How to make bubble ice American so that it will not spill over? Share 5 tips for making bubbly coffee! How to make cold extract sparkling coffee? Do I have to add espresso to bubbly coffee?

With its unique taste and unique taste, carbonated coffee occupies a place in the hearts of many friends. As a result, carbonated coffee has become an indispensable part of most coffee shop menus. Things like lemon bubble American, apple cold extract American, tonic American, etc. are all star products that are now popular in coffee shops.

Because it is very simple to make, you only need to pour the extracted coffee on bubbly water, many friends will try to reproduce the delicious food they drink in the coffee shop at home. However, many friends encountered such a troublesome situation during production! That is, after pouring coffee into the bubbly water, the bubbly water will begin to "boil" and bubble, and then overflow the cup, leaving the coffee everywhere.

On the other hand, bubbly American style made in coffee shops almost never happens. The coffee liquid floats steadily on the bubbly water, and even if a straw is used to stir, there will not be too much foam. So this made many friends very confused. What caused the emergence of a large number of bubbles? In fact, it is normal for coffee liquor to produce a large amount of foam after pouring it into bubbly water! I believe everyone knows that bubbly water is a beverage containing a large amount of carbon dioxide. It is made by dissolving carbon dioxide into water at high pressure. The addition of coffee will "stimulate" the bubbly water, reducing the solubility of carbon dioxide, and they will begin to leave the liquid. The carbon dioxide that escapes then comes into contact with the protein and oil of the espresso, which can well encapsulate the carbon dioxide, so they fuse into bubbles, and eventually form the large amount of foam we see.

Although bubbles are a normal phenomenon, there are some tricks we can use to reduce or eliminate them. Very simple, reduce the stimulation of coffee on bubble water ~

①, reduce the impact of pouring concentrated do not know everyone usually in the taste of bubble water when there is no notice, when you open a bottle of bubble water, if you do not make any violent shaking, dumping action, then it generates bubbles is a handful. But if we pour it from a bottle into a glass, the bubbly water will create a lot of bubbles due to the violent impact.

One of the reasons why a large amount of foam is produced when we pour the concentrate into bubbly water is that the height and intensity of the concentrate are too high and the intensity is too great, which gives the espresso coffee a strong impact to "hit" the bubbly water. Therefore, carbon dioxide will accelerate its disengagement, generate a large number of bubbles and combine with the oil of the coffee to form foam.

Therefore, if we want to reduce the stimulation of coffee to bubbly water, we can first choose to reduce the height/strength of pouring concentration, or use other items such as ice cubes, lemon slices, spoons, etc. to buffer it, so that the coffee will not Too much stimulation of bubbly water, and there will not be much foam produced.

But what Qianjie needs everyone is that this method can only reduce the stimulation of coffee when it is added, because the coffee is not completely integrated with the bubbly water. Therefore, when stirring, we still can't use too much force, otherwise the coffee will also cause a large amount of foam to form due to other factors and then overflow the cup, leaving the whole piece in a mess.

②. Skim off the fat and fine powder of the coffee. In addition, we can also choose to filter the "impurities" in the coffee with filter paper. Such as grease and fine powder. Because these substances will stimulate carbon dioxide and accelerate the escape of carbon dioxide, this is one of the other factors mentioned in Front Street earlier. Also, as mentioned earlier on Front Street, coffee grease will provide a great help to the formation of foam. So through filtration, we can reduce the stimulation of concentration on bubbly water, reduce the formation of foam, and at the same time reduce the bitterness of coffee.

③. Reduce the contrast in temperature. Excessive coffee temperatures are also one of the culprits. Since most of the products we use freshly extracted espresso when making sparkling coffee, the temperature of the coffee will be relatively high, which will cause a large temperature difference between the coffee and the sparkling water. The greater the temperature difference, the greater the stimulation to bubble water, and the faster the rate of carbon dioxide leakage will become. Therefore, if we want to reduce the stimulation of concentration on bubbly water, we can also add an ice cube during extraction and concentration (bubbly coffee is ice anyway) to reduce the temperature of the espresso before making bubbly coffee. This reduces the contrast in temperature and reduces the stimulation of concentration to bubbly water.

It is worth mentioning that the reason why many coffee shops 'bubbly coffee will not overflow no matter how you stir it is because they use cold extract coffee. The temperatures of cold extracted coffee and bubbly water are relatively close, so it will hardly stimulate the bubbly water, and there is not too much oil to form foam for it.

④. Reducing the proportion of bubbly water There is another way to reduce the generation of foam, which is to add a certain amount of water, tea, or juice and other drinks to bubbly water. This will form an effective buffer layer, and the espresso will not form a large amount of foam after pouring.

Take the American style of regular bubble ice made on the street for example! Because the beans used in Front Street are Front Street Italian Spresso in the bean list, they have relatively fresh flowers and fruits scents such as strawberries, white flowers, and berries. Therefore, when using the espresso extracted from it as a base to make bubble ice American, it will be paired with 80g of ice cubes and 200ml of bubble water (the extraction parameters of espresso are: 20g, 30s, 40ml). If Qianjie wants to reduce foam generation in this way, then it will add about 10ml of water to the bubbly water on this basis. Although it is only 10ml, it is enough to greatly reduce the production of foam. It is very practical. If you make bubble coffee with juice and tea, you don't have to worry about this problem.

The above are some of the "anti-explosion" tips we can use when making bubble ice American. If you are interested in bubbly coffee, you may wish to search through previous tweets on Qianjie. There is always one that can satisfy your preferences ~

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