Coffee shop specialty American production ratio step by step tutorial KFC apple bubble American practice

When it comes to summer coffee, we always think of classic drinks such as ice American, cold extract, and ice drops. However, after all, we are in the hot and hot season, and people always want to eat something that can open up their taste buds, and then seek to match it. To make black coffee more delicious, gradually, various interesting and delicious family specialties have evolved.

Talking about "what's good for American coffee? "In addition to orange juice, there is also a high demand for apple juice to be discovered on the Front Street. Everyone thinks that the sweet and sour apple aroma is matched with the sweetness of espresso coffee. The taste is very harmonious, and the ingredients are very simple. You can buy it on almost any shopping platform. You only need to have a coffee maker or mocha pot at home and add fresh coffee beans to achieve reproduction.

If conditions permit, fresh apple juice is undoubtedly the most preferred. For example, the most common red Fuji on the market has crispy, tender and juicy characteristics and is often used as a raw material for juicing.

Of course, if you are busy daily, it is also feasible to go to the store to buy ready-made apple juice. One of the protagonists of Qianjie today is directly ready-made products. According to the information provided by experienced people, since apple juice should be combined with bitter coffee, if the sweetness is too high, the taste together can easily become fragmented, that is, bitter and sweet. Therefore, in the choice of apple juice, not only Pay attention to the information of the ingredient list, but also not choose products with too high sugar content. However, as the saying goes, everyone can choose thousands of flavors according to their own preferences, and Qianjie will not make recommendations.

As the second protagonist, the requirements for coffee are relatively not so high. Whether it is espresso extracted from an espresso machine or coffee liquor made from a mocha pot, it can be met as long as the concentration is sufficient. The deep-roasted Front Street Mamba blend coffee is used here, and the extracted Italian concentrate combines the wild flavor of Mantelin and the balanced cocoa aroma of Brazilian beans.

Unlike the "overbearing" tonality of fruits such as lemons, oranges, and lychees that were once mixed and mixed on Qianjie, apples have a mild flavor and a light aroma, which can easily be overshadowed when added to coffee. In order to allow the final finished product to not only drink the fresh aroma of apples, but also feel the mellow aroma brought by coffee grease, Qianjie will use three different details to further enhance the existence of apple juice, so that the two can be in the cup. Become coordinated.

1. Increase the proportion of apple juice

To prepare apple juice, three apples are used here, peeled and cut into slices, and squeezed into juice for later use. (To avoid oxidation and blackening of juice, apple meat can be soaked in salt water for 5 minutes, then washed and squeezed.)

Prepare a cup, put in 60g of ice cubes, and pour all the freshly squeezed 180g of apple juice. Use 20g of coffee powder, extract 40g of double espresso in 26 seconds, and pour it on apple juice to complete (extraction parameters are subject to the debugging of the day).

In this way, the ratio of espresso, ice cubes, and apple juice falls roughly at 1: 1.5: 4.5. The taste of the first bite will be slightly sweet, but as the ice cubes are diluted and cooled, the fruit aroma becomes light, and the coffee is burnt. Aromatic but not bitter, sweet, sour and juicy.

2. Add bubble water

Qianjie wrote in the article "Special bubble ice American style does this! It's refreshing and delicious!" It was mentioned that adding carbonated drinks to flavored coffee can effectively stimulate the aroma of the ingredients and enhance the layering of the coffee. The same is true for apple American style.

Put 60g of ice cubes in the cup, add 100g of apple juice, and then pour the bubbly water until it is 80 - 100g. Next, use 20g of deep-roasted mamba coffee powder to extract 40g of coffee liquor, and finally pour it gently and slowly. Remember not to stir too quickly, otherwise a pile of foam will form like the front street.

Compared with the fresh taste of the previous cup, the version with carbonated drinks is obviously more exciting. With the help of the rich bubble group, the sweetness and sweetness of the apple and the mellow coffee bring a stronger "impact" to the taste buds. First bitter, sweet, slowly returning to sweetness. In this hot afternoon, people can't help but want to drink a few more mouthfuls.

3. Freeze the apple juice into ice

Based on the practice of coffee ice bricks, Qianjie thought of freezing the apple juice into cubes first and then combining it with espresso. This would allow the "apple juice" to melt into the coffee before the ice cubes, thereby making the fruit aroma stronger.

Pour the apple juice into the ice cube and send it to the freezer of the refrigerator. After 5 hours, remove the 3 pieces and place them in a cup.

Then, add bubbly water to the cup until 8 minutes full (about 120 - 140g). The last step is also to extract two coffee liquor and pour it into it. Before drinking, you can use a straw to stir it a few more times to let the apple juice release!

Compared with the previous two cups, Qianjie believes that the bubble American style made with "apple juice ice cubes" has better performance in terms of fruit aroma and fusion. It combines the aroma and sweetness of coffee and the sweetness of apples., but it does not show any bitterness.

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