ok, just a general (silly) question on Italian coffee to end an argument. I've been researching online, but haven't had a definitive answer yet, so thought I'd go to the source, well close enough anyway!
In an Italian cafe...when making a Cafe Americano, is more water run through the machine than when making an espresso giving you a bigger coffee OR is an espresso made normally and then plain hot water is added after? If it's the former, what is the latter one called...cafe lungo? Or is there no such thing.
I think the coffee gets bitter the longer you run water though the ground beans, so that's why we are wondering if its just added after it's made.