So from the espresso, we move on to The Americano, also known in some countries as a long black legionnaires',
that the Americano story goes all the way back to just after the Second World War, an American man
that had been used to drinking instant coffee, which is of a certain strength, walk into a cafe in
Italy.
And because the espresso was way too strong for him to consume, you always used to ask for a little
bit of hot water on the side and for his espresso to be in a slightly bigger cup, he'd add the hot
water to the espresso to dilute it because, as I mentioned, he was used to instant coffee or folta
coffee back home.
And because waiters are waiters and waitresses or baristas, they are extremely attentive.
So whenever the American walked into the cafe, instead of asking him for his order, they would just
tell one another Americano and metter.
The Americano was both.
It's called the long black in certain countries, but essentially it's a double shot or a single shot
of espresso with some hot water, which is essentially a diluted espresso.
Twenty two grams of coffee and 40 formals of espresso.
And this gives us a one to two ratio.
Twenty two grams of coffee, 40 formals of espresso.
Now, when it comes to being the Americano, you can either add the hot water before you espresso or
you can edit after the espresso, but for the sake of presentation, you want to make sure that you
get that same cream or that you get of espresso on top of the Americano.
So when you serve with your customer, it looks essentially fresh.
I've had a lot of complaints about Americano served without Kramer and the customer thought that the
coffee had been old who had been standing on the counter for way too long.
So in my experience, it's a lot safer from a service perspective to put in your hot water first and
allow this person to run over the Americano.
Now, this becomes a challenge because if you're holding the cup up to the espresso, you're not measuring
how much is pesos coming out of your portfolio.
So the best thing that you can also do is to put it into an espresso cup and then pour that espresso
straight over the hot water inside the Americano Cup.
So the first thing I'll be doing is filling up my cup with hot water, with filling it up to just about
three quarters in case the customer would like to add some milk, whether it be hot or cold.
We've given them some room within the cup as well.
So with my hot water dispenser.
Filling it up to about three quarters and I'll keep this cup aside.
So pulling the espresso over to the Americano can be a tricky process experience baristas often understand
the way the espresso is expected.
So they're able to do the Americano, holding it up to this part of the portfolio without compromising
the quality of the espresso.
So once my espresso is complete, it's a simple movement of pulling it along the surface of the hot
water to maintain that crema.
And this is your double shot black Americano.