Never really been happy with the Americano's I have made previous to this point. After playing around this weekend, I just confirmed the problem has been using HX boiler water...I suspect the problem is the temperature specifically (not "quality" of water) as I have refreshed the boiler water (it is a plumbed in machine) as a test a couple time by repeated flushing and it makes little difference - the only common puzzle piece is the high temp. My wife pulls a lot water from the boiler for tea as well, so the boiler water is completely exchanged often.

Am I missing something else? Is water temp THAT critical to a great Americano?

I have tried mixing the overly hot boiler water with some cooler water first and then pulling the shot into it which helps, but is hard to accurately get the temp close each time so it is a bit hit/miss, and I have never seem to get a great result.

Then this weekend, I thought I would just try using the group head water knowing I can hit targets temps pretty easily at set time intervals. So, I pulled my shot, and then added water from the HX/grouphead two ounces each time x 2 times at set time intervals.

Wow...great Americano, and I can repeat the result with my eyes closed. Anyone else using grouphead water for Americano's? If not, how are you doing it?

This doesn't surprise me in the least. There's been a related (but badly off-track) discussion in this thread. The brew water on an HX machine is fresh, and heated to roughly the right temperature. The boiler water is stale and overheated for tea or coffee.

My wife often asks for Americano's, I also pull water from the grouphead. In fact, I use a room temp cup, run the cooling flush into the cup (result: 4-5 oz of water), then lock in the portafilter, pull a double or triple shot and throw it in the cup. Just guessing, but everything probably turns out about 195 - 200 F, about the same temp as brewed coffee, and it's very quick. She says they are great, and I can't be bothered to think about it any more than this - I have some cappas to make!

Given that I have a new toy (bottomless triple pf), lately I have been making her a caffe crema; it's a nice alternative to an Americano, with more flavor and body (but less than a double shot).

Enjoy your experience.

I really enjoy the occasional Americano, and I find that while it is almost never a problem if the water is a bit too cool, the taste really suffers if the water is too hot.

I have a DB machine, so I heat my 3-4oz of water in the microwave for 75 seconds while I am preparing my shot. I then then brew into that water and wahla!, a perfect Americano every time.

Mark

I'm with John on this one. I pull 3 to 4 oz of water into a cup from my hot water tap then go about prepping and pulling a double into the cup. The water is sufficiently cooled by the time I get the shot into the cup. I especially like SOs as Americanos. I find the the extra water mellows the acidity but brings out the unique flavours from the of that origin.

Cheers

Ian

I almost always use the thermometer I bought for milk to measure water temperature while making americanos. Milk temperature is now by touch, so the thermometer rarely gets used for anything else. I just fill a warm (from the top of machine) cup with water directly from the steam boiler on my S1. Then, I go about preparing the shot. But, I don't start pulling the shot until the water in the cup has cooled to my desired temperature. That is 180F for me, but your tastes/preferences/thermometer may vary.

I find the boiler water to be stale and only use it for heating cups or filling a pan to make macaroni. If I need hot water for something I draw fresh cold water from the sink and will flash heat it with the steam wand.