Café Américain Recipe

Prepare espresso machine

Fill the espresso machine reservoir with filtered water and turn the machine on to allow it to heat so that it reaches proper extraction temperature.

Dose and tamp

Weigh 18 g of freshly ground dark roast coffee (fine grind for espresso). Distribute it evenly in the portafilter and tamp firmly and level to create an even puck.

Pull espresso

Lock the portafilter into the group head and start the extraction. Aim for a 1:2 brew ratio (approximately 36 ml espresso) and a total extraction time of 25–30 seconds. You should end with about 30–40 ml of espresso (single or double depending on machine and dose).

Preheat cup and prepare hot water

Preheat a 240–300 ml cup by rinsing with hot water, then discard the rinse water. Measure 120 ml of hot water heated to 92–96°C (just off boiling).

Combine espresso and hot water

Pour the freshly pulled espresso into the preheated cup, then immediately add the 120 ml of hot water to dilute. Stir once gently to combine. This creates the classic Café Américain: a concentrated espresso flavor with the body and volume of brewed coffee.

Sweeten or lighten

If desired, add up to 1 teaspoon of sugar or 1 teaspoon simple syrup while the coffee is hot and stir until dissolved. For a creamier drink, add 30 ml steamed or warmed milk/cream and stir gently.

Café citron variation

For a traditional French variation (café citron), twist a lemon peel over the cup to release oils, rub the peel on the rim, and drop it in or rest it on the cup. Do not add sugar or milk unless you prefer.