Caffè Americano, or Americano (English: American coffee) is a style of coffee prepared by adding hot water to espresso, giving it a similar strength to, but different flavor from regular drip coffee. The strength of an Americano varies with the number of shots of espresso and the amount of water added. The name is also spelled with varying capitalization and use of diacritics.
Coffee Dictionary
You are unsure what one of the terms discussed on our blog means? This is the place to visit. You can also read this if you are looking for a fresh perspective on the terms in our articles.
This coffee glossary defines around two hundreds of words in the coffee lexicon, and it’s growing up. Most of our articles link to specific terms in this dictionary, so it’s easy to find the reference immediately. You can also search for a specific term, if this is easier for you.
The glossary is split in a few sections for easier browsing:
This coffee glossary defines around two hundreds of words in the coffee lexicon, and it’s growing up. Most of our articles link to specific terms in this dictionary, so it’s easy to find the reference immediately. You can also search for a specific term, if this is easier for you.
The glossary is split in a few sections for easier browsing:
- The Dictionary of Coffee and Espresso Equipment,
- Coffee Brewing Glossary,
- Coffee Health,
- Coffee Companies
- Supporting Terms
Americano
Single Espresso Shot
Single in the context of espresso brewing, refers to a single shot of espresso, pulled from approximately 7-8 grams of coffee grounds. Also called a solo, by the Italian name, a single shot normale espresso holds about 1 oz. of brewed …
Double Espresso Shot
Double, in the context of espresso brewing, refers to the volume of coffee pulled at one time. A double shot of espresso is pulled from approximately 14 grams of coffee grounds. The filter basket used for pulling it, is also called a double, …
Triple Espresso Shot
Triple, in the context of espresso brewing, refers to a triple shot of espresso, pulled from approximately 21 grams of coffee grounds. The triple is pulled using special filter baskets that can hold the necessary 21 grams of coffee. Triplo, as …
crema
Espresso crema is a brown, foamy layer on top of the brewed coffee. Crema is a mix of gas bubbles, and emulsified fats, which are the signature of a good espresso. The perfect crema is a reddish-brown foam, with tiny bubbles. If the bubbles are too big, the shot was incorrectly extracted. If the colour is too light is an under-extracted shot, and if it’s too dark, the shot is over-extracted.
brew group
The brew group is the entire assembly that circulates the water to the coffee puck during the extraction. The brewing group includes only the components after the boiler. A brew group contains as a minimum the group head, and the portafilter, …
Coffeehouse
Coffeehouse, coffee shop, and café are related terms for an establishment which primarily serves prepared coffee or other hot beverages. It shares some of the same characteristics of a bar or restaurant, but it is different from a cafeteria. As …
filter basket
A “filter basket” is a metallic, basket shaped filter, that holds the coffee grounds when preparing espresso. The basket has tiny holes that allow coffee to pass through and retain the grounds. The filter basket is inserted into the portafilter, and the portafilter …
Cold Brew Coffee
Cold brew is a coffee preparation technique where coffee is extracted using cold water or at room temperature. Cold brew coffee is not the same as iced coffee, which refers to coffee that is brewed hot and then chilled by pouring over or adding ice.
There are various ways to prepare cold brew coffee. The most common brewing methods are immersion cold brew, (steeping), and cold drip, (Dutch coffee).
Preparing cold brew coffee is typically inexpensive, though exceptions exist. The cheapest cold brew coffee maker is a simple food recipient, where coffee is steeped for 12 or more hours. Commercially available cold brew makers are designed to brew large quantities, in order to compensate for the brewing time.
Caffè crema
What Is Caffè crema? Caffè crema sometimes misspelled cafe crema, refers to two different espresso drinks. Caffè crema is an old name for espresso, and it was used in the 1940s and the 50s. The other drink named caffè crema …
Mark Prince
Mark Prince is an active member in the online coffee and espresso world. He created and maintains CoffeeGeek and CoffeeKid websites. He has been interviewed by newspapers, magazines and radio stations for his coffee and espresso knowledge and passion. Mark …
Ristretto
Ristretto is a short shot of espresso coffee made with the normal amount of ground coffee but extracted with about half the amount of water. Traditionally, a ristretto is extracted using the same amount of coffee grounds and water as a normale, but reducing the time to brew it. The result is a concentrated espresso with a different flavor and taste profile, and slightly lower caffeine content.
Coffee extraction
Extraction in the context of coffee brewing, is the process of dissolving soluble solids and emulsifying aromatic oils in water. Coffee extraction is a precise process, and there are a few parameters that will determine the taste, aroma, and strength …
Total dissolved solids
Total Dissolved Solids (often abbreviated TDS) is a measure of the combined content of all inorganic and organic substances contained in a liquid in: molecular, ionized or micro-granular suspended form. Generally the operational definition is that the solids must be …
Caramelization
Caramelization is the browning of sugar, a process used extensively in cooking for the resulting nutty flavor and brown color. As the process occurs, volatile chemicals are released, producing the characteristic caramel flavor. Like the Maillard reaction, caramelization is a …