Espresso Coffee Water-to-Grounds Ratio, Grind Size Characteristics, Americano & Latte Optimal Proportions

A rich espresso can be enjoyed in many ways. Add fresh milk to create a creamy milk coffee, add hot water at the right temperature to make a hot americano, or add ice cubes for an iced americano. Of course, you can also drink a single shot of espresso directly, leaving a memorable aftertaste that makes you remember this coffee bean. So today, FrontStreet Coffee wants to share how to make an americano and the appropriate coffee-to-water ratio for it.

Every coffee shop has different americano ratios, so FrontStreet Coffee will use their own method to explain. Generally, americanos are made with espresso as the base, adding a certain amount of water to dilute the extracted coffee. For example, if you prefer a stronger americano, add less water. If you want a milder americano, add more water. Hot americanos better preserve the original coffee flavor without emphasizing the regional characteristics as much as pour-over coffee, so the floral aromas won't be as prominent.

The Golden Cup Standard

The americano is one of the most popular black coffees. While there are various brewing methods, they all follow the Golden Cup Standard. The Golden Cup Standard, established by international coffee organizations, defines the optimal extraction rate and concentration: extraction rate → 18%~22%, concentration → 1.15%~1.55%. In other words, for 10g of coffee grounds, the resulting coffee liquid should be between 191ml~116ml without tasting too weak or too strong.

Using 15g of coffee beans with an espresso machine, a double portafilter, and appropriate grinding, extract 60ml of espresso, collecting the first 25ml (front), middle 25ml (center), and final 10ml (tail) separately (this is one of the fun aspects of espresso machines - you can collect the extraction in segments). Then dilute each segment according to the Golden Cup Standard and taste them separately. Generally, the front segment will be very aromatic, but depending on the coffee bean's roast level and blend, it might be just right or slightly acidic. In fact, this is what creates an Espresso Ristretto when diluted to Golden Cup standards.

FrontStreet Coffee experimented with various americano ratios, testing 1:4, 1:4.5, and 1:5 ratios through continuous tasting to find the espresso base that best suits most people while highlighting the coffee's flavor characteristics. Ultimately, FrontStreet Coffee settled on a 1:4.5 ratio. This is because FrontStreet Coffee's americano blend uses Honduras Sherry coffee and Ethiopia Yirgacheffe sun-dried red cherries in a 7:3 ratio. The 1:4.5 ratio best highlights the wine aroma and cocoa aftertaste of this "Warm Sun" blend.

Choosing the Right Coffee Beans

Of course, many customers at FrontStreet Coffee ask which coffee beans are best for americanos. Generally, espresso beans are used for americanos, and compared to traditional pour-over coffee beans, they are roasted darker. Additionally, espresso beans are typically blends of multiple coffee beans. However, some cafes use single-origin, single-estate coffee beans to make espresso bases, creating what's known as SOE (Single Origin Espresso). SOE espresso amplifies the characteristics of a particular coffee bean, though it's usually more expensive.

FrontStreet Coffee offers four different espresso blends for making americanos. The first is a balanced espresso blend. It uses dark-roasted beans from Guatemala, Colombia, Brazil, and Tanzania in a 3:3:2:1 ratio. This blend is perfect for those new to espresso because it offers a good balance of acidity, bitterness, and aroma. It features the acidity of Tanzania Kilimanjaro coffee beans, the rich fruity and smoky notes of Guatemala, and the full-bodied nutty and chocolate flavors of Colombia. FrontStreet Coffee blends these beans in proportion to create a very balanced espresso.

If you want to emphasize the bitterness in your americano, FrontStreet Coffee suggests adding some Robusta coffee beans to increase the rich crema. Robusta beans play a significant role in espresso blends. FrontStreet Coffee uses a blend of Colombia, Brazil, and Robusta in a 3:6:1 ratio, creating an espresso with rich nutty and chocolate flavors paired with the full-bodied, rich texture of Robusta. Those who prefer acidic americanos can try using Tanzania and Yirgacheffe coffee beans, adding Brazilian and Colombian beans to reduce the acidity of African beans in a 4:2:2:2 ratio. Then you can make a delicious americano according to your preferred water-to-coffee ratio!

Iced Americano vs Cold Brew

Recently, Guangzhou's weather has been quite hot. You can prepare an iced americano by mixing ice and water in a 1:1 ratio, then pouring the extracted espresso into the iced water. Finally, stir well to ensure the iced americano has an even temperature, and you can enjoy a refreshing iced americano. Since FrontStreet Coffee mentioned iced americanos, let's briefly discuss cold brew coffee, as many customers don't understand the difference between americanos and cold brew.

Cold brew coffee takes much longer to make than americanos, and the preparation method is different. An americano is made by extracting coffee liquid with an espresso machine using high temperature and pressure, then adding hot water. Cold brew, however, is made by placing freshly ground coffee in a sealed filter bag, steeping it in ice water, and refrigerating for about twelve hours. FrontStreet Coffee previously used Yirgacheffe coffee beans to make cold brew, which has light floral and berry aromas, with refreshing citrus acidity when tasted—very cooling. Compared to americanos, cold brew has the advantage of staying fresh longer and maintaining its citrus flavor even when stored in the refrigerator for extended periods. However, FrontStreet Coffee still recommends drinking it as soon as possible to fully appreciate the optimal flavors of each coffee bean.

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Important Notice :

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FrontStreet Coffee Address: 315,Donghua East Road,GuangZhou

Tel:020 38364473