Why does hot American coffee taste bitter? Difference in proportional concentration between hot American and ice American

Some people once said that in the matter of suffering, there is no difference between hot American style and traditional Chinese medicine. If you insist on finding the difference, it is that traditional Chinese medicine can still pay for medical insurance, while hot American style has to pay for it.

In essence, both iced American and hot American are actually concentrated and diluted black coffee. However, everyone generally has a poor impression of hot American. There are also critical reviews on hot American on the Internet. Many office workers While drinking it to refresh themselves, they laugh at themselves as "miserable people." So what is the reason why hot American style is so unpopular?

Hot American, where is the "bitterness"?

In the past article,"What should a delicious American style taste like?" In Qianjie, Qianjie once said that for different coffee beans, details such as concentration status, extraction ratio, how much water is added (proportion of ice water), water temperature, and water quality will affect the final taste of American coffee.

Whether it is a cold drink or a hot drink, an excellent American cup must first use high-quality coffee beans, and also make reasonable extraction of the coffee beans, while blending a moderate ratio and temperature. Based on this, there are three main reasons why hot American tastes more "bitter" than ice American:

1 . the influence of temperature

In the content of coffee tasting, Qianjie repeatedly emphasized that our taste buds have different perceptions of sweet, sour and bitter at different temperatures.

When using the same coffee beans, the reason why Ice-American style does not feel bitter is mainly because the lower temperature brings the icy taste, which reduces our perception of bitterness; while the hot American style is just higher, it not only improves the taste buds. The sensitivity to bitterness, hot water also sets off the rich and mellow taste of Italian concentrate, making the coffee more bitter and thick.

2 . Effect of coffee beans

In order to ensure stable production and allow the concentration to have both aroma and oil, most coffee shops will give priority to the use of medium-to-deep-roasted blended coffee beans to produce Italian style. For example, Front Street Commercial Blending Espresso is specially launched for store use. The category, with nuts, cocoa, and caramel as the main themes, can easily extract thick oil. It is a very classic deep-roasted Italian formula.

When extracting this type of deep-roasted coffee beans to make hot American, first of all, the concentration itself will have obvious roasted, caramel-like aromas and strong coffee bitterness. Secondly, the oil will also be mixed with some very fine powders, so we drink hot American When we drink it, on the one hand, we can feel the sweet aroma and bitterness brought by the oil, and on the other hand, the mellow taste of the combination of caramel aroma and bitterness, coupled with the volatilization effect brought by high temperature, which further amplifies our impression of hot American "bitterness".

3 . disproportionately affected

No matter which kind of coffee is made, the ratio parameter more or less affects the final taste. For American style, it depends on the flavor characteristics of the beans used in each coffee shop. In order to highlight the characteristics of beans, stores usually customize different standards for ice American style and hot American style.

For example, using Front Street Commercial Blending coffee beans to make an iced American style, you use a 350ml glass cup, 90g ice cubes +150g drinking water + double Italian concentrate; to make a hot American style, you use a 250ml ceramic cup, 160g warm water + double Italian concentrate.

From a comparison point of view, hot American coffee does consume more water than ice American coffee. In theory, the concentration should be the same. However, with the support of ice cubes, ice American coffee has a smaller concentration, and the concentration will follow the ice cubes melt and decrease continuously, so the concentration of hot American coffee tends to be higher than ice American coffee, so it will naturally have a more concentrated, deep and strong taste, and the bitterness will be heavier.

How to make a hot American style that is fragrant but not bitter?

Although temperature does amplify taste buds 'perception of "bitterness", Qian Jie believes that high temperature does not equal bitterness. What really regulates the taste of coffee is the beans themselves and the ratio of Italian concentrate to water. Therefore, if you want to get rid of hot American "bitterness", you must start from the latter two.

The coffee beans used in Italian machines are mainly divided into two categories, one is Italian blending and the other is SOE.

For friends who like to balance the taste but want to avoid bitterness, it is recommended to give priority to moderately baked types. For example, SOE includes Front Street Queen Estate (fried peanuts, cream chocolate), Front Street Paradise Bird (nuts, balanced between sweet and sour and bitter), and the recently launched Front Street Blackberries (grapes, floral flowers, berries); for Italian combinations, you can choose Front Street strawberry candy espresso, which tastes sweet and sour, and contains almost no bitterness.

For Italian concentration, we can extract only the front and middle segments to avoid some bitterness. For example, use 20g of Front Street Commercial Coffee Powder to extract 30 - 33g of coffee liquor for 30 seconds, so that the American taste after mixing with water is softer; Or put a round filter paper at the bottom of the powder bowl before extracting, which can appropriately reduce the extremely fine powder and reduce the bitterness of the coffee.

Important Notice :

前街咖啡 FrontStreet Coffee has moved to new addredd:

FrontStreet Coffee Address: 315,Donghua East Road,GuangZhou

Tel:020 38364473