Americano Recipe

Preheat and dose

Preheat your espresso cup or serving mug by rinsing it with hot water. Weigh and grind 18 g of espresso beans to a fine espresso grind (slightly finer than table salt).

Tamp and brew

Distribute the ground coffee evenly in a clean portafilter, tamp with consistent 30-lb pressure to create a smooth puck, wipe the rim, and lock into a properly preheated espresso machine. Brew a single (or double depending on machine basket) espresso shot aiming for about 60 ml of liquid delivered in 25–30 seconds. Adjust dose or grind if extraction time is significantly outside this range.

While the espresso is extracting, bring 120 ml of filtered water to a temperature between 85–95°C (185–203°F). If you prefer a longer cup, increase hot water to 150–180 ml and note possible dilution of flavor.

Pour the hot water into your preheated serving mug first (this preserves crema when adding espresso over water).

Immediately pour the freshly pulled 60 ml espresso over the hot water. Pouring espresso over water helps preserve crema and creates a balanced Americano. Stir gently once if desired.

Taste and adjust: add sugar or sweetener to taste, or a splash of milk/cream if preferred. Serve immediately.

Knock out the used coffee puck, rinse the portafilter and steam wand (if used), and wipe down group head. For consistent results, use fresh beans, clean equipment, and maintain water temperature and grind setting.