anyone a fan of Americanos?

[blary54]

I was at Starbucks a few days ago and tried an Americano. I liked it alot and will probably get them more. Is anyone here a fan? does anyone make them at home?

If you dont know what an americano is: Shots of expresso pour in boiling water. Really takes the bitterness out of the coffee and creates a rich smooth cup of joe.

[ambrose]

I used to love starbucks until I got my own espresso machine.

Here are a few common recipes

Espresso Drinks

Americano—Combine equal amounts of hot water and espresso.
Cappuccino—Combine equal parts espresso, steamed milk, and milk foam, in that order.
Cafe Con Panna—Put a dollop of whipped cream on your espresso.
Latte—Combine espresso and about twice as much steamed milk.
Cafe Macchiato—Spoon a dollop of milk foam onto your espresso.
Cafe Mocha—Combine espresso with three times as much milk, and chocolate syrup to taste.
Cafe Creme—Mix an ounce of cream into your espresso.
Cafe Romano—Espresso with a twist of lemon.
Ristretto—A 1 ounce drink, as opposed to the usual 1.5.

taken from here
http://www.mahalo.com/How_to_Make_Espresso

[tclevela]

Yes!
But I make my Americano using a Italian Moka pot.
http://www.christonium.com/culinaryreview/ItemID=11925847084579
Basically the Moka pot doesn't produce temperatures hot enough for a true Espresso. But it is perfect for brewing an Americano. And using a stove top Italian Moka pot is a lot cheaper then buying a bean grinder plus a Espresso Machine.

[Dink]

I pretty much drink Americanos exclusively at home, I seldom go out for coffee.

Cheers,
David

[galopede]

For a long coffee I prefer a good Kenyan from the Bodum cafetiere myself. You can taste the coffee rather than the charred stuff!

Gareth

[Jasonian]

I was at Starbucks a few days ago and tried an Americano. I liked it alot and will probably get them more. Is anyone here a fan? does anyone make them at home?

If you dont know what an americano is: Shots of expresso pour in boiling water. Really takes the bitterness out of the coffee and creates a rich smooth cup of joe.

Yes, but you might give Ancora Coffee (http://www.ancoracoffee.com/About/Ancora_Coffeehouses.aspx) a try, being in where you are, and let the Siren (yes.. it's a siren, and not a mermaid) serve its burned cellulose to some other unsuspecting soul.

Also, if the water is too hot, or derived from a less-than-ideal source (like the hot water tap on the espresso machine), it will not reach full potential in your cup. Or rather, the espresso will be A ruined (too hot) or B tainted (bad water).

There is more, but I'll stop here.

[Jasonian]

Yes!
But I make my Americano using a Italian Moka pot.
http://www.christonium.com/culinaryreview/ItemID=11925847084579
Basically the Moka pot doesn't produce temperatures hot enough for a true Espresso. But it is perfect for brewing an Americano. And using a stove top Italian Moka pot is a lot cheaper then buying a bean grinder plus a Espresso Machine.
Just to clear something up, Moka pots are incapable of espresso because they do not exert 9bar of pressure in the extraction, which takes longer in moka brewing than espresso brewing. (it's something closer to 1-1.5.. probably around 1.2bar, so still under pressure, but not much)

More often than not, moka pots brew at too HIGH a temperature.

[Jasonian]

I used to love starbucks until I got my own espresso machine.

Here are a few common recipes

Espresso Drinks

Americano—Combine equal amounts of hot water and espresso.
Cappuccino—Combine equal parts espresso, steamed milk, and milk foam, in that order.
Cafe Con Panna—Put a dollop of whipped cream on your espresso.
Latte—Combine espresso and about twice as much steamed milk.
Cafe Macchiato—Spoon a dollop of milk foam onto your espresso.
Cafe Mocha—Combine espresso with three times as much milk, and chocolate syrup to taste.
Cafe Creme—Mix an ounce of cream into your espresso.
Cafe Romano—Espresso with a twist of lemon.
Ristretto—A 1 ounce drink, as opposed to the usual 1.5.

taken from here
http://www.mahalo.com/How_to_Make_Espresso

Those are not all entirely accurate, and some of those definitions aren't really defined based on recipe, but more on approach (ristretto).

By Italian law, the recipe listed for "Cappuccino" is wrong. Also something to note, I've talked to quite a few people who have sampled the espresso in Italy, and none have ever confirmed the notion that espresso is served with a lemon twist in Rome, although there has been much discussion as to why espresso has been served with a lemon twist.. usually it has to do with compensation for less-than-stellar coffee.

Also, it's "caffe".. not "cafe". These are Italian recipes. Just thought I'd share.

[soapbox]

let the Siren (yes.. it's a siren, and not a mermaid) serve its burned cellulose to some other unsuspecting soul.

This is why I won't get a regular Starbuck's coffee anymore -- it's always, always burned and they add more caffeine to the beans anyway. The Americano stands a chance of being less offensive if you've got a solid barista there.

[TFrankMac2140]

Those are not all entirely accurate, and some of those definitions aren't really defined based on recipe, but more on approach (ristretto).

By Italian law, the recipe listed for "Cappuccino" is wrong. Also something to note, I've talked to quite a few people who have sampled the espresso in Italy, and none have ever confirmed the notion that espresso is served with a lemon twist in Rome, although there has been much discussion as to why espresso has been served with a lemon twist.. usually it has to do with compensation for less-than-stellar coffee.

Also, it's "caffe".. not "cafe". These are Italian recipes. Just thought I'd share.

Would you happen to have any good on-line reference guides regarding coffee?

[Mr. Clean]

I don't drink espresso drinks all that often, but when I do I prefer an Americano.


...Also, if the water is too hot, or derived from a less-than-ideal source (like the hot water tap on the espresso machine), Is that a poor choice because it is too hot? it will not reach full potential in your cup. Or rather, the espresso will be A ruined (too hot) or B tainted (bad water).

There is more, but I'll stop here.

So what would be the preferred source for the hot water?

[Jasonian]

I don't drink espresso drinks all that often, but when I do I prefer an Americano.



So what would be the preferred source for the hot water?

Fresh filtered (or bottled, but be aware that RO water is "too clean" for "Gold Cup Standard" extraction ratios) water, just off the boil is idea.

A hot water tower is okay in large volume situations, but due to the nature of espresso machine operation, water from the "hot water tap" tends to be saturated with minerals... to the point that it would leave off-flavors. (and, unless the machine is newer and of good quality, the water is more likely the not going to be too hot anyway).

[Jasonian]

Would you happen to have any good on-line reference guides regarding coffee?

References like recipes? or like instructions? Guides?

There are lots of them, but I have a hard time suggesting any of them since by the time one is published, it's outdated.

But, online communities like www.home-barista.com, coffeed.com (invite-only membership), and the like are always good resources for help.

But, if you have any questions about specific things, you can always shoot me a PM. If I don't know, I'll try to refer you to someone who does.

[Jasonian]

This is why I won't get a regular Starbuck's coffee anymore -- it's always, always burned and they add more caffeine to the beans anyway. The Americano stands a chance of being less offensive if you've got a solid barista there.

They don't "add caffeine". A higher concentration of caffeine is a natural side effect of roasting as dark as they do and dosing by weight. But yeah, it's pretty terrible stuff. :lol:

[Confuzius]

They don't "add caffeine". A higher concentration of caffeine is a natural side effect of roasting as dark as they do and dosing by weight. But yeah, it's pretty terrible stuff. :lol:

I was always under the impression that darker roast = less caffeine...

[TFrankMac2140]

References like recipes? or like instructions? Guides?

There are lots of them, but I have a hard time suggesting any of them since by the time one is published, it's outdated.

But, online communities like www.home-barista.com, coffeed.com (invite-only membership), and the like are always good resources for help.

But, if you have any questions about specific things, you can always shoot me a PM. If I don't know, I'll try to refer you to someone who does.

Thanks for the links. Home Barista is a pretty good site. Do you have any other good sites that have a good list of correct recipes? It seems like there's a lot of misinformation out there.

[Jasonian]

I was always under the impression that darker roast = less caffeine...

Yeah, it's a bit of a confusing concept.

During roasting, it is true that some of the caffeine is sublimated out, and that a single bean has less caffeine the longer it is roasted. It must be remembered, however, that there is more mass than just caffeine being lost in the roasting process. Along with the caffeine present in lighter roasted coffees, is the moisture and aromatics.. the things that make that coffee unique.

It turns out that although there is more caffeine lost when a single bean is roasted darker, the lost mass is mostly comprised of other things.

The result, by weight, the proportion of caffeine is actually higher than what is found in lighter roasted coffees since so many other components have been lost. So there is actually less caffeine present in 7g of light roasted coffee than in 7g of dark roasted coffee since it takes more beans to make 7g of the darker roast.

Does this make sense? I recognize that I may not have worded that adequately.

[Jasonian]

Thanks for the links. Home Barista is a pretty good site. Do you have any other good sites that have a good list of correct recipes? It seems like there's a lot of misinformation out there.

Well, I wrote one a couple of years back for another site.

http://www.arizona-coffee.com/2006/coffee-terminology-guide

It's not all comprised of recipes, but it's definitely enough to get one started.

Understanding WHY a drink is called what it is usually clears up definition confusion pretty quickly.

[TFrankMac2140]

Well, I wrote one a couple of years back for another site.

http://www.arizona-coffee.com/2006/coffee-terminology-guide

It's not all comprised of recipes, but it's definitely enough to get one started.

Understanding WHY a drink is called what it is usually clears up definition confusion pretty quickly.

Thanks again!

[Houndawg]

Coffee Geek (http://www.coffeegeek.com) is to coffee like B&B is to shaving.

A ristretto is not just a 1 oz shot. It is a restricted shot made by using the amount of coffee to make a 1.5 oz shot, packing it tighter, and pulling 1 oz in the time it would mormally take to make 1.5 oz. It's a stronger, richer shot of espresso.

[Jasonian]

Coffee Geek (http://www.coffeegeek.com) is to coffee like B&B is to shaving.

A ristretto is not just a 1 oz shot. It is a restricted shot made by using the amount of coffee to make a 1.5 oz shot, packing it tighter, and pulling 1 oz in the time it would mormally take to make 1.5 oz. It's a stronger, richer shot of espresso.
CoffeeGeek USED to be to coffee what B&B is to shaving.

It's actually regressed rather than progressed in regards to experience of active members.

I'd say that "packing tighter" doesn't do much of anything in regards to speeding or slowing an extraction that's already taking place under ~130psi of pressure.

Grinding finer, on the other hand, does quite a bit (as does dosing higher). Ristretto can't easily be defined by parameters. I prefer to think of it as defined by "approach". However you would normally pull an espresso, to pull it "ristretto" is literally to restrict it somehow. Be it more coffee, finer grind, shorter pull, or what have you. Every coffee needs a different set of parameters to get the best "ristretto" out of it, and those parameters may change as the coffee ages (from hour to hour as well as day to day).

And in regards to "richer and stronger".. think of beer snobs and "flavor expansion". Do you really want to stuff that much into a tiny volume?

[Houndawg]

I knew all of that. I was simplifying it because most don't want to go into the details. A perfect ristretto is the God shot in the world of espresso.

I haven't been on Cofffee Geek in a while. I didn't know it had gone downhill.

[Jasonian]

I think the definition of "God Shot" is quite dependent on who you ask.

I do not consider ristretto pulls to be anything like what I would consider to be a "God Shot". I consider habitual ristretto pulls to be compensation for something.. usually, it's the coffee. Of course, YMMV, which was the whole point of this particular reply.

[Confilo]

Try a Cortadito, double expresso cut with hot milk and a touch of condensed milk and if you like americano try Cafe con leche which is expresso on very hot milk.
Cafe con leche was my breakfast since before I could walk

[nimbus519]

About 6 months ago, I dumped the drip coffee maker and started drinking Americanos made with an "Aeropress"

http://www.aerobie.com/Products/aeropress_story.htm

It looks weird, but it yields and incredible cup of coffee, and very easy to keep clean.

[Mr. Clean]

nimbus519, so you really enjoy your Aeropress? My coffee shop has been carrying them for a while now and before that I had looked at them on the 'net. Just hadn't taken the plunge. Sticking with the drip and the occasional pot of french press. Does the Aeropress retain heat well enough before you can get it into a carafe? I like my coffee hot, not lukewarm.

[Jasonian]

nimbus519, so you really enjoy your Aeropress? My coffee shop has been carrying them for a while now and before that I had looked at them on the 'net. Just hadn't taken the plunge. Sticking with the drip and the occasional pot of french press. Does the Aeropress retain heat well enough before you can get it into a carafe? I like my coffee hot, not lukewarm.

It's plastic (not very conductive of heat, meaning, it insulates better than metal or glass or ceramic), brewing takes a minute or less, and the brew ends up in your cup, and not in the brewer when all is finished.

You couldn't brew enough to put in a carafe. This is a cup-at-a-time brewer.

I would be hesitant to call it an "Americano", since the result is far from espresso, but I suppose that's probably the closest definition for it. I use mine differently. I use normal coffee/water proportions at a ~espresso grind setting, and let is sit maybe 20 seconds before pushing the piston down (no easy task at these parameters, and this added pressure contributes to the cup profile).

It's different. I prefer it, although not everyone will. I think it has more flavor, more complexity, and is a bit more expressive of the coffee, although it's not as "smooth".

[Mr. Clean]

It's plastic (not very conductive of heat, meaning, it insulates better than metal or glass or ceramic), brewing takes a minute or less, and the brew ends up in your cup, and not in the brewer when all is finished.

You couldn't brew enough to put in a carafe. This is a cup-at-a-time brewer.

I would be hesitant to call it an "Americano", since the result is far from espresso, but I suppose that's probably the closest definition for it. I use mine differently. I use normal coffee/water proportions at a ~espresso grind setting, and let is sit maybe 20 seconds before pushing the piston down (no easy task at these parameters, and this added pressure contributes to the cup profile).

It's different. I prefer it, although not everyone will. I think it has more flavor, more complexity, and is a bit more expressive of the coffee, although it's not as "smooth".

That fact escaped me. Perhaps I will look to the 10-cup Chemex. Years (make that decades) ago, we used a Melitta pour-over pot. Broke many of those carafes :redface: and finally switched over to a drip machine.

[_JP_]

It's plastic (not very conductive of heat, meaning, it insulates better than metal or glass or ceramic), brewing takes a minute or less, and the brew ends up in your cup, and not in the brewer when all is finished.

You couldn't brew enough to put in a carafe. This is a cup-at-a-time brewer.

I would be hesitant to call it an "Americano", since the result is far from espresso, but I suppose that's probably the closest definition for it. I use mine differently. I use normal coffee/water proportions at a ~espresso grind setting, and let is sit maybe 20 seconds before pushing the piston down (no easy task at these parameters, and this added pressure contributes to the cup profile).

It's different. I prefer it, although not everyone will. I think it has more flavor, more complexity, and is a bit more expressive of the coffee, although it's not as "smooth".

The Aeropress has a capacity of up to 4 shots of espresso style coffee. It can be diluted into Americano style by adding water to the finished results from the Aeropress.

I always make a full 4 shot worth with the Aeropress, which results in two mugs of Americano coffee. My method is simple. I measure out the coffee into the press, add a full cylinder of water from the plunger and stir. Wait about 30 seconds and then start to press by inserting the plunger and then letting the weight of my hand rest on it (This part requires patience). I wait until I see that the water has gone through the grinds and then press hard to push the air through, which extracts the rest of the water. The result is foam on top of the shot.

I then pour the results into a glass carafe and add hot water up to the 4 cup mark. Perfect, a couple of very good mugs of coffee.

[Jasonian]

The Aeropress has a capacity of up to 4 shots of espresso style coffee. It can be diluted into Americano style by adding water to the finished results from the Aeropress.

I always make a full 4 shot worth with the Aeropress, which results in two mugs of Americano coffee. My method is simple. I measure out the coffee into the press, add a full cylinder of water from the plunger and stir. Wait about 30 seconds and then start to press by inserting the plunger and then letting the weight of my hand rest on it (This part requires patience). I wait until I see that the water has gone through the grinds and then press hard to push the air through, which extracts the rest of the water. The result is foam on top of the shot.

I then pour the results into a glass carafe and add hot water up to the 4 cup mark. Perfect, a couple of very good mugs of coffee.

While it is concentrated, I will never go along with using the word "espresso" to describe what the aeropress can produce. Alan Adler himself admitted to me that it wasn't espresso, but he decided not to take it off of the packaging label, despite the fact that a whole lot of us (coffee snobs) complained.

It is unique. It should be treated as such.

[blary54]

Jasonian:
You sound like quite the coffee connoisseur.
:001_smile

[Commander Quan]

When I go to starbucks (5-6 times a year) my drink choice is a venti americano with 4 pumps of white moka and 3 ice cubes.

The moka makes it a little more interesting that just water and espresso and the ice cubes because I don't like to wait 30 minutes before I can drink it.

[bennyJ82]

Yes, but you might give Ancora Coffee (http://www.ancoracoffee.com/About/Ancora_Coffeehouses.aspx) a try, being in where you are, and let the Siren (yes.. it's a siren, and not a mermaid) serve its burned cellulose to some other unsuspecting soul.

Also, if the water is too hot, or derived from a less-than-ideal source (like the hot water tap on the espresso machine), it will not reach full potential in your cup. Or rather, the espresso will be A ruined (too hot) or B tainted (bad water).

There is more, but I'll stop here.

I'll second the Jasonian here. I do enjoy an Americano now and then (mostly an espresso drinker), but definitely check out some of the other shops in Madison such as Ancora, Steep & Brew, Indie Coffee, Electric Earth, The Froth House, Fair Trade Coffee, Michelangelo's, or Victor Allen's. I have had much better experiences at any of these compared to Starbuck's. We are blessed in Madison to have a lot of good shops to check out, so leave them to their burned cellulose :001_smile

[R-James]

I am not really a fan of americanos myself. At work we serve single estate guatemalan coffee as a filter drink, and I would much rather have that than an americano if I am in the mood for a longer coffee drink.

I usually stick to a macchiato or a single spro throughout the day now, as I can do espresso properly, and I will never get tired of that coffee hit

[Jasonian]

I am not really a fan of americanos myself. At work we serve single estate guatemalan coffee as a filter drink, and I would much rather have that than an americano if I am in the mood for a longer coffee drink.

I usually stick to a macchiato or a single spro throughout the day now, as I can do espresso properly, and I will never get tired of that coffee hit

Oh, man, you haven't lived!

Take one of your sparklingly bright single origins (central american, Kenyan, PNG, something like that). Pull it as a single origin espresso. You know.. one of those coffees that you would never dream of pulling as an espresso.

And build an Americano with it. This tip brought to you by yours truly, and seconded by a gent named Klaus Thomsen.

[R-James]

Right, I am going to throw some kenyan gethumbwini and some guatamalan el bosque through the machine this morning!

[Jasonian]

Right, I am going to throw some kenyan gethumbwini and some guatamalan el bosque through the machine this morning!

I'm a big fan of the Gethumbwini as an espresso. Be sure to pull that one "a bit long". It's got a lot to give.

[R-James]

I shall free pout it through the naked triple portafilter. Purely for fun of course, and to see how long I want it to go. Today it might be tasting 1st customers second :lol: I set up a cupping lab in the serving area on friday!

[Houndawg]

Oh, man, you haven't lived!

Take one of your sparklingly bright single origins (central american, Kenyan, PNG, something like that). Pull it as a single origin espresso. You know.. one of those coffees that you would never dream of pulling as an espresso.

And build an Americano with it. This tip brought to you by yours truly, and seconded by a gent named Klaus Thomsen.


I've done that quite often. There's no rule that says the coffee you put in your portafilter has to say espresso on the package. In fact, I've gotten awesome pulls from all different kinds of coffee.

[Jasonian]

I've done that quite often. There's no rule that says the coffee you put in your portafilter has to say espresso on the package. In fact, I've gotten awesome pulls from all different kinds of coffee.

Ditto that, but the guy is new into the coffee retail industry, and most people seem to think that espresso is a kind of coffee instead of a brew method. And then there are others who think that certain types of coffee are suitable for espresso, or that certain roast profiles are suitable for espresso.

It just isn't the case.

[nimbus519]

Mr. Clean - sorry, didn't see you had replied until now. I use it to make Americanos, so while the shot may cool down a bit, I top it off with water as hot as I want it. It all goes so quick, though, that you pretty much have the shot in your cup 30 seconds after starting the process. Enjoy!

[thebikingengineer]

Would you happen to have any good on-line reference guides regarding coffee?

Check out the Coffee Reference (http://www.coffeereview.com/reference.cfm) section of CoffeeReview.com. Lots of info there. Once you've read through that then jump in at home-barista. If you thought shaving was an expensive hobby, well, hold on.

[kongjie]

Coffee? Boiling water? You're missing all the major ingredients (http://en.wikipedia.org/wiki/Americano_(cocktail))!

[Jasonian]

Check out the Coffee Reference (http://www.coffeereview.com/reference.cfm) section of CoffeeReview.com. Lots of info there. Once you've read through that then jump in at home-barista. If you thought shaving was an expensive hobby, well, hold on.

Tell me about it. :rolleyes:

[millertime150]

They taste similar to coffee to me. Much cheaper than a latte.