Americano Recipe
The World Tour roast by Coffee Library, Asheville, NC | Medium roast, caramel + clean
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Ingredients
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Coffee
Equipment (included as ingredients to ensure corresponding directions)
Method
Coffee
Preheat and prepare
Turn on your espresso machine and allow it to fully heat (typically 10–20 minutes). Run a short burst of water through the group head and steam wand to clear residuals. Preheat your serving cup by rinsing it with 50 ml of hot filtered water, then discard that water.
Grind
Weigh 18 g of whole-bean The World Tour roast. Grind to a fine espresso consistency (slightly finer than table salt). Aim for a grind that will yield a 36 ml shot in about 25–30 seconds.
Dose and tamp
Place the ground coffee into a clean portafilter. Distribute evenly, then tamp with consistent pressure to create a smooth, level puck. Wipe any grounds from the rim.
Pull the espresso (double or long single)
Lock the portafilter into the group head and start the shot on your scale. Pull approximately 36 ml of espresso into your shot glass; target an extraction time of 25–30 seconds from the start of water flow. The finished espresso should have a caramel-colored body with a clean aroma consistent with the roast.
Add hot water
Bring 120 ml of water to 90–95°C (just off boil). Pour the hot water into your preheated serving cup. Pour the freshly extracted espresso into the hot water. Pouring espresso into water preserves crema and yields a balanced Americano.
Stir and serve
Give the Americano one gentle stir to combine. Taste and, if desired, adjust by adding a touch more hot water to reach your preferred strength. Serve immediately.
Equipment
If using a home espresso machine without a scale, use 18 g dose and aim for 36 ml yield. If using a manual or pod espresso brewer, try to match the ratio of roughly 1:2 (coffee to espresso yield) and then dilute to a total beverage volume of about 156 ml. Ensure all equipment in contact with coffee is clean to avoid off flavors.