Caffè Americano Recipe

Before you start

An americano is the simplest way to turn espresso into a full cup: a shot opened up with hot water until it drinks more like brewed coffee, while keeping the deeper, roasted character of espresso. The popular explanation for the name involves soldiers in Italy asking for something closer to drip coffee; that story is widely repeated but hard to verify, so treat it as folklore.

The main decision is dilution. One part espresso to two parts water tastes rich and close to a strong filter coffee; one to four is light and easy. Water just off the boil, around 90°C (195°F), keeps the cup hot without scalding it. Pouring espresso first and water second disperses most of the crema, which is the traditional americano look; reverse the order and you are making a long black.

Ingredients

• 18 g espresso coffee beans — ground fine for a double shot
• about 36 g (1¼ oz) water, as brewed espresso — a 1:2 double shot
• 120 to 180 ml (4 to 6 oz) hot water — about 90°C (195°F)

Method

1. Preheat the mug with hot water and empty it. A warm cup keeps a diluted drink hot noticeably longer.
2. Grind 18 g of beans, tamp evenly, and pull a double shot of about 36 g in 25 to 30 seconds directly into the mug.
3. Heat water to about 90°C (195°F). If using a kettle, let it rest roughly 30 seconds after it boils.
4. Pour 120 ml of hot water into the espresso for a strong cup, stirring once. Taste it before adding more.
5. Add more water in 30 ml steps, up to 180 ml, until the strength suits you. Serve plain, or with a splash of milk on the side.

Tips for success

• Start with less water than you think. You can always lengthen an americano, but you cannot take water back out.
• Machine hot-water taps are often near boiling. If your americano tastes flat or harsh, let that water cool for a moment in a jug first.
• Light and medium roasts make bright, tea-like americanos; darker roasts give a cocoa-heavy cup that takes milk well.

Substitutions

Espresso

Strong moka-pot coffee, about 50 ml, can be lengthened the same way. It tastes heavier and slightly more bitter, with no crema.

Hot water

For an iced americano, pour the shot over 150 ml cold water and a full glass of ice. Use a little less water because the ice melts in.

Double shot

A triple shot lengthened to 250 ml makes a larger cup without tasting thin. Expect noticeably more caffeine.

Variations

Iced americano

Fill a glass with ice and 150 ml cold water, then pour the hot double shot over the top.

Americano misto

Lengthen with 120 ml hot water and finish with 60 ml steamed milk for a softer cup.

Troubleshooting

It tastes watery

There is too much water for the dose. Use 120 ml per double shot or pull a ristretto that is more concentrated.

It is bitter and ashy

The shot is over-extracted or the water was boiling. Coarsen the grind slightly and cool the water to about 90°C (195°F).

It is sour and thin

The shot ran too fast. Grind finer until it takes 25 to 30 seconds; dilution cannot fix under-extraction.

Storage

Drink it while hot; an americano does not reheat well and turns bitter if left on a warmer. Store whole beans in an airtight container away from light and heat, and grind only what you need.

Safety notes

An americano made with a double shot has as much caffeine as the espresso in it; lengthening it does not reduce the amount. The FDA cites 400 mg a day as an amount not generally associated with negative effects for most healthy adults, but sensitivity varies widely.