Americano

Espresso · 1 double shot (36 g) Hot water · 150 g

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Ratio

1:2

Dose

18 g

Yield

36 g

Water temp

93°C

Grind

fine · 200–300 µm

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1Pull the shot

Nine bars of pressure force water through the puck in seconds, which is why espresso is so unforgiving. Watch the stream — it starts dark and syrupy and turns pale as extraction tails off; that blonding is your cue to stop.
2Add water

An americano is espresso stretched with hot water, not brewed weaker — the shot extracts the same, the water just opens it up. Pour the water into the shot (not the reverse) so the crema stays on top.
3Enjoy

Coffee keeps changing as it cools: aromatics fade, acidity sharpens and sweetness comes forward. Drink it soon after brewing, and taste it as it drops in temperature — that's how you learn what to adjust next time.