‘black coffee’ made by a proper barista, and served in ‘de rigueur brown cup’
(well, at least, they seemed to be everywhere in NZ)
*like a lot of NZ coffees, this was technically a ‘long black’ (aka an ‘americano’), but very strong, closer to an ‘espresso’
At Hokitika Cheese & Deli, Beach Street.
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(italian for “american coffee”)
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*a ‘style’ of ‘coffee’ prepared by adding ‘hot water’ to ‘espresso’, giving a similar ‘strength’ but different ‘flavor’ from regular ‘drip coffee’*
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The strength of an Americano varies with the number of shots of espresso and the amount of water added.
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In the United States, “Americano” is used broadly to mean combining hot water and espresso in either order, but in a narrower definition it refers to adding water to espresso (espresso on the bottom), while adding espresso to water (espresso on the top) is instead referred to as a long black.
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(the name is also spelled with varying ‘capitalization’ + use of ‘dia-critics’ – e.g. ‘Café Américano’ – a ‘hyper-foreignism’ using the french word for ‘coffee’ + the ‘italian word’ for ‘american’, but with an additional incorrect accent – ‘café americano’ / ‘cafe americano’, et)
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*👨🔬🕵️♀️🙇♀️*SKETCHES*🙇♂️👩🔬🕵️♂️*
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💕💝💖💓🖤💙🖤💙🖤💙🖤❤️💚💛🧡❣️💞💔💘❣️🧡💛💚❤️🖤💜🖤💙🖤💙🖤💗💖💝💘
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*🌈✨ *TABLE OF CONTENTS* ✨🌷*
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🔥🔥🔥🔥🔥🔥🔥*we won the war* 🔥🔥🔥🔥🔥🔥🔥