What is an Iced Americano ?
Americano can be said to be the simplest Italian coffee, because Americano coffee has only two parts, espresso and water, and iced Americano has more ice. But don’t relax because of Americano, the easiest part is also the most technical part. Americano is often the Italian coffee that tests a barista’s espresso skills the most.
Compared with milk coffee such as latte coffee, Americano coffee can best perceive the taste of coffee beans because it has less influence on the taste of coffee. Many baristas choose Americano coffee when they go to other cafes. It is convenient and fast, and secondly, you can know the production level.
How to Make Iced Americano?
Ice Americano is simple to make, with only two parts, water and espresso, so just pour the espresso into the water. The espresso part needs to be extracted according to the characteristics of the beans, and different beans have different extraction parameters. Later, I chose to choose 20 grams of coffee beans, extract 40 grams of coffee liquid, and the extraction time was 27 to 28 seconds.
When making hot American coffee, you need to preheat the cup with hot water, then pour in hot water, and finally pour in the extracted espresso. The iced americano ratio is generally between 1:6 and 1:8. After many debuggings, the ratio of 1:6 was chosen, that is, 40 grams of coffee liquid mixed with 240 grams of hot water.
Similarly, when making an iced Americano, pre-cool the cup with ice, then pour in the water, and finally pour in the espresso. Because ice cubes need to be added, Ice American chooses a ratio of 1:7, 40 grams of coffee liquid is mixed with 280 grams of ice water mixture, of which 180 grams of ice cubes and 100 grams of water.
Will it taste better with the oil removed?
When making hot American coffee, you will find a layer of foam floating on the surface of the coffee liquid, which is what we often call coffee fat. This part of the fat comes from the fat produced when making espresso. The three parts of espresso we know are the core, the body and the fat. The oil of espresso comes from the coffee powder. Under the high pressure of the coffee machine, the carbon dioxide is melted into the liquid. When the extraction is over, the pressure returns to normal, and the carbon dioxide in the coffee liquid begins to return to the air. At the same time, it encounters the fat in the coffee. It was wrapped, and this is the cause of the grease.
What if we scraped the grease off it?
Try making two cups of Americano, one with the oil scraped off as a control. Taking the coffee beans I just selected as an example, the one with the oil scraped will be cleaner and smoother, while the one with the oil left will be thicker. Both cups have obvious dark chocolate, slight whisky oak barrel aroma, soft acidity, and the difference is not big. If you like a clean taste, it is recommended to scrape off the grease, and if you need to produce continuously, it is more recommended to keep the grease. Interested friends, you can try it yourself.