffee beans you use are single beans or lightly roasted coffee beans, you can control the ratio in the range of 1: 3.5 to 4.5 when testing hot American beans. If you are deeply roasted beans, then the ratio can be limited to the range of 4.5 to 5.5 (because the concentration of Qianjie is a bit high). The same is true for ice American production, but it still needs to be combined with the melting speed of the ice cubes.

If there are not many people during the test, then we can reduce the cost of testing by splitting and condensing it like Piccolo. For example, divide the extracted espresso into 2 to 3 portions on average, and then add different proportions of water in turn. In this way, multiple tests can be carried out in one batch, reducing material costs without causing extravagance and waste ~

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