How to make an Americano

Extra Pointers
- The video uses a 6oz cup and a double shot espresso (~40g / ~2oz)
- Even though the 1:2 ratio of espresso to water is the classic standard for an Americano, I recommend just asking the customer how much water they want in their Americano.
- The Americano specifically adds the espresso before the water, mixing the shot as much as possible with the hot water. This is the opposite of a Long Black, which adds the shot after the water to retain the crema and get a different cup taste characteristic.

[@lumalagshahani9674]

Thank you for sharing how to make Americano coffee 🥰❤️

[@sitimaeyam]

What's the difference between water first or espresso first? Or is it only because of the crema? But I dont see any crema anymore in both americano and long black tho🤔

[@hai4947]

Quoting one of his comments, “Pouring the water first would make it a long black! Tbh even though there is a difference, it's miniscule and not the end of the world pouring the espresso after” hope that helps! (Even though I also don’t fully understand it HAHSHA)

[@sitimaeyam]

@@hai4947 yeah I know, I watched his other videos too... that the steps (with proper water n espresso ratio) difference would make different name/type drinks (long black n americano) but i dont see the point why it need water first or espresso first since all of the beauty diluted with water. But thank u tho👍

[@leonivicic6865]

In our caffe bar we just put the one dose of coffee like you would for an espresso and just put it in a bigger cup and let the hot water from the machine fill it up to the top, i mean they're getting water anyway so why not use the water from the machine when there is no coffee for the machine to grind...

[@matti3908]

overextraction. tastes bitter. try it side by side and youll taste it

[@sexypanda1349]

The order of pouring is NOT what determines the difference. The long black would essentially be a much darker brewed double ristretto over hot water so stronger and more coffee flavor and crema; where an Americano is just a regular typically lighter espresso with hot water added to it.

[@helensan2122]

Americano, joha joha joha ~~😊

[@Minsungix]

Help me that’s why I’m here LMAOO😭

[@paulgastelum2143]

i always thought it was hot water first😅

[@brewinghabits]

Pouring the water first would make it a long black! Tbh even though there is a difference, it's miniscule and not the end of the world pouring the espresso after 😅

[@sexypanda1349]

The order doesn't determine the difference. The long black would essentially be a much darker brewed double ristretto over hot water so stronger and more coffee flavor and crema; where an Americano is just a regular typically lighter espresso with hot water added to it.

[@panoss2362]

Do u add hot water from the espresso machine or are u boiling some?

[@brewinghabits]

It depends on your machine and volume of orders. With machines that have a small boiler, I would have a separate kettle and pour from that to not mess up the water temperature of the machine. With big commercial machines, taking water from their boiler is less of an issue and many cafes do just that.

[@mohdjamalkhan3212]

What should be the serving temperature for Americano?

[@Noliem1]

80°c

[@zeros_xt9446]

Agua porka

[@dan138zig]

Why not just brew the espresso into the drinking cup?

[@brewinghabits]

Here are a few reasons from the top of my head. - Its a great way to improve aesthetics as espresso splatters make it not look as visually appealing in the cup. - You get to look at the volume of the pull more accurately, which then also allows you to make sure that the shot pulled correctly (sometimes the dose is off, machine not having the right pressure etc leading to a lower/higher dose). - If you have multiple drinks lined up and you aren't sure where the next shot will be used, then pulling it into a generic container where you then use it for the next drink up. - It may speed up the workflow if you are in a team and someone is dedicated to pulling shots while the other baristas transfer it into the right cups and steam. It also has some downsides like the crema not being as intact when transferring vessels, one extra step in the process and more to wash up. Personally I think the pros outweigh the cons and just the ability to notice the volume being off making me taste and perhaps re-dial the coffee (maybe due to beans going into a different roast date, humidity, pressure fluctuation etc) is a big enough reason for me to do this extra step.

[@dan138zig]

@@brewinghabits thank you for taking the time to give an elaborate answer!

[@brewinghabits]

@@dan138zig No prob, glad to have shared some obscure barista thoughts :D

[@Starving_indev]

How to make an americano? Don't make an americano, isn't an atrocity

[@D3nn4zz]

How many grams do you use?

[@nikkoXmercado]

Nine hundred and three.

[@jjg19631]

Nonsense.

[@bunniewood]

Step 3: throw it down the sink and have an espresso in Italy