What is Sicilian coffee? Is it good to make lemon coffee with cold extract and hand hanging ears?

In Qianjie's articles in recent years, lemon has occupied a lot of space. It not only often appears in the flavor column of many coffee beans, but also is one of the protagonists of many coffee specialties. It is mainly responsible for providing fresh aroma and bright acidity. This Spring Festival, the front street has turned to a new combination of coffee and lemon-Sicilian coffee. The ingredients are simple, highly playable, and the aroma of lemon is bursting. Let's try it today.

According to Qianjie, Sicilian coffee sounds full of Italian flavor, but it does not originate from Sicily, Italy, and there are different opinions about its origin.

One of the more widely circulated theories states that Sicilian coffee came from Italy in the early 20th century. At that time, due to the shortage of supplies due to war, the quality of the coffee declined, and it had a strong irritating taste to drink. In order to make coffee easier to taste, Italians combined lemons common in their hometown with espresso to create a unique drink called "Espresso Romano".

Later, in order to increase its selling point, some coffee shop owners launched an iced coffee that was different from the original, and then borrowed the name of Sicily, hoping to leave the impression of sunshine, citrus, sea breeze, etc., implying that the coffee was both refreshing and bright. Flavor taste, currently it is in more areas, attracting coffee lovers to replicate it.

The main feature of Sicilian coffee is the clever fusion of coffee and lemon (lemon juice, lemon slices, lemon zest). Traditional practice also adds a little sugar to balance the acidity of the lemon and make the overall flavor more harmonious. There are many choices in the coffee section. In addition to the "Lemon Bubble Ice American" shared by Qianjie last year, black coffee can also be extracted in the form of hand-brewed, cold extracted, ear hanging, French pressed pot...

Complete teaching of making three Sicilian coffees

The taste of iced coffee is often more refreshing and restrained than hot coffee, and lemons are bright and elegant. If you want the two to not steal each other's limelight, it is best to use medium and light roasting coffee beans; if you want to make coffee more heavy, you must choose the deeper type.

If you like something with obvious aroma of flowers and fruits, you can choose Qianjie. Hua Butterfly, Front Street. Kafa Forest; like the rich juice, suitable for Qianjie. Little Tomato, Front Street. Blackberries; If you like tea, you can try Qianjie. Yejia Snow Coffee, Qianjie. Rwandan red bourbon serves as the base; if you don't accept acid, Qianjie.PWN gold mantinin should be more suitable, and ultimately personal taste will prevail.

Here choose Front Street full of lemon aroma. Fruit tinting, it not only has the classic Yega shee flavor, but also its fine washing treatment and high-grade make its white floral, citrus, and oolong tea flavors more clear.

Cold extract version-Sicilian coffee

1. Prepare 30g front street. Fruit tintin coffee beans, here is the amount of two cups. You can adjust the details and grind them into fine granulated sugar particles (EK43s scale 9.5 grids/C40 bean grinder scale 22 grids)

2. Pour coffee powder into a cold extraction pot (a clean sealable container), add 360ml of room temperature water at 1:12, stir well, seal, place in the refrigerator and refrigerate for 8 to 12 hours

3. Filter the coffee grounds with filter paper, prepare a glass, add 80g of ice cubes, squeeze 15ml of lemon juice into the ice cubes, and then pour in 150ml of cold extract and 10~15ml of original syrup or honey

4. Finally, stir the three well and you can taste it. If you have a snow pot, you can also pour all the ingredients into it, shake it, and finally filter out the foam. In this way, the cold lemon extract will have a better fusion.

Hand-brewed version-Sicilian coffee

Powder amount: 15g

Powder to water ratio: 1:10

Ice cubes: 75g

Grinding degree: EK43s scale 9.0 grids/C40 bean grinder scale 22 grids

Water temperature: 85~87℃

Water injection technique: three-stage (30ml +60ml +60ml)

1. Prepare a sharing pot or coffee cup, put 75g of ice cubes, and then cut 3 slices of fresh lemon and spread them on the surface. If conditions permit, you can use two different lemons to increase the layered aroma

2. Place the filter cup and filter paper on the sharing pot, and weigh 15g of Qianjie. Grind the fruit tintin coffee beans into powder and pour it into it. Be careful to make sure that the particles are a little thinner than the usual ice cream, and then sprinkle 3g of white sugar into the coffee powder.

3. In order to prevent the astringent taste of lemon from being released, the boiling water temperature should not be too high, and Qianjie uses 86℃ for extraction.

4. Inject 30ml in the first section to ensure that all coffee powder is moist. Inject 60ml in a circle with a small water flow in the second section. Inject the remaining 60ml at a fixed point in the center of the third section. Water filling is completed in 1 minute and 25 seconds. The entire brewing process is 1 minute 40 to 50 seconds. After the coffee liquid has completely cooled down, remove the lemon slices to prevent it from becoming astringent after soaking for too long.

The hand-brewed Sicilian coffee has a slightly sour taste and a fresh lemon aroma. It is not only a special drink in summer, but also very suitable for relieving boredom after meals. It is a cup of cool coffee full of sweet and sour flavors.

Ears version-Sicilian Coffee

1. Prepare a coffee cup, fill it with 50g ice cubes, and add a piece of fresh lemon

2. Prepare hot water. The temperature is not too high, just not less than 85 ° C. You can open the lid and wait for 2 minutes after boiling.

3. Tear off the hanging ears (each contains 10g of front street. Fruit tintin coffee powder), sprinkle like 1g of white sugar into the filter bag

4. Inject half of the filter bag for the first time. After all penetration, start injecting the second section with a small water flow until it is close to the ninth point of the filter bag. After the coffee liquid has finished flowing, inject the last section according to the same operation., and then wait for the extraction to end.

Finally, use a straw to stir the coffee liquor evenly. When it cools down to a cold state, you can remove the lemon slices and start drinking.

Important Notice :

前街咖啡 FrontStreet Coffee has moved to new addredd:

FrontStreet Coffee Address: 315,Donghua East Road,GuangZhou

Tel:020 38364473