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Topic: Let's compare regular brewing to an Americano (20 msgs / 498 lines)
1) From: Morris Nelson
I had a discussion with one of my friends about drinking an Americano rather
than a fresh brewed cup of coffee.  He drinks brewed coffee and I drink and
Americano  I'd like to hear from all you folks about your preference and
when you like one versus the other and why.
Thanks,
Morris
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2) From: Eric Faust
The americano is great when I am looking for a cup that has a biting start
and soft smooth finish. I pull my shot for an americano over the hot water
so that the crema floats. That way I get the nice bust of espresso followed
by a flavor that is smooth. It is a cup that develops as you drink it. A
regular cup of coffee develops as well, but it develops through cooling. If
a cup does not develop well as it cools then I perfer the americano.
Overalll I enjoy the regular cup of coffee more, but both are good when
prepared properly.
Eric
On 8/22/08, Morris Nelson  wrote:
<Snip>
-- 
Eric Faust
(651) 357-6272
16420 7th St Ln South
Lakeland, MN 55043
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3) From: Seth Grandeau
For me it's a convenience factor.  If I want to make a thermos of coffee to
take to work or a pop of coffee to take outside and enjoy on the weekend,
the drip brew wins every time for convenience (particularly set up/clean
up).  If I'm in the mood to savor a single cup of coffee, I prefer the
richness of an Americano.  For convenience, I'll use my AP, but some times I
dig out and fire up the espresso maker.
I'm noticing that convenience ranks high in my little world. :)
On 8/22/08, Morris Nelson  wrote:
<Snip>
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4) From: Joseph Robertson
Can someone help me with the classic definition of an Americano? I was going
to comment but realized I'm lacking some basic information.
JoeR
On Fri, Aug 22, 2008 at 8:28 AM, Seth Grandeau  wrote:
<Snip>
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5) From: Alchemist John
Generally speaking, I like americanos better from a taste 
perspective.  But having a busy life, I don't pull americanos all the 
time.  Only when I have time.  My morning coffee on the weekdays is 
always brewed and I like the flavor just fine.  It just isn't quite 
as "clean" of a flavor.  Today (taking a day at home), I had brewed 
1st thing, but am about to go pull an americano.
At 07:56 AM 8/22/2008, you wrote:
<Snip>
John Nanci
AlChemist at large
Zen Roasting , Hand Grinding, Blending & Espresso pulling by Gestalthttp://www.chocolatealchemy.com/Homeroast mailing list
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6) From: Scott Miller
Espresso with hot water added to it.
The nice thing about an Americano is you can decide how dilute to make
each cup. Sometimes I like more water, sometimes less. Generally, my
first coffee drink of the day is a 2 oz. shot of espresso with 5-6 oz.
of water added.
cheers,
Scott
On Fri, Aug 22, 2008 at 11:39 AM, Joseph Robertson  wrote:
<Snip>
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7) From: Marc
At home, it's simply a matter of time and taste which I'll make. Since I've
been roasting my own coffee I just cannot drink brewed coffee when I go out
(except for one place locally). Instead I'll order an americano or go
without. I've found that an americano made from stale coffee is better then
brewing stale coffee.
-Marc
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<Snip>
Café Américano or simply Americano (the name is also spelled with varyi=
ng
capitalization and use of diacritics: e.g. café Americano, cafe americano,
etc.) is a style of coffee prepared by adding espresso to hot water, giving
a similar strength but different flavor from regular drip coffee. The
strength of an Americano varies with the number of shots of espresso added.
The drink consists of a single or double-shot of espresso combined with up
to four or five ounces of hot water in a two-demitasse cup. An Americano is
created specifically by adding the water to an already extracted espresso,
not by drawing more water through the espresso grounds (the latter is a
lungo) .
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On Fri, Aug 22, 2008 at 11:39 AM, Joseph Robertson wr=
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8) From: Sandy Andina
It depends on the bean in the grinder and the urgency for coffee (or  
the desire to have a nicely black-coffee-tasting beverage with less  
caffeine). My setup is that I have my Mazzer Mini loaded with whatever  
I'm using for espresso, whereas my grinder for the brewed stuff sits  
empty and gets loaded session-by-session.  In the morning, if  
whoever's up before me hasn't made a pot and put it in the thermal  
carafe (or it's been there so long that it's not going to taste good  
nuked), and if there isn't a brew bean in the hopper of the regular  
grinder,  I find it easier to go to my espresso setup (house rules are  
that the first one up turns on the espresso machine, last one to bed  
turns it off) and pull myself an Americano.  I like the taste just  
fine. But if I see the shot pour out in mousetails and the crema is  
rich and rusty, I stop and knock it back as a straight shot--it'd be  
criminal to dilute it, no?
But I almost NEVER order an Americano, because the few cafes that get  
it right tend to pull shots that are too yummy to dilute.  And a bad  
Americano can be worse than dishwater.
On Aug 22, 2008, at 9:56 AM, Morris Nelson wrote:
<Snip>
Sandy Andina
www.myspace.com/sandyandina
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9) From: Tim TenClay
On Aug 22, 2008, at 9:56 AM, Morris Nelson wrote:
<Snip>
I mostly drink Americanos at home....
   (1) because I've often pulled a shot for my wife's latte (i.e. more
convenient),
   (2) because I think it's more bitter-in-a-good-way,
   (3) it's quicker,
   (4) I enjoy the process more.
I drink most Coffee when not home...
  (1) because most of the coffee shops around me can't pull a good shot
  (2) it's often free
  (3) I's convenient (i.e. easily available)
Grace and Peace,
  `tim
Grace and Peace,
  `tim
-- 
The content of this e-mail may be private or of confidential nature.
Do not forward without permission of the original author.
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Rev. Tim TenClay, NATA #253
Dunningville Reformed Church (www.dunningville.org)
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10) From: Les
Sandy, I am with you!  Sandy said, "But if I see the shot pour out in
mousetails and the crema is rich and rusty, I stop and knock it back
as a straight shot--it'd be criminal to  dilute it, no?"  I did that
twice last Sunday at Church.  Some of the folks couldn't believe that
I would drink espresso as a straight shot.  I have had good Americanos
at two places, Stumptown and Mike McKona's.  Every other place it was
swill.  However, I usually have Technivorm brewed in the morning
because of convenience and Americanos and espressos on the weekend.
Les
On 8/22/08, Sandy Andina  wrote:
<Snip>
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11) From: Joe Screnock
Les wrote:
 > Sandy, I am with you!  Sandy said, "But if I see the shot pour out in
 > mousetails and the crema is rich and rusty, I stop and knock it back
 > as a straight shot--it'd be criminal to  dilute it, no?"  I did that
 > twice last Sunday at Church.  Some of the folks couldn't believe that
 > I would drink espresso as a straight shot.
Now this is interesting.  I have always imagined that a "shot" of 
espresso is more of a volume term.  I pull my doubles into a "Sorrento" 
or a Bodum "Pavina" cup.  I then proceed to sip them daintily (my wife 
laughed at the sight at first) for the next 30 minutes or so, enjoying 
the full flavor, exploring the subtle (an not so subtle) changes in 
flavor over that time.
I never in a million years would have considered "knocking one back" 
like a traditional "shot".  But the mental image is still giving me the 
giggles.  :-)
I suppose saying "that shot burned my throat" would have a slightly 
different meaning...
Joe
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12) From: Mike Chester
Since I discovered Americanos, that is the only way I prepare "regular" 
coffee for myself.  I think that the pressure extraction, when properly 
done, exposes more facets of the flavor profile.
Mike Chester

13) From: Morris Nelson
Thanks everyone for your feedback.
Since I am the only one who drinks coffee at my place.  My Sylvia/Rocky is
usually working.  I haven't used my Moccamaster in quite a while.  I have my
French Press and Bodum 2-cup.  When I have friends over, MM gets cranked up.
I'm planning a Saturday roast of some of my SM stash and running it through
Moccamaster later.
I have come to like shots and americanos over regular brewed, probably
because of its intensity.  Some time ago, I got a taste of coffee in
Lucerne, Switzerland and couldn't go back to "Lutheran basement" coffee.  
Morris

14) From: Les
Morris said, "Some time ago, I got a taste of coffee in  Lucerne,
Switzerland and couldn't go back to "Lutheran basement" coffee."
So what do you use to wash down the Lutefisk?
Les
Scandinavian who misses some of the Minnesota traditions, but not the
snow or mosquitoes.
On Fri, Aug 22, 2008 at 6:08 PM, Morris Nelson  wrote:
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15) From: Bob Hazen
Is there >anything< that can wash down Lutefisk?  Yeesh...  Mom cooked it 
for my Aunt at Christmas and we had to open all the windows.  Even when it 
was freezing cold outside.  I'm not brave enough, or rather, can't get close 
enough to eat it!
Bob

16) From: Sandy Andina
Glogg. Heavy on the akavit.
On Aug 22, 2008, at 10:03 PM, Bob Hazen wrote:
<Snip>
Sandy Andina
www.myspace.com/sandyandina
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17) From: Morris Nelson
My mother used to make it every year too. I was in Sweden last year.  I
asked about it there.  Very few knew of it and those who did, made an awful
look on their face.
Morris

18) From: Les
Being Danish, I can understand that the Swedes would behave that way.
However, I am getting way off topic.  I am hoping to get back into
Americanos again after getting my Olympia Cremina rebuilt.  It is nice
to have a machine that warms up quickly.  I do like a good pressure
extracted coffee.  I think an espresso machine brings out more flavor.
 One key is to use hot water than doesn't come out of the boiler.  I
think you get a better Americano with good clean water.
Les
On Fri, Aug 22, 2008 at 8:18 PM, Morris Nelson  wrote:
<Snip>
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19) From: Joseph Robertson
Thank you Scott,
When Seth mentioned the AP I wasn't sure how many of us consider the AP a
form of espresso that an Americano can be made from. Now I understand what
he was saying.
I also use my AP in the am for a suggestion of an Americano. After I wake up
with that I feel enough brain cells firing to pull a decent shot for the
real thing.
JoeR
On Fri, Aug 22, 2008 at 8:55 AM, Scott Miller  wrote:
<Snip>
-- 
Ambassador for Specialty Coffee and pallet reform.
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20) From: kevin creason
Y'all inspired me.
I tried my two day rested Kona Purple Mt @ FC+ as my virgin Americano. I've
made them for my dad because he just wants a regular cup of coffee but I
usually stick with my cortados. At the office I just make strong AP cups, no
espresso machine there.
That was amazing. Strong and complex, able to savor the flavors and pick
them out better than a straight shot or cortado. I then ground some more KPM
to take to my study group and made it in the FP, but it was roasted a little
too dark for FP it didn't have near the flavors and complexity.
Now, my roast-- it is a little too dark for FP, the FP seemed to accentuate
the smoky undertones, but it was fanastic as Americano today and cortado
yesterday. It went about 15 seconds into large grouping of second snaps
before the cooling cycle cut it off. It's a very dark brown but not oily or
black.
I'm a outdoor B16k'er, and my roasts have been running especially long with
the ambient temps so high. Most of my roasts lately have been tasting a
little green and underdone so I wanted to go darker to make sure it was
complete.
I will probably end up doing the B16k adjustment.
On Sat, Aug 23, 2008 at 9:53 AM, Joseph Robertson wrote:
<Snip>
-- 
-Kevin
/* Never argue with an idiot. They drag you down to their level and beat you
with experience. */
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