Should American coffee be poured first or second? What is the difference between American coffee and long black? Should I pour and concentrate the long black after it is poured and concentrated first?

Qianjie found that many friends are still stuck in the problem of "whether American coffee should be filled with water first or later." Because whenever Qianjie produces American coffee, a friend will always ask this question: "The most authentic American way to do it is to pour the concentrate first and then pour the water, but why do most American products now produce water first and then pour the concentrate? "

To know the answer to this question, we first need to know the American differences made in different pouring orders. But before that, Qianjie needs to remind everyone that the coffee made in the order of pouring water first and then concentrating does not necessarily have to be Longblack. Because in addition to the different pouring order, Longblack and American also have differences in concentration. Qian Jie has explained it in detail in many articles he shared before, so I won't go into it too much here.

Then let Qianjie make two cups of American style. The coffee beans and parameters they use are the same. The only difference lies in the order of concentration and water pouring. Let's see what kind of difference they have!

What is the difference between the American style with reversed steps? The coffee beans used in Qianjie this time are the classic combination of Qianjie Italian style in the bean list. Because it is made from coffee beans from three producing areas: Brazil, Indonesia, and Vietnam, it not only has a more fragrant and mellow taste, but also the extracted espresso also has extremely rich oil.

The extraction parameters are still: 20g powder, 30s time, and 40ml coffee liquor.

When the coffee is extracted, we make American in a different order. The specific steps are: one cup first pour 40ml of espresso into the cup, and then pour 160ml of 70°C hot water; the other cup is the opposite, first pour 160ml of 70°C hot water into the cup, and then pour 40ml of espresso.

The left side of the picture above shows American coffee poured first and then poured, while the right side shows American coffee poured first and then poured concentrated. Then we can clearly see that the difference between them is first in appearance. Pour the concentrated American coffee first because the water is added later, so the impact of the water when injected will wash away the concentrated oil. The final American coffee is as we see, with only a thin layer of white foam on the surface; and the other cup is added later, so the oil is well preserved. As we can see, it has a golden and rich layer of oil.

In addition to the appearance, there is another difference between American styles made in different orders, which is their taste. The practice of pouring and concentrating first and then pouring water will cause the water to impact and concentrate, allowing the coffee, oil and water to blend perfectly, and every bite will have the same taste;

The practice of pouring the concentrate then does not stir too much, so without using a spoon to stir, the taste of the coffee you drink first will be different from that you drink later. Not only because the oil floats on the liquid surface, it will have a richer aroma and bitterness, but also because the concentration and water have not yet been evenly integrated, the coffee concentration in different locations will vary, so the taste will differ. But! This difference is extremely subtle. When drinking blindly without direct comparison, most people cannot tell the difference between them. For example, the two cups of American style made with classic Italian combinations on Front Street mainly taste the aroma of chocolate, butter and nuts. Compared with the difference caused by pouring water first or later, the difference between concentrating more and extracting less is actually greater ~

In the early days, the American style did pour the concentrate first and then pour the water, but the reason why it was done was because of the habits of the production at that time! In many coffee shops, we can see that the espresso machine is filled with coffee cups. The purpose of this is to preheat the coffee cups and make it easier to handle and put.

Because this way, the barista can easily take out the corresponding coffee cup and place it under the coffee outlet when making espresso. When the espresso is extracted, add milk or water to the coffee cup as needed. Therefore, most of the original espresso coffee was concentrated first and then added with other ingredients. Until later, people began to switch to espresso cups to pick up espresso in order to make it faster and more convenient. When we use a concentrated cup to receive the concentration, we can prepare other materials in advance during the concentration and extraction process. For example, for example, American coffee, we can pour water into the cup first, and then just wait for the concentration to be finished, and we can Pour the concentrate into the cup and then produce it directly.

This practice not only greatly speeds up the production speed, but also gives the coffee a better appearance. Many customers sighed because they saw the rich grease in the American-style floating surface produced by Qianjie. It is enough to see that the visual effect provided by the grease is very popular. So this is why today's coffee shops don't pay too much attention to the order of concentration and water (pouring) when making American-style, but only make one as convenient/comfortable.

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Qianjie Cafe

No. 10 Baoan Front Street, Yandun Road, Dongshankou, Yuexiu District, Guangzhou City, Guangdong Province