- Sarah Jane Johnston
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- What is your position in the coffee industry?
- coffee shop owner
- Where are you located? ( City and Country )
- cardiff
- How many years have you been in the industry?
- 1
- If you are a barista or shop, are you interested in a barista exchange with another coffee shop/barista?
- maybe
- About Me:
- Owner Operator of a child frienldly coffee shop/cafe
- Website:
- http://www.cariadkitchen.com
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Hey there Sarah.
As opposed to "Americanos" I typically encourage customers to produce "Long Blacks". Much difference? Well, yeah, there actually is.
Most often Americanos are made by adding boiler water to an espresso shot. That's how they were originally done.
But, with a Long Black the opposite happens. Espresso is poured or extracted into a cup of hot water. Same ratios, and all that, but physically different.
As opposed to using boiler water I encourage people to fill the cup with water from one of the group heads as they dose, groom, and tamp their shot. Then, complete the drink.
By doing it this way you'll not be driving off flavour in the form of aroma. Your water will not be hotter than the espresso extraction. At least, not significantly. Also, you won't be triggering endless "auto-fill" cycles.
Let me know how you make out with that.