Why are all the iced American dishes in coffee shops warm? Is the iced American coffee cold or room temperature? How to make an iced latte?

I don't know if you have ever ordered "Go Ice American" in a coffee shop. If you have, Qianjie believes that there is a high probability that you will be confused about the coffee served. Why? Because the ice-to-ice American clubs produced by most coffee shops are different from what everyone imagined.

Regarding the ice-cold American style, everyone imagines that it should taste slightly cool, not very cold, but the right low temperature that is easy to eat. After all, the reason why ice-American ice cubes were removed is to reduce the impact of ice cubes on the temperature of coffee. But as Qian Street said, most coffee shops produce ice-cold American dishes that will not look like what they imagined. When you order a cup of iced American coffee, there is a high probability that you will get a cup of room temperature or warm American coffee. The vast majority of these coffee shops also include Qianjie, so every time a customer places an order for an iced American style at the store, Qianjie will always mention to the customer: It's room temperature. What's interesting is that although the iced American style is at room temperature, the iced latte is cold! That's right, it's the cold that everyone imagined on Qianjie mentioned above. Therefore, such "differential treatment" made many friends very confused. Yesterday, a friend who often drinks iced coffee raised the question on the front street: "Why are the iced American dishes produced in coffee shops at room temperature, and the iced lattes cold? "

Why are all the iced American dishes in coffee shops warm? In fact, it is very simple, because the temperatures of raw materials are different. "Don't use ice cubes during the making process/remove ice cubes from the iced coffee material." This is the understanding of most coffee shops for the making of "de-iced coffee." So whenever a customer orders iced coffee, the barista will "remove" the ice cubes from the ingredients and make them again.

For example, the materials needed to make a cup of ice American are: water + ice + concentrate. So when we make ice-free American style, the materials used will be: water + concentration. The same is true for iced lattes. The materials needed to make a cup of iced lattes are: milk + ice cubes + concentrate. When we make iced lattes, the materials will be changed to: milk + concentrate.

The reason why the ice-to-ice American style produced by the coffee shop is room temperature is because the water used by the coffee shop when making the ice-to-ice American style is room temperature! Therefore, when the ice cubes are removed from the Ice American style, it is normal temperature water + concentration, and the American style produced will naturally be at room temperature (it may also be slightly "hot" because the concentrate is more/hotter); and the ice latte is used because the milk is refrigerated, so even if the ice cubes are removed, the ice-removed latte will still have a low temperature performance. Isn't it, the reason is really simple ~

Perhaps many friends will say at this time, why can't we just let room temperature water be chilled like a tea shop, or throw the water into the refrigerator for refrigeration, and then use this cold water to make ice-free American style?

In fact, it's not that there are none. Of course, some coffee shops will make ice American in this way. But most other coffee shops are still the same as the one mentioned earlier on Qianjie. They use simple room temperature water + concentrate to make ice-free American style (including Qianjie). The reason is also very simple. The reason why milk tea shops add ice before fishing for ice is because these products require the addition of ice cubes to reduce the temperature and concentration, while coffee shop products do not. So if we use this method to make de-iced American style, although we can achieve the goal, it will add a lot of work, especially for coffee shops that serve a large number of cups! Refrigerated storage will increase the storage burden. Therefore, most coffee shops choose this approach for ice American cuisine.

So if you want to drink a cup of iced American coffee that is not so cold, in addition to going to the iced American coffee, you can also choose an iced American coffee with "less ice". As long as there are not many ice cubes, the heat of room temperature water and espresso coffee itself is enough to quickly melt a small amount of ice cubes, and then you can get an ideal cup of "de-iced American". This is also an option that many guests and friends will choose after telling them on Qianjie that going to the ice American style is at room temperature. It is highly recommended ~

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