Americano Recipe

Preheat and dose

Preheat your espresso cup or serving mug by rinsing with hot water to maintain temperature. Weigh 18 g of freshly roasted espresso beans and grind to a fine level suitable for espresso (fine, slightly gritty).

Tamp and brew

Distribute the ground coffee evenly in the portafilter, tamp with consistent pressure to create a level puck. Lock the portafilter into a properly warmed espresso machine and brew using 36 ml of extraction water. Aim for a 25–30 second extraction yielding about 36 ml of espresso (a single or short double depending on your dose).

Heat water

Bring filtered water to just off boiling (93–96°C / 200–205°F). If using a kettle with temperature control, set to that range. Measure 120 ml of hot water for a standard 6–8 oz Americano, or add the extra 60 ml if you prefer a milder, larger cup.

Combine espresso and hot water

Two common methods: 'Espresso-First' (traditional): Pour the brewed espresso into the preheated cup, then gently pour 120 ml hot water over the espresso to preserve crema and aroma. 'Water-First' (preferred by some to reduce crema disruption): Pour hot water into the cup, then add espresso on top. Choose your preferred method. Stir gently once to combine if desired.

Customize

If you like milk, add 30 ml steamed or warmed milk and swirl gently. For sweetened Americano, stir in 1 tsp sugar or sweetener while the drink is hot so it dissolves. For a citrus variation, express a lemon peel over the cup to release oils, then drop the peel in or discard according to taste.