Posted Tue Jun 3, 2008, 5:58pm Subject: Re: Introducing: The Sparkling Long Black (Americano for you yanks)
I usually love drinking my short blacks (a short double shot pulled into 1 oz. of water). I love using that term.
Well, today there was a box of San Pellegrino sparkling water sitting below my espresso station, that my parents left here from our previous BBQ. I figured... "hmmm... wonder how my short black would taste with this?".
I pulled my short double right into 1 oz. of San Pellegrino sparkling water, added a bit of sugar and it was crema galore!
WHOA!!! It blew my mind! But it was pretty dang good! It went down so smooth, that it had me wondering if I pulled a god shot right into the San Pellegrino.
I thought I was on to a new beverage until I came across this post. Dang!
Summer is around the corner, time to pull out the San Pellegrino.
patrick820 Senior Member Joined: 17 Jan 2006 Posts: 40 Location: San luis Obispo, CA Expertise: I live coffee
Espresso: Expobar Office Lever Grinder: Mazzer Super Jolly Roaster: I-Roast 2
Posted Wed Jun 4, 2008, 11:30pm Subject: Re: Introducing: The Sparkling Long Black (Americano for you yanks)
kuban111 Said:
beaverfallscoffee, Thanks for the idea.
It also sounds like the way my mom makes her coffee in the morning. She takes the first drip of coffee from a moka pot, (pure and black) stirs vigorously brown sugar to the mix( no blender). Until you have a foamy like crema. Then adds the rest of the coffee. “Café Cubano” She drinks it hot but maybe I’ll try it cold.
Ok here’s a question. When preparing ice coffee using espresso. Would it be best to wait till the coffee cools down on it’s own until adding any kind of cold ingredient (ice cubes, milk, tequila or anything cold.)
My thinking is that maybe, it may take away something from the flavor or nuances that the coffee is developing. Or am I safe to prepare the coffee and pour in cold milk or add ice cubes to make ice coffee.
Any suggestions or revelations? Love to here what the rest think or do to prepare ice coffee?
My best results have been adding the liquid and then the ice cubes for cold drinks, pouring espresso over ice cubes will make it bitter. Don't wait for the espresso to cool down, it will make it taste bad.
alsterling Senior Member Joined: 28 Dec 2005 Posts: 628 Location: Dana Point, CA Expertise: I live coffee
Espresso: La Spaziale S1 (Had Expo) Grinder: Macap M4 & Gaggia MDF Vac Pot: Not yet... Drip: Capresso MT-500 & Melitta... Roaster: Hottop Digital
Posted Mon Jun 30, 2008, 9:24pm Subject: Re: Introducing: The Sparkling Long Black (Americano for you yanks)
kuban111 Said:
beaverfallscoffee, ..............Ok here’s a question. When preparing ice coffee using espresso. Would it be best to wait till the coffee cools down on it’s own until adding any kind of cold ingredient (ice cubes, milk, tequila or anything cold.) My thinking is that maybe, it may take away something from the flavor or nuances that the coffee is developing. Or am I safe to prepare the coffee and pour in cold milk or add ice cubes to make ice coffee. Any suggestions or revelations? Love to here what the rest think or do to prepare ice coffee?
I missed your comment and the following reply by Patrick. I went ahead and cranked out a reply with essentially the same question. I'm going to visit a specialty coffee vendor today that supplies drink mixes and such to the industry. We live very close, and I want to see their showroom kitchen; maybe get some ideas on summer blended drinks and such.
I've made iced coffees over the years, and well before being in specialty coffee, so "...ignorance was bliss." I have both poured the hot brew and extractions, hot and cold, over the ice. One thing I have always done is wash my ice cubes. (fill the container with the cubes, then pour cold water over the cubes and drain out.) This removes fridge smell and tastes from the cubes.......and if you're pouring carbonated beverages over the cubes, reduces the massage "fizz-up", where you lose carbonation.
Anyway, after adding my milks, syrups and sauces.......I can't pick up on any negatives acquired from cooling the espresso, but then, I've abused my tongue over the years, (I know it's an opportunity to crack a joke, but please hold off.......)(smile), so maybe I'm missing the loss of flavor nuances and ignoring the bitterness that was mentioned?
Al in SoCal
Member No.12047 - SCAA "Space Available Here for Something Really Prolific"
JetSpeed Senior Member Joined: 11 Jan 2006 Posts: 60 Location: Towson, MD Expertise: Just starting
Espresso: PID Silvia Grinder: Rocky Doserless
Posted Thu Jul 3, 2008, 4:34pm Subject: Re: Introducing: The Sparkling Long Black (Americano for you yanks)
OK, I tried this drink today and really liked it as an option for hot weather. However, mine did not float on top of the water, instead, it mixed together pretty well.
WHY? I poured each of the two one oz. shots into the glass with Pelligrino in it.
dbt21 Senior Member Joined: 19 Jan 2008 Posts: 15 Location: San Jose, CA Expertise: I like coffee
Posted Fri Jul 4, 2008, 2:50pm Subject: Re: Introducing: The Sparkling Long Black (Americano for you yanks)
I made this drink today with Arrowhead Sparkling Orange and it was pretty good, but I was in a hurry to try it and didn't chill the sparkling water........it was still good! Will try it again with plain sparkling water, chilled this time. Thanks for the drink tip.
Flick Senior Member Joined: 2 Aug 2007 Posts: 149 Location: Earth Expertise: I live coffee
Espresso: Rancillo Silvia Grinder: Pasquini Vac Pot: Yama 3 cup Drip: Bodum French Press, Manual... Roaster: Iroast2
Posted Sat Jul 5, 2008, 8:21pm Subject: Re: Introducing: The Sparkling Long Black (Americano for you yanks)
Omg they totally stole my idea for my drink, must be satilites sending information up from USA down to Australia. Either that or my idea wasn't so unique and original as i thought. One key thing is if the water doesn't taste good and mild by itself, espresso isn't going to help. Also Long black much better than americano (sparkling version). I tend to like the espresso's which are normally to bright for regular espresso. Lastly Starbucks tried making a version carbonated coffee, theirs failed, hmm.... maybe because burnt sparkling water doesn't taste good.
RayE Senior Member Joined: 11 Sep 2005 Posts: 45 Location: Edmonton Expertise: I live coffee
Espresso: Andreja Premium Grinder: La Cimbali Jr. Drip: Barista Aroma Grande
Posted Mon Jul 7, 2008, 12:35am Subject: Re: Introducing: The Sparkling Long Black (Americano for you yanks)
WHY DID I JUST FINISH MY BEER BEFORE READING THAT POST!?!?!?!
Hmmm... Yukon Brewing Company up here in Canada makes a delicious "Espresso Stout" - made with coffee from Midnight Sun Coffee Roasters, also in Whitehorse. Might have to try this again with an extra shot or two!
caferacer Senior Member Joined: 22 Mar 2004 Posts: 88 Location: NYC Expertise: I love coffee
Espresso: Expobar Pulser Grinder: Rocky
Posted Mon Jul 7, 2008, 11:58am Subject: Re: Introducing: The Sparkling Long Black (Americano for you yanks)
We've been drinking a bottled version of it here in Brooklyn for over 100 years. Manhattan Special was the only soda allowed in our house when I was growing up. My mom used to buy it by the case and when I was a teenager I found it was the perfect cure for a hangover. There is an article in today's NY Times about it. I did not know that they roasted their own beans. Be warned, it is very sweet!
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