We’ll look at these together given they are variations on the same theme – namely an espresso shot with different amount of water to extract the solubles.Ī ristretto, which is derived from the Italian word for “restricted” uses the same amount of ground coffee as an espresso, but only half the water. We’ll focus here on espresso-based coffee favourites! The flavour difference is therefore not surprising. Also, given the grind in a filter blend is coarser, to allow gravity to pull water through the grounds, the surface area in contact with the water is much reduced. Having hot water gently seep through grounds in a filter basket, means that the water is in contact with the coffee for longer than it would be in an espresso machine where 25 seconds is required to extract 25 to 40 ml of the black gold. The result is a very different flavour profile because the soluble compounds that each method extracts, and their relative concentrations, differ as you can imagine. Espresso based coffee, unlike filter, which relies on gravity, is made using pressure to force the hot water through the ground coffee, which by the way, requires the coffee beans to be ground finer than you would find in a filter blend (it can be because pressure forces the water through the finer, more tightly packed coffee granules that might clog and prevent gravity from doing its job!). While many cafes and restaurants serve filter, most have moved to espresso-based drinks as their major focus. The final words of this introduction are reserved for describing why the taste of “espresso-based coffee” differs from “ filter coffee”, which is also known as drip coffee. Part 2 will then focus on the drinks that do have added milk. We’ll bring you up to speed on each one and you’ll soon be ordering like a pro! We’ll look here in Part 1 at the drinks that do not have added milk (black). The most “common” drink names that you’ll hear in restaurants and coffee shops would be: Well you don’t have to because we’re going to make this all very clear right here! “What the heck is a long black?” you ask yourself… surely that’s an americano? Surrounded by people in the queue who are caffeine deprived, a bit edgy and who look like they know their coffee, you’re not about to ask it out aloud. As soon as the Americano has finished brewing, you can add another 25-30 ml of hot water to taste.So you’re at the counter of your favourite coffee shop ordering a “to-go” coffee because you’re running late (again!) and the person in front of you just ordered a “long black”.16-18 grams of finely ground espresso) into the cup. Then fill the hot water into a cappuccino cup so that it is 2/3 full.If you have an espresso machine, you can heat the water in the machine. Heat water first (the optimal temperature is about 90 – 94 degrees Celsius).Ideally, hot water should be poured into the cup first, onto which the espresso is then brewed. The quantities can of course vary according to taste. For a double espresso, this is about 50 – 60 ml of espresso and about 180 ml of hot water. The mixing ratio of espresso to water is 1:3. This is how the term Caffè Americano, which we know today, came about. They requested a glass of hot water with their espresso to dilute it. According to stories, the Americano came about after the Second World War by American soldiers in Italy, when stationed GIs found the Italians‘ espresso too strong.
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