That’s because of the oil that builds up on the surface of dark roast beans it’s forced out of the beans by the hot water and steam, forming an oily, rich, creamy layer of foam that rises to the top of a well-made espresso.įinally, the blend. They also create – and this is important – a thicker crema at the top. The end result is a thicker, stronger, dark brown coffee which is produced in a matter of seconds, not minutes.Įspresso is normally made from dark-roasted beans, because they create a fuller body and less acidity. When espresso is made, though, a small amount of almost-boiling water is forced through the finely-ground coffee at high pressure. The differences are created by the roast, the blend and the brewing process.ĭrip coffee is brewed just as its name describes, with hot water slowly dripped through coffee grounds. You probably know that there’s no such thing as “espresso beans.” Espresso is made from the same coffee beans that are used to make standard drip coffee. To make a great Americano, you must start with great espresso. In reality, though, both the quality of the ingredients, and the way they’re combined, will determine whether an Americano is properly prepared. The name, and the drink itself, stuck and grew more popular over time.Įspresso and hot water sounds like a simple recipe. Understandably, the locals called that drink “caffè Americano.” The Army had to grind, package and ship tons of coffee to the European theater – but often, there still wasn’t enough to go around.Īmerican soldiers stationed in Italy and searching for their coffee fix supposedly hated the local espresso so much that they found a way to make it less bitter and more palatable: they diluted the espresso with hot water to make the taste more familiar. The most credible story describing the creation and naming of caffè Americano, however, dates back to World War II, when coffee was so important (and necessary) to the troops that the average serviceman was going through more than 32 pounds of coffee each year. In truth, the name may have originated even earlier in the late 1920s, the author Somerset Maugham wrote about characters drinking an “americano,” although he never offered details on how it was made. Most accounts tie the creation of this coffee drink to World War II.
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