Americano Recipe

Preheat equipment

Warm your espresso cup or serving mug by rinsing with hot water; discard the rinse water. This helps maintain extraction temperature and keeps the final drink hot.

Dose and tamp

Weigh 18 g of freshly ground espresso coffee (fine espresso grind). Distribute the grounds evenly in the portafilter and tamp with consistent 30–40 lb (13–18 kg) pressure to create a level puck.

Brew

Lock the portafilter into a warmed espresso machine group head. Start extraction immediately and brew about 36 ml of espresso (a double shot) in roughly 25–30 seconds. Aim for a rich crema and balanced flavor.

Heat water

While the espresso is being prepared, heat 120 ml of water to 90–95°C (just off boil). If using a kettle with temperature control, set accordingly; otherwise bring to a boil and let sit 30–45 seconds.

Combine

Pour the prepared espresso into your warmed serving mug if not brewed directly into it. Add the 120 ml of hot water to the espresso. For an authentic Americano balance, pour the hot water into the espresso (or vice versa based on preference): - Traditional American-style: espresso first, then hot water to preserve crema. - Café-style (long black variant): hot water first, then espresso to preserve crema on top.

Stir gently once if you prefer a uniform temperature and texture. Taste and add sugar or sweetener to taste, or a splash of milk/cream if desired. Serve immediately.