by DC on Fri Feb 16, 2007 4:58 pm
I've been tinkering with producing a decent Americano, trying to get the 'strength' right.
I find 1 part espresso to 5 or even 4 parts water, as I have seen mentioned elsewhere, to be far too weak. At the moment, I'm making 6oz Americanos that are one-third espresso and two-thirds hot water (espresso pulled into the hot water to keep the crema).
Someone somewhere has probably laid down the law as to what an Americano 'should' be but I just wondered how people on this site like to make theirs?
Thanks,
Dave