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Ingredients
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Espresso
Hot water
Optional
Method
Espresso
- 1
Prepare portafilter and grind
Preheat the portafilter by rinsing it with hot water, then dry. Grind 18 g of coffee to a fine espresso grind (slightly finer than table salt).
- 2
Dose, distribute, and tamp
Dose the 18 g of ground coffee into the portafilter. Distribute evenly, then tamp with a level, firm pressure to create an even puck.
- 3
Pull a single espresso
Lock the portafilter into a preheated espresso machine. Start the shot and aim for 25–30 seconds of extraction yielding about 25–30 ml of espresso (a single/short Americano uses a single shot). Adjust grind if extraction time is outside range.
Hot water and finish
- 4
Heat water
While pulling the shot, heat 120 ml of water to 90–96°C (195–205°F). Alternatively, use the espresso machine’s hot water spout.
- 5
Combine
Pour the freshly extracted espresso into a pre-warmed cup. Add 120 ml of hot water to the espresso. For a short/single Americano, use a total ratio about 1:4 (espresso:water) — here ~25–30 ml espresso to 120 ml water.
- 6
- 7
Serve
Serve immediately while hot.