Decaf Americano Recipe

Heat and brew

If using an espresso machine: grind decaffeinated espresso beans fine for espresso (if using whole beans). Dose two 1-oz shots of decaf espresso into the portafilter (about 18–20 g grounds for a double, adjust to your equipment). Tamp evenly and lock into the machine. Purge the group head briefly, then extract two shots (~25–30 seconds) into a pre-warmed cup. If using a Moka pot: brew a concentrated 2-3 oz decaf coffee. If using strong brewed decaf (aeropress or drip concentrate), prepare about 2 oz of very strong coffee.

Alternative: concentrate

If you don’t have espresso equipment, make a strong decaf brew (use double the coffee grounds for the same water) and use 2 oz of that concentrate as your espresso substitute.

Boil or heat fresh water to 195–205°F (90–96°C). If you don’t have a thermometer, bring to a full boil and let sit 30 seconds to reach ideal temperature. Measure about 6 oz (180 ml) of hot water for a standard Americano. Adjust quantity to taste (longer for lighter, less for stronger).

Pour the two decaf espresso shots into your serving cup. Slowly add the 6 oz of hot water into the cup. Traditional method varies: either pour espresso into water (dilution-first) or water over espresso (espresso-first). Pour slowly to preserve crema if desired. Stir gently once to combine.

Taste and adjust. Add up to 1 tsp sugar or sweetener if desired. Add a splash (about 1 oz) of milk or milk alternative if you prefer a creamier texture. For a bright note, optionally rub a lemon twist around the rim and drop it in. Serve immediately in an 8–12 oz cup.

Purge and wipe down espresso group/head if used, rinse Moka pot or brewing device, and discard used grounds. Rinse cup and utensils.