What is the difference between Flat red and Flat white? What are the best proportion parameters for making Pinghong coffee?

Every once in a while, Qianjie shares relevant content about Australian White/Flat white, so I believe everyone is no longer unfamiliar with this milk coffee born in Australia. But do you know that regarding Australia and White, it actually has a "brother" with a similar name-Flat Red. If translated, we can call it "Pinghong Coffee".

Although the names are similar, they can be said to be completely different in nature, whether in terms of production or taste! We all know that Australia and White are a hot milk coffee made by using espresso coffee with milk and thin milk foam. Flat Rad, on the other hand, is a little different. It needs to add freshly squeezed juice to the espresso, which tastes a bit like red wine and is very special.

Flat Red's attentive friends should have discovered that although Flat red's name is similar to Flat white, Qianjie did not call it "Australian Red." The reason is also very simple. The reason why Flat white can be called "Australian White" is because this cup of coffee is white coffee (milk coffee) born in Australia. Flat red is not! It was born in Ukraine. So if you name it according to the naming method of "Australian White", then it should actually be called... "Black Red Coffee"?

Unlike Australia and Belarus, Flat red is not so well-known. It is a coffee drink that few people know about except their native country of Ukraine. The opportunity for its birth, like many coffees, was because locals wanted to drink a coffee drink with local characteristics, so they made such a unique cup of coffee. When it comes to Ukraine's characteristics, wine must be inseparable. After all, people in Ukraine can be said to love wine without alcohol. So local cafes used this to make a cup of specialty coffee that was similar in color and taste to red wine but was non-alcoholic. Vadym Granovskiy, the inventor of Flat red, said that when he first developed this product according to this framework, he thought of using juice to make it, because juice can not only have the color of wine, but also have a rich sweet and sour taste. It can be said to be an excellent production material.

The juice he initially chose was blood orange juice, because citrus juice was highly compatible with coffee, while blood orange juice had a bright red color and could have a color close to that of wine when blended with coffee. However, after making it, it was discovered that although the coffee has a color close to that of red wine, the freshly squeezed blood orange juice will have a certain astringent taste. The experience after being integrated with coffee is not very pleasant, and the astringent taste will be amplified. As a result, he came up with a choice-choose orange juice, and then add a certain amount of red pomegranate juice to the orange juice. This would not only give the coffee a taste and color similar to red wine, but also avoid the occurrence of astringency. Unexpectedly, the coffee made in this way would be closer to the result Vadym Granovskiy wanted, so in this way, a special coffee from Ukraine was born!

Flat red Making and Sharing If we want to drink such a special cup of coffee at home, we only need to prepare espresso, freshly squeezed orange juice, and freshly squeezed pomegranate juice. Of course, if there is no freshly squeezed juice, the juice sold in supermarkets can also be replaced. Everyone can decide the ratio of orange juice to pomegranate juice. If you want the final coffee to taste sour, then the proportion of orange juice can be more, and if you want the coffee to taste sweeter, then the proportion of pomegranate juice can be more. Then we can slightly heat the juice before making it. Take Qianjie as an example. The ratio used here in Qianjie is 1:2, that is, 60ml of orange juice and 120ml of pomegranate juice are heated to 55°C and set aside for later use.

In terms of concentration, the Qianjie Association recommends that you use coffee beans that are not roasted too deeply. Of course, they can also be roasted deeply. However, because the taste of the juice is mainly sweet and sour, concentrating with less bitterness can make a cup of coffee with a more harmonious taste. Therefore, the coffee beans used in Qianjie here are Qianjie Strawberry Candy·Espresso in the Qianjie bean list. The espresso extracted with it has the flavors of strawberry, citrus, and cream. The extraction parameters are: 20g coffee powder, 30s extraction time, 40ml coffee liquor.

After concentrating and extracting, we pour it into a prepared cup, then pour in the heated juice mixture and blend (of course, you can also pour the juice first and then concentrate it like Qianjie, which will look better). Then we can start our tasting ~

I have to say that the coffee made in this way does taste quite like hot red wine. Since there is a lot of pomegranate juice added to Qianjie, the aroma of pomegranate is first felt at the entrance and then the orange juice. However, because it is heated and mixed with coffee, it will taste like wine. The aroma of fermentation is followed by the aroma and flavor of coffee. The overall taste is sweet and sour, and the taste is solid and full. It can really be said to be a cup of coffee full of juice. (Every time I share it, Qianjie always thinks of Orange C American...)

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