Caffe Americano Recipe
Espresso Shots and Light Layer of Crema
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Ingredients
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Espresso
Americano assembly
Method
Espresso
- 1
Preheat and dose
Warm the espresso portafilter and cup by flushing hot water through the group head and into the cup; discard the water. Weigh out 18 g of freshly roasted espresso beans and grind them to a fine espresso setting (fine, slightly gritty when pinched).
- 2
Tamp and brew
Distribute the ground coffee evenly in a 58 mm (or machine-specific) portafilter basket, then tamp firmly and level with about 30 lbs (13–15 kg) of pressure. Lock the portafilter into the group head and start extraction. Aim for 25–30 seconds of extraction yielding approximately 60 ml of espresso (double shot) with a light layer of crema on top.
- 3
Check crema and shot quality
Observe the crema: it should be golden to tawny and cover the espresso surface. If the shot is too fast (<20 s) or too slow (>35 s), adjust grind and dose for subsequent pulls.
Americano assembly
- 4
Heat water
Bring 120 ml of filtered water to just off boiling (90–96°C / 195–205°F). If using a kettle with temperature control, set to that range; otherwise, boil and rest 20–30 seconds.
- 5
Combine espresso and hot water
Pour the brewed 60 ml double espresso into the warmed serving cup. Slowly add the 120 ml of hot water to the espresso. Pouring technique: pour gently over the back of a spoon or down the side of the cup to preserve a light layer of crema on top.
- 6
Sweeten (optional) and serve
If desired, stir in up to 1 tsp of sugar or your preferred sweetener while the drink is hot. Serve immediately. The final drink should be about 180 ml total with a clear crema layer and balanced espresso flavor diluted by hot water.