American Coffee Recipe

Heat water

Bring water in the kettle to a boil then let sit 30–45 seconds so temperature is about 92–96°C (197–205°F). You will need about 1 cup (250 ml) total hot water for one serving.

Dose and grind

Measure approximately 7 grams (about 0.04 cups) of whole-bean coffee. Grind to a medium-coarse setting for a strong-brew method or a fine setting if using an espresso machine. For stovetop espresso (Moka) or Aeropress follow device dosing instructions; for espresso machine use a 1:2 ratio if you want a true espresso base (e.g., 7 g in → ~14 g out).

Brew concentrate

Brew a strong, concentrated shot of coffee using your chosen method: pull a single espresso shot (around 25–35 seconds extraction) if using an espresso machine, or brew with a Moka pot / AeroPress to produce a concentrated 1–2 oz (30–60 ml) coffee. The goal is a concentrated base that will be diluted to americano strength.

Preheat the mug by rinsing with hot water, then discard rinse water. Pour about 1/2 cup (120–140 ml) of hot water into the preheated mug first (this preserves crema when using espresso).

Carefully pour the brewed espresso or concentrated coffee into the hot water in the mug. If you brewed a larger concentrated batch (e.g., 60 ml), adjust dilution to reach a total of roughly 8–12 fl oz strength: a common ratio is 1 part espresso to 2 parts hot water (for one single shot: ~30 ml espresso + ~60 ml hot water) resulting in a drink similar in strength to drip coffee.

Taste and adjust: add sugar and/or milk or cream to taste if desired. Stir gently to combine.

Serve immediately. Enjoy hot.

If you prefer drip-style American coffee without espresso, brew 8–12 fl oz (250–350 ml) using a drip or pour-over with a 1:15–1:17 coffee-to-water ratio (e.g., 15–20 g coffee to 250–340 ml water). That yields a milder American-style coffee rather than an Americano.

Adjust coffee dose and water volume to taste. Use filtered water for best flavor.