Americano Recipe

Preheat and prepare

Preheat the serving cup by rinsing it with hot water to keep the Americano from cooling too quickly. Warm and purge your espresso machine group head briefly if using an espresso machine. If using a stovetop espresso maker (Moka) or other method, heat water to just off boil for the hot-water portion.

Measure 18 g of freshly roasted coffee beans and grind to a fine espresso grind (slightly finer than table salt). Dose the ground coffee into the portafilter and distribute evenly. Tamp with consistent pressure to create a level puck.

Brew a double shot of espresso using 36 ml of water. Aim for a 25–35 second extraction time from the moment you start the pump. The result should be about 36 ml of concentrated espresso with a layer of crema.

Pour 120 ml of hot water into the preheated serving cup. The water temperature should be around 90–96°C (195–205°F). The common Americano ratio is roughly 1:3 (espresso:hot water), but adjust to taste.

Pour the freshly brewed espresso gently into the cup of hot water. Pouring espresso into hot water preserves crema better than adding water to espresso, though either method is acceptable. Stir once gently to combine.

Taste the Americano. If desired, add up to 1 tsp sugar or 1 tbsp milk/cream and stir to combine. Adjust sweetness and dairy to preference.

Serve immediately. An Americano is best enjoyed hot and fresh — provide a small spoon for stirring and a saucer if desired.