Café Americano Recipe

Grind beans

Measure 18 g of freshly roasted whole coffee beans. Grind to a fine, consistent espresso grind (similar to table salt). Aim for an even particle size to ensure balanced extraction.

Prepare espresso machine

Preheat the espresso machine and portafilter by running a blank shot or wiping with a hot, damp cloth. Ensure the group head is up to temperature and the portafilter is dry and warm.

Dose and tamp

Place the ground coffee into a dry, clean 18–20 g single or double basket. Distribute the grounds level, then tamp evenly with 30–40 lb (13–18 kg) of pressure to create a smooth, flat puck.

Brew

Lock the portafilter into the group head and start the shot immediately. Brew a 36 ml espresso (a standard double ristretto/short double dimension approximates 1:2 weight ratio) in about 25–30 seconds. Aim for a steady, even flow with a caramel-colored crema on top. Adjust grind if shot runs too fast or too slow.

Heat water

Heat 120 ml of filtered water to 90–96°C (195–205°F). If using a kettle without temperature control, bring to a boil then let sit for 30 seconds. Pre-warm the serving cup by swirling a little hot water in it and discarding before adding the drink.

Combine espresso and hot water

Pour the brewed 36 ml espresso into the pre-warmed cup. Immediately add the 120 ml of hot water to the espresso. Pour gently to preserve crema; traditional Americanos are made by adding hot water to espresso rather than the reverse, but either order is acceptable depending on desired crema retention.

Taste the Americano and add optional sugar or sweetener to taste (start with 1 tsp), stirring until dissolved. If preferred, add 30 ml milk or cream for a softer texture and stir. Serve immediately.