FrontStreet Coffee's Americano Recipe and Coffee Bean Selection
Professional Coffee Knowledge Exchange
For more coffee bean information, please follow Coffee Workshop (WeChat public account: cafe_style)
FrontStreet Coffee's Americano Recipe
FrontStreet Coffee's Current Americano: Liqueur Chocolate Flavor
After cupping, pour-over, and espresso extraction, this bean offers a soft fruit acidity upon entry, with a persistent sweet aftertaste. It has sufficient sweetness, rich chocolate aroma, vanilla, cream, and a noticeable liquor essence. The mouthfeel is clean and smooth, with medium body, perfectly matching my warm day blend beans.
Grind setting: Pegasus 600N grinder #2, 14g dose, extracting 20g of coffee liquid in 30 seconds.
Flavor: Smooth mouthfeel, medium body, with noticeable fruit acidity accompanied by subtle berry aroma, liquor fragrance, rich chocolate flavor, and a distinct sweet aftertaste.
The Americano ratio is 1:5 - one part espresso to five parts water.
END
Important Notice :
前街咖啡 FrontStreet Coffee has moved to new addredd:
FrontStreet Coffee Address: 315,Donghua East Road,GuangZhou
Tel:020 38364473
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What is the Fermentation Nature of Coffee Processing Methods? What Types of Fermentation Exist in Coffee?
Professional coffee knowledge exchange. For more coffee bean information, please follow Coffee Workshop (WeChat public account: cafe_style). FrontStreet Coffee briefly describes that in coffee processing methods, fermentation occurs to some extent. This article explores what the fundamental nature of coffee fermentation truly is. The essence of fermentation is microorganisms and enzymes acting on sugars, proteins, and chlorogenic acids in coffee, creating reactions that affect flavor and mouthfeel.
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Lactic Fermentation Processing Method: This method uses anaerobic techniques to achieve higher concentrations of lactic acid bacteria during coffee fermentation. Because the most ideal coffee flavors include richness, high sweetness, caramel notes, wine-like acidity, and silky texture, all of which depend on the lactic acid concentration during the fermentation process. The Palm Tree and Toucan Estate specifically ferments using carbohydrates from the mucilage.
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