Sparkling Americano is a derivative drink made by replacing the water in an iced Americano with sparkling water, preserving the coffee flavor of the Americano itself while adding the refreshing, tingling sensation of carbonation. This article focuses on the preparation of the Sparkling Americano, covering ingredient ratios, ideas for choosing coffee beans, a pour-over alternative when no espresso machine is available, and the gushing problem that easily occurs when pouring in espresso along with techniques to handle it. Drawing on its own practice, Front Street Coffee provides specific parameters for espresso, sparkling water, and ice cubes, and recommends several flavor-forward coffee beans suitable for making a Sparkling Americano, helping coffee lovers make a clean-tasting, well-carbonated Sparkling Americano at home.

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In Front Street's view, the Sparkling Americano, as an extension of the Americano, really does deliver a more bracing experience when you drink it. Its advantage lies in the fact that it doesn't mask the original coffee flavor of the Americano, while also giving the drink a cool, refreshing quality unique to carbonation.

Some friends may wonder—the Sparkling Americano is just an Americano with a bit of fizz, so how good could it really be? This kind of experience is hard to convey in words alone, but if you put a cup of "dishwater" and a cup of "sparkling dishwater" side by side and compare them, you'll understand the difference. In terms of ingredients, the Sparkling Americano is simply an Americano with the water replaced by sparkling water, with all other preparation parameters basically the same as an iced Americano. You can refer to Front Street's method: espresso 2 shots (40g), sparkling water 120ml, ice cubes 100g.

Of course, when making a Sparkling Americano yourself, you surely don't want the result to turn into a cup of "dishwater," so the choice of coffee beans is especially key. Front Street recommends choosing coffee beans with relatively distinct flavor expression or a fruity profile; espresso extracted from such beans pairs more smoothly with sparkling water.

If you happen to have single-origin beans at home that you normally use for pour-over, you might as well try extracting espresso from them too. As long as the extraction parameters are properly controlled, you can still get decent-quality espresso. (To help everyone enjoy coffee freely, we have used several beans—Front Street Red Cherry, Front Street Strawberry Candy, Front Street Hualei, and Front Street Panama Geisha. They are all medium-light roasts and perform well as Americanos, without sharp acidity or a green, astringent taste.)

Friends who don't have an espresso machine at home needn't worry either—you can also make a high-concentration coffee liquid using the pour-over method. However, the parameters differ somewhat from everyday pour-over. You can also refer to Front Street's parameters:

Dose: 20g Grind size: 80% passing through a No. 20 sieve Water temperature: 93°C Extracted coffee liquid: 80ml

For the first pour, add 40ml of water and let it bloom for 2 minutes; then for the second pour, add 80ml of water and wait for the dripping to finish, yielding 80ml of coffee liquid.

Although the Sparkling Americano is very close to an Americano, there is one difference that cannot be ignored: sparkling water contains a large amount of carbon dioxide. If you pour the coffee in directly out of habit, you will most likely see this:

As soon as the crema in the espresso comes into contact with the large amount of carbon dioxide gushing out of the sparkling water, the crema rapidly expands and finally erupts upward; then, because the influx of carbon dioxide destabilizes the crema structure and causes it to break down quickly, that lumpy foam forms.

Besides looking unappealing, this large amount of crema foam also tastes bitter and isn't pleasant to drink. Moreover, a large amount of the carbon dioxide in the sparkling water is lost, and this cup of Sparkling Americano loses its soul. So the key to making a Sparkling Americano is how to pour the espresso. On this point, Front Street summarizes the following two precautions.

The first is to scrape off the crema. The crema of espresso is the essence of the espresso itself, but it isn't so important for an Americano, and for sparkling water it is nothing short of a disaster. After scraping off the crema, the amount of bubbling is noticeably reduced, and at least that thick layer of lumpy foam no longer appears.

The second is to pour the espresso slowly and gently. In fact, the principle is similar to layering when making a dirty coffee: if you pour with too much force, the coffee liquid rushes straight to the bottom of the cup, and at that instant the bubbles in the cup surge out all at once, easily producing a large amount of foam.

The ideal approach is to place a spoon over the mouth of the glass, then pour the espresso onto the spoon, using it to cushion the impact of the drop. The espresso slowly seeps into the sparkling water, producing the least amount of foam.

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