This video explores common mistakes in making Americanos and provides solutions for creating a perfect cup. The speaker focuses on the ideal water-to-espresso ratio, the impact of water quality, and simple experiments to improve the Americano.
The formula for calculating the final TDS (Total Dissolved Solids) of an Americano is as follows:
(Espresso Strength) / (1 + Dilution Ratio) = Final TDS
Where:
The speaker demonstrates this with an example: An espresso shot with 8.86% strength diluted with a 1:3 ratio results in a final TDS of 8.86 / (1+3) = 2.21%. He then verifies this calculation experimentally.
The speaker identifies two main reasons why water from an espresso machine can negatively affect the taste of an Americano:
Flavor Absorption: Water sitting in the espresso machine for extended periods absorbs flavors from the machine's metal and rubber components, as well as any residual coffee or other substances.
Mineral Concentration: The water in the espresso machine's steam boiler becomes increasingly concentrated with minerals over time due to the steaming process, which releases purer water while leaving behind a more mineral-heavy residue. This concentrated, stale water negatively impacts the Americano's taste.
The video suggests a 1:3 ratio of espresso to water as a useful starting point for a well-balanced Americano (one part espresso to three parts water). However, the speaker emphasizes that this ratio isn't absolute. The ideal ratio depends on the initial strength of the espresso shot. A stronger espresso shot might require a higher dilution ratio to achieve the desired final strength, while a weaker shot would need a lower ratio to avoid an overly diluted Americano. The video provides a conversion chart to help determine the appropriate dilution based on the espresso shot's strength.
The method of preparing the Americano affects both its appearance and taste.
Espresso added to water: This method results in a visually appealing Americano with an intact crema layer on top.
Water added to espresso: This method produces a less visually appealing Americano, with the crema dispersed throughout the drink. However, the speaker claims this method results in a better-tasting Americano because the dispersed crema enhances the overall flavor. The crema itself, according to the speaker, is not particularly tasty.
