Cafe Americano Recipe
Make Cafe Americano Recipe in just 10m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Espresso
Water
Optional
Method
Espresso
Preheat and setup
Turn on the espresso machine and allow it to come to full operating temperature (usually 15–30 minutes). Run hot water through the group head for about 8–10 seconds to warm the portafilter, cup, and group head. Discard this flush water.
Dose and tamp
Weigh 18 g of freshly roasted whole beans and grind them to an espresso fine grind. Dose the ground coffee into a clean, dry portafilter basket. Distribute the grounds evenly, then tamp with 30 lb (13–15 kg) of pressure to create a flat, level puck.
Brew
Lock the portafilter into the group head. Start the extraction and brew a double shot of espresso (about 36–40 ml) in roughly 25–30 seconds. Aim for a steady, even stream with a thick crema. If extraction is too fast or slow, adjust grind size for next time.
Assembly
Preheat a 240–300 ml (8–10 oz) serving cup by rinsing it with hot water and discarding the rinse water. Pour 120 ml of hot water (temperature 85–95°C / 185–203°F) into the warmed cup.
Pour the freshly brewed espresso shot(s) gently into the cup with hot water. The traditional American method is hot water first, espresso second (called 'long black' when espresso first is used in some countries); for a Cafe Americano, putting water first then espresso preserves more crema. Stir gently once if you prefer a uniform strength.
Taste and adjust. If desired, add sweetener (about 1 tsp simple syrup or to taste) or 15 ml of milk/cream for a smoother mouthfeel. Stir to combine.
Serving and storage
Serve immediately while hot. Do not reheat multiple times — make fresh for best flavor. Leftover brewed Americano can be stored in a thermos for up to 2 hours, but flavor will degrade.