Americano Recipe

Dose and grind

Weigh 18 g of fresh coffee beans. Grind to a fine espresso grind (fine, slightly powdery — similar to table salt but finer).

Tamp and lock in portafilter

Distribute the ground coffee evenly in the portafilter basket, then tamp with firm, even pressure to create a level puck.

Run the shot

Brew a double shot of espresso (about 36–40 ml) using your espresso machine. Aim for a 25–30 second extraction from the moment you start the pump. If using a stovetop moka pot, produce the strongest brew you can and expect a smaller volume; use the same espresso-strength brew proportionally.

Preheat cup

Optional: preheat the serving cup by rinsing it with hot water, then discard the rinse water. This helps maintain temperature.

Add hot water

Pour 150 ml of hot water (about 88–95°C / 190–203°F) into the serving mug. For a stronger Americano, reduce the water to 120 ml; for a milder cup, increase to 180–200 ml.

Combine espresso and water

Pour the freshly extracted double espresso into the hot water. Traditionally, espresso is added to the water (water first, espresso second) to preserve crema and achieve a well-balanced cup. Stir gently once to integrate.

Iced Americano option

For an iced Americano, fill a tall glass with about ½ cup (120 ml) of ice. Pull the espresso shot directly over the ice, then top with cold water to a total volume equivalent to 150–200 ml (adjust to taste). Stir to chill and dilute slightly.

Taste and adjust. Serve immediately. Offer optional sugar, milk or creamer on the side if desired, though a classic Americano is served black.