HomeRoast Digest


Topic: How to Make Americanos and Create Microfoam (4 msgs / 127 lines)
1) From: Jeremy DeFranco
Hi all, I posed these questions previously, but they were burried in another
post. I just recieved my Anita, and I need some advice. I hear a lot of list
members raving about Americanos. Are these the same as Lungos? How do I pour
an Americano? I was also wandering if anyone has any tips on creating
microfoam. I think I almost got it down- I've been following Schomer's
explanations from his book, and the CG guide, and even watching a few latte
art videos on youtube. I am not sure I am getting the foam thick enough,
though, and sometimes the foam is not homogenous from top to bottom (top 2/3
foam, bottom 1/3 liquid). I have been trying to do latte art in cappucino
cups though, Maybe I should start off using bigger latte mugs?? (I did want
to drink espresso with milk, and not the other way around, but maybe I have
to learn how to do latte art on a more forgiving playing field first...) Any
tips? Thanks in advance for your help.
     Jeremy

2) From: Barry Luterman
This is a multi-part message in MIME format.
I make my Americanos with 1/2 espresso and 1/2 water drawn off the steam =
boiler. I had a Silvia and never had trouble steaming. When I moved up =
to the Brewtus which had 3 times the steaming capability I couldn't =
steam worth a darn. I actually missed the Silvia. It is a completely =
different kind of touch. It took me  about a week of steaming Then all =
of a sudden you learn and wonder what was so difficult about this.

3) From: miKe mcKoffee
This is a multi-part message in MIME format.
An Americano is a shot with water added (off boil) to be about coffee
strength in the cup while a Lungo is simply a larger volume shot. Not to be
confused with a Cafe' Crema which is a much larger volume "shot" basically
coffee strength.
 
I usually pull lungos for Americanos. Some people pull the shot into water
already in the cup, I don't but rather add the off boil water after pulling
the shot into the pre-heated cup pouring the water down the side of the cup
so it "slips under" the crema. I don't draw the hot water from the Bric' but
rather from sink "hot water on demand" unit. 
 
Steaming wise practice, practice, practice. And then practice some more!
Always start with cold milk AND cold steaming pitcher. You may have better
results using a restricted two hole tip like Gold Pro (or the same one in
brushed SS from EPNW), especially for smaller amounts like for a one double
shot cappucinno (3 to 4oz milk steamed in 12oz pitcher). And "especially" if
you try to steam 1oz milk in a 3oz SS pitcher for a no milk waste
machiatto;-) Oh, you'll also NOT want open the steam valve all the way for
this!
 
Kona Konnaisseur miKe mcKoffee 
URL to Rosto mods, FrankenFormer, some recipes etc: http://mdmint.home.comcast.net/coffee/Rosto_mod.htm
Ultimately the quest for Koffee Nirvana is a solitary path. To know I must
first not know. And in knowing know I know not. Each Personal enlightenment
found exploring the many divergent foot steps of Those who have gone before.  
From: homeroast-admin
[mailto:homeroast-admin] On Behalf Of Jeremy DeFranco
Sent: Thursday, December 07, 2006 3:28 PM
Hi all, I posed these questions previously, but they were burried in another
post. I just recieved my Anita, and I need some advice. I hear a lot of list
members raving about Americanos. Are these the same as Lungos? How do I pour
an Americano? I was also wandering if anyone has any tips on creating
microfoam. I think I almost got it down- I've been following Schomer's
explanations from his book, and the CG guide, and even watching a few latte
art videos on youtube. I am not sure I am getting the foam thick enough,
though, and sometimes the foam is not homogenous from top to bottom (top 2/3
foam, bottom 1/3 liquid). I have been trying to do latte art in cappucino
cups though, Maybe I should start off using bigger latte mugs?? (I did want
to drink espresso with milk, and not the other way around, but maybe I have
to learn how to do latte art on a more forgiving playing field first...) Any
tips? Thanks in advance for your help. 
     Jeremy

4) From: The Scarlet Wombat
After a lot of fiddling, and worn out violin strings, I discovered my way 
to make a Cafe Crema, whether it is "genuine" or not is another issue, 
altogether.
I decided the 25 second pull had virtue, so when I want a cafe crema I 
loosen up the grind a tad in my Super Jolly so a fully tamped double shot 
basket full of about 18 grams of coffee extracts 6 ounces in 25 seconds.
This produces a delicious cup, not as rich as an espresso, not quite as 
dilute as an Americano, just right for breakfast if you make four of 
them.  They also have a rich crema.  Interestingly, if you put the 
quadruple shot in the blender and whiz for a few seconds, a head like a 
well drawn Guinness develops.
It may not be quite "normal," but it is delicious.
Dan
Dan


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