I pull the shot first because I never know exactly how much water I'm going to be adding. I add a few ounces of water, srir, taste, and decide how much more to add. I do this a few times until it is a concentration that I like. Of course, I only do it this way because I'm not a very experienced Americano maker, I only have one every death of the pope.

I have had it both the ways but normally I add the water to my shot. But I don't think it makes a difference!

I drink about 99% Anericano's. Espresso is great but doesn't last long enough. How I make them is situational with the goal being to balance workflow efficiency with machine temperature stability.

If I'm only making one I make the espresso then add water from the hot water tap. I add water after the espresso is made so my machine boiler temp doesn't drop.

If I'm making more than one I don't want to use the water tap and affect my boiler temp so I boil water in a kettle and make espresso into the cup with water.

My preference is to add espresso to water because I like the look of crema on top.

My regular coffee shops all add espresso to water. I've never asked them why though.

Recently I was told by a pro that the difference between Americano and long black is the amount of water. He uses about 8oz of water for the former and 5oz of water for the latter.

When I serve an americano, I pull about 4 oz of water into a 5oz capp cup, then pull the espresso over it. When the espresso is pulling, I bring the cup up close to the spouts so that the crema rises to the top (similar to microfoam and latte art). I serve it on a saucer with a spoon so the person drinking can choose wether or not to fully incorporate it.

I make my americanos the exact same way for a couple of reasons. The workflow just makes sense for one; I pull the hot water from the tea tap into my cup and by the time I've prepped the shot the water has cooled down to the perfect temp. Plus you're right about the crema rising to the top when you pull the cup close, it just looks cool! Kinda like motor oil

Ellejaycafe wrote:I make my americanos the exact same way for a couple of reasons. The workflow just makes sense for one; I pull the hot water from the tea tap into my cup and by the time I've prepped the shot the water has cooled down to the perfect temp. Plus you're right about the crema rising to the top when you pull the cup close, it just looks cool! Kinda like motor oil <image>

Nice! Are you using a similar water to espresso ratio? I find going much over that becomes too dilute... my 5oz method tastes a lot like it would if it was brewed.. especially if you stir it vigorously.

Always the espresso on top of the water! Its disgusting to add water to an espresso, destroys the crema.

Which just goes to show taste is subjective and individual. Judging from the responses here americans don't like crema on their long blacks, I wonder is that connected to the prevalence of brewed coffee in america?

I think I now tend to agree, just based on the responses here, that we should distinguish between an americano and a long black by the order the drink is made.

LukeFlynn wrote:Nice! Are you using a similar water to espresso ratio? I find going much over that becomes too dilute... my 5oz method tastes a lot like it would if it was brewed.. especially if you stir it vigorously.

Yup! That's the best ratio I've found IMO. That's a 6oz cup so I'm guessing it's about 5oz total. It's what I make to sip on every morning right after my espresso. Either that or a 10 oz triple if I really need to get going ha.

JohnB. wrote:I don't think it makes a damn bit of difference. I've done it both ways but normally add the water to my shot as opposed to pulling the shot into the hot water.

I ALWAYS have the 84c (or so) water ready, and pull the shot into that. Visually way more appealing. BTW, who the he!! cares what you call it? IMO, this is what a proper black/dark brown colored/coloured liquid SHOULD look like. YMMV