Large Americano Recipe
Make Large Americano Recipe in just 6m. Get the full recipe with step-by-step instructions at pekinthechef.com.
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Coffee
Optional
Method
Preparation
Heat water
Bring at least 240 ml of fresh water to about 92–96°C (197–205°F). Use an electric kettle with temperature control if available. Reserve approximately 60 ml for brewing and 180 ml for diluting.
Dose and grind
Weigh 18 g of fresh coffee beans and grind to a medium-fine grind appropriate for espresso. The grind should be slightly coarser than a fine espresso for some machines or slightly finer for others—aim for a 25–30 second extraction time.
Tamp and brew
Distribute the ground coffee evenly in the portafilter basket, tamp with consistent pressure (about 15–20 kg of force) to create a level puck. Lock the portafilter into the espresso machine and start extraction. Brew approximately 60 ml of espresso into a pre-warmed large cup or mug.
Pre-warm cup
If you didn't pre-warm your cup earlier, pour a little hot water into the cup, swirl, and discard to keep the finished beverage hot when the espresso is added.
Combine to make americano
Pour 180 ml of hot water into the cup (either before or after the espresso, depending on preference). Add the extracted 60 ml espresso to the hot water (common practice is to pour espresso over hot water to preserve crema; some prefer water over espresso). Stir gently to combine.