Americano
Section: Hot: Espresso Family · espresso · build · vegan · low-calorie · under-60s
Glass: بورسلين أو زجاج حراري 200 ml، مسخّن
Serve volume: 200 ml
Ingredients (as the source specifies)
- ماء ساخن 90-95 °C — 164 ml
- إسبريسو مزدوج 36 ml
Method
- سخّن الكوب واسكب الماء الساخن أولاً.
- استخلص الإسبريسو واسكبه فوق الماء برفق للحفاظ على الكريما.
- قدّم على صحن مع ملعقة.
Energy, derived from the ingredient list
Computed line by line against the source's own coefficient table. Nothing here is typed in.
- ماء ساخن 90-95 °C — 164 ml · 0 kcal
- إسبريسو مزدوج 36 ml · 36 × 0.03 = 1.08 kcal
Derived total: ≈ 0 kcal
Caffeine, derived from the ingredient list
Computed line by line at the source's own reference doses. Nothing here is typed in.
- إسبريسو مزدوج 36 ml · 130 mg (double espresso reference: 18 g dose = 130 mg)
Derived total: ≈ 130 mg
Recommended adult daily maximum: 400 mg
Allergens, as the source states them: لا شيء
Operating procedure
Applies to: americano built by adding a double espresso to ~120–150 ml hot water, water poured first to preserve the crema.
Target: under 60 seconds from shot start to service.
- Pre-warm the serving cup, sized for the shot plus ~120–150 ml water.
- Draw hot water from the machine at roughly 90–95°C.
- Have the double espresso dialled in and ready to pull.
- Decide water volume to taste: less water for a stronger cup, more for a longer one.
- Pour ~120–150 ml hot water into the warm cup first.
- Water first, shot second — pulling onto water keeps the crema floating on top.
- Pull a double espresso directly onto the hot water.
- 18 g in / ~36 g out / 25–30 s — the shot should land with intact crema.
- Leave the crema layer undisturbed rather than stirring it in.
- A clean crema cap signals a fresh, well-pulled shot on top of the water.
- Adjust strength by adding or holding back water to the guest's preference.
- Ratio is to taste, but keep enough water that it drinks like a long black, not a diluted shot.
- Serve immediately with the crema still visible on the surface.
- Surface shows a light crema film — the visual signature of the water-first build.
- Crema sits intact on the surface, showing the shot was added to water and not stirred.
- Strength reads as a clean coffee, diluted in body but not sour or hollow.
- Water volume matches the guest's preference between strong and long.
An americano is espresso diluted with hot water after extraction, so it keeps the crema and flavour balance of a proper shot; a lungo instead pulls far more water through the puck during extraction, which over-extracts and tastes more bitter — they are not the same drink.