An artisan coffee shop or espresso bar should be able execute an exceptional Americano. And if not, can they execute anything properly?
You think it would just be all about the espresso, and it is -- to a point. I've known top-notch places that have great espresso, and fail miserably when it comes time to make an Americano. A failed Americano is the result of either improperly roasted espresso, under or over-extracted espresso, bad drink building basics, non-caring barista (it's not a sexy drink), non-caring ownership, or all the above. The Americano is a foundation drink. There are no excuses for poor execution.
The Americano, the quicker, fresher
alternative to batch-brewed coffee is a drink that should be easy to
execute, and reveals what standards a coffee shop or espresso bar
actually has as compared to those that they claim to have. The recipe is simple: espresso brewed directly into the
hot water, which is already residing in the cup.
“What about espresso first, and then
add water?” No.
“Or maybe pull shots into shot
glasses or some funky pitcher looking thingamajig and then pour over
the water?” Again, that would be a “No.”
But for the Americano to work, your water should never be hotter than your espresso. Water temperature, relative to brew temperature, altitude, etc. should be as low as 170 F (77 C) or less (ours is at 162 F) for the best results. Once the espresso exits the group head, it has already dropped several degrees by the time it hits the water. Another thing is - your espresso, and the resultant Americano needs to have body and texture. The proper amount of lipids and oils are necessary for good crema density, texture, and mouthfeel. Without them, result is the same as a weakly brewed cup of coffee. A thin, watery, espresso-like concoction is not an Americano. It's just a bad drink.
There are many new places that have
come about in recent years - both in our fair city, and across the globe, and the Americano, much like the Emperor's new clothes, reveals all -- and it
isn't pretty.
So for all you current and prospective
shop owners, barista, and coffee-beverage lovers of all types – If
you can't make a tasty Americano, an honest to goodness “That's
good!” Americano, then you might want to examine everything you are
doing. Yep, it's that important.
