Cafe Americano Recipe

Warm cup

Preheat a 12 oz (about 360–375 ml) serving cup by rinsing it with hot water. Discard the rinse water. This helps maintain drink temperature.

Bring fresh, filtered water to a simmer (~90–96°C / 195–205°F) for brewing and serving. If using a kettle with temperature control, set to 92°C (198°F).

Dose and tamp

Weigh 18 g of freshly ground espresso (fine grind for espresso machine). Distribute in a clean 58 mm portafilter basket (or appropriate size), then tamp evenly with 30–40 lbs of pressure to create a smooth, level puck.

Brew

Lock the portafilter into the espresso machine. Start extraction aiming for about 36 ml of espresso in 25–30 seconds total extraction time (this yields a 1:2 brew ratio). If using a double-shot basket and machine settings differ, adjust dose/extraction to achieve ~36 ml.

If using a stovetop Moka pot or Aeropress: extract a concentrated espresso-style shot that yields about 36 ml of strong brewed coffee. For AeroPress, use a similar coffee:water ratio and a short steep + press to get concentrated brew.

Add hot water

Pour about 9 oz (270 ml) of hot water into the prewarmed 12 oz cup, leaving room for the espresso. The traditional method is to pour hot water first, then add espresso; alternatively, add espresso over the water to preserve crema (either order is acceptable).

Combine

Slowly pour the 36 ml espresso shot into the cup of hot water. Pour gently to combine without excessive agitation so the crema disperses evenly.

Taste and adjust. If desired, add sugar or simple syrup to taste (start with 1 tsp), or a splash of milk or cream. Stir gently to combine.

Serve immediately. The finished drink will be approximately 12 oz (360–375 ml) depending on exact measurements.

Purge group head briefly, knock out and rinse the portafilter, and wipe the steam wand if used. Dispose of coffee puck and clean equipment for next use.