Share the proportion of making parameters for fast ice American coffee! Recommended practice of using beans for Italian black coffee!

In addition to the Italian concentrated depth charge that is popular on the Internet, there is also another American coffee practice that has become very popular recently, that is,"Kuai Extract." This method is somewhat similar to the all-ice American style, in that it is made with only ice cubes and espresso. The only difference is that the amount of espresso liquor added is a bit too much. To what extent? It's almost as much as a regular cup of hot American liquid!

We can understand the practice of "quick extraction" as quickly extracting a large amount of espresso liquor in a short period of time, that's right! In fact, this is a "long extract" of espresso coffee-Lungo. But it is different from conventional Lungo because this concentration will not have too high extraction rate and there are fewer bitter substances. So when we use this concentrate to make American coffee, the American coffee produced will not taste so bitter and will have a higher sweetness.

This practice is very suitable for many friends who don't have Italian bean grinders or who have insufficient grinding precision! For example, many friends who bought a home all-in-one machine found that even if they adjusted the grinding degree of the coffee maker to the finest, the extracted espresso was still not strong enough, and the flow rate during the extraction process was very fast. A situation like this is the result of insufficient grinding. Because the particles of coffee powder are relatively thick, the gap between the powder and the powder is relatively large when filling and pressing into a powder cake, and hot water has many flowing channels, so the flow rate is very fast during extraction, and the extraction will be completed in a flash. Target liquid weight.

If you make regular espresso (for example, using a powder-to-liquid ratio of 1:2), the espresso you make will be severely under-extracted. Because the grinding is not fine enough and the resistance of the cake is not enough, the coffee machine will not apply high pressure for extraction. Without sufficiently fine grinding and high-pressure auxiliary extraction, a very small amount of water cannot completely dissolve the flavor substances in the coffee, and can only extract the coat of the coffee powder. Therefore, the final espresso coffee has neither sufficient extraction rate nor sufficient concentration, and is not suitable as a base for various fancy coffees.

So by increasing the amount of water, we can make up for the lack of extraction efficiency such as insufficient fine coffee powder and insufficient cake resistance and the inability of the coffee machine to apply pressure, thereby extracting espresso coffee with relatively complete flavor. But this practice also has certain shortcomings. The first shortcoming is that the concentration of coffee is not high enough to make milk coffee; secondly, it is more suitable for medium and light roasting coffee beans! If we want to obtain a complete extraction of coffee through long-term extraction, then we need to control the water flow or pressure during the extraction process, but this approach is obviously relatively difficult and unnecessary for many friends, so we only need to directly extract a large amount of coffee liquor.

The acid and sweetness of lightly roasted coffee are substances that will be dissolved in large quantities during the early and middle stages of extraction, so this method is very suitable for the production of lightly roasted coffee; if you use medium and deep roasted coffee, although it can also be extracted. Good American coffee, but it is much more difficult, not only because medium and deep roasted coffee is easy to extract, but also because medium and deep roasted coffee requires materials from the middle and late stages to enhance its mellow and taste. Therefore, when using the "quick extraction" method to make ice American style, the Front Street Association recommends that everyone give priority to medium and light roasted coffee beans. Moreover, these coffee beans have a very rich floral and fruity charm, so we can easily make a cup of sweet, sour, clean and refreshing iced American style!

Among the bean lists on Front Street, there are many coffee beans that are more suitable for the making of this American coffee. For example, Front Street Esther Grana Rose Summer, the coffee made with it will have apricot, berry, and citrus sweet and sour flavors; or Front Street Yega Shefi·Fruit Ding, the coffee made from it will have a very clean appearance, with the fragrance of white flowers, lemon and green tea; Or Front Street Kenya·Little Tomato, the coffee made with it will have a full juice feel, with the flavors of little tomato, dark plum, and blackcurrant... These beans are great for making American coffee! So without saying much, Qianjie will use Qianjie Grana Rose Summer from the bean list to demonstrate how we can "quickly extract" a delicious iced American ~

Making and sharing is actually very simple. Use as much powder as possible (do not exceed the recommended amount of powder bowl or exceed the scale mark of powder bowl), and then in terms of ratio, Qianjie will recommend using 1:5 to 7, depending on your flow rate. If your flow rate is relatively fast, for example, 5 times the liquid weight of the powder is extracted in less than 30 seconds, then Qianjie recommends that you use a ratio of 1:7 or even smaller; while if your flow rate is relatively slow, for example, it is fast enough for 30 seconds but 5 times the liquid weight of the powder is not extracted, then you use a powder-to-liquid ratio of 1:5.

Simply put, the liquid weight can be appropriately reduced when the flow rate is slow, because the slow flow rate means that the current grinding degree is relatively fine and the pressure will increase accordingly, so the extraction efficiency at this time is relatively high, and too much hot water is not needed to extract the coffee to avoid over-extraction; on the contrary, too fast flow rate means that the grinding is not fine enough, and we need more hot water to bring out the flavor substances in the coffee.

There is not much emphasis on the use of ice cubes. The amount of powder used in Qianjie is 20g, the ratio of powder to liquid is 1:6, and the extraction time is 34 seconds. 120g of ice cubes can completely cool the coffee. After the extraction is complete, we can stir it properly to accelerate the cooling and fusion of the coffee, and then we can start tasting! As Qian Jie said, although such a production will make the concentrated extraction rate not as high as that of conventional methods, the sweetness is very outstanding and the flavor is well displayed. For example, Qianjie's ice American cup made with Grana Rose Summer can obviously drink the sweet and sour taste of apricots and berries. It has a light floral fragrance and fresh green tea on the end. It tastes light and clean, and has a sweet and sour taste. It is very good.

So, the above is all the content shared by Qianjie this time. This method is really suitable for friends who can't grind coffee powder very finely, so if you are interested, you can try it at home. It's very simple and very delicious ~

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FrontStreet Coffee is a long-established specialty coffee roaster in Guangzhou China, selling freshly roasted beans from its own farm in Yunnan as well as dozens of carefully selected single-origin beans from around the world for both pour-over and espresso. The products deliver consistently excellent quality and great value, with shipping within 24 hours. Guangzhou’s FrontStreet Coffee shop is recommended by many coffee lovers, and the beans are now available online at the Tmall 。

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FrontStreet Coffee Address: 315,Donghua East Road,GuangZhou

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