Traditional Americano: portions and taste difference - Barista Exchange2024-03-29T07:38:56Zhttps://www.baristaexchange.com/forum/topics/traditional-americano-portions-and-taste-difference?commentId=1688216%3AComment%3A1426457&x=1&feed=yes&xn_auth=noWe also add water to the cup…tag:www.baristaexchange.com,2012-11-13:1688216:Comment:14264572012-11-13T21:32:25.913ZMichael B.https://www.baristaexchange.com/profile/MichaelB
<p>We also add water to the cup first, then pull the shots into a 3 oz. espresso cup (preheated!) and "dip" the cup into the water while turning it upside down. This retains the majority of the crema, and if done properly the crema will form a layer that covers the entire surface of the drink. Great for visual appeal!</p>
<p>We also add water to the cup first, then pull the shots into a 3 oz. espresso cup (preheated!) and "dip" the cup into the water while turning it upside down. This retains the majority of the crema, and if done properly the crema will form a layer that covers the entire surface of the drink. Great for visual appeal!</p> I also offer double shots and…tag:www.baristaexchange.com,2012-10-10:1688216:Comment:14190562012-10-10T20:06:27.198ZTheresa Szentendreihttps://www.baristaexchange.com/profile/TheresaSzentendrei
<p>I also offer double shots and ask how much water. I like that Americanos are easy to customize like that! I personally prefer them around 6-8 oz but have customers that want 16 oz.</p>
<p>I also offer double shots and ask how much water. I like that Americanos are easy to customize like that! I personally prefer them around 6-8 oz but have customers that want 16 oz.</p> The really long shot (pull th…tag:www.baristaexchange.com,2012-07-18:1688216:Comment:13981142012-07-18T15:06:10.305ZMickaelhttps://www.baristaexchange.com/profile/Mickael
<p>The really long shot (pull the shot all the way to the top of the 12oz cup) is referred to as Cafe Creme. Drove me crazy when I was in Switzerland. They don't have drip coffee anywhere and I couldn't find a place that would make a real americano, only cafe creme. </p>
<p>The really long shot (pull the shot all the way to the top of the 12oz cup) is referred to as Cafe Creme. Drove me crazy when I was in Switzerland. They don't have drip coffee anywhere and I couldn't find a place that would make a real americano, only cafe creme. </p> I'm guessing that's a bigger…tag:www.baristaexchange.com,2012-07-17:1688216:Comment:13982202012-07-17T16:51:37.928ZBradyhttps://www.baristaexchange.com/profile/Brady
<p>I'm guessing that's a bigger problem with the 16 and 20 oz size?</p>
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<p>One thing that I really like about Americanos is that they are a very transparent drink - all about the espresso. If you find some aspect of the drink flavor to be less than ideal, you have a good idea where the problem lies (and its not in the assembly sequence).</p>
<p><br></br> <cite>lance battenfield said:…</cite></p>
<p>I'm guessing that's a bigger problem with the 16 and 20 oz size?</p>
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<p>One thing that I really like about Americanos is that they are a very transparent drink - all about the espresso. If you find some aspect of the drink flavor to be less than ideal, you have a good idea where the problem lies (and its not in the assembly sequence).</p>
<p><br/> <cite>lance battenfield said:</cite></p>
<blockquote cite="http://www.baristaexchange.com/forum/topics/traditional-americano-portions-and-taste-difference?page=1&commentId=1688216%3AComment%3A1397601&x=1#1688216Comment1397601"><div><div class="xg_user_generated"><p>By long i mean a continual pull. ususally double the amount of water you would normally use for a regular shot or more. (yes over-extracted)<br/> And on a side note i always put my shots in my heated cup first, then add water on top. i find if you pull the shots into hot water it makes it a little harsh.<br/> <br/> <cite>olivier dutil said:</cite></p>
<blockquote cite="http://www.baristaexchange.com/forum/topics/traditional-americano-portions-and-taste-difference?commentId=1688216%3AComment%3A1397677&xg_source=msg_com_forum#1688216Comment1397677"><div><div class="xg_user_generated"><p>What do you mean Pull Long??? sound nasty. We do Double in a 8 oz . some requesquest the 12 oz cup and we do large in 16 oz with 2 double . No 20oz<br/> <br/> <cite>lance battenfield said:</cite></p>
<blockquote cite="http://www.baristaexchange.com/forum/topics/traditional-americano-portions-and-taste-difference#1688216Comment1397769"><div><div class="xg_user_generated"><p>personally i like to add 2 shots to 8oz & 12oz cups, and pull long shots for 16oz & 20oz. (Unless requested otherwise) i like this method cause i can just use one portafilter of espresso for any size. But i have some customers who just want one big really long shot all the way to the top of the cup. A friend of mine visited London once and said he got one of these when he ordered an americano there.</p>
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</blockquote> By long i mean a continual pu…tag:www.baristaexchange.com,2012-07-17:1688216:Comment:13976012012-07-17T13:46:07.333Zlance battenfieldhttps://www.baristaexchange.com/profile/lancebattenfield
<p>By long i mean a continual pull. ususally double the amount of water you would normally use for a regular shot or more. (yes over-extracted)<br></br> And on a side note i always put my shots in my heated cup first, then add water on top. i find if you pull the shots into hot water it makes it a little harsh.<br></br> <br></br>
<cite>olivier dutil said:…</cite></p>
<p>By long i mean a continual pull. ususally double the amount of water you would normally use for a regular shot or more. (yes over-extracted)<br/> And on a side note i always put my shots in my heated cup first, then add water on top. i find if you pull the shots into hot water it makes it a little harsh.<br/>
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<cite>olivier dutil said:</cite></p>
<blockquote cite="http://www.baristaexchange.com/forum/topics/traditional-americano-portions-and-taste-difference?commentId=1688216%3AComment%3A1397677&xg_source=msg_com_forum#1688216Comment1397677"><div><div class="xg_user_generated"><p>What do you mean Pull Long??? sound nasty. We do Double in a 8 oz . some requesquest the 12 oz cup and we do large in 16 oz with 2 double . No 20oz<br/> <br/>
<cite>lance battenfield said:</cite></p>
<blockquote cite="http://www.baristaexchange.com/forum/topics/traditional-americano-portions-and-taste-difference#1688216Comment1397769"><div><div class="xg_user_generated"><p>personally i like to add 2 shots to 8oz & 12oz cups, and pull long shots for 16oz & 20oz. (Unless requested otherwise) i like this method cause i can just use one portafilter of espresso for any size. But i have some customers who just want one big really long shot all the way to the top of the cup. A friend of mine visited London once and said he got one of these when he ordered an americano there.</p>
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</blockquote> I'm with Brady on this one. …tag:www.baristaexchange.com,2012-07-17:1688216:Comment:13975042012-07-17T02:11:41.477ZMark McLucashttps://www.baristaexchange.com/profile/MarkMcLucas
<p>I'm with Brady on this one. We keep it pretty straightforward at my shop: 18g weighed dose, ~1.75 oz (by volume) double floated on 6 or 8 oz of hot water based on the customer's preference. Americano sales continue to outpace the rest of our espresso drinks, so this formula has worked pretty well for us.</p>
<p>I'm with Brady on this one. We keep it pretty straightforward at my shop: 18g weighed dose, ~1.75 oz (by volume) double floated on 6 or 8 oz of hot water based on the customer's preference. Americano sales continue to outpace the rest of our espresso drinks, so this formula has worked pretty well for us.</p> What do you mean Pull Long???…tag:www.baristaexchange.com,2012-07-17:1688216:Comment:13976772012-07-17T00:21:08.710Zolivier dutilhttps://www.baristaexchange.com/profile/olivierdutil
<p>What do you mean Pull Long??? sound nasty. We do Double in a 8 oz . some requesquest the 12 oz cup and we do large in 16 oz with 2 double . No 20oz<br></br> <br></br> <cite>lance battenfield said:</cite></p>
<blockquote cite="http://www.baristaexchange.com/forum/topics/traditional-americano-portions-and-taste-difference#1688216Comment1397769"><div><div class="xg_user_generated"><p>personally i like to add 2 shots to 8oz & 12oz cups, and pull long shots for 16oz & 20oz. (Unless requested…</p>
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<p>What do you mean Pull Long??? sound nasty. We do Double in a 8 oz . some requesquest the 12 oz cup and we do large in 16 oz with 2 double . No 20oz<br/> <br/> <cite>lance battenfield said:</cite></p>
<blockquote cite="http://www.baristaexchange.com/forum/topics/traditional-americano-portions-and-taste-difference#1688216Comment1397769"><div><div class="xg_user_generated"><p>personally i like to add 2 shots to 8oz & 12oz cups, and pull long shots for 16oz & 20oz. (Unless requested otherwise) i like this method cause i can just use one portafilter of espresso for any size. But i have some customers who just want one big really long shot all the way to the top of the cup. A friend of mine visited London once and said he got one of these when he ordered an americano there.</p>
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</blockquote> personally i like to add 2 sh…tag:www.baristaexchange.com,2012-07-16:1688216:Comment:13977692012-07-16T19:17:04.276Zlance battenfieldhttps://www.baristaexchange.com/profile/lancebattenfield
<p>personally i like to add 2 shots to 8oz & 12oz cups, and pull long shots for 16oz & 20oz. (Unless requested otherwise) i like this method cause i can just use one portafilter of espresso for any size. But i have some customers who just want one big really long shot all the way to the top of the cup. A friend of mine visited London once and said he got one of these when he ordered an americano there.</p>
<p>personally i like to add 2 shots to 8oz & 12oz cups, and pull long shots for 16oz & 20oz. (Unless requested otherwise) i like this method cause i can just use one portafilter of espresso for any size. But i have some customers who just want one big really long shot all the way to the top of the cup. A friend of mine visited London once and said he got one of these when he ordered an americano there.</p> I tell my customers we serve…tag:www.baristaexchange.com,2012-07-16:1688216:Comment:13973712012-07-16T00:19:19.356ZDennis McQuoidhttps://www.baristaexchange.com/profile/DennisMcQuoid
<p>I tell my customers we serve a double shot and ask them how much water they want. Some order 16 oz regularly, others order 8 or 12 oz. Their choice.</p>
<p>I tell my customers we serve a double shot and ask them how much water they want. Some order 16 oz regularly, others order 8 or 12 oz. Their choice.</p> Americano = espresso + hot wa…tag:www.baristaexchange.com,2012-07-13:1688216:Comment:13970802012-07-13T21:35:21.092ZBradyhttps://www.baristaexchange.com/profile/Brady
<p>Americano = espresso + hot water to yield a drink of about the same strength as "drip" coffee.</p>
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<p>I personally prefer double Americanos at 6-8oz finished volume... which works nicely in a cappuccino cup or diner mug.</p>
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<p>If you start by putting the water in your mug and pull the shots on top you'll preserve more of the beautiful crema speckling. Please don't start with water that is too hot though - the hot water tap on the espresso machine is only appropriate if your…</p>
<p>Americano = espresso + hot water to yield a drink of about the same strength as "drip" coffee.</p>
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<p>I personally prefer double Americanos at 6-8oz finished volume... which works nicely in a cappuccino cup or diner mug.</p>
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<p>If you start by putting the water in your mug and pull the shots on top you'll preserve more of the beautiful crema speckling. Please don't start with water that is too hot though - the hot water tap on the espresso machine is only appropriate if your machine has a cold-water mixing (economizer) valve to drop the temp. I'd say 200 degrees max, lower is better.</p>
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<p>(See also "Long Black", the Aussie/Kiwi variant.)</p>