The filter coffee, or American, is very different from the American coffee that can be found at the bar. It is prepared with a specific method and machine and requires an accurate selection of the starting mixture
“What a fine cafe, even in prison ‘or know how to do” sang De Andrè in his famous song Don Raffaè. In Italy, in fact, espresso is a serious matter, but unlike what you are led to think even the American coffee needs the right technique and some secret . Here’s how you make the filter coffee – the other name that can be used for this preparation – that should not be confused with American coffee.
American coffee is not American coffee
In Italy the two terms are used as synonyms, but in reality we speak of two very different drinks. The coffee is an espresso lengthened with hot water, that is usually served in bars. The American coffee , said precisely even coffee filter , is that actually drunk in the United States and around the world. To prepare it we use a method and a special machine , the one we’ve all seen in TV shows and films overseas.
Coffee filter: how is it done?
To prepare the filter coffee, use the special machine . This is an extractor that uses conical filters and uses more or less the same principle of tea, or the infusion “pour over” (ie pour over in English), in fact we also speak of cast styles to describe the preparation . To prepare this type of coffee, lightly wet the filter, add the mixture (60 g per liter of water) and a part of hot but not boiling water (the ideal temperature is 93 ° C). After 30 seconds , top up with the remaining water, which flows into the container in about two minutes. Once all the water is in the jug under the filter, the American coffee is ready. Another preparation technique is called French Press , which uses glass jugs similar to those used for tea and herbal teas . Leave the coffee to brew for four minutes before lowering the filter plunger that separates the drink from the coffee powder. In this case the coffee will be slightly acidic (acidity is synonymous with freshness), but stronger and with more marked bitter notes .
Peculiarities of American coffee
The brewed coffe , to say the American, is aromatic, rich in taste and – in some ways – naturally sweet . So that’s how it is, however, you have to have some little foresight that enhances the raw material. First you have to choose the right starting mix , which should be 100% Arabica or, at most, with 20% of robust. In contrast to the powder used for espresso, it is better to prefer one from the toasting that is not too dark , so that the acidity (or freshness) prevails over the bitter notes. The grind should be medium to large: if too large a weak drink will be obtained, while it will be bitter if the coffee is too fine-grained. To fully appreciate aromas and nuances of flavor, it is better to taste it as soon as it is done or a few hours after its preparation. From the point of view of the amount of caffeine present, the coffee filter contains less of the espresso , but it is also true that it consumes more of it. In the end, therefore, the two preparations are equivalent.