Tips for making a better Americano?

[Mike Panic]

In the morning I like to sip coffee, on the ride to work and while at work. As much as I enjoy espresso, its not "enough" in terms of volume - so Americano is where I am headed. I enjoy the french press but much prefer a good Americano over FP.

My lever machine will give between 1.25 and 1.5 oz of amazing espresso from a double ristretto pull. What is the optimal amount of hot water I should be adding? Is there a set ratio I should try to follow?

Because I have such a small boiler in my Pavoni, I boil water in a tea pot on the stove. Should I be adding the espresso or water to the cup first?

[ntwkgestapo]

Mike, TYPICALLY I do 3oz of water to every "double". I also just use the steaming wand on my Factory to heat a container of filtered water to aproximately 165 degrees.... takes about 30 seconds! In the morning I make a pair of doubles (about 1.75oz per) and steam the water to 165 deg. put the two together in a sbux SS tumbler (the one thing I DO like about sbux! ). Take to work and sip (until it's gone, gone, gone.... sigh).

[edwa]

I would think that should be more a factor of the s.o. or blend that you are using and then adjust the water volume to your taste. Do you drink it black or add milk? My wife typically likes about 5 oz added to her double shot and I add 4 oz when I do make an Americano for myself.

[Mike Panic]

I drink it black. I've been told it is about 2:1, but even when I make a quad (out of my Pavoni is only around 3oz ristretto), adding 6oz of water to make 9oz total isnt' as much as i'd like to sip on for 20-30 minutes. Trouble is, any more water makes it too watered down and I don't want to get in the habbit of making a 6 or 8 shot Americano just to get the volume of total beverage that I'd like.

I guess I need to start appreciating small, 8-10oz cups a little more and stop trying to make everything American * supersized

[cafeIKE]

For my Mum, I add about double the shot volume in hot water. Add the water gently from the hot water tap to preserve the crema topping, for appearances if nothing else. Some like to pull the shot into hot water, but short shots may then be too dilute.

I once saw a barista dump a short double into a FULL 12oz of hot water.
When queried, he replied, eyes rolling, "Americano"

[Mike Panic]

That's what I've often wondered getting Americano's at Starbucks. It is more money for a larger cup of hot water, same amount of shots. Granted that larger cup costs slightly more than a smaller cup, but there is no extra go-fast in there.

[RAS]

Sure seems to me that a little experimentation will give you the volume and strength you're looking for. Then whether your Americano is a 1:1, 2:1, or whatever, you'll have defined what works for you. On weekends, I'll make a 2:1 (water to espresso) Americano that is a perfect accompaniment to breakfast. It still tastes enough like espresso, but gives me adequate volume to enjoy throughout my breakfast of pancakes, scone, toast with Nutella (dang fine with a good Americano), etc...

[beansbats]

Before I head to the office I pull a couple of singles for taste, crema and to open my eyes. Then I pull an Americano with a double pull on the Pavoni, and then add equal parts of water for a 1:1 ratio. Why 1:1? It is the size of the cup I use, so it works for me. BTW.... my commute consists of walking to the spare bedroom and booting the computer.

Hmmm, I have never tried to preserve the crema in my Americano.... something to try.

On another note, I recently ordered an Americano at a shop in Columbus OH and the barista actually asked me what ratio would I prefer? I was impressed.

-beans

[CoffeeOwl]

I do it two ways: pour a double into 2oz of hot water or into 6oz of hot water.
Now, you can pull the shot into a separate glass and then pour it into the water or you can pull the shot directly into the water - there is a slight difference in taste and quite a difference in appearance of the drinks.
If you want more, then I suggest you make a triple and pour it to more water, but: I haven't tried it myself yet - I'm waiting for the triple basket for La Spaziale.

[jggall01]

I once saw a barista dump a short double into a FULL 12oz of hot water.
When queried, he replied, eyes rolling, "Americano"

Yikes. That Americano might have been for me

Except for the commute to the office, I prefer my espresso undiluted and unadulterated. But a full double (2.5oz), poured into 10-12 oz of hot water tastes great in my sippy cup.

Jim

[Barnstormer's~Betty]

I drink it black. I've been told it is about 2:1, but even when I make a quad (out of my Pavoni is only around 3oz ristretto), adding 6oz of water to make 9oz total isnt' as much as i'd like to sip on for 20-30 minutes. Trouble is, any more water makes it too watered down and I don't want to get in the habbit of making a 6 or 8 shot Americano just to get the volume of total beverage that I'd like.

I guess I need to start appreciating small, 8-10oz cups a little more and stop trying to make everything American * supersized

Mr. Mike, I'd be interested in your recipe once you nail the ratio.

I personally enjoy a "venti" six-shot Americano, the only menu item I really enjoy from SBUX. However, if you're worried about making your beverage American*supersized, I'd be interested if you trademark a new name as an alternative to Americano.

caf·fè a·mer·i·ca·no (plural caf·fè a·mer·i·ca·nos)
noun
Definition: beverages
Same as americano
[< Italian, "American coffee"]

June

[RAS]

As far as preserving crema, I find if I pull my shot into the larger volume glass I'm ultimately going to drink it out of, then add hot water from my machine's hot water tap, I keep pretty much all of the crema. Simple... And delicious.

[Mike Panic]

As far as preserving crema, I find if I pull my shot into the larger volume glass I'm ultimately going to drink it out of, then add hot water from my machine's hot water tap, I keep pretty much all of the crema. Simple... And delicious.

Can't do that on my europiccola - even after I make my portafilter crotchless (hopefully soon) I'll still only have about 3" of clearance.

[RAS]

Good point - I have a Europiccola as well.

As a variation to the tea kettle, have you ever heard of the Hot Shot by Sunbeam? Man they heat up water quickly and should cost less than $20. I got one years ago from Wally World for about $14, and it heats up probably 10 cups of water a day between me and co-workers. Simple and single-purpose - perfect.

[Mike Panic]

Tea kettle doesn't bother me much honestly, even on my electric range if I turn it on high, by the time I grind, dose, weigh, tamp, pull a double, it is just about boiling... I've been trying to add a shot, then water to the cup, then water to the shot glass to get the last of the yummy out. Also tried to add water, than shot, then water in the shot glass into the cup.

[woodchuck]

FWIW I pull a couple of caps for breakfast with my wife in the morning. An espresso to top breakfast off and then an Americano if I'm headed out the door. I like to pull a double over 6oz of hot water that I pulled from my S1VII. I use the hot water tap alot so find the water in the boiler stays pretty fresh. The Americano ends up being pretty warm at first but by the time I'm on the freeway its ready to drink. I really like the Americano done with SOs. My favorite right now is Counter Culture's Finca Mauritania ... Cheers Ian

[KarlSchneider]

I make 2 Americanos for myself and 2 for my wife every morning. On weekends it is 3 each. My ratios are 2 oz. espresso and no more than 4 oz. water or, less than 1::2.

I make them with my Elektra Microcasa a leva almost always but occasionally with my Cremina. I like the clarity of the Microcasa a leva.

I use a double basket and do a double pull on both machines. I grind slightly less fine than for espresso which I make with a single basket + single pull. The target is a 25 sec time for each pull.

I pull the espresso into a cappuccino cup then add the water from a tea kettle.

I find that a far wider range of coffees make great Americanos than make great espressos. Kona makes great Americano and so do many Sumatra coffees. These never make good espresso for me. Same with wet processed Ethiopians. And the same with virtually all Central Americans. Beans that make great espresso do also make good Americanos but usually the espressos are better.

KS

[narc]

The process I use to create an Americano:
1. Heat fresh tap water using steam wand.
2. Pull shot (heavy normal to ristretto brew ratio double) into cup containing heated water.

Amount (90-120ml) of heated water depends on origin. Prefer single origin(SO) pulls. Extracting the espresso into the cup containing the heated water preserves the crema. Machine of choice for Americanos is the Elektra MicroCasa a Leva (MCaL). It's interesting to note the similarities and differences in the flavors of an Americano and espresso pulled on the MCaL.

[gbovino]

Americanos are my favorite. I preheat the cup with hot water from our faucet (our water heater is set pretty high). Then I prime the machine by running some water through the PF and pull 1oz. of water through the steam wand into a shot glass. Pour out the pre-heated water, throw in the 1oz. of hot water and start dosing/tamping.

I pull a 1.5oz. espresso right into the 1oz. of hot water. Crema looks awesome. I drop in about a tablespoon of sugar (depending on how I feel). In retrospect, I don't know if this a "true" Americano, but it draws out the flavor profile of the single origin beans I've been buying lately.

I'm drooling just thinking about it now since our coffee at works is really bad.

[DavidBB]

Nice to see other folks enjoy americano's as much as I do. It seems a shame to dilute an espresso shot, but I do love an americano if I'm not treating myself to a mochaccino.