Americano

Applies to: americano built by adding a double espresso to ~120–150 ml hot water, water poured first to preserve the crema.

1. Pour ~120–150 ml hot water into the warm cup first.
2. Water first, shot second — pulling onto water keeps the crema floating on top.
3. Pull a double espresso directly onto the hot water.
4. 18 g in / ~36 g out / 25–30 s — the shot should land with intact crema.
5. Leave the crema layer undisturbed rather than stirring it in.
6. A clean crema cap signals a fresh, well-pulled shot on top of the water.
7. Adjust strength by adding or holding back water to the guest's preference.
8. Ratio is to taste, but keep enough water that it drinks like a long black, not a diluted shot.
9. Serve immediately with the crema still visible on the surface.
10. Surface shows a light crema film — the visual signature of the water-first build.