Americano Recipe
A classic espresso based coffee made with our signature blend of Brazilian, Colombian, and Ethiopian beans.
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Ingredients
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Coffee
Optional additions
Method
Equipment prep
- 1
Grinding & dosing
- 2
Weigh 18 g of your signature blend beans (Brazilian, Colombian, Ethiopian). Grind to a fine espresso grind — the texture should be similar to table salt but slightly finer. Adjust grind for extraction if needed.
Pulling espresso
- 3
Tamp the ground coffee evenly and firmly (approx. 30 lbs/13.6 kg of pressure) into a clean portafilter basket. Lock the portafilter into the espresso machine and start extraction immediately to avoid heat loss.
- 4
Pull a double shot (approx. 36–40 g yield) aiming for a 25–30 second extraction time. You should end up with 2 shots (2 oz) of espresso. If extraction is too fast, make grind finer; if too slow, make grind coarser.
Assembling the Americano
- 5
Pour 6 oz (approximately 180 ml) of hot water into the preheated mug. For a more traditional ratio, use 1:3 espresso to water (2 shots to 6 oz). For a stronger Americano, reduce water to 4–5 oz.
- 6
Gently pour the 2 shots of freshly pulled espresso over the hot water. Pouring espresso over water preserves crema better; alternatively, pour water over espresso if you prefer a different texture.
- 7
Give the drink a gentle swirl to mix. Taste and adjust.
Finishing & optional additions
- 8
If desired, add sugar or simple syrup to taste and stir until dissolved. For a creamier drink, add up to 1 oz milk or cream and stir. Serve immediately while hot.