Americano perparation...?
How do you make your Americano? Hot water added to your espresso pull...espresso pulled over a cup of hot water? Espresso poured into a cup of hot water?
For me, I like to add hot water from my machine (LaSpazial Vivaldi II) into a non-heated ceramic cup first letting the water temp come down some while i grind, tamp and pull my shot (double) straight onto the now cooled water using a naked portafilter. I'd say the water cools down to about 185-190deg by the time the espresso hits it making a really nice Americano. Nice crema on top of the water...not too hot to bitter the taste.
Perhaps you have anpther way...? What is it? Tell us what works best in your neck of the woods!
For me, I like to add hot water from my machine (LaSpazial Vivaldi II) into a non-heated ceramic cup first letting the water temp come down some while i grind, tamp and pull my shot (double) straight onto the now cooled water using a naked portafilter. I'd say the water cools down to about 185-190deg by the time the espresso hits it making a really nice Americano. Nice crema on top of the water...not too hot to bitter the taste.
Perhaps you have anpther way...? What is it? Tell us what works best in your neck of the woods!
Replies to This Discussion
-
Permalink Reply by alissa mendonça on
-
i put hot water in cup about halfway, then pull the shot, then top with water... i find its mixed slightly more and the crema is still intact.
-
Permalink Reply by Jeremy Conley on
-
I prefer what's sometimes called a Long Black; espresso pulled over water at the same temp. the group's pulling at —204˚f on the PID right now. Crema's kept intact that way.
-
Permalink Reply by Brady on
-
Jeremy Conley said:I prefer what's sometimes called a Long Black; espresso pulled over water at the same temp. the group's pulling at —204˚f on the PID right now. Crema's kept intact that way.
...which is great for the customer, they can sit and admire that perfect crema until it dissipates, and then a couple more minutes afterward while they wait for their drink to reach a drinkable temp.
Good crema will persist just fine on 180-190 degree water. Try it yourself if you don't believe it.
-
Permalink Reply by Jason Haeger on
-
Whoa, Brady with the sarcasm.
Drinkable temps are best. You don't want customers to be adding cow liquids in an effort to cool it down before tasting the coffee, do you? Certainly not!
Brady said:Jeremy Conley said:I prefer what's sometimes called a Long Black; espresso pulled over water at the same temp. the group's pulling at —204˚f on the PID right now. Crema's kept intact that way.
...which is great for the customer, they can sit and admire that perfect crema until it dissipates, and then a couple more minutes afterward while they wait for their drink to reach a drinkable temp.
Good crema will persist just fine on 180-190 degree water. Try it yourself if you don't believe it.
-
Permalink Reply by Joe Smith on
-
I do it the exact same way. The crema actually stays on top of the water, and that's where a lot of the flavor is. An americano with out crema on top is like getting served a guinness with no head.
-
-
I challenge you to take the Americano Taste Challenge. (taste, not tactile sensation)
Try it on top and try it mixed. Naturally, do it blind. Does crema really taste all that fantastic?
Joe Smith said:I do it the exact same way. The crema actually stays on top of the water, and that's where a lot of the flavor is. An americano with out crema on top is like getting served a guinness with no head.
-
-
This is, of course, what I prefer. I believe the hot water spout we use for customer's Americanos is set at 185˚f right now. Myself, I don't mind patiently sipping a hotter beverage more persistently.
There was every indication from the original post that what was being discussed was personal preference and not what one would normally serve to a customer.
"How do you make your Americano?(...) For me, I like (...)"
Brady said:Jeremy Conley said:I prefer what's sometimes called a Long Black; espresso pulled over water at the same temp. the group's pulling at —204˚f on the PID right now. Crema's kept intact that way.
...which is great for the customer, they can sit and admire that perfect crema until it dissipates, and then a couple more minutes afterward while they wait for their drink to reach a drinkable temp.
Good crema will persist just fine on 180-190 degree water. Try it yourself if you don't believe it.
-
Permalink Reply by Jared Rutledge on
-
i meant that since i get the water out of the zojirushi, by the time i actually pull the shot (i run the espresso at 194 currently) it's somewhere in the low 200's/high 190's. i don't like using water out of the machine for americanos.
and i always top the water with espresso. even if the crema tastes "rubbish" the aesthetic effect makes up for it, and most people stir or swish anyways.
-
-
Jeremy Conley said:This is, of course, what I prefer. I believe the hot water spout we use for customer's Americanos is set at 185˚f right now. Myself, I don't mind patiently sipping a hotter beverage more persistently.
There was every indication from the original post that what was being discussed was personal preference and not what one would normally serve to a customer. "How do you make your Americano?(...) For me, I like (...)"
I don't think so... to quote the OP: "Tell us what works best in your neck of the woods!" Not that it isn't a good contribution to the discussion to state your personal preference for the beverage you drink behind the bar, but its not unreasonable for me to discuss customer considerations.
Its one thing to say that you do something because you like it that way. Totally valid, and you'll not see any argument with that from me. If, however, you make a statement like "crema persists better on water that is hotter", you should not be surprised when this is challenged.
All that aside, I did some experiments just now and noticed two things:
1. I had a hard time getting the water in my preheated ceramics to be any hotter than 190F, even right from the boiler. Check your temp in the cup and you might be surprised...
2. Crema lasted about the same on water at 190, 180, and 150, and existed even if it went in before the water. The only really long-lasting one was the room-temperature water, which still has most of its initial crema half an hour after making it.
To Jason's point... its about more than crema anyway, though I happen to like the experience of crema and do not appreciate the times I'm handed an americano that lacks it.
Interesting stuff.
-
-
I do see where the last sentence seems to be asking what day-to-day practices you exercise when serving customers; but the entire preceding body implies personal preference. Personally, I like to make mine as hot as I can get it —pulled into a pre-warmed thermal cup. If we get a rush, it may be 15 minutes or more before I can give it my undivided attention. And if I'm feeling froggy and add half&half, I want it hot enough that the cream doesn't bring it down to where I don't like it.
I offer to make them like this for people that want to add cream. Americanos can taste downright terrible after they've cooled beyond a certain point.
Brady said:Jeremy Conley said:This is, of course, what I prefer. I believe the hot water spout we use for customer's Americanos is set at 185˚f right now. Myself, I don't mind patiently sipping a hotter beverage more persistently.
There was every indication from the original post that what was being discussed was personal preference and not what one would normally serve to a customer. "How do you make your Americano?(...) For me, I like (...)"
I don't think so... to quote the OP: "Tell us what works best in your neck of the woods!" Not that it isn't a good contribution to the discussion to state your personal preference for the beverage you drink behind the bar, but its not unreasonable for me to discuss customer considerations.
Its one thing to say that you do something because you like it that way. Totally valid, and you'll not see any argument with that from me. If, however, you make a statement like "crema persists better on water that is hotter", you should not be surprised when this is challenged.
All that aside, I did some experiments just now and noticed two things:
1. I had a hard time getting the water in my preheated ceramics to be any hotter than 190F, even right from the boiler. Check your temp in the cup and you might be surprised...
2. Crema lasted about the same on water at 190, 180, and 150, and existed even if it went in before the water. The only really long-lasting one was the room-temperature water, which still has most of its initial crema half an hour after making it.
To Jason's point... its about more than crema anyway, though I happen to like the experience of crema and do not appreciate the times I'm handed an americano that lacks it.
Interesting stuff.
-
-
If your Americano tastes terrible after it's cooled, then I'd venture to say that you're probably doing something wrong. (or it's a problem with the coffee)
Jeremy Conley said:I do see where the last sentence seems to be asking what day-to-day practices you exercise when serving customers; but the entire preceding body implies personal preference. Personally, I like to make mine as hot as I can get it —pulled into a pre-warmed thermal cup. If we get a rush, it may be 15 minutes or more before I can give it my undivided attention. And if I'm feeling froggy and add half&half, I want it hot enough that the cream doesn't bring it down to where I don't like it.
I offer to make them like this for people that want to add cream. Americanos can taste downright terrible after they've cooled beyond a certain point.
Brady said:Jeremy Conley said:This is, of course, what I prefer. I believe the hot water spout we use for customer's Americanos is set at 185˚f right now. Myself, I don't mind patiently sipping a hotter beverage more persistently.
There was every indication from the original post that what was being discussed was personal preference and not what one would normally serve to a customer. "How do you make your Americano?(...) For me, I like (...)"
I don't think so... to quote the OP: "Tell us what works best in your neck of the woods!" Not that it isn't a good contribution to the discussion to state your personal preference for the beverage you drink behind the bar, but its not unreasonable for me to discuss customer considerations.
Its one thing to say that you do something because you like it that way. Totally valid, and you'll not see any argument with that from me. If, however, you make a statement like "crema persists better on water that is hotter", you should not be surprised when this is challenged.
All that aside, I did some experiments just now and noticed two things:
1. I had a hard time getting the water in my preheated ceramics to be any hotter than 190F, even right from the boiler. Check your temp in the cup and you might be surprised...
2. Crema lasted about the same on water at 190, 180, and 150, and existed even if it went in before the water. The only really long-lasting one was the room-temperature water, which still has most of its initial crema half an hour after making it.
To Jason's point... its about more than crema anyway, though I happen to like the experience of crema and do not appreciate the times I'm handed an americano that lacks it.
Interesting stuff.
- ‹ Previous
- 1
- 2
- Next ›
Barista Exchange Partners
Barista Exchange Friends
Keep Barista Exchange Free
Are you enjoying Barista Exchange? Is it helping you promote your business and helping you network in this great industry? Donate today to keep it free to all members. Supporters can join the "Supporters Group" with a donation. Thanks!
© 2024 Created by Matt Milletto.
Powered by
