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.