August 2020

People are always looking to improve the quality of the espresso shots they pull.  Everything from adjusting the grinder to ensuring the extraction time is just right, we try to control as many of the variables as possible.  One of these techniques that is up for debate is the espresso distribution tool.   An espresso distribution tool (EDT) evens out espresso grinds, preventing different levels of compression and reducing channeling when extracting a shot.  When you place espresso in the portafilter, espresso grinds tend to fall randomly in place.  When you tamp these grinds incorrectly channeling is more likely to occur.  Channeling is when water meanders through cracks and small gaps in your portafilter after you tamp them down causing an uneven extraction.  The EDT helps prevent that by evening out the grinds before tamping, allowing for a more consistent pull of espresso. The debate arises when coffee lovers ask if this tool helps pull a better espresso shot.  I don’t have any scientific evidence and I am sure it’s out there somewhere, so if you have it please share.  My experience is that the EDT helps preserve consistency in the shots I pull, especially when I am using a new blend I haven’t tasted or worked with before.  ​For beginners, this is a great tool and you should use it.  This will make it easier for you to learn while gaining skills and urge you to practice more, perfecting your craft.  The EDT isn’t the magical tool to add in your toolbox to get you barista superstar status only time and experience can help you get there.  When you are ready try pulling shots without using the EDT.  The best espresso I have ever had in the world by far was in Italy, made by a barista who didn’t use anything other than a tamper and since that day I have been pursuing the perfect shot ever since. 

Simply put, an Americano is a shot of espresso with water, hot or cold your choice.  This is traditionally served hot.  How it got its name seems to be connected to the US.  When American soldiers were in Italy during the second world war, they would order coffee and when they received espresso, it was too strong and would dilute it with water.  This “dirty water” (any diluted espresso according to Italians) became the Americano as we know it.     The key to making an Americano is the amount of water added to your drink and how you put it together.  About 3 to 4 oz of water is added per shot. For an iced Americano, use ice-cold water with ice before you pull and pour the shot.  Using a whisk or handheld frother will slightly cool down and smooth out the espresso, yet is not necessary.  If you like your shot to maintain its strong character, then pour it directly into the cup.  Some will consider a long black (popular in Australia and New Zealand) the same as an Americano and others believe they are different.  We will cover that at another time.