American coffee was born Italian concentrated mixed beans imported black coffee Italian extra-strong fresh coffee

Author: uncle Dou

Link: http://www.zhihu.com/question/20338196/answer/34619217

Source: Zhihu

The copyright belongs to the author. Commercial reprint please contact the author for authorization, non-commercial reprint please indicate the source.

American coffee was born after World War II, when the Americans came to southern Europe at the end of the war in Europe. They couldn't drink Espresso, so they diluted it with lukewarm water. Because only this concentration can be accepted, it can be seen that Espresso is not born to be loved by everyone! Because this way of drinking is mainly American soldiers, people call them American coffee.

Because at that time, most Americans used the filter method to make coffee with a lighter flavor. To this day, most Americans use drip coffee pots in their families, which is why they are also called American coffee pots. But the popularity of American coffee made by diluting a cup of Espresso with water is due to the global opening of Starbucks stores.

So whether you can use the Italian machine for a long time to make a cup of light coffee is the right way? There are two opinions. Traditional Espresso advocates don't think so, because coffee is overextracted, especially at the later stage of extraction, which removes the miscellaneous flavor and excessive caffeine of coffee powder, and these people despise this method.

But in today's coffee market, such as coffee shops in Australia, it is common. They say that if the coffee is overextracted, wouldn't it take longer for the autoclave and siphon kettle to extract than that? So what's wrong with doing this! Uncle Dou does not want to compare the right and wrong of these two methods, but just introduces to you that there are such two attitudes and practices.

Let's not compare the differences in taste between the two methods, because differences arise when it comes to this aspect. But what is known is that the caffeine content in light coffee extracted for a long time will be higher than that made by diluting a standard cup of Espresso with water. Even so, there are two production methods: diluting Espresso with water and adding Espresso with water first.