HomeRoast Digest


Topic: Accidental discovery (4 msgs / 102 lines)
1) From: The Scarlet Wombat
My usual morning coffee is an Americano as the espresso extraction pulls 
maximal flavor from the coffee.  The other evening, I was making cafe 
cremas and forgot to reset the grinder for the finer espresso grind I use 
in the morning.
So, I got up and ground my coffee and pulled the shot, and it went through 
too fast.  Oh my, had forgotton to reset the grinder, what to do?  I 
decided to finish pulling the right quantity for a crema and then add water 
to fill the mug as I would for an Americano.
Hey, this is good stuff!  It is not identical to an espresso attenuated to 
an Americano, it is of course, attenuated, but just as the starting flavor 
for a crema is different from that of an espresso, the finished flavor of 
the attenuated drink is also different.
Hum, how to explain?  A good crema is nearly creamy without cream, it has 
an intense but rarely bitter flavor, when attenuated to regular coffee 
strength, those characteristics remain.  It has less bite than an 
Americano, but as much flavor.  For dedicated beer drinkers, it kind of has 
the mouth feel of a good oatmeal stout like Sam Smith's.
I'm not sure what to call an attenuated crema as it is not technically an 
Americano, but whatever it is called, it is quite good and I shall repeat it.
Dan

2) From: Dan Bollinger
I've heard others say they use a slightly coarser grind for Americanos. I
have at times, but prefer the results from a finer grind. Even after pouring
in hot water, a solid film of crema remains.
It's fun to watch people drink their first Americano prepared this way. They
think I'm making a regular cup of coffee for them. They loooookk at the
crema, scrunch up their noses, sniiiiiiifff the crema, a puzzled look
appears, they gingerly siiiipp and then their eyes go wide and a big smile
appears. Happens every time.  :)  Dan
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3) From: The Scarlet Wombat
Dan, my wife spoons the crema off, she finds it not to her taste...but I 
love her anyway.
Dan

4) From: miKe mcKoffee


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