Clif, A traditional Americano is made of a double shot of espresso and enough
water to fill the cup using the same coffee beans meant for espresso. Therefore,
no grind adjustment is needed.
What I make are modified Americanos. I roast single origins and they are never
at the darker roasts as espresso beans. Therefore, a grind adjustment is needed.
I grind a little coarser than espresso. If I don't, the pour never happens. I
shoot for the same qualities that I see in pulling an espresso double shot: 1-2
ounces in 25-30 seconds. On my Mazzer Mini grinder this turns out to be about 6
clicks coarser. Dan
What kind of adjustments do you normally make to the grind if you are
intending the drink to be an Americano vs. a straight espresso? What volume
do you extract and how much hot water are you adding? I really liked the
three ounce setting on my Solis Master 5000 so I checked and it is doing a
15 sec shot tops. So I adjusted the grind on the Mazzer to pull at 15 second
shot then extracted 3 oz from the Giotto using a larger cup. Seems to be
going in the right direction for me, but more tweaking to do yet. So what
kind of adjustments are you supposed to do for an Americano?
Clif and Odie the Corgi - SomeWhere in Florida