Good. I'm taking my journey slowly, that way I can appreciate every step. You've recommended a better portafilter, but my next purchase must be a coffee grinder.
I think what you said about drinking temperature is what’s most important for me when making Americanos. If I pay for quality beans, I really want to taste every bit of what I bought. So I’ll make an espresso or hot Americano, taste it to make sure I didn’t totally f*ck it up. And then enjoy it slowly a few minutes later. I also like using Americanos when I want to travel with my espresso. It seems a little silly to take my double shot with me in a tiny cup, so I make an Americano and put it in a more regular sized mug. I used to look down on Americanos, but they’ve become my favourite espresso variation over time.
I've got a traditional machine and for americanos i normally use the water first method. I hold the cup up to the machine to get the crema to sit on top, but i notice within a minute or so, the crema seems to disappear... life? Or am i doing something wrong?
Very helpful as always. As a mostly Americano drinker, this has been extremely helpful. Now fully dialled in with the Chocolate Brownie blend and enjoying great coffee. Keep up the great work
Yeah I'm planning on it, interesting looking machine, I can't quite understand why they've given it two thermoblocks but only one pump tho 🤔 seems slightly odd. In other ways it looks similar to the Sunbeam Origins / UK Breville Signature and the Beem grind profession, but they both have dual pumps too so you can pull shots and steam milk simultaneously. Ta, Kev.
It just depends on the beans really, and your taste, and the milk you're using too. There are some light roasts that I just don't think should work with milk, but they do - some that I don't think should work and they really don't ;-). I've had some where to me it tastes like the milk is off, and it's just the acidity of the espresso tasting weird when it cuts through the milk. Ta, Kev.
Well said, very much down to how you like it essentially. I make Americano every few days, and my way is 1:2 ratio at max of espresso and water. I do not like diluting it much. If I want a long cup, then I would much rather make a pour over.
Depends which one, but generally speaking from what I've seen, they usually appear to be more expensive versions (or incredibly similar machines internally, at least) of other much less expensive machines, but with the Smeg design.
5:30 Caffe crema is more a Swiss thing than a german thing. Filtercoffe is the German thing. The Caffe crema is made the same way as an espresso but with +/- 4x watter all pressed throught the ground coffe unike americano wer you basically water down an espresso. The name comes actually from the foam ontop of the coffe. Falsely ppls think sometime its becasue of the added crema. Most of us Swiss ppls add crema (Yes 2x same word for a diffrent thing) to it (Mostly a teaspoon). Its called "Kafferahm" (crema a caffe) Its not milk it has more fat (15%). But its not like crema you use for a desert its more of a between thing. For a real crema the grided coffee should be less fine than it is for espresso. You can use the same beans as for espresso. Just make sure to not use to dark of a roast becasue it will taste very bitter since you basically overextract. The Crema was created as a solution for Switzerland beacsue most ppls liked the foam on Coffe. So German Filtercoffe was not really an option. On the other side the classic Italian Espresso was to strong for most Swiss ppls. And the Cream was the perfect solution and middle ground for this. This lead also to one of the best full auto machine producers "Jura" Coming from switzerland (my Opinion).They Created their first bean to coffe machines in 1986. This is the very reason this brand is very popular here in Switzerland. And also a huge reason why most bean to coffee machines dont have to fine of a grind. Coffe crema is the most sold coffe in Switzerland.
@coffeekev I cannot agree more about quality beans! I have my Americano sorted for me! 18g beans 36g espresso and a....mug, 250ml ish of 93 degree hot water......AND NOW FOR THE CONTROVERSIAL BIT....I always add milk because it softens the coffee flavour. I am happy to drink it black, but I like it with milk and thats why I love a flat white! As always an excellent video.
Thanks Kev great video as always. I find the water temperature for an Americano isn't as hot from my Barista Touch Impress compared with my old Breville Dual Boiler and Barista Express. Is this because of the Thermojet heating system? Cheers
Thanks :-). It depends how cool it is when you say it isn't as hot. If it's really cool, it could be a fault, in which case I'd recommend getting in touch with support. Ta, Kev.
So much good information here that is relevant to my personal situation that I had to learn for myself. I am glad to see this shared! I used to hate americanos until I started making my own. Normally when I got an americano out it was huge. A double in 350ish mil cup. Basically, it was dirty water. At home I have settled on about a 2.7:1 ratio. A double in a cortado glass topped up with water. So anywhere from a 2-3 to 1 ratio works for me depending on how I feel and the particular coffee. As an aside, the next thing was dialing in my shot. I'm more into those darker chocolate forward blends. The problem is that I didn't know that at first and was trying much lighter roasts that boasted chocolate and fruit flavors. These flavors, to me, showed up in filter coffee or as a long ratio fast shot something like 3:1 in 25 seconds. However, those flavors disappeared in an americano. On the flip side, the more developed blends (and some SO) needed more like a 1.75:2 in 35 seconds to give me that liquid chocolate shot without any smokiness. These made a bold americano that highlighted the flavors that I liked rather than those I didn't. Basically, I just had to find how to bring out the flavors I liked from the shot in the americano. Next was temperature for the water, not the shot. I find that around 75c works best (the lowest setting on my kettle) at retaining the flavor of the shot without highlighting the bitter notes. Long story short. I had to find coffee that I liked as an espresso (I have a hard time not calling it a solo) and figure out how to dial it in for my tastes. Then figure out how to translate that to an americano. And I had to learn that not all coffee that I like as an espresso works, for me, as an americano or a cortado etc. Thanks for sharing, Kev. I am sure this will help a lot of people.
Nothing like an iced americano if you want to lock in all those flavors. I brew my espresso over ice and just dilute with water to taste. It's been my favorite coffee drink for a decade now.
Srious question: is there any reason to make yourself an americano at home rather than s drip/filter/aeropress/etc coffee? (Other than not possessing one of those coffee makers.)
it's not infected ;-), it's just some antivirus programs see the way the email list platform do the links as dodgy, I can assure you it's not. Ta, Kev.
These automated translations you are using are so terrible.... "Have you called?" (I bet the original was more like "Dialled-in?") Having said that. Good content as usual ;)
@@Coffee_Kev I was referring to translation from English to Polish. Usually that's trash, unless you are using full sentences. If so, the engine has more context an can do a much better job. That doesn't work with section names though, as these are mostly very short terms.
Good. I'm taking my journey slowly, that way I can appreciate every step. You've recommended a better portafilter, but my next purchase must be a coffee grinder.
The grinder is the most important purchase without a doubt 👍
I think what you said about drinking temperature is what’s most important for me when making Americanos. If I pay for quality beans, I really want to taste every bit of what I bought. So I’ll make an espresso or hot Americano, taste it to make sure I didn’t totally f*ck it up. And then enjoy it slowly a few minutes later. I also like using Americanos when I want to travel with my espresso. It seems a little silly to take my double shot with me in a tiny cup, so I make an Americano and put it in a more regular sized mug. I used to look down on Americanos, but they’ve become my favourite espresso variation over time.
When I"m dialling in my Expresso, I add 100 grams of hot water. This way, I get a drinkable cup of coffee and minimise waste. Best of both worlds!
I've got a traditional machine and for americanos i normally use the water first method. I hold the cup up to the machine to get the crema to sit on top, but i notice within a minute or so, the crema seems to disappear... life? Or am i doing something wrong?
Very helpful as always. As a mostly Americano drinker, this has been extremely helpful. Now fully dialled in with the Chocolate Brownie blend and enjoying great coffee. Keep up the great work
Excellent, thanks Kenny 😀
can you do a revirw on the SMEG EGF03 Espresso Machine?
Yeah I'm planning on it, interesting looking machine, I can't quite understand why they've given it two thermoblocks but only one pump tho 🤔 seems slightly odd. In other ways it looks similar to the Sunbeam Origins / UK Breville Signature and the Beem grind profession, but they both have dual pumps too so you can pull shots and steam milk simultaneously. Ta, Kev.
@@Coffee_Kev As a complete novice, looking forward to your review. @ £850 hopefully you will give it the thumbs up.....
The short answer if it too strong put more water in if it’s too week put more coffee if it’s just right get it down your neck
Perfect!
Love to see a video on (light roast espresso…should you drink by itself or can you make a milk drink with them also?)
It just depends on the beans really, and your taste, and the milk you're using too. There are some light roasts that I just don't think should work with milk, but they do - some that I don't think should work and they really don't ;-). I've had some where to me it tastes like the milk is off, and it's just the acidity of the espresso tasting weird when it cuts through the milk. Ta, Kev.
Well said, very much down to how you like it essentially. I make Americano every few days, and my way is 1:2 ratio at max of espresso and water. I do not like diluting it much. If I want a long cup, then I would much rather make a pour over.
Don’t rate smeg machines ?
Depends which one, but generally speaking from what I've seen, they usually appear to be more expensive versions (or incredibly similar machines internally, at least) of other much less expensive machines, but with the Smeg design.
👏👏👏👏
5:30 Caffe crema is more a Swiss thing than a german thing. Filtercoffe is the German thing.
The Caffe crema is made the same way as an espresso but with +/- 4x watter all pressed throught the ground coffe unike americano wer you basically water down an espresso.
The name comes actually from the foam ontop of the coffe. Falsely ppls think sometime its becasue of the added crema. Most of us Swiss ppls add crema (Yes 2x same word for a diffrent thing) to it (Mostly a teaspoon). Its called "Kafferahm" (crema a caffe) Its not milk it has more fat (15%). But its not like crema you use for a desert its more of a between thing.
For a real crema the grided coffee should be less fine than it is for espresso. You can use the same beans as for espresso. Just make sure to not use to dark of a roast becasue it will taste very bitter since you basically overextract.
The Crema was created as a solution for Switzerland beacsue most ppls liked the foam on Coffe. So German Filtercoffe was not really an option. On the other side the classic Italian Espresso was to strong for most Swiss ppls. And the Cream was the perfect solution and middle ground for this. This lead also to one of the best full auto machine producers "Jura" Coming from switzerland (my Opinion).They Created their first bean to coffe machines in 1986. This is the very reason this brand is very popular here in Switzerland. And also a huge reason why most bean to coffee machines dont have to fine of a grind. Coffe crema is the most sold coffe in Switzerland.
Interesting thanks for your comments :-)
@coffeekev I cannot agree more about quality beans! I have my Americano sorted for me! 18g beans 36g espresso and a....mug, 250ml ish of 93 degree hot water......AND NOW FOR THE CONTROVERSIAL BIT....I always add milk because it softens the coffee flavour. I am happy to drink it black, but I like it with milk and thats why I love a flat white! As always an excellent video.
Thanks Andy :-)
Thanks Kev great video as always. I find the water temperature for an Americano isn't as hot from my Barista Touch Impress compared with my old Breville Dual Boiler and Barista Express. Is this because of the Thermojet heating system? Cheers
Thanks :-). It depends how cool it is when you say it isn't as hot. If it's really cool, it could be a fault, in which case I'd recommend getting in touch with support. Ta, Kev.
Thanks 😊
I thought it was called Americano because its washed out and boring.
So much good information here that is relevant to my personal situation that I had to learn for myself. I am glad to see this shared! I used to hate americanos until I started making my own. Normally when I got an americano out it was huge. A double in 350ish mil cup. Basically, it was dirty water. At home I have settled on about a 2.7:1 ratio. A double in a cortado glass topped up with water. So anywhere from a 2-3 to 1 ratio works for me depending on how I feel and the particular coffee.
As an aside, the next thing was dialing in my shot. I'm more into those darker chocolate forward blends. The problem is that I didn't know that at first and was trying much lighter roasts that boasted chocolate and fruit flavors. These flavors, to me, showed up in filter coffee or as a long ratio fast shot something like 3:1 in 25 seconds. However, those flavors disappeared in an americano. On the flip side, the more developed blends (and some SO) needed more like a 1.75:2 in 35 seconds to give me that liquid chocolate shot without any smokiness. These made a bold americano that highlighted the flavors that I liked rather than those I didn't. Basically, I just had to find how to bring out the flavors I liked from the shot in the americano.
Next was temperature for the water, not the shot. I find that around 75c works best (the lowest setting on my kettle) at retaining the flavor of the shot without highlighting the bitter notes.
Long story short. I had to find coffee that I liked as an espresso (I have a hard time not calling it a solo) and figure out how to dial it in for my tastes. Then figure out how to translate that to an americano. And I had to learn that not all coffee that I like as an espresso works, for me, as an americano or a cortado etc.
Thanks for sharing, Kev. I am sure this will help a lot of people.
Thanks very much, I really appreciate your comments :-)
Nothing like an iced americano if you want to lock in all those flavors. I brew my espresso over ice and just dilute with water to taste. It's been my favorite coffee drink for a decade now.
Sound delicious :-)
Don't need to add water to the "espresso" my Delonghi Magnifica turns out: cut the flow at 15 grammes and the sod adds another 12 all on its own.☹
Haha, it's just trying to be helpful 😆
Srious question: is there any reason to make yourself an americano at home rather than s drip/filter/aeropress/etc coffee? (Other than not possessing one of those coffee makers.)
Just personal preference, Americano doesn't taste the same as filter coffee or other manual brew methods. Ta, Kev.
your competition link from your email is infected, just thought I'd let you know. Great vid btw
it's not infected ;-), it's just some antivirus programs see the way the email list platform do the links as dodgy, I can assure you it's not. Ta, Kev.
Ah ok, It had worked previously @@Coffee_Kev
I absolutely love your vids !👍
Very kind of you, thanks! 😃
Brilliant as always x
Thanks Nick :-)
These automated translations you are using are so terrible....
"Have you called?" (I bet the original was more like "Dialled-in?")
Having said that. Good content as usual ;)
Better than I'd be able to do myself, I can only just speak English! 😆😆 Which language is it that you're referring to please? I'll have a look. Ta 😀
I've just re-done them, please let me know if that's any better.
@@Coffee_Kev I was referring to translation from English to Polish. Usually that's trash, unless you are using full sentences. If so, the engine has more context an can do a much better job. That doesn't work with section names though, as these are mostly very short terms.
@@Coffee_Kev Section names are now in English - not sure if that's expected. I guess it's better than misleading translation ;)
@@adek86 oh you mean the chapters? Hmm, I think that's just done automatically by UA-cam, I'll investigate. Cheers
Lose the apron.
but then I'd have to wear trousers... 😆
@@Coffee_Kev yikes... understood