Posted Mon Jun 4, 2007, 4:04am Subject: Introducing: The Sparkling Long Black (Americano for you yanks)
(Mods: I just noticed Andre's summer time thread, feel free to move this to that thread if it suits)
I was in Campos in Newtown, Sydney today, and noticed a little sign on at the counter, advertising a new drink, the Sparkling Long Black (which is Aussie for americano). It's made in a small glass (90mls), with cold Sparkling Mineral Water, with a doppio ristretto poured on top.
It's a really interesting thing to drink - The ristretto floats on top, so when you drink it, you get the hot espresso at the top of your mouth, with cold mineral water gushing in underneath. Combine that with the mineral water fizzing up in your mouth, and the contrast between the light airiness of the water with the more 'heavy' mouthfeel of espresso ... here's one I made at home:
First, the sparkling mineral water in a small glass:
Posted Mon Jun 4, 2007, 8:36am Subject: Re: Introducing: The Sparkling Long Black (Americano for you yanks)
Me too. I am off to the grocery store to buy some of that frizzy stuff.. By the way, I like the way you described your roasted in your profile. My mate had a great laugh!! Keep on giving us amateurs on this side of the pond in the know of what you Aussies are up too. Thanks.
Posted Tue Jun 5, 2007, 5:39am Subject: Re: Introducing: The Sparkling Long Black (Americano for you yanks)
Hi Len!
a 'Long Black' in oz is espresso with hot, still water added ... so a 'Sparkling Long Black' is a variation of that. I was just trying to translate for you guys ... so it would be a 'Sparkling Americano' for you. I was trying to save myself from answering the question, "what the heck is a long black?"
Posted Tue Jun 5, 2007, 5:59am Subject: Re: Introducing: The Sparkling Long Black (Americano for you yanks)
This is all so funny to me. I was just having a rather detailed conversation with the shop owner about possibly serving carbonated coffee and how we would go about it and your "Sparkling Americano/Long Black" is exactly what we came up with. After we had this conversation, there was a topic started on the SM List called "Coffee Soda" (or something like that) which discussed how to go about making essentially the same thing; and now just a couple days after that appeared on the list, we have this thread over on CG! Seems that the carbonated espresso thing is really starting to take off in the cafe world (no wonder- it has been gaining popularity in the Barista Comp. world as of late).
Your version solves a problem that we had run into, in that we were pulling the shot and then adding the water, but for some reason the carbonation would almost totally disappear when we added the water (heat perhaps?), hopefully doing it your way will solve this problem.
Can't wait to try it out.
-Bry
Bryan Wray
"I just hope that people realize that coffee is not just a caffeine delivery service, it can be a culinary art." -Christopher Owens
beaverfallscoffee Senior Member Joined: 30 Jan 2007 Posts: 61 Location: Beaver Falls, PA Expertise: Professional
Espresso: Nuova Simonelli Two-Group... Grinder: Mazzer (various) Drip: Bunn
Posted Tue Jun 5, 2007, 12:02pm Subject: Re: Introducing: The Sparkling Long Black (Americano for you yanks)
We tried that at our shop yesterday.
The bitterness of the soda water (we use San Pellegrino) was accentuated by the espresso. Almost all of the coffee taste was covered over. We tried it again, heavily sugaring the water, but couldn't find a palatable taste for us.
However, the look of the drink is very cool. The crema, as was pointed out, floated on top, almost foam like. I could see, after its carbonated infusion, spooning it off for an interesting signature drink. My thought is that if CO2 infused milk could be use, a carbonated cappa would be refreshing on a hot day.
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