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Ingredients
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Beverage
Method
Beverage
Preheat
Preheat your espresso machine portafilter or cup by rinsing with hot water to stabilize temperature. Also heat the serving cup by pouring in hot water, then discard before brewing.
Heat water
Heat 240 ml of water to 90–96°C (195–205°F). If you don't have a thermometer, bring water to a boil and let it sit for about 30 seconds.
Dose and tamp
Dose 18 g of finely ground espresso into the portafilter. Level and distribute the grounds, then tamp with about 30 lbs (13.6 kg) of pressure to create an even puck.
Brew espresso
Brew a double shot of espresso (approximately 36–40 ml) directly into the warmed serving cup. Aim for a 25–30 second extraction time from the moment of pump activation. Adjust grind or dose if extraction is too fast or slow.
Combine
Pour the 240 ml of hot water into the cup containing the espresso. For a traditional Americano, add espresso first then water (this preserves crema better). For a longer drink, increase water to taste.