What effect does Italian American coffee with filter paper have? Will coffee taste better if it is put on filter paper at the bottom of the powder bowl?

Many friends have observed that in recent years, some coffee shops like to put two filter papers on the bottom of the powder bowl when making concentrated of American coffee, but not when making concentrated of other coffees such as lattes and cappuccinos. This puzzled them, why is only concentrated American coffee being treated so "special"?

In fact, the reason is very simple, it is to make "cleaner American coffee"! Perhaps many friends will ask when they see this answer: "Why can filter paper make a cleaner American style? Then what about other espresso coffee? "

To understand these two points, we need to know what the filter paper on the pad can isolate.

Why do you like to use filter paper when making American coffee? In fact, Qianjie has already answered this question in previous tweets, such as "The Use of Espresso Filter Paper","Why There are Often Foreign Objects on the Bottom of Espresso Coffee", or "How to Make Americano Coffee Better", etc. It has been mentioned in articles such as "The Use of Filter Paper for Espresso Coffee". That's right! What the filter paper filters is the fine powder in espresso coffee. (The picture below shows two lattes, the left is made with filter paper, and the right is made without filter paper)

It is often shared on the front street. If you want to make a cup of American coffee taste cleaner, you can try skimming off the oil on the surface of the espresso. Because in the fat of espresso, there are many very small coffee powders hidden. Although the espresso powder bowl can filter coffee grounds, its filtering effect is not as good as the filter paper, so this gives the coffee powder a chance to separate from the powder bowl and add it to the coffee. Then, because the quality is too light, most of these fine powders will be "isolated" by Crema at the beginning. As Crema dissipates or is stirred, they will gradually fall into the coffee.

The existence of fine powder can be good and bad. The advantage is that it can bring a more mellow taste to the coffee, and the disadvantage is that it will make the taste of the coffee less clean. The following is a comparison of two cups of American coffee made by Qianjie using Qianjie's Italian blend with strawberry candy·Espresso in the bean list. You can refer to it. The production parameters of the two cups of American coffee are the same. The amount of powder used to extract the espresso is 20g, the extraction time is about 30 seconds, and the liquid weight is 40ml. The only difference is that one serving of the powder bowl is covered with two filter papers before extraction, and the other serving is made normally. Finally, add 160ml of hot water respectively, and the making of the American coffee is completed.

If we drink one cup alone, we may not be able to tell whether it has filter paper added, but when the two cups are put together for tasting and comparison, the difference is more significant. The American taste made with filter paper is as Qianjie said, it is very clean and has almost no miscellaneous feeling after drinking it all the time; while the regular American style without filter paper is relatively not so clean, especially in the last few bites, because the fine powder precipitates to the bottom during the tasting process, which allows us to drink obvious powder residue in the last few bites.

It can be seen that putting filter paper on the bottom can indeed make coffee cleaner. If you also want to make a clean American cup, then you can still try this operation. However, with these other effects after adding filter paper, Qianjie believes that you will still consider the use of filter paper. The front street compares only the change in the cleanliness of the coffee after adding filter paper. In addition, the addition of filter paper will also affect the aroma and mellow degree of the coffee. There are two reasons for the change in coffee aroma and mellow degree. One is the amount of coffee lipids.

Lipid does not refer to Crema, but rather the oil of the coffee itself that encases carbon dioxide to form Crema. Because coffee itself has some oil-soluble substances, there is actually a rich aroma in the lipids of coffee. The addition of filter paper will reduce the lipid content in coffee. Although the impact of filter paper will not be as great as hand-brewed coffee because espresso is extracted under pressure, it will still reduce part of the lipid content. In the American experiment on Front Street ahead, the cup of strawberry candy Espresso American without filter paper can drink very obvious flavors such as strawberry fudge, white flower fragrance, raisins, nuts, etc., and then the taste is relatively solid;

Although the American cup with filter paper can also drink the same flavor, it will be relatively weaker and the taste will be lighter. This is not just the effect of lipid reduction, but also the reason for fine powder. The fine powder itself has a certain bitterness, so its existence will not only affect the cleanliness of the coffee, but also affect the taste and taste of the coffee.

When fine powder is present, the mellow degree of coffee will be slightly improved, and the taste will become more balanced or more layered due to the increase in bitterness. This is why other Italian coffees such as lattes will not add filter paper, because fine powder is needed to enhance the taste of coffee to compete with the taste of milk. The price is the lack of a certain degree of cleanliness. All in all, there are advantages to using or not using it. As the saying goes, how you choose depends on what kind of coffee you want. Do you want a cup of American coffee with high cleanliness and light taste, or do you want a cup with a solid taste and taste? How to choose depends on yourself ~

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