Americano

How it's made

1. Start with a hot cup.
2. Pour in the espresso: 30 ml.
3. Pour in the hot water: 150 ml.

Its proportions

What makes it this drink and not its neighbour on the menu. The café in Brewology judges every one by these.

• Shot: ristretto or espresso or lungo
• Coffee 18–90 ml
• Water 90–300 ml
• Water 70 °C or more
• Shot goes in before the water

More espresso

• Espresso: About 30 ml of coffee pushed through fine grounds under pressure.
• Ristretto: A "restricted" shot: the same grounds, stopped early.
• Lungo: A "long" shot: more water through the same grounds.
• Doppio: A double espresso from a double basket.
• Long black: Hot water first, then a double shot on top, so the crema survives.
• White americano: An americano with a splash of milk, hot or cold.
• Café bombón: From Valencia: condensed milk in the bottom of a small glass and an espresso poured gently over it, so it sits in two layers, white under black, until it is stirred.

Every drink in the café