📝 About This Recipe
Born from the ingenuity of American soldiers in Italy during WWII, the Caffè Americano is the perfect bridge between the intensity of espresso and the comfort of a long coffee. This elegant drink preserves the complex aromatic profile of a dark roast while offering a smoother, more approachable body. By mastering the 'long pour' technique, you’ll achieve a cup that boasts a delicate crema and a sophisticated, clean finish.
🥗 Ingredients
The Coffee Core
- 18-20 grams Freshly roasted espresso beans (Medium-dark roast preferred for chocolatey notes)
- 2 ounces Filtered water (for brewing) (Heated to exactly 200°F (93°C))
The Dilution Base
- 6-8 ounces Filtered water (for the cup) (Hot but not boiling to avoid scorching the coffee)
Optional Accompaniments
- 1 teaspoon Demerara sugar (Optional for a caramel undertone)
- 1 splash Whole milk or heavy cream (Optional for a velvet texture)
- 1 piece Cinnamon stick (For a spiced aromatic finish)
- 1 twist Lemon peel (Classic Italian 'Romano' style variation)
- 1/4 teaspoon Vanilla bean paste (For a subtle floral sweetness)
- 4-6 large cubes Ice cubes (Only if preparing the 'Iced' variation)
👨🍳 Instructions
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1
Preheat your ceramic coffee mug by filling it with hot water for 60 seconds; a warm vessel prevents the coffee temperature from dropping too quickly.
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2
Measure out 18-20 grams of fresh coffee beans using a digital scale for absolute precision.
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3
Grind the beans to a fine, sandy consistency—similar to table salt—specifically designed for espresso extraction.
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4
Clean and dry your espresso machine's portafilter thoroughly; any moisture can cause uneven extraction (channeling).
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5
Distribute the grounds evenly in the portafilter and tamp with 30 lbs of pressure until the coffee bed is perfectly level.
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6
Purge your espresso group head for 2 seconds to remove any old coffee oils and stabilize the brewing temperature.
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7
Lock the portafilter into the machine and immediately begin the extraction to prevent the heat from 'cooking' the dry grounds.
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8
Extract a double shot (2 ounces) of espresso over 25-30 seconds. Look for a rich, hazelnut-colored crema on top.
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9
Discard the warming water from your mug and fill it with 6-8 ounces of fresh hot water (approx. 185°F).
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10
Carefully pour the double shot of espresso into the hot water. Pouring espresso into water (rather than water into espresso) helps preserve the delicate crema.
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11
Allow the coffee to 'rest' for 30 seconds to let the flavors settle and reach a drinkable temperature.
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12
Skim the excess bubbles from the surface if you prefer a cleaner mouthfeel, or stir gently to incorporate the crema.
💡 Chef's Tips
Always use filtered water; tap water minerals can make the coffee taste metallic or flat. Freshness is key—grind your beans no more than 60 seconds before brewing to retain volatile aromatics. If your Americano tastes bitter, try a slightly coarser grind or a shorter extraction time. If it tastes sour, your water may be too cool or your grind too coarse. To make it a 'Long Black' (the Australian variation), ensure the espresso is poured very slowly over the water to keep the crema thick and intact.
🍽️ Serving Suggestions
Pair with a buttery, flaky almond croissant to balance the coffee's acidity. Serve alongside a small glass of sparkling mineral water to cleanse the palate between sips. Enjoy with a piece of 70% dark chocolate to highlight the roast's cocoa notes. Accompany with a classic biscotti for a traditional Italian mid-morning break. For a brunch treat, serve with a side of fresh berries and mascarpone cheese.