Americano Recipe

Dose and grind

Weigh out 18 g of coffee beans and grind to a fine espresso consistency (looks like table salt). Use a scale for accuracy.

Tamp and lock in

Place the grounds into the portafilter, distribute evenly and tamp with steady pressure to create a smooth puck. Wipe the rim.

Pull the shot

Insert the portafilter into the espresso machine and start the extraction. Aim for about 25–30 seconds of extraction to yield roughly 30–36 ml (1–1.2 oz) of espresso (single) or adjust for a double shot if using 18 g (you should get ~36–40 ml). If you do not have an espresso machine, brew a very strong 2–3 oz concentrated coffee using a Moka pot or Aeropress.

Preheat your serving cup by rinsing with hot water, then discard the rinse.

Pour 6 oz (about 180 ml) of hot water (just off-boil, 90–96°C / 195–205°F) into the cup. Traditional method adds hot water first then espresso; both orders are acceptable. For a slightly different crema retention, pour espresso over hot water or water over espresso as preferred.

Add the brewed espresso (about 1–1.2 oz for a single, or ~2 oz for a double) to the hot water. Pour gently to combine. The standard ratio is roughly 1 part espresso to 3 parts hot water, but adjust to taste.

Stir gently once to homogenize. Taste and adjust strength by adding more hot water if too strong.

For an Iced Americano: fill a glass with ice (about 4 oz by volume), pour the espresso over the ice first, then top with 6 oz cold water (or adjust to strength). Stir briefly.

Serve immediately while hot (or cold for iced). Offer sugar, simple syrup, or milk on the side if the guest prefers sweetening or dairy.