Café Americano Recipe

Grind beans

Weigh 18 grams (0.018 kg) of espresso beans from the 0.03 kg bag portion. Grind to a fine, slightly gritty consistency suitable for espresso (similar to table salt).

Prepare machine

Fill the espresso machine reservoir with the filtered water. Turn the machine on and allow it to fully heat and build pressure (follow your machine's indicator). Aim for group head temperature around 90–96°C (195–205°F).

Dose and tamp

Place 18 g of ground espresso into the portafilter basket. Distribute evenly and tamp with about 30 pounds (13.6 kg) of pressure to create a smooth, level puck.

Brew espresso

Lock the portafilter into the group head and start the shot. Pull a single espresso shot of about 30 ml (1 shot). The extraction should take ~25–30 seconds and yield rich crema. If brewing a double shot, use 36 g dose and extract ~60 ml.

Heat water: Heat 170–200 ml (6 oz) of drinking water to 85–95°C (185–203°F). If you don't have a thermometer, boil and let sit for 30 seconds.

Preheat cup: Pour a little hot water into your serving cup to warm it, swirl, and discard the warming water.

Combine hot water and espresso: Pour the hot water into the warmed cup. Add the freshly brewed single espresso shot (30 ml) to the hot water. For stronger flavor, add the espresso shot first and then top with hot water; for preserved crema, add espresso to hot water gently.

Sweeten or add dairy (optional): Stir in sugar or sweetener to taste (start with 1 tsp). Add milk or cream if desired (about 1 tbsp) and stir until combined.

Serve: Serve immediately while hot. Adjust ratio of espresso to water to preference (classic Americano is roughly 1:2 to 1:4 espresso to water).