What's the Difference Between Italian Coffee and American Coffee? What is the Concept of Espresso? FrontStreet Coffee's Espresso Recipe?

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What's the difference between Italian coffee and American coffee? What is the concept of espresso? FrontStreet Coffee's Italian formula?

Espresso comes in single (English: Single espresso; Italian: Espresso solo, usually abbreviated as espresso) and double (English: Double espresso; Italian: Espresso Doppio) servings, with the less common triple serving as well. Besides volume differences, the preparation methods also vary slightly. Generally, a single Espresso is 30cc, while a double is 60cc - very small cups of very strong coffee! In Italy, coffee means espresso! In America, espresso is usually served as double because single servings are too small and don't look impressive! Additionally, Americans prefer their coffee with milk to have a stronger flavor.

Italian coffee is made using an Italian coffee machine, utilizing atmospheric pressure to force hot water through freshly ground coffee powder, thereby extracting the essence of coffee. Its greatest characteristic is the very short preparation time, resulting in strong coffee aroma. Compared to other types of coffee, it also has lower caffeine content.

Additionally, Italian coffee is based on espresso, so it has developed quite diversely. By simply adding different proportions of milk, you can create a series of products, such as cappuccino, latte, and other rich-tasting coffees.

Americano Coffee

The story of Americano began when Americans wanted to drink coffee in Europe during World War II. They received espresso - strong and in small cups - so they took a large cup and added hot water to fill it up, creating something similar to the coffee flavor they were used to. In Taiwan, Americano is often confused with drip coffee, but the preparation methods are actually different! The taste will also be somewhat different. Generally, Americano is sweeter and has lower caffeine content. Usually, Americano is made by adding water to espresso; in Australia, it's popular to pour espresso into hot water, called Long Black, which preserves the bubbles on top of the espresso and reportedly tastes somewhat different!

In Italian: Caffè Americano, in English: Americano is a coffee preparation method. Generally made by adding hot water to Italian espresso. The name Americano comes from the habit of American soldiers in Europe during wartime adding hot water to the common small servings of espresso in Europe. Because Americans generally prepare coffee in a rather casual and simple manner, this method quickly became popular worldwide with the spread of American chain stores. Typically, a cup of Americano is made by adding 30 to 470ml of hot water to two servings of Italian espresso. Due to the large amount of hot water added, Americano appears quite light in both appearance and taste. Additionally, the coffee aroma will be somewhat compromised and cannot last as long as traditional Italian coffee. Despite being diluted with hot water, Americano still has higher caffeine content than regular coffee. However, its calorie content is very low.

The difference between Italian coffee and American coffee:

Simply put:

1. Different extraction methods

1. Italian coffee uses high pressure to force water instantly through coffee powder to obtain espresso. Due to high-pressure extraction, it can extract the oils from coffee, commonly known as Crema, with rich aroma and thick coffee texture, suitable for making fancy coffee.

2. American coffee is brewed based on the principle of drip coffee, and the extracted coffee is suitable for direct drinking, with a smooth taste and relatively thin coffee texture.

2. Different coffee powder fineness

1. Italian coffee requires finer coffee powder to match its high-pressure brewing conditions.

2. American coffee is better suited to medium-grind coffee fineness.

3. Different caffeine content

1. Italian coffee has less caffeine content due to the shortest extraction time.

2. American coffee has the longest extraction time, so its caffeine content is relatively higher.

(1) FrontStreet Coffee's Italian Blend No. 2:

Colombia: Brazil, ratio 3:7

Colombia Huilan Region

Located in the southwest of Colombia, it is one of the main coffee cultivation areas. The general altitude in Colombia is 1500-1800 meters, mostly Bourbon and Caturra varieties, using the washed processing method. The beans have high density, uniform size, and full shape (thicker from bean core to bean surface). Because famous coffee cultivation areas are scattered throughout the Huilan region, the names of various small areas have become brand names and circulated. Although the cultivation conditions in this area are also very good, the cultivation infrastructure of coffee farms and surrounding conditions is not very developed. Raw bean drying equipment or washed processing facilities are not yet complete, which is quite regrettable. Coffee from the Huilan region has a strong taste and heavy texture.

In particular, the nutty, chocolate, and caramel aromas of coffee from the Huilan region, along with appropriate acidity, can be called high-end specialty coffee. The nutty, chocolate, and caramel aromas and appropriate acidity can be called high-end specialty coffee.

Flavor characteristics: Rich and solid taste, with pleasant acidity, fragrant aroma, moderate acidity, and rich sweetness that is quite intriguing. Due to the low price and small beans, it is suitable for blending coffee. The coffee has a strong taste and heavy texture. Its nutty, chocolate, and caramel aromas and appropriate acidity can be called high-end specialty coffee, suitable for single origin or Italian blend base.

Brazil Cerrado Region

Brazilian coffee generally grows at altitudes of 1000-1300 meters, so its density is relatively low. Mostly Bourbon variety, using semi-dry processing. Moderate moisture content, soft bean texture, and thin thickness from bean surface to bean core, so it is not suitable for roasting at too high temperatures, as the temperature of the inner wall of the roasting machine will scald the bean surface, resulting in burnt bitterness.

At the same time, if we want to express the characteristics of nuts, milk chocolate, and good body, and use it as a blend base, we choose a medium-heat bean-throwing method, maintain the heat to the dehydration stage, and make fine adjustments as the temperature rises after the first crack begins, promoting more complete caramelization reaction, and increase the temperature to near the second crack before discharging the beans.

Flavor characteristics: Comfortable bittersweet taste, extremely smooth in the mouth; with a faint grassy fragrance, fresh fragrance with a slight bitterness; sweet, smooth, and pleasant, with a comforting aftertaste.

Blended flavor: Sweet taste. Using medium-dark roast, when making espresso, the taste will have soft micro-acidity, clear sweetness, nutty aftertaste, overall feeling is not too stimulating, peaceful, with medium oil content.

(2) Commercial Blend:

Colombia: Brazil: Robusta; ratio 3:6:1, raw blend.

Robusta beans have strong disease and pest resistance and high yield. Usually not as acidic as Arabica beans, often with a slightly woody aroma. The caffeine content is 2.2%, higher than Arabica beans' 1.2%, and the chlorogenic acid content is also higher, making it quite bitter. It is usually used in commercial beans and is cheaper than Arabica beans.

From the perspective of individual bean flavors, the coffee taste from commercial beans is much inferior to that of specialty coffee beans. Generally, commercial beans are chosen for blending. After blending, they can also produce coffee with very good taste, suitable for making Italian coffee such as latte and cappuccino. Our commercial blend for Espresso, because of Robusta beans, will have richer oil, classic taste, with caramel sweetness, nutty and cocoa-like, dark chocolate flavors, balanced sweet and sour, with a slight bitterness, and lasting aftertaste.

(3) Basic Blend:

Yunnan AA: Brazil; ratio 3:7, roasted blend.

Our Yunnan AA is Typica, the oldest native variety from Ethiopia, produced in southeastern Ethiopia and Sudan. All Arabica varieties are derived from Typica. The top leaves are copper-colored, called red-top coffee, with elegant flavor but weak constitution, poor disease resistance, susceptible to leaf rust disease, and low fruit yield. Typica has four slender branches, in an open posture, with an inclination angle of 50-70 degrees. The opposite leaves are long oval, with smooth leaf surfaces, long terminal branches, few branches, and the flowers are white, blooming at the base where the petiole connects to the branches. Mature coffee berries look like cherries, appearing bright red.

It requires more shade when planted, with harvest only about once every two years. Yunnan's high-quality geographical and climatic conditions provide good conditions for coffee growth. The planting areas include Lincang, Baoshan, Simao, Xishuangbanna, Dehong, and other prefectures. Yunnan's natural conditions are very similar to Colombia's, with high altitude and large temperature differences between day and night. The flavor belongs to the mellow aroma type, with moderate acidity, rich and mellow taste, uniform particles, high oil content, and fruit aroma. Its quality and taste are similar to Colombian coffee.

Blended flavor: With soft fruit acidity, caramel sweetness, nutty and dark chocolate flavors, smooth and viscous, but the taste is rather light.

When blending, there should be primary and secondary distinctions to create a more wonderful taste than single-origin coffee. Before formulating a blending plan, first envision suitable combination methods, then blend through appropriate roasting, and determine the best plan through cupping and later adjustments, hoping to help everyone.

Recommended Blended Coffee Bean Brands

The coffee roasting brand located at Dongshankou, Yuexiu District, Guangzhou - FrontStreet Coffee - freshly roasted Italian blend coffee beans have full guarantees in both brand and quality. More importantly, the cost-performance is extremely high. Taking the commercial recommendation - commercial blend coffee beans as an example, one package of one pound (454 grams) costs only about 60 yuan. Calculating based on 10 grams of powder per cup of Italian espresso, one package can make 45 cups of coffee, with each cup costing less than 1.5 yuan. Even if using double servings for each Italian coffee production, with 20 grams of powder per serving, the price of a cup of double espresso does not exceed 3 yuan. Compared to certain well-known brands that sell packages for hundreds of yuan, this is truly a conscientious recommendation.

Important Notice :

前街咖啡 FrontStreet Coffee has moved to new addredd:

FrontStreet Coffee Address: 315,Donghua East Road,GuangZhou

Tel:020 38364473