As we all know, the menu on Front Street is very simple, but there are quite a few hidden menus behind it. For example, Flat White and Dirty coffees are not on the menu, but they are available on Front Street.
Until one day, "Boss, please bring me a glass of iced Americano without water, thank you!" A guest said as he entered the store.
We have heard a lot about the requirements of the ice American style to go to the ice, but what is the requirement of the ice American style to go to the water?
Some friends can't drink drinks that are too cold, but because the weather is too hot, hot drinks add fuel to the fire for them. So I will choose a compromise solution, which is to go to the ice in the American style.
The iced American-style ratio from Front Street is 40g of espresso, 120ml of water, and 100g of ice. If you make an iced Americano with no icing, in order not to get too strong (the ice will melt slowly if there is ice), Front Street will add 180ml of water to the 40g espresso.
And what if the guest orders the iced American-style water? In fact, there is such a way to drink, and it is also called by many names, such as popping ice American, ice espresso, espresso and ......
Generally, people who choose to drink this way prefer strong iced coffee, and the iced American-style taste is too weak to satisfy the taste buds, so they like to drink Americano without water. Why is it called "Ice American" or "Ice American" (Ice American without adding water), it is more like an espresso.
Although a little knowledge of the espresso system will understand what espresso has to do with American coffee. But for most coffee-only drinkers, Americano is more familiar. So all you have to do is say what you want to do with your Americano. Iced Americano without water, espresso with ice, in fact, all point to the same drink.
So how do you do ice American dewatering? Actually, it's just like Americano, just swap the water for ice. However, the recommended way to do this is to pour the espresso liquid into ice cubes or brew the espresso directly on top of the cup with the ice cubes. In this way, the espresso will be quickly cooled and cooled by the ice cubes, and the resulting flavor and taste will be better.
How does it taste to drink like this? This approach reminds Front Street of the 2021 WBC, where Australian barista Hugh Kelly came up with a concept called Extract Chilling. He does this when he brews espresso during the competition, placing a frozen metal block between the espresso cup and the handle of the coffee handle, and when the espresso liquid flows out of the split, it is cooled down by the metal block before finally reaching the espresso cup.
"The first 12 grams of coffee liquid contain the most volatile compounds (aroma), which allows the coffee to retain more flavor and aroma by cooling the liquid quickly. ”
This is somewhat similar to our ice hand brew, if it is a normal hot hand brew, the flavor is very rich and the aroma is obvious when it is just finished, but with the passage of time, after the coffee cools down, the flavor and aroma are much inferior, because the volatile substances have been volatilized. Ice hand pour-over is to add ice cubes to quickly cool down when the coffee is still hot, so that the flavor of the drink will be better than the cooled coffee.
So the iced Americana with the water removed, that is, the ice espresso, is still quite strong to drink, and the coffee beans used in Front Street are sunflower warm sun blended coffee beans to make hot espresso and ice espresso respectively, compared to hot espresso, it seems not so bitter, a little more sweet and sour, and the whole cup is bright and uplifting.
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