Introduction:When many people first encounter coffee, their initial impression is often "bitter," even associating it with the experience of taking traditional Chinese medicine. But does hot Americano really equate to traditional Chinese medicine? From the perspective of Traditional Chinese Medicine (TCM), coffee has a pungent and warm nature, capable of invigorating the mind, supporting kidney yang, and promoting diuresis. However, in terms of brewing methods, consumption purposes, and contexts, it is fundamentally different from TCM. This article delves into the differences between hot Americano and TCM, and takes you through the flavor evolution of coffee—from bitter to acidic—exploring the diverse flavor potential of black coffee.
For many, the first word that comes to mind when tasting coffee for the first time is “bitter.” This intense flavor can even evoke the complex sensations experienced when taking traditional Chinese medicine. But can hot Americano really be equated with TCM? In fact, from a TCM viewpoint, although coffee is an everyday beverage, it also possesses certain medicinal properties. It is pungent and warm in nature, able to uplift the spirit, support kidney yang function, and promote fluid metabolism. However, there are clear differences between hot Americano and TCM in terms of preparation methods, uses, and consumption scenarios.
For most consumers, the impression that “coffee is bitter” is deeply ingrained. Even though they know adding sugar or milk can affect the flavor and healthiness, they continue to enjoy it. Especially among office workers who pride themselves on “pursuing health,” they want to stay alert while also not neglecting their health concerns—ultimately choosing to tough it out with a cup of hot Americano.
However, the unique bitterness of hot Americano often leaves one feeling a bit dazed after a sip, even mirroring the reaction one might have after drinking TCM—the facial expression unmistakably “grim.” Yet, hot Americano and TCM are fundamentally different. TCM is usually prepared through long periods of high-temperature boiling, and after decoction, it is generally not diluted with more water, emphasizing the concentration and endurance of its efficacy. In contrast, hot Americano is made by quickly extracting espresso under high temperature and pressure, then mixing it with hot water in proportion. The resulting flavor is relatively refreshing, but the bitterness remains pronounced.
The theories of TCM are profound, and even everyday ingredients carry medicinal value—coffee beans are no exception. Although we typically regard coffee as a flavorful, colorful everyday beverage, in some TCM perspectives, it can be classified as one of the herbal drinks with health benefits. Associate Professor Zhao Yan from the Basic Medical College of Beijing University of Chinese Medicine once wrote that coffee combines aromatic and bitter notes. The aromatic compounds help invigorate the mind, while the bitterness is often associated with the heart meridian. Consumed in moderation, it can help alleviate fatigue and enhance focus. Additionally, coffee is pungent and warm; pungency can dispel dampness, and warmth can support yang. Thus, it has the potential benefits of warming and nourishing kidney yang, as well as promoting diuresis and draining dampness.
As someone based in Guangdong, I have a particularly strong sense of what a “pungent and warm” constitution feels like. After participating in coffee cupping sessions, mild symptoms of “excessive internal heat” often arise, reminding me of my mother’s oft-repeated advice: “Drink more cooling herbal tea.” Interestingly, when coffee was first introduced to China, many people in Guangdong, unfamiliar with the beverage, even jokingly called it “foreign devil’s cooling tea.” Nowadays, coffee has become a fashion trend, even giving rise to innovative drinks like “Iced Guang-style,” but one should still be mindful of their own constitution to avoid any adverse effects.
Although hot Americano and TCM share the common trait of being “bitter,” their origins, purposes, and modes of consumption are vastly different. TCM is obtained from pharmacies or hospitals, sometimes even reimbursable via medical insurance cards, whereas hot Americano can be easily purchased at various cafés, breakfast shops, or even bubble tea stores—but each cup comes straight out of your own pocket, which is a significant difference.
Additionally, many coffee beginners, upon first hearing baristas describe flavors like “berries, pineapple, honey, caramel, black tea,” often find it unbelievable, as they associate coffee solely with “bitterness.” Moreover, seeing baristas taste cup after cup behind the counter only adds to the awe. But in reality, black coffee isn’t as monotonous or dull as imagined. Often, it may carry distinct acidity, and even have a sweet aftertaste, presenting a rich layering of flavors.
The transformation of coffee flavors—from the earlier singular bitterness to the current pursuit of balanced acidity and sweetness—is closely related to the evolution of roasting philosophies. Before the 21st century, to ensure even heating and full flavor release, most coffee beans were roasted to darker levels, resulting in pronounced bitterness. However, around the year 2000, as the global quality of green coffee beans improved, roasters began adjusting their strategies, shifting from darker to lighter roasts to highlight the unique flavor characteristics of each origin. As a result, in addition to retaining traditional cocoa and nutty bitter notes, fruity and fresh acidic profiles could also be expressed, making black coffee’s flavor profile more three-dimensional.
In summary, although hot Americano and TCM may share a certain degree of similarity in the perception of “bitterness,” they differ significantly in production processes, uses, modes of consumption, and even health attributes. The evolution of modern coffee flavors has long moved beyond the simple framework of “bitterness.” From roast levels to brewing methods, every step can influence the final flavor profile. If you’re still unfamiliar with the berry, floral, or other flavor notes described by baristas, try exploring beans from different origins and roast levels—you might just find your own coffee flavor story in the next cup.
The above content is compiled by CoffeeHunters, a coffee news website.
