Seems rather backwards for most, IMO LOL

@@amacluskie If you are making espresso at home and have a grinder like a 270 you can't really even grind for filter well... But even with like a niche or lido that can grind in either range you probably don't want to mess with the grind you have dialed in, and even if you did that there will still be a lot of fines in the machine that can clog filter... Its a pita to switch back and forth. If you are making espresso at home, and don't basically have a second grinder for filter, ect... Its just not practical to switch over so as crazy as it sounds it probably applies to many people with espresso setups as they have invested in different equipment...

My primary coffee machine is an espresso machine. It's a bit of a headache to pull the drip brewer out. I have americano's almost every morning. This definitely applies to some people.

@@cttechcorp Sounds like you still have access to filter coffee brewer 😂 Regardless of whether or not it's pain to pull it out, you still have access to it.

Who has an espresso machine and no access to a drip filter? A more likely reason (mine) is that I don't want to mess with my grinder's settings.

not all coffee people bro 😅

@@SAMUEL-zc2mv Likewise, not all photographers.

I like crema....

don't be daft fannying about with two spoons and your watered down coffee

Not really a great analogy, bokeh isolates a subject and makes them or it the focus of the viewer's attention.

Thank you!!

I know! But what's the name of the remix? Can't find it anywhere. I found another song that samples it called Get up by Mounika

Im still watching this 3 years later

No one cares about this debate. It's the same thing.

Yeah I'm confused, the coffee he is working with looks like a Long Black, he's not working with an Americano to begin with...? Unless it's different in Europe, I'm from Australia.

John Willliamson yeah, but everything's upside down for you guys - if you watch it in the northern hemisphere he puts the water in last.

That's what I was thinking. He only poured a long black into the cup.

Im from New Zealand and ths is probably the only thing that John Williamson and I can agree on. That and the fact that we inented the flat white and pavalova.

Long black is a term that really only exist in NZ and Australia. Americano is espresso diluted with hot water, what is added first isn't really taken into account, but generally it's true that most of the time espresso is poured into hot water to retain the crema.

Same. You and I are both deeeeep into his catalogue right now lol

Mestre Cafeeiro hello, could you please elaborate the differences of your hot fresh water and steam fresh water? Thank you

Wow. Power move. As a barista, steaming fresh water is not a great idea. First of all it's loud as hell... Everyone in the cafe will hate you. Most of all the barista.

Totally agree. It's a crime to take it off!

@@reeffeeder hahhahaha should be charge on court!

it depends, some people love the bitterness. but like he said, at least try it.

You don't take crema off of an Americano.... Only a long black....

Sounds like you're drinking a Long Black then

Paul Wilson no it’s not if you pour water on an espresso your making your self look like a fool. You’re not making an Americano

@@tomlock58 Caffè Americano or Americano is a type of coffee drink prepared by diluting an espresso with hot water, giving it a similar strength to, but different flavor from, traditionally brewed coffee. A long black is made by pouring a double-shot of espresso or ristretto over hot water.

@@tomlock58 Aren't you a fool already by diluting the espresso and defeating the entire point of going to all the trouble of making it in the first place?

If you want more crema use a darker roasted coffee and make sure it's fresh. It will taste like ass but you will get all the crema you want

Mike truth 😂

This is completely untrue, better is better, what you like may be subjective but what is actually good is not…

Good one! Nice word play.

Love that, even in 2020💚

Joskaffeekutsche Keep Americanos Great. 2020

Brew them all to death.

There really is no right answer to that, and it really isn't a desirable feature, but a feature none the less. Some people like crema, mostly because of the texture, and it makes your shots look beautiful, but it adds more bitter to the coffee which is generally frowned upon by baristas. It really is up to personal taste.

@@DiamondPugs thanks so much

I like the crema when it mixed partially with the foam when I pour cappuccinos. To me it tastes better, but in all honesty most people I know don't like it and rather me make something like pour over coffee. Not only do they get more coffee that way but the flavor of the coffee is much more balanced throughout the cup.

I'm with you!! The more crema tha better

Some people love there cousins…

Long blacks have two shots in them.

There is no such thing as a long black. That's some made up name.

@@cdvax11 Every name is a "made up name"

@@CertifiedSlamboy Oh my. Thank you so much. I did not know that...

How do you differntiate between, americano and Verlängerter? I've seen it used kind of interchangeably by some people, with some even drawing a giant lungo and calling that americano... But the shop I worked at wasn't high quality...

It doesn’t contain the oils, it’s just a foam made of the liquid below and some CO2. (And some suspended pieces of ground coffee)

@@jameshoffmann Thanks for the reply. Is it also a myth that paper filters shouldn't be used because they remove the majority of oils?

Key difference between a long black and an Americano is simply that an Americano is espresso added to water, but a long black is water added to espresso. Whether or not that actual changes anything in the final drink, I have no idea. But there is a difference

Crema is part of espresso liquid coming out. So if it sits on already hot expresso, it would look like crema. But I think when pour in water directly, the crema would still exist and may just dissolve and yet yield that bitterness. I think best bet would be to remove and pour to hot water.

you are correct.

Yes its long black, cause regular "americano" aka adding water into coffee is worse than adding coffee into water. You can test it if you want. I did and since then every time I want diluted espresso, I just make long black. Americano frankly tastes awful. Unsurprisingly like watered down coffee.

I heard this method(pour coffee into hot water) being called Australiano. not sure if it's a thing, but like the feel and parallels (since its "upside down")

@@AntonBlaschuk Yea Long Black is credited to Australians. :)

Yeah honestly. If you want a full cup of coffee just make a better cup of coffee. Americanos are just as pointless as veggie burgers.

Or be annoyingly specific about how much water you want. I always prefer short Americano best but seldom get baristas who understand what I'm asking for: 2 shots and 1 third of water you'd normally use. Oh how I miss it.

get a flair / cafflano kompresso. its the best budget espresso maker tbh

Depending on your budget there are many Basic Fully automatic Coffee makers. If you have money to splurge, i would say OPT for the Top range from the Consumer Class Saeco Xelsis {Sm76**/SM77**}, Jura, and a few others are good choices

that way you just made the whole drink bitter, and you cant scoop it out

He's trying to get you to think about coffee in ideas rather than little rules. Each time he's given advice on crema/espresso he's explained the why. Listen to his reasons for each tip, don't just hear the tips themselves and jot them down as hard and fast laws. He wants to teach us how to think. Not WHAT to think. . . . Give each of his espresso hacks a second listen and this time think about the why behind all three tips, and how they all fit together.

The term "americano" might be of italian origin, but it is also part of the language of any country that is accustomed to the object of reference (in this case the beverage). Therefore, in english it will form plural with an -s. In greek (my mother language), it will remain unchanged in plural, as do many foreign loan words introduced in recent years. And so on.

Americano simply means American. If you used it alone as a noun, it refers to a person from America. The drink, in Italian, is a Caffè Americano. In the drink name, Americano isn't a noun and Caffè Americani makes no sense.

@@slycordinator you're right about the first part, but americanos still doesn't make any sense.

​@@metaturnal "you're right about the first part, but americanos still doesn't make any sense." I wasn't claiming that "americanos" was correct. I was pointing out that your linguistic argument was dubious. But, it's of note that there's no consensus as to whether "Americano" is of Italian (from caffè americano) or Spanish (from café americano) origin. So, if I apply the same type of plural noun explanation you gave, in Spanish "americano" does, in fact, become "americanos." And words change over time from the original language. For instance, originally, a pyjama had nothing to do with sleep (just loose lightweight pants/trousers with a drawstring for the waist) and the language that it originates from doesn't use an "s" sound to make it plural either.

Oh god please don't use "americani" in conversation, you'll look like an insufferable and pretentious know-it-all

You are comparing apples to oranges. Yes, extraction is going to play a bigger role in how bitter the coffee is, but that doesn't mean the crema isn't more bitter than the rest of the coffee.

@@DiamondPugs I agree. But this gave me an idea that part of the bitterness is segregated into the form of the crema, hence, the more crema the less bitterness and vice versa.

7

I do this all the time - hot water from the spout then steam it until it just boils. Makes up for the loss in temp from cold cups too. Make sure you don't re-introduce that 100C water into your shot though, blast a little water from the spout first if you don't have a temp gauge.

@@petertr2000 I don't mean to be daft, but, where is this spout exactly? Is this a term for faucet or is it the hot water from the espresso machine's wand?

I would just do it for straight coffee drinks. 1. Crema is necessary for latte art. 2. The natural sweetness of milk or cream goes well with and offsets the bitterness of crema. 3. It's much more difficult to taste the complex notes of a good cup of espresso one you introduce the distinct richness and fullness of milk or cream to a drink.

I do the same thing. Americano, I add half and half, then stir it all together, even sugar. Ironically, my entire introduction to expresso, was acquiring the taste of the crema. For me, its like a high proof bourbon, or a good cigar, all an acquired taste.

ugh

Better yet, fry your chicken steak in the crema!