What is An Americano Coffee?

In this article, we will be considering the differences between the two primary Long Coffee drinks in the USA and Western Europe. These are “The Americano” and the “Long Black.” Two very similar coffee styles. Espresso Coffee and water.

What is An Americano Coffee

What is Americano?

An Americano coffee is an espresso coffee mixed with hot water. In the United States, an Americano is served in a glass containing approximately three ounces of hot water and one ounce of Espresso. 

Americano Vs. Long Black: Differences

The core difference between the two drinks is how they are prepared. The Americano is a popular drink that has many variations. An Americano includes an espresso shot and hot water, but it can include milk or sugar, depending on the taste. The long black coffee will have two shots of Espresso in it. This variant proves to be more robust than one shot. 

How to brew an Americano?

To brew an americano, you will need espresso shots of coffee, hot water, and a pitcher. Start with the Espresso and mix it with the hot water. Use a pitcher to hold your Americano when you want to serve it. Add one ounce of Espresso for every three ounces of hot water in the cup if you want a stronger drink. If you plan on adding ice and milk-like, make sure that these are mixed together before pouring into the glass.

What is an Iced Americano?

What is an Iced Americano?

An iced Americano is a cold variant of the original hot Americano. The preparation steps are almost identical to those used in making an Americano, expect that ice cubes replace the water, and the Espresso needs to be cooled. Iced Americanos tastes different because they include lighter roasted beans.

Americano Vs. Coffee: Differences

The difference between drip coffee and an Americano is in the brewing process. The base ingredients for these two drinks are different. One being ground-up grains, while the other has whole bean ingredients like raw spices, cocoa powder, tea leaves, and more! A cup of brew starts with dripping hot water over roasted seeds or beans. Some people prefer other methods like French press immersion or adding them to a pot of boiling water.

The Espresso Coffee: 

The common ingredient for both Americano Coffee and the Long Black is Espresso Coffee. So we will begin with a look at Espresso.

In Western Europe, especially in Switzerland, Austria, and Northern Italy, the original name for Espresso was Caffè Crema or Caffè Crema Veneziana. These names sound confusing because there is no milk or cream in this coffee drink. In Germany, the original name was Kaffee and was the standard for coffee unless the premises had access to a filter machine.

A Single Shot

The basics of an Espresso single shot are 30 ml of coffee. Created by forcing 30 ml of hot water under pressure through a basket containing 7 grams of ground coffee in 30 seconds.

Coffee Basics: What is Ground Coffee?

A Double Shot

The basics of an Espresso Double Shot is either to serve two single shots or to forcing 60 ml of hot water under pressure through a basket containing 14 grams of ground coffee in the same 30 seconds.

A Triple Shot

The basics of an Espresso Triple Shot is either to serve three single shots or to forcing 90 ml of hot water under pressure through a basket containing 21 grams of ground coffee in the same 30 seconds.

There are three variations on the standard Espresso.

Short Espresso – Ristretto

A Ristretto coffee uses a finer ground coffee and is 30 ml of coffee created by forcing 30 ml of hot water under pressure through a basket containing 14 grams of ground coffee in 30 seconds. This produces a bolder flavor. Following a double shot and halving the time is NOT a Ristretto and can be defined as a weaker Espresso. 

Long Espresso – Lungo

A Lungo produces a smaller portion of coffee than an Americano or Long Black. Its created by making either a regular single shot Espresso or double-shot Espresso. So a single Lungo would be 7 grams of coffee through which 60 ml of hot water is forced over one minute, and a double would be 14 grams of coffee through which 120 ml of hot water is forced over one minute.

Swiss Caffè Crema

Popular since the 1980s, it is called the Caffè Crema in Switzerland and in Belgium the Caffè traditional. It is created by forcing 180 ml of water through 14 grams of coarser ground coffee for around a minute. This coffee is not very well known in the English-speaking world and is confined to Switzerland and Belgium.

Americano 

The Americano is an Espresso that has been diluted with hot water. The Espresso may be a single shot, double shot, or triple shot. The Hot water is added to the Espresso AFTER the Espresso is made. This is quite an important point. The amount of extra hot water added is a matter of taste, but it can be between 30 and 450 ml for a double espresso (which is the normal way it is made). 

Americans had been used to drinking Long Filtered Coffee. When significant numbers of American troops and tourists visited Italy, where Espresso and Cappuccino were the two options available, they found the Espresso too strong for their tastes. The Italian Baristas adapted the Espressos by adding hot water to the espresso coffee and making a longer, milder drink that the Americans were used to. This was called the Americano. 

Long Black 

The Long Black originated in Australia and New Zealand and is an Espresso diluted with hot water (The same as the Americano), but this is important; the water is poured first BEFORE the Espresso is added. The extra hot water is mixed with either a double Espresso or Ristretto to make a Long Black. The amount of extra water added can range between 100 and 120 ml for a double espresso (the normal way it is made). 

Conclusion

The existence of both Long Black and Americano is one of American taste. Coffee has been around for such a long time that the same recipes have been developed and various methods of making coffee. In Bulgaria and Turkey, you may find people who bury a coffee pot in hot sand and produce a long slow brewing process. 

This is often for the benefit of tourists these days, but it reflects historical methods. Generally speaking, in the South-East of Europe, you will find short, strong coffee influenced by the Byzantines, whereas more western parts of Europe have been influenced by the Italians and offer variations on Espresso, with or without the addition of milk.

The Americans were more focused on filter coffee and produced longer, less strong coffee. These coffees have their place in the coffee world, but the coffees we have discussed today were both much more American-style coffees.

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