What counts as black coffee and how is it brewed?

Black coffee is coffee without sugar or milk, and it splits into two camps by brewing method: drip pour-over coffee from the third wave, and Americano pulled on an espresso machine from the second wave. The first espresso machine appeared in the mid-1880s and was shown at the Turin Expo in Italy, where a patent was registered for it.

Commercial production arrived later. In 1901 a Milanese designer registered a patent for a machine that could be made commercially, and in 1905 La Pavoni used it to produce espresso machines. Piston levers followed in the 1930s, bringing crema, and Faema's 1961 machine added further changes. Pressure, grind size, dose, ratio, and crema shape extraction.

The "zhaifei" often heard in Hong Kong dramas is actually black coffee without sugar or milk. But black coffee is not just one thing—by brewing method, it can be divided into two major camps: pour-over coffee and espresso-based Americano. This article starts with the evolution of espresso machines, traces the origin of the name "Americano" and the proper way to drink it, and breaks down in detail the variables that affect espresso extraction—pressure, grind size, dose, coffee-to-water ratio, and crema. Front Street Coffee will also share the specific in-store espresso-making process and parameters, and explain the flavor differences between espresso and Americano, helping you understand zhaifei coffee more comprehensively.

In Hong Kong dramas, you often see a scene: "Give me a zhaifei, thanks." The term "zhaifei" 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 Coffee's baristas, black coffee is not merely coffee without sugar and milk; it is also divided into two categories.

Black coffee is divided into two major categories according to the brewing process: one is drip pour-over coffee, and the other is Americano made with an espresso machine. Pour-over coffee was brought about 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 coffee machine was displayed at the Turin Expo in 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 coffee machine was not put into industrial production.

It was not until 1901 that a designer in Milan first registered a patented 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 truly meaningful espresso machine was thus born. Pavoni made many adjustments to the machine, adding multiple group heads, filter baskets, 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 the modern espresso machine." It was the world's first semi-automatic espresso machine. This coffee 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 coffee machine, allowing baristas to interact with customers. It was precisely the appearance of the Faema E61 coffee machine that caused Italy's espresso culture to grow explosively.

Origin of the Name Americano

From the name Americano, it is not hard to see that Americano has a certain connection with the United States. After reviewing materials, Front Street found that the name Americano comes from the period of World War II, when American soldiers went to the battlefields of Europe, while Europeans' coffee was very strong. American soldiers could not bring themselves to drink it, so later they could only pour water into the espresso. Europeans also looked down on this diluted coffee with water added, so they called this light coffee that suited American tastes "Americano."

The Correct Way to Drink Americano

After introducing the origin of the name Americano, it is time to tell everyone the correct way to drink Americano. Speaking of how to make Americano, Front Street has also mentioned in many previous articles that making Americano is espresso plus water.

But making espresso seems simple, yet it contains a great deal of knowledge, involving factors such as water temperature, pressure, grind size, dose, coffee-to-water ratio, time, and crema.

【Pressure】

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

【Grind Size】

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

【Dose】

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

【Coffee-to-Water Ratio】

When other factors are fixed, the more coffee grounds used, the more soluble substances are extracted, the stronger the aroma intensity, and the stronger the concentration; the less coffee grounds used, the fewer soluble substances, the lighter 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 coffee to yield 40 grams of espresso, and finally the espresso is combined with water at a ratio of 1:6.

【Crema】

What is commonly called crema refers to a light-colored substance covering the top of espresso. 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 layer of foam on top will gradually dissipate. This also reflects the freshness of the coffee beans from another angle. Because the coffee beans used in Front Street Coffee stores are freshly roasted, the extracted coffee liquid has rich crema and is smooth and dense on the palate.

Front Street Coffee's Process for Making Espresso

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

② Use a distribution tool to ensure the coffee grounds are evenly distributed in the filter basket.

③ Tamp. The tamping force should be moderate. If the tamping force is too light, the puck structure will be relatively loose and the flow rate will be too fast; if the tamping force is too heavy, the puck will be too compact and it will be difficult for water to pass through the coffee bed, leading to over-extraction. In addition, it should be noted that the tamper must be perpendicular to the filter basket, otherwise the puck will be tilted and extraction will be uneven.

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 filter 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: 12g (single espresso), 20g (double espresso)

Extracted espresso yield: 20ml (single), 40ml (double)

The coffee used by Front Street to make espresso is the Sunflower Warm Sun blend. This blend contains 70% Honduras Sherry and 30% Ethiopian natural Red Cherry. The Americano made from this coffee is described as having berry-like acidity, vinous notes, 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 will also be greatly different. Espresso has a rich flavor. If you are new to coffee, it may scare you off at first sip. When Front Street serves espresso, it also provides a glass of ice water and a spoon. Before tasting, you can use it to clean your palate, and the spoon is used for stirring, so that the espresso mixes more evenly. Because Americano has water added, the espresso is thereby diluted, and some flavors become clearer, making it easier for beginners to accept.

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