Why are the coffee in some coffee shops not enough after being frozen? What should I make up for my American latte cappuccino coffee after being frozen?

Good! Another topic that everyone is very interested in. Yesterday, a friend reported to Qianjie when buying beans in a store that he found that the amount of uniced espresso ordered at different coffee shops was different. The coffee in some coffee shops is full after being removed from the ice. The coffee in some coffee shops is only 70% full after being removed from the ice, and some even have only half a cup. He wondered why there was such a big difference between coffee shops and coffee shops.

In fact, the existence of these differences mainly depends on the business philosophy of the coffee shop-what kind of coffee it wants to give its customers. The reason why many coffee shops are not satisfied with cups after ice is removed is not just to save costs, but to provide customers with a cup of coffee with a perfect taste and taste. We all know that whether it is American coffee or latte, the ratio of coffee to milk/water is very important when making, because the ratio determines the taste and taste of the final coffee.

Take American coffee as an example. Qianjie uses a ratio of 1:4 when making American coffee, and 40ml of espresso liquor and 160ml of water are used to make it. The coffee made in this way will have a relatively solid taste and a relatively strong coffee flavor; if Qianjie reduces the ratio to 1:5, use 40ml of espresso liquor and 200ml of water to make American coffee. Compared with the former, this cup of American taste will not be as solid, and then the taste of coffee will not be so strong.

It can be seen that although there is only a difference of 40ml of water, the taste and taste of the coffee we finally get have changed. The reason is that the increase in water volume reduces the proportion of coffee in the cup, dilutes the concentration of coffee, and then affects the taste and taste of coffee. This example can be applied to most coffees, such as lattes, cappuccino... Most of the iced coffee is an adjustment based on hot coffee. Take espresso as an example. Iced coffee such as American and Latte adds ice cubes to the hot coffee, and uses ice cubes to reduce the temperature of the coffee, thereby getting a cup of ice cold iced coffee. (It may seem like nonsense but it's not)

Take the American coffee on Qianjie as an example. The iced American coffee made on Qianjie still uses the original ratio to be made, that is, the ratio of coffee to water is 1:4. 40ml of espresso is mixed with 160ml of room temperature water, and then On this basis, 100g of ice cubes are added. Why 100 grams of ice cubes? Because this amount is just enough to ensure that the temperature of the coffee drops quickly, and at the same time, more ice cubes can effectively reduce the rate of rewarming of the coffee, which can prevent the ice cubes from quickly melting into water in a short period of time, which will affect the concentration/taste/taste of the coffee. Causes excessive dilution.

Then due to the addition of ice cubes, the cup size of coffee increased from the original 200ml to 300ml. So naturally, we need to use a larger cup to hold it. This is why the cup size of iced coffee is bigger than that of hot coffee. When the customer requests to remove the ice cubes, the liquid volume of coffee will be reduced back to 200ml. If a 300ml coffee cup is still used at this time, then there will be a situation where the ice is removed and only 70 percent full. Of course, merchants at this time can also choose to continue to replenish the cup with water or milk until it is full, but as Qianjie mentioned earlier, the liquids added will dilute the taste of the coffee. After all, coffee will not be replenished in it. That's why Qianjie said that the ultimate choice depends on the business philosophy of the merchant.

Seeing this, many friends may want to say, then why do some coffee shops have only half a cup of iced coffee after removing the ice cubes?

This is related to the materials they use, such as the quality of the ice cubes, the degree of roasting of the coffee beans, the intensity of the milk, etc. In the article "The Difference between Ice Cube and Ice Cube", Qian Jie shared that the melting speed of ice cubes will be affected by the temperature, size, and shape of the ice cubes. If the ice cubes used by merchants melt faster, then more ice cubes are needed to reduce and maintain the temperature of the coffee.

Then, when the customer chooses to remove the ice, without filling it, the coffee will only be half full because the cup is larger. The same is true for the roasting degree of coffee beans and the richness of milk. When the coffee beans are lightly roasted and the taste is not as strong, relatively less milk should be used; or when the concentration of milk is relatively high, the proportion used can be larger and less milk can be used to balance the taste... These situations will cause the iced coffee to become half a cup after being removed from the ice, so you can know why the coffee in some coffee shops is full after being removed from the ice, some are 70% full, and some are half a cup. These are closely related to the business philosophy of the coffee shop-what kind of coffee to give customers.

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