Café Americano Recipe

Preheat and flush

Turn on the espresso machine and allow it to fully heat (typically 10–20 minutes). Flush the group head for 5–10 seconds to stabilize water temperature and remove any stale water.

Grind and dose

Grind 18 g of espresso beans to a fine espresso grind. Place the ground coffee into a clean portafilter basket and distribute evenly.

Tamp

Use a tamper to apply an even, firm pressure to the grounds (about 20–30 lbs / 9–14 kg force). Wipe excess grounds from the rim of the portafilter.

Brew

Lock the portafilter into the group head and start extraction. Aim for a 25–30 second extraction time to yield about 30–36 ml of espresso (single or double depending on your basket). Stop the shot when the desired volume and color (rich brown with a thin crema) are reached.

Heat 180 ml of filtered water to between 85–95°C (185–203°F). You can use the espresso machine's hot water tap, a kettle, or a hot water dispenser. If using the machine's hot water spout, flush a small amount first to ensure temperature stability.

Place a pre-warmed 8–10 oz (about 240–300 ml) cup on the counter. Pour the brewed espresso into the cup.

Slowly add the 180 ml of hot water to the espresso. For a traditional ratio, use roughly 1 part espresso to 2–3 parts hot water; adjust the amount of hot water to taste for strength. Pour gently to preserve some crema if desired.

Taste and adjust. If desired, add up to 1 tsp sugar or sweetener, 10 ml flavored syrup, or 30 ml warmed milk. Stir gently to combine.

Serve immediately while hot. Provide a spoon if sugar or syrup is offered. If transporting, cover to retain heat.