Filter or Americano

dfk41

The answer is probably obvious, but I enjoy black coffee. Can I expect to get the same results from espresso based americano using the same beans as used in a filter method?

MediumRoastSteam

In my opinion, no. They are different brewing methods which yield very different results. Replace Filter or Espresso with Moka Pot, or Turkish and ask yourself the same question. In my view - same principle.

Adding water to Port and expecting it to become red wine. An analogy for you. :)

MWJB

You might get a very tasty Americano, but I think it less likely the longer you go on ratio.

E.g. 18g dose for a cup of filter might be around 240g of beverage out (or an espresso ratio of 1: 13.3).

Pulling that much liquid through a traditional espresso puck is likely to result in quite a silty cup (no filter paper, lots of puck erosion, likely a finer grind that the filter brew would use).

But just adding a little more water to the shot, like 1 to 3 times the original espresso shot might open up the clarity, dilute the espresso enough, without making the siltiness so apparent?

When I have had a shot and an Americano of the same bean, beck to back, in cafes (my standard first order) - even when the espresso is good, the Americano is typically dry/dirty tasting, lacking in acidity.

dfk41

MWJB Interesting….the reason I ask is that so often you seel beans described as for Filter. Unfortunately they are usually expensive though so one day I might buy a bag and run them through my espresso set up, and possibly the switch. Both recipes will have 18 gms but the filter probably more water, though a starting point would be the same.

Adrianmsmith

My taste buds are tuned to espresso based coffee drinks.

Can’t get to like filter.

Anyway

Pancakes, Yorkshire puddings or fried fish frying batter.

Which do tou prefer.

They’re all the same 😜

Clodius

I got a couple of bags that say “for filter”. This kind of tag usually refers to light roast so your parameters need to be adjusted. For example I’m aiming for 1:2.5 ratio out of 20g in 30s with 8s preinfusion at 96°C.

You need 96°C to force the heat through the denser cellular structure. Stretching the yield is to extract the caramelized sugars toward the end of the shot, which softens the intense acidity and turns it sweet.

LMSC

As @MediumRoastSteam said, we get two different profiles - flavours and strength. I always pull a shot with a filter paper at the bottom of the portafilter so the shots are always cleaner than without. However, my choice is always a filter for a long black.

MediumRoastSteam

Clodius I’m aiming for 1:2.5 ratio out of 20g in 30s with 8s preinfusion at 96°C.

Interesting. I’ll have to try this. I never knowingly pulled with the temperature so hot. So for me it will be something like 19g in, 47g out in 30s. I’d classify those as gushers :). But I’ll give it a go!

To be clear: I’m assuming the 30s is the total time including pre-infusion, correct?

LMSC

MediumRoastSteam I’d classify those as gushers :)

Turbos are typically the sweet spot for light and medium light in my case. Mine is typically 18 in, and 40 out at around 18-19s including PI. I find shots exceeding 18-20s bring unpleasant taste (bitter) at the finish.

Clodius

MediumRoastSteam yes, 8s preinfusion, 30s in total. The reason why I’m dosing 20g instead of my usual 18g is because the coffee bed would sit too shallow (and I’m using a 1.7mm puck screen to reduce the headspace - too much headspace fractures the puck plus it acts as a diffuser against water). Now, I must mention that this makes sense to me because I’m using a Pullman 876 so the coffee bed seems too low.