How to Use Drip Coffee Machine and What Sets Americano Apart

Americano is espresso diluted with hot water, and it belongs to the black coffee family alongside pour-over. Espresso is the core of the second wave, while pour-over grew with the third wave. The drink's name traces to American soldiers in Europe during World War II who added water to Italian espresso to soften its intensity.

To make americano well, pressure, grind size, dose, coffee-to-water ratio and crema all matter, because the espresso base sets the flavor. The first espresso machine appeared in the mid-1880s in Turin and was patented, but commercial production only began in 1905 when La Pavoni adopted a Milanese design and added features such as multiple brewing heads and portafilters.

In Hong Kong dramas, you often hear the term "zhaife," which actually refers to black coffee without sugar or milk. But black coffee is not just one form; by preparation method, it can be divided into two major categories: pour-over coffee and Americano made with an espresso machine. Behind the name Americano lies the story of American soldiers on the European battlefield during World War II, while its production core—espresso liquid—involves many variables such as pressure, grind size, dose, coffee-to-water ratio, and crema. This article, from the perspective of a Front Street Coffee barista, will review the evolution of espresso machines, explain in detail the correct method and extraction key points for Americano, and compare the flavor differences between espresso and Americano, helping coffee enthusiasts gain a more comprehensive understanding of this seemingly simple drink.

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When watching Hong Kong dramas, you often see a scene: "Give me a zhaife, thank you." The term "zhaife" here refers to black coffee. When it comes to drinking coffee, everyone knows it is the kind without sugar or milk. In the view of Front Street baristas, black coffee is not just coffee without sugar and milk; it is also divided into two categories.

Black coffee is divided into two major categories according to its preparation method: one is drip-style pour-over coffee, and the other is Americano made with an espresso machine. Pour-over coffee was driven by the third wave of coffee, while espresso is the core of the second wave of coffee.

History of Espresso Machines

As early as the mid-1880s, the first espresso machine appeared. This machine was displayed at the expo in Turin, Italy, and a patent was registered for it. The appearance of the first espresso machine became an important turning point in world coffee culture. However, this machine was not put into industrial production.

It was not until 1901 that a Milanese designer first registered patent technology for an espresso machine that could be used for commercial production. In 1905, La Pavoni first used this technology to officially produce espresso machines, and the first true espresso machine was thus born. Pavoni made many adjustments to the machine, adding multiple brewing heads, portafilters, and more.

In the 1930s, a Milanese barista improved the design of the espresso machine by adding a piston lever. From then on, the iconic crema of espresso appeared, and the coffee liquid also had more aroma and rich substances.

In 1961, Faema launched the world-famous commercial espresso machine Faema E61. The Faema E61 is called the "father of modern espresso machines." It was the world's first semi-automatic espresso machine. This machine does not require a pressure lever and can freely control extraction pressure, time, and various other parameters. A horizontal boiler was also installed in the machine, allowing baristas to communicate with customers. It was precisely the appearance of the Faema E61 espresso machine that caused Italy's espresso culture to grow explosively.

Origin of the Name Americano

From the name Americano, it is not hard to find that Americano has a certain connection with the United States. Front Street reviewed materials and found that the name Americano comes from the period of World War II, when American soldiers went to the battlefields of Europe. European coffee was very strong, and American soldiers could not drink it, so later they could only pour water into the espresso liquid. Europeans also despised this diluted coffee with water, so they called this light coffee that suited American tastes "Americano."

The Correct Way to Drink Americano

Having introduced the origin of the name Americano, it is time to tell everyone the correct way to drink Americano. Speaking of the method for making Americano, Front Street has also mentioned in many previous articles that making Americano is espresso liquid plus water.

Making espresso liquid may seem simple, but it contains great knowledge, involving factors such as water temperature, pressure, grind size, dose, coffee-to-water ratio, time, and crema.

[Pressure]

Generally speaking, pressure of about 9 bar can extract an ideal emulsified espresso. If the pressure is lower than 9 bar, the extracted crema components are relatively fewer, and the aroma is difficult to balance; if the pressure is higher than 9 bar, such as 11 to 14 bar, it will destroy too much coffee structure and cause excessive extraction of crema components. Because the movement of water and other substances is intense, the extraction rate of many substances with poor flavor also increases, making the coffee bitter and the mouthfeel rough.

[Grind Size]

If the grind size used for espresso is too coarse, it easily causes under-extraction; if the coffee powder particles are too fine, it easily causes over-extraction and undesirable bitterness.

[Dose]

The amount of coffee powder used is generally determined by the size of the portafilter basket. The portafilter used in Front Street Coffee (FrontStreet Coffee) stores uses a 20-gram basket, so Front Street also uses 20 grams of coffee powder when making espresso.

[Coffee-to-Water Ratio]

When other factors are fixed, the more coffee powder used, the more soluble substances are extracted, the stronger the aroma intensity, and the stronger the concentration; the less coffee powder used, the fewer soluble substances, the weaker the concentration, and the aroma loses its individuality and appears flat and tasteless. Front Street's Americano water-to-coffee ratio uses 20 grams of powder to produce 40 grams of espresso liquid, and finally the espresso liquid and water are made at a ratio of 1:6.

[Crema]

What is commonly called crema refers to a light-colored layer covering the top of espresso liquid. It is a foam layer composed of countless carbon dioxide bubbles, containing a large amount of volatile aromatic substances. After extraction is completed, as time passes, this foam layer on top will gradually dissipate. This also indirectly reflects the freshness of the coffee beans. Because the coffee beans used in Front Street Coffee (FrontStreet Coffee) stores are freshly roasted, the extracted coffee liquid has rich crema and is smooth and dense on the palate.

The Process of Making Espresso at Front Street Coffee (FrontStreet Coffee)

① First place the portafilter on the electronic scale and tare it, then dose 20 grams of coffee powder.

② Use a distribution tool to ensure the coffee powder is evenly distributed in the basket.

③ Tamp. The tamping pressure should be moderate. If the tamping pressure is too light, the puck structure will be looser and the flow rate too fast; if the tamping pressure is too heavy, the puck will be too compact, making it difficult for water to pass through the coffee bed, causing over-extraction. In addition, it should be noted that the tamper must be perpendicular to the basket, otherwise the puck will tilt and cause uneven extraction.

④ Extract. After locking the portafilter into place, extraction can begin, and timing also starts. Generally, 40 grams of coffee liquid is extracted, taking about 25 to 30 seconds.

⑤ After extraction is completed, clean the basket.

Front Street uses the Lelit V3 espresso machine, and the extraction parameters are as follows:

Pressure: 9 bar ± 2

Temperature: 90.5–96°C

Time: 20–30 sec

Coffee-to-water ratio: 1:1.7–1:2

Dose: 12 g (single espresso) 20 g (double espresso)

Extracted espresso amount: 20 ml (single) 40 ml (double)

The espresso liquid at Front Street is made using the Sunflower Warm Sun blend beans. This coffee contains 70% Honduras Sherry and 30% Ethiopia natural Red Cherry. The Americano made from this coffee is described as having berry-like acidity, vinous aroma, and a chocolate finish.

Which Tastes Better, Espresso or Americano?

Because the coffee-to-water ratio of Americano is different from that of espresso, the flavor and mouthfeel are also greatly different. Espresso has a rich flavor. If you are new to coffee, it may scare you off at first. When Front Street serves espresso, it also provides a glass of ice water and a spoon. Before tasting, you can cleanse your palate, and the spoon is used for stirring to make the espresso mix more evenly. Because Americano has water added, the espresso liquid is diluted, and some flavors become clearer, making it easier for beginners to accept.

The above content is compiled by CoffeeHunters, a coffee news website.