How to make the best iced American coffee? How much ice and water do you want to add to the ice American style? How much espresso do you need for American coffee?

To be reasonable, making a cup of iced American is a very simple matter. We just need to pour the extracted espresso into the prepared ice water, and the ice American production will be complete.

However, just like the view Qianjie has been sharing, it is easy to do, but it will be more difficult to do well. Although only ice water and concentrate are made, the choice of these materials and the proportion used can directly affect the taste of coffee. The proportion affects the concentration of coffee, while the choice of materials determines the taste and taste of coffee. Therefore, to make a good cup of iced American style, we need to pay attention to the proportion and materials used. So today, Qianjie will come to share with you what are the key points to making a delicious iced American style

1. Water is well known. In the extraction of coffee, the hardness and hardness of the water will affect the dissolved substances and affect the final taste of the coffee. Therefore, everyone pays great attention to the quality of the water when making coffee. The same is true for American coffee making! Although most of the water in American coffee is not extracted, it also affects the taste and taste of the coffee.

In fact, it's easy to understand, just like the difference between being able to drink bottled water in our daily life. Due to differences in water sources and water quality, each bottled water will have obvious differences in drinking: some water tastes smooth, while some water tastes astringent... Putting aside extraction, American coffee uses a large amount of water to dilute the concentrated concentration. Therefore, the texture of water will also directly act on the coffee, affecting the taste and taste of the coffee. Qianjie had used different brands of water to make American coffee and compared it, and the results did have obvious differences. Take Ceph and Nongfu Spring for example. The American style made with Ceph will have a relatively high sweetness, while the American style made with Nongfu Spring will taste softer and more mellow.

Therefore, when making ice American style, if we want to further improve the overall texture of the coffee, we can make choices about the water source. The choice of water source can be determined according to your preferences and coffee beans, because everyone's taste preferences are different. Of course, there are formulas that can be copied. Currently, the popular formula on the Internet is based on the roasting degree of the coffee beans! Medium and deeply roasted coffee beans are mixed with water below 100ppm to make American style, while medium and light roasted coffee beans are mixed with water in the range of 100 to 200ppm to make American style.

2. Ice cubes During this period, people often share with you the impact of the quality of ice cubes on coffee. The size and hardness of the ice cubes determine the speed at which the ice cubes melt, and this is exactly what we need to make ice American-style. Issues taken into account when making. Because the ice cubes will not only cool the coffee during the melting process, but also dilute the coffee's strength. As the ice cubes gradually melt, the concentration of American coffee will become lower and lower. If we don't want to drink a cup of ice American coffee that is as pale as water at the end, then it is best to let the ice American coffee have a relatively high concentration in the initial stage (not too high), but how high it is mainly depends on the rate at which the ice cubes melt.

Simply put, we just need to determine the ratio of ice to American production by the melting speed of ice cubes. Very easy to understand! For example, smaller or less hard ice cubes usually melt faster. When we use this kind of ice block that melts faster to make American style, we can appropriately increase the ice block and then reduce the proportion of water in the whole. The ice American style produced in this way will have a high enough concentration at the beginning. As the ice block melts, the American concentration will quickly return to normal. Suppose Qianjie used 20 grams of powder when making ice American style, extracted 40ml of coffee liquor in 30 seconds, and then paired with ice cubes that were small and hard enough. Then the amount of ice cubes will be 120 grams (or more), and then the amount of water will be 130ml (or less). This ratio will give the freshly made ice American style a higher concentration, and then because the ice melts quickly, the concentration will return to normal after a while.

As the ice becomes larger and harder, the slower it melts. So if we use this ice cube, we don't have to worry that it will quickly melt and dilute the concentration of coffee in a short period of time. Naturally, the initial concentration in the American style can be less high. The specific approach is to reduce the amount of ice cubes compared to the above parameters, and then increase the amount of water used. Take Qianjie as an example. The ice cubes used in Qianjie have the above-mentioned characteristics and melt slowly. Therefore, when making ice American style, Qianjie will use 3 ice cubes, weighing about 90g, and then mix them with about 160ml of water. This ratio can make the American style have a higher concentration, but it will not be too high., good to enter. Because the ice cubes melt slowly, the strength and taste of the coffee will not change significantly from the beginning to the end of drinking. And after drinking it, we could even see ice cubes remaining in the cup.

Then the above examples are for your reference only. Because everyone uses different coffee beans, extraction environment, and taste preferences, the ratio needs to be adjusted according to their own coffee. You can also copy it according to the above formula in Qianjie. See if it suits your preferences. It is worth mentioning that because ice cubes will return to water after melting. Therefore, we can also pay attention to the water quality of ice making ~ but whether it is necessary depends on each person.

3. Coffee Not to mention coffee, the choice of coffee beans determines the direction of American taste. The American-style beans that are baked lightly will be sour, fresher, and less oily; the beans that are baked deeply will be stronger, more bitter, and more oily. Since beans have been shared on Qianjie, interested friends can move to previous articles to explain them in detail, so I won't go into them too much here. What Qianjie wants to share here is more the details of extraction ~

Compared with lattes, American coffee can be made more "freely." Liberty Front Street here mainly refers to the extraction of espresso, because American coffee does not need to consider whether the concentration of the concentrated base will affect the taste of the coffee. After all, we can adjust it by adjusting the amount of water added. Therefore, concentrates used in American coffee can have fewer extraction restrictions. When extracting the concentrate used in American coffee, we only need to pay attention to one key point, which is to dissolve the coffee as much as possible. On the premise of not being refined, the more coffee substances dissolve, the stronger the coffee we taste.

For example, in the past, the classic Italian blend coffee beans of Qianjie, which are rich in oil, are mainly used in the front street bean list. In order to take care of the production of lattes, Qianjie morning adjustments are made according to the golden ratio of 1:2. The espresso extracted at this ratio has the aroma of hazelnut, dark chocolate, and cream. The American and lattes made with it are very delicious. However, for ice American style, we can use more extracts. Because low temperatures can reduce our taste buds 'ability to capture bitterness, even if the extracted coffee is a little more bitter, it will not show obvious expression, and may even give the coffee a stronger aroma and taste. While parameters such as grinding and powder amount remain unchanged, Qianjie will increase the extraction rate of concentration by adjusting the powder and liquid to 1:2.2. That is, 20g of coffee powder extracts 44g of liquid, which is 4ml more than the original. Coffee liquor, the time is also 2 seconds longer.

After the concentrate made in this way is added to make it into American style, although its overall flavor performance does not change much, the aroma and taste of the coffee will be more obvious, especially the aftertaste, and you can obviously feel that the duration will be longer. So, the above is the entire content of this article! When everyone combines the above three points, you can easily make a delicious iced American style ~

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