American coffee
This type of coffee has its origin in World War II when the Italian baristas were trying to imitate the form and flavor of the so-called filter coffee that used to take the soldiers from the United States.
Its preparation is very simple, it is only an espresso coffee to which an additional cup of hot water is added.
Generally this type of coffee has less caffeine than an espresso since it is prepared using steam instead of water. It also takes more sweet than a normal coffee.
It is very simple to make at home because to prepare it is only necessary to have ground coffee, water and sugar.
American coffee is a style of coffee prepared by the addition of heat water to espresso coffee, which gives it a similar strength, although it tastes different from regular filter coffee. The strength of an American coffee varies with the number of shots of espresso and the amount of water added. The name is also written with different capitalization and the use of diacritics.
In the mute, the "American" is widely used to mean the combination of hot water and espresso in any order, but in a more restricted definition, it refers to the addition of water to espresso coffee (espresso at the bottom), while the addition of espresso to water (espresso in the upper one) is in place called a long black.
Origin
The term 'American' means 'of America', and comes from the Italian or Spanish of America, dating from the 1970s. The "American coffee" is specifically Italian. There is a popular false etymology saying that the name has its origins in the First World War, when American soldiers in Europe diluted espresso with hot water to stop the coffee to which they were accustomed.
Preparation
The drink consists of a single or double espresso combined with between 1 and 16 fluid ounces (30-470 ml) of hot water.
An alternative of the same ingredients that are found with long black coffee. The only long coffee is the same as an American, but prepared almost in reverse. A long single coffee has been created specifically by adding double espresso for a cup, hot water session alike in portions leaving the cream intact, this allows the tannins in the coffee to stay in the drink, giving the drink a body flavor a little more complete. The addition of water to which you already feel espresso annihilates the cream, and it's called an American.
Long and short describe the duration and, therefore, the volume of the firing force (extraction).
Due to the wide variation in volume, it is most prudent to ask before ordering one. The Italian term is sometimes used, which means an American short, specifically an espresso / water ratio of 1: 1.
The hot water can be extracted directly from the same espresso machine that is used to brew the coffee, or from an independent water heater or kettle. Using the same heater is convenient especially at home, without the need for a separate heater and the water can in fact be mixed directly into the glass, either before or after pulling the espresso shot. Some espresso machines have an independent hot water outlet for this purpose, while others allow the use of the steam tube to supply hot water.
The use of a separate water heater is more practical in a commercial environment, since it reduces the demands on the espresso machine, both do not interrupt the temperature of the infusion water and allowing a low cost water heater to be used for hot water, instead of the substantially more complicated espresso machine.
This type of coffee has its origin in World War II when the Italian baristas were trying to imitate the form and flavor of the so-called filter coffee that used to take the soldiers from the United States.
Its preparation is very simple, it is only an espresso coffee to which an additional cup of hot water is added.
Generally this type of coffee has less caffeine than an espresso since it is prepared using steam instead of water. It also takes more sweet than a normal coffee.
It is very simple to make at home because to prepare it is only necessary to have ground coffee, water and sugar.
American coffee is a style of coffee prepared by the addition of heat water to espresso coffee, which gives it a similar strength, although it tastes different from regular filter coffee. The strength of an American coffee varies with the number of shots of espresso and the amount of water added. The name is also written with different capitalization and the use of diacritics.
In the mute, the "American" is widely used to mean the combination of hot water and espresso in any order, but in a more restricted definition, it refers to the addition of water to espresso coffee (espresso at the bottom), while the addition of espresso to water (espresso in the upper one) is in place called a long black.
Origin
The term 'American' means 'of America', and comes from the Italian or Spanish of America, dating from the 1970s. The "American coffee" is specifically Italian. There is a popular false etymology saying that the name has its origins in the First World War, when American soldiers in Europe diluted espresso with hot water to stop the coffee to which they were accustomed.
Preparation
The drink consists of a single or double espresso combined with between 1 and 16 fluid ounces (30-470 ml) of hot water.
An alternative of the same ingredients that are found with long black coffee. The only long coffee is the same as an American, but prepared almost in reverse. A long single coffee has been created specifically by adding double espresso for a cup, hot water session alike in portions leaving the cream intact, this allows the tannins in the coffee to stay in the drink, giving the drink a body flavor a little more complete. The addition of water to which you already feel espresso annihilates the cream, and it's called an American.
Long and short describe the duration and, therefore, the volume of the firing force (extraction).
Due to the wide variation in volume, it is most prudent to ask before ordering one. The Italian term is sometimes used, which means an American short, specifically an espresso / water ratio of 1: 1.
The hot water can be extracted directly from the same espresso machine that is used to brew the coffee, or from an independent water heater or kettle. Using the same heater is convenient especially at home, without the need for a separate heater and the water can in fact be mixed directly into the glass, either before or after pulling the espresso shot. Some espresso machines have an independent hot water outlet for this purpose, while others allow the use of the steam tube to supply hot water.
The use of a separate water heater is more practical in a commercial environment, since it reduces the demands on the espresso machine, both do not interrupt the temperature of the infusion water and allowing a low cost water heater to be used for hot water, instead of the substantially more complicated espresso machine.
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