Hi guys,

 

In need of a bit of advice seeing as I'm still pretty green!  When I'm making americanos/long blacks in the cafe, the crema in the ceramic cups is terrible but really nice in the take away cups. 

Espressos looking good too, nice red/brown crema, but in the 6 or 12oz ceramics, very thin, burnt looking, and lasts only few seconds

I'm thinking its the machines tap water temperature being too high maybe?? but wouldn't that mean the take away cups should also have bad crema or is the t/a cup lowering the temp somehow???

 

Any thoughts or tip would be fantastic oh wise coffee gurus!

 

Cheer

Paul

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So I went back and read this thread again. Glad to hear that you've made some progress. I do think you hit on something else in earlier responses too. Your shots sound about right to me as far as ratio, and if they taste great then that's all there is. You can certainly make a delicious americano.

Is the 12oz single americano on your menu? If so, why? The weakest americano I'd do is a 12oz double... anything less seems pretty pointless. If someone orders the weaker drink, they ought to expect a weak, thin cup of hot water.

On the earlier suggestion, don't change your pull. Increase the number of shots you put in the drink or adjust the customer expectation. You pull shots shorter than some other places for better flavor, not higher yield.

FWIW, I love a good americano. A well-pulled double espresso over water in a cappuccino tulip is darn tasty in my book... though it's maybe even better as a double in an 8-9oz mug. Stretching to even 12oz for a double is just that - a stretch. My 2 cents...

Thanks Brady, good points there.  I do single in a 6oz, double in 12oz as standard, thats whats on the menu.  Of course though, there's quite a few customers who like a weak coffee and order a single in the 12oz. 

I usually just make sure they know that size normally takes a double and if they still want it fair enough.  As you say it will be weak and the lack of crema is not suprising.  So to be honest there's no complaints and with the standard  menu drinks like I was saying, I just get to the table in a hurry after holding the cup up at the spout so its working out well!

I agree you can have a great tasting Americano, what I was really getting at I guess is my preference for filter.  No comparison in flavour in my opinion, but agree can have lovely Americano when done right.  Our brew ratio's at about 65% these days, 20g dose/31g espresso.  On top of 9oz water, makes a nice Americano.

Thanks for help.

Brady said:

So I went back and read this thread again. Glad to hear that you've made some progress. I do think you hit on something else in earlier responses too. Your shots sound about right to me as far as ratio, and if they taste great then that's all there is. You can certainly make a delicious americano.

Is the 12oz single americano on your menu? If so, why? The weakest americano I'd do is a 12oz double... anything less seems pretty pointless. If someone orders the weaker drink, they ought to expect a weak, thin cup of hot water.

On the earlier suggestion, don't change your pull. Increase the number of shots you put in the drink or adjust the customer expectation. You pull shots shorter than some other places for better flavor, not higher yield.

FWIW, I love a good americano. A well-pulled double espresso over water in a cappuccino tulip is darn tasty in my book... though it's maybe even better as a double in an 8-9oz mug. Stretching to even 12oz for a double is just that - a stretch. My 2 cents...

try making them the other way around, espresso first then the water.

As long as your hot water spout isn't spiting steam at you and is coming out smooth the crema should stay afloat for the most part.

Rather than extracting into the cup, I'd just pull the shots into your shot glasses or espresso cups and kind of submerge the server partially under the water at an angle, thus "floating" the crema on top of the water.

from my experience you do have to hold the cups as close as possible to the spout to get a good crema on a long black, I lift my cups until the water almost touch the spout, that's the only way to stop the coffee from simply diving through the water. here in australia we also use only doubles for a long black, as single shots will never give you enough crema and never look as nice (unless you have a really lovely rich blend). there is not much to do about the 12oz cups though - they are too big with too much water to ever look as good, unless you pull another shot on them. don't forget to also serve the drink asap as the crema will disappear with in 10-20 sec

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