What are the five ways to drink American coffee? What is the difference between American coffee and Long Black? How to make quicksand ice American style? How to pull flowers in American coffee? Can I take milk in American coffee?

Everyone! So! Chow! Know! In Italian coffee, the combination of milk and coffee had an extremely rich drinking method. Just by changing the method or parameters slightly, there were countless methods for milk and coffee alone. The familiar ones include latte, cappuccino, Australian white, piccolo, cotado, macchiato and so on. Looking at the combination of water and coffee, the only thing you can think of is American coffee. Compared with the dairy coffee series, it seems a bit monotonous... In fact, American coffee also has a very "flowery" way to drink it! Qianjie has recently shared many different American coffee practices. Although they are all called American coffee, their taste and taste are quite different from conventional American coffee! So today, Qianjie came to share with you the fancy way to drink American coffee! When you are tired of drinking regular American coffee, you might as well try these drinking methods and you may have a pretty good experience~

1. All-Ice American is a favorite drink for many coffee gluttons. What is All-Ice American? It is ice American style without adding water, only ice cubes and concentrate to complete the production.

We all know that the common practice of American coffee is water and concentrate. Water is used to dilute the concentration of the concentrate, thereby reducing the difficulty of the entrance. However, for some friends with strong taste preferences, the concentration of American coffee is a bit too low, and it tastes too widower to drink. If you drink concentrated directly, the concentration is too high and it is hot, so it is not easy to eat. The all-ice American style perfectly balances the problem that the American concentration is too low and the concentration is not easy to import. Because no water is added, the coffee retains a higher concentration, but at the same time, because the ice cubes in the cup will melt, which will cool down and dilute the coffee, the taste and concentration of the coffee will not be as strong as the concentration of fasting alcohol.

Not only that! All-ice American style also has a very rich sense of layers. Because the ice cubes will continue to melt, the taste and concentration of coffee will continue to change over time. If you drink it for a long time, you can clearly feel the constant change in coffee, from strong to light, from concentrated to clear. It is very interesting. Interested friends can give it a try. The method is as simple as Qianjie described. Just pour the espresso into the prepared ice cubes. For details, please refer to this article "All Ice American". However, it is worth noting that all-ice American style is not recommended to be used with straws. It is best to use a short cup to serve it, which allows us to more comprehensively enjoy the changes in coffee levels.

2/3. Quicksand Ice American/Lahua Hot American These two practices are often shared on Qianjie, quicksand ice American and Lahua Hot American. Although they appear to be two completely different products from their appearance, in fact, the two have a lot in common. Whether it is quicksand ice American or hot American, they all need to inject air to create foam. The existence of foam can bring two changes to a cup of coffee: the first is to have a better appearance, and the other is to change the taste of the coffee. (The process of using a press pot to stir the coffee foam)

The reason why the quicksand ice American style is called "quicksand" is because the frothy ice American style poured into a transparent glass will produce a phenomenon similar to "quicksand." Because the foam is light and the coffee liquid is heavy, when the coffee with the foam is poured into the cup, the foam will quickly float up and the coffee liquid sinks. Because there is a certain color difference between the two, it looks like it is quicksand, so it is named "quicksand";

The American style of drawing flowers also uses the principle of difference between foam and coffee liquor, so that it can use foam to imitate milk to draw flowers on coffee liquor. Because coffee increases the presence of foam, both cups of coffee have a dense touch that conventional American style does not have, and at the same time, they will taste more mellow and smoother. But relatively speaking, they are not as light as traditional American drinks. It can only be said that each has its own advantages. (The top right of the picture shows the American style of pulling flowers)

So if you want to give the American style a thicker taste, try Quicksand Ice American and Lahua Hot American. The specific methods are equally simple. They are shared in detail in Qianjie in the two articles "Three Practices of Quicksand Ice Americanism" and "Hot Americanism for Lahua Flowers". Anyone interested can move and understand it yourself. (It should be noted that Qianjie Store does not produce, does not produce, does not produce~)

4. Compared with the first two, the American method of adding milk will be slightly niche, but it is only relatively common compared to the first two. The American practice of adding milk is just as its name suggests. Before tasting the American style, add a certain amount of milk into the cup, stir well, and then start tasting again.

By adding milk, the coffee will have a higher sweetness, the taste will become softer, and it will not be as exciting as eating American food. At the same time, its taste will become smoother, and it will not taste as sweet as a latte. greasy. But if you want to talk about the specific shortcoming, it is that you cannot taste the pure taste of coffee. But compared to the taste of coffee, what we need to pay more attention to is our experience. So if you are a friend who doesn't want to drink too bitter coffee but doesn't want to drink coffee with a lot of milk, Qianjie believes that American style with milk will be a good choice. Similarly, it is very simple to make, but the ratio of coffee liquor to water needs to be slightly changed to prevent the coffee from drinking too weak.

Take Qianjie as an example. The coffee beans used in Qianjie are Qianjie's classic Italian blend in the bean list. This is a medium-to-deep baked blend of beans. When extracting, Qianjie generally uses 18 - 20 g of coffee powder to extract 35 - 40 ml of coffee liquor, and then use a ratio of 1:4 to mix it with about 160 ml of hot water to make it into an American style. The hot American style produced in this way is directly drunk with moderate concentration, fragrant and mellow, and sweet ending. If you want to add milk to the American style, Qianjie will adjust the ratio to 1: 3.5 to 3.8. For 40 ml of coffee liquor, about 150 ml of hot water will be added to make American style. Then add 20 - 30 ml of milk to the American flavor, so that the concentration, taste, or aroma of the coffee can have a good effect.

5. Long Black is also a variant of American coffee and the "enemy" of American coffee-Long Black. In the article "Why Long Black is rarely seen in China", Qian Jie mentioned that many friends mistakenly think that the difference between Long Black and American coffee lies only in the different order in which water and concentrate are poured, but in fact, it goes beyond this. In addition to the different order in which the concentrates are poured, there are also differences in concentration between Long Black and American coffee. The reason is that Long Black uses a larger ratio of coffee to water. (Long Black on the left and American coffee on the right)

Long Black, like Australian White, is a localized and improved product after espresso entered Australia. Because Australians prefer "strong" and the "essence" that can be drunk directly, they increase the concentration of coffee by reducing the amount of water added to American coffee to ensure that they can directly taste the strong coffee flavor. At the same time, in order to allow people to drink the aroma provided by Crema in the first sip, Long Black will be made by pouring water first and then concentrating, so as to ensure that the "soul"(coffee grease) of the espresso will not be washed away by water. These are the two main differences between Long Black and American.

However, in daily life, in order to make the products look more beautiful and make the products more convenient, most coffee shops use the practice of pouring water first and then concentrating when making American coffee. Therefore, the main difference between American and Long Black lies in concentration. So, if you want a stronger cup of black coffee, then Long Black will be a good choice. Still take Qianjie as an example. Qianjie said that when making hot American style, Qianjie generally uses a ratio of 1:4, that is, 40 ml of coffee liquor will be paired with 160 ml of hot water. If you are making Long Black, the ratio will be changed to 1:3, that is, 40 ml of coffee liquor will be mixed with 120 ml of hot water. The hot water will be poured first, and then concentrated. What needs to be noted is: Qianjie stores still do not produce, nor produce Long Black~(because too many people have asked)

So, these are the four fancy ways to drink American coffee. Everyone can try anything you are interested in. I believe it will be a good experience~(probably~)

- END -