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Ingredients
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Espresso
Hot Water
Method
Equipment & Setup
Prepare equipment
Preheat your espresso machine portafilter and cup by running a blank shot or rinsing with hot water. Heat or boil water to 88–95°C (190–203°F) for the hot water portion.
Pull Espresso
Dose and tamp
Weigh 18 g of freshly ground espresso (medium-fine grind). Distribute evenly in the portafilter and tamp with consistent pressure to create a level puck.
Pull shot
Lock the portafilter into the machine and start extraction. Aim for about 25–30 seconds extraction time, yielding approximately 50 ml of espresso (ristretto/short double). Adjust grind if extraction time is outside the target range.
Combine
Add hot water
Pour 120 ml of hot water into a preheated cup. Gently pour the freshly pulled espresso over the hot water. Pouring espresso on top of water preserves crema; alternatively add water to espresso if preferred.
Serve
Stir gently once if desired and serve immediately. Offer sugar or sweetener to taste. Adjust water volume for a stronger or milder Americano (reduce water for stronger).