Crema Coffee Roasters Recipe

1. Preheat and dose

Preheat your portafilter, cup and group head by flushing hot water through the group for 5–10 seconds. Weigh 18 g of freshly roasted espresso beans and grind to a fine espresso grind (should feel like table salt).

2. Tamp and lock in

Distribute grounds evenly in the portafilter, tamp with ~15 kg of pressure to form a smooth, level puck. Wipe the rim and lock the portafilter into the group head.

3. Extract

Start extraction immediately. Aim for a 1:2 brew ratio: 18 g in -> ~36 ml espresso out. Total extraction time should be 25–30 seconds. Stop the shot when you reach ~36 ml. The resulting espresso should have a rich brown crema and balanced sweetness.

4. Heat water

Boil filtered water and allow it to cool slightly to about 88–92°C (190–198°F). Measure 120 ml of hot water for a standard American-style Americano (adjust to taste).

5. Assemble Americano

Pour the hot water into your cup first (this preserves crema better). Gently pour the 36 ml espresso shot on top of the hot water. Alternatively, pour espresso first then add hot water for a different mouthfeel. Stir gently if desired.

6. Serve

Serve immediately. Adjust water volume for strength: use less water (90–100 ml) for a stronger Americano or more (150–180 ml) for a longer, milder cup.

7. Clean the portafilter and flush the group head between shots. Use freshly roasted beans (ideally 3–14 days from roast) and grind immediately before brewing for best flavor. Adjust grind size, dose, and extraction time to dial in sweetness and body.