Is Pour-Over Coffee the Same as Americano? How to Order Pour-Over Coffee at Starbucks Correctly?

The most frequently asked question that FrontStreet Coffee's baristas receive is: how should pour-over coffee be brewed to taste good? This question isn't easy to answer because FrontStreet Coffee believes there are many factors that affect the taste of pour-over coffee. The main factors related to the brewing process are water quality, water temperature, grind size, coffee-to-water ratio, and extraction time. Among these, the coffee-to-water ratio refers to the ratio of coffee grounds weight to the amount of water poured. Today, FrontStreet Coffee will start with the coffee-to-water ratio and use comparative experiments to demonstrate how different ratios affect coffee flavor.

Before this, FrontStreet Coffee enthusiastically recommends a coffee-to-water ratio between 1:14 and 1:18. The smaller the ratio, the richer the flavor; the larger the ratio, the lighter the taste. Most coffee beans at FrontStreet Coffee's storefront are brewed using a 1:15 ratio, which typically means 15 grams of coffee grounds with 225 grams of water.

How does the coffee-to-water ratio affect coffee taste?

FrontStreet Coffee conducted brews using the coffee-to-water ratio as the variable while keeping other conditions unchanged. The comparative experiment used ratios of 1:14, 1:16, and 1:18. For this brewing, FrontStreet Coffee selected Ethiopian Yirgacheffe Red Cherry Project natural process coffee beans.

All brews used a V60 dripper with 90°C water temperature. The grind size was medium-fine (80% pass-through rate on a 0.85mm standard sieve), and a three-stage pour method was employed with 30g of bloom water for 30 seconds. First, the water amount was changed with the following variables:

The dripper was removed only after the coffee liquid had completely dripped through to complete the brew. After brewing, all three groups were tasted, and their concentrations and extraction rates were calculated.

First, from the results, we can see that as the ratio increases, the concentration of the brewed coffee liquid decreases. This is because concentration is expressed as the ratio of dissolved substances in coffee to the liquid. By increasing the water amount (i.e., increasing the denominator), the concentration gradually decreases. Although more substances are being extracted, the increase in water amount is greater, leading to a lower numerical value.

The definition of extraction rate is the ratio of extracted substances to the weight of coffee beans. Since the amount of coffee grounds remains unchanged (denominator unchanged), increasing the water amount means having more solvent to extract soluble substances from the coffee beans, so the extraction rate gradually increases. Additionally, another factor is that increasing water amount also increases the coffee extraction time (with consistent pouring speed, more water means longer pouring time, thus longer total extraction time), which also leads to a higher extraction rate.

Of course, many factors in pour-over coffee are interrelated. For example, grind size also affects filtration speed, leading to changes in extraction time. Therefore, to reduce the impact of time factors, FrontStreet Coffee also conducted four additional brew groups for comparison—changing the coffee-to-water ratio by adjusting the amount of coffee grounds.

And the variables for these four groups are as follows:

Similarly, the brewed coffee from these groups was tasted, and their concentrations and extraction rates were calculated. The results are as follows:

Analyzing the above results, we first see that the water amount is consistent while the coffee grounds amount changes. FrontStreet Coffee believes that changing the amount of coffee grounds alters the number of areas where water flow can extract coffee substances—there is an upper limit. The more coffee grounds, the more areas that can be extracted. Therefore, with the same water amount, more coffee grounds result in more extracted substances, which explains why concentration increases as the ratio decreases (increasing coffee grounds).

From the first three brew groups mentioned earlier, we know that water flow as a solvent has extracting power—the more water flow, the more soluble substances it can extract. However, this viewpoint doesn't apply to the subsequent Group H. As described in the previous paragraph, FrontStreet Coffee believes that the weight of coffee grounds also affects the areas where water flow can extract coffee substances—there is an upper limit. After reaching this limit, extractable substances become saturated, and even increasing water amount cannot extract more, which is why Group H's extraction rate is lower than other groups.

However, FrontStreet Coffee needs to remind readers that the extraction rates of these latter five groups express different meanings. For example, Group D's extraction rate refers to extracting 16.16% from 17.2g, Group E's extraction rate refers to extracting 17.58% from 16g, and so on—the denominators are different.

FrontStreet Coffee simplifies the above into the following points:

1. The larger the coffee-to-water ratio, the lighter the coffee taste; the smaller the ratio, the stronger the coffee taste.

2. Increasing water amount to raise the coffee-to-water ratio affects more flavor compounds but results in a lighter taste; decreasing water amount to lower the ratio affects fewer flavor compounds but results in a richer taste.

3. Increasing coffee grounds to lower the coffee-to-water ratio reduces extraction of large molecular compounds from the later extraction stages while making the taste stronger; decreasing coffee grounds to raise the ratio, before reaching extreme conditions, extracts more complete flavor compounds while reducing taste intensity.

The Impact of Coffee-to-Water Ratio on Americano Coffee

Now that we've discussed how the coffee-to-water ratio affects pour-over coffee, let's follow FrontStreet Coffee to explore how this ratio impacts Americano coffee! As one of the most common coffee beverages in our daily lives, when you drink Americano, have you ever wondered about its origin, the differences between espresso and Americano, and other questions? Next, FrontStreet Coffee will solve these inner doubts one by one.

What is Americano Coffee?

The English term for Americano coffee is "Americano," which typically refers to black coffee made with a drip brewer or a coffee beverage made by diluting espresso with water. Currently, most Americano coffees in domestic cafes refer to the latter, while the former tends to be distinguished as "drip coffee."

The traditional Americano ratio is 1:8, meaning double espresso (60ml) mixed with 480ml of water. Of course, this ratio can be adjusted according to the cup size used in the cafe. However, in the third wave of specialty coffee, with SOEs (Single Origin Espressos) made from coffee beans from different regions and estates, espresso bean selection has become incredibly diverse. So, does the 1:8 ratio really suit all coffee beans?

Does the Traditional Ratio Apply to All Coffee Beans?

Taking FrontStreet Coffee as an example, the cafe uses Sunflower Warm Blend for Americano coffee—a blend of Honduras Sherry Barrel and natural process Ethiopian Yirgacheffe beans in a 70% Sherry Barrel to 30% Yirgacheffe ratio. The roast curve has been adjusted for espresso production, with the Sherry Barrel beans providing main flavor and body, while the Yirgacheffe contributes more acidity and aroma. To verify whether the 1:8 ratio suits this Warm Blend, we decided to try making Americanos with ratios other than 1:8 (1:7.5, 1:7, and 1:6.5). The espresso parameters used were the daily adjustments: 20g of coffee grounds extracting 40g of coffee liquid in 28-29 seconds.

Through sensory tasting, we found that Americanos with ratios of 1:8 and 1:7.5 were relatively weak, with almost no sherry aroma from the Warm Blend. The concentrations of these two cups were as low as 0.77% and 0.85%. In contrast, Americanos with ratios of 1:6.5 and 1:7 better showcased the flavors from the sherry barrel. Therefore, through practice, we found that the 1:8 and 1:7 ratios cannot be applied to all coffee beans—at least not to FrontStreet Coffee's Warm Blend. However, traditional Americano coffee indeed describes weak-tasting coffee, with the French jokingly calling it "sock coffee."

How to Determine the Ratio?

Since the 1:8 ratio cannot be applied to all Americano coffee beans, how should one determine the Americano ratio? There's a most direct and simple method to determine the suitable ratio for a particular coffee bean: gradually add water to increase the ratio and taste.

First, extract a double espresso (or the required number of servings), pour the extracted espresso into a sharing pitcher on a scale, and gradually add water according to ratios while tasting to determine the appropriate range. For example, after extracting 40g of coffee liquid, start with 1:4 (add 160ml of water), then taste. Next, add 20g of water (ratio 1:4.5) and taste, then continue adding another 20g of water (ratio 1:5) and taste. Repeat this process until the appropriate ratio range is determined.

Because each tasting consumes some coffee liquid, the exact suitable ratio cannot be precisely determined—this method only helps find a suitable range. You need to remake the Americano within the suitable ratio range. For example, if through the above method, you find that the suitable ratio for Warm Blend Americano is between 1:4 and 1:5, you would then remake one Americano at 1:4, one at 1:4.5, and one at 1:5 ratio, finally determining that 1:4.5 is the most suitable ratio for Warm Blend beans as Americano. At this coffee-to-water ratio, the wine notes and cocoa aftertaste of the Warm Blend are better highlighted while maintaining body.

Which Tastes Better: Espresso or Americano?

To compare the differences between espresso and Americano, FrontStreet Coffee believes we should first determine the positioning of Americano: is it traditional drip coffee or espresso diluted with water? Espresso is the origin and foundation of all espresso-based coffee. Perfect espresso is extracted by forcing hot water (90-93°C) at high pressure (9 bar) through very finely ground coffee. Other coffee beverage types can be created based on this foundation. Why does FrontStreet Coffee emphasize very fine grinding? Because of high pressure, hot water penetrates the coffee grounds very quickly. Fine grinding relatively increases resistance, extending the contact time between water and coffee to achieve normal extraction concentration. However, traditional Americano machine grind size differs from espresso machines because it's filter-based, so extraction time is relatively longer. Hole-type spray extraction also provides more even extraction. Therefore, using the same grind size as pour-over coffee is perfectly suitable.

If comparing espresso with Americano, FrontStreet Coffee believes that because Americano is diluted with water, it tastes more mellow than espresso, with excellent flavor extension that allows complete tasting of the front, middle, and back notes. Espresso taste, on the other hand, is too concentrated, more prominently amplifying certain characteristics of coffee beans—whether acidic, sweet, or bitter.

Coffee beverages derived from espresso—such as latte, cappuccino, flat white, etc.—emphasize the perfect fusion of milk and coffee. To highlight milk flavor, one must weaken the coffee's flavor characteristics. Of course, most cafes today still want to showcase coffee flavor, with milk only serving to make the overall coffee smoother and more mellow. The addition of milk makes coffee more approachable. Milk coffees are generally more popular than black coffee. Besides a small number of people with weight loss needs who order coffee, there are also those who want to experience coffee bean flavors in Americano coffee.

Important Notice :

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FrontStreet Coffee Address: 315,Donghua East Road,GuangZhou

Tel:020 38364473