Americano Recipe

Warm cup and prepare tools

Preheat a 240-300 ml (8–10 oz) cup or mug by rinsing it with hot water; discard the rinse. Fill the espresso machine’s portafilter with the indicated coffee dose and ensure grinder, tamper, and group head are clean.

Grind and dose

Grind 18 g of coffee to a fine espresso grind (slightly finer than table salt). Distribute evenly in the portafilter and tamp with ~15 kg of pressure to create a level puck.

Extract espresso

Brew a double shot of espresso aiming for about 60 ml in 25–35 seconds at 9 bar pressure and 90–96°C (194–205°F). Monitor extraction: it should be full-bodied with a caramel-brown crema.

Heat water

Heat 120 ml of filtered water to 85–95°C (185–203°F). For stovetop or kettle, bring to a boil and let sit 30–45 seconds to reach the target temperature.

Combine espresso and water

Pour the freshly brewed 60 ml espresso into the warmed cup. Slowly add the 120 ml of hot water. Pour gently down the side of the cup to preserve some crema and to produce a smooth, integrated beverage. This yields approximately a 1:2 espresso-to-water ratio for a standard Americano.

Adjust and serve

Taste and adjust to preference: add up to 1 tsp sugar or sweetener and/or 15 ml milk or cream if desired. Stir gently. Serve immediately while hot.