A classic americano is made by adding espresso to hot water (or the other way around). A simple combination, but with one problem — it’s often watered down, flat, with uneven flavor. James Hoffmann, the 2007 World Barista Champion and founder of Square Mile Coffee Roasters, popularized a reconfiguration of the method that over the last two years has been changing the way specialty cafés serve an americano.
Three main changes
The water is not taken from the espresso machine’s boiler. The boiler concentrates bicarbonates throughout the day because clean water leaves as steam during steaming, while the minerals stay. The result is water with too much bicarbonate, which makes coffee flat and muted. Hoffmann suggests taking cold water from a tank or the tap (filtered if possible) and heating it with the steam wand.
The water is heated by steam directly in the cup or in a small milk pitcher. The steam wand heats the water for 30–45 seconds, but in doing so introduces oxygen into it. Aerated water has a different texture — it’s denser, creamier in the mouth. Those who have tried the method describe the difference in mouthfeel as striking, sometimes more so than the difference in taste.
The crema is skimmed off before the espresso is added to the water. The crema is an emulsion of oils, CO₂ and fine particles from roasting, with concentrated bitterness. When espresso is added to water, the crema floats on top and every sip starts with a hit of bitterness. By skimming the crema with a small spoon before adding the espresso, the bitterness is significantly reduced and the rest of the aromatic elements come to the fore.
The order of steps
Pour cold water into a small milk pitcher (typically 120 ml for a single espresso, ratio 1:3 to 1:5).
Use the steam wand to heat the water to around 60–65°C, with light aeration (similar to milk, but without making foam).
Prepare the espresso in a separate cup.
Carefully skim the crema off the top of the espresso with a spoon.
Pour the espresso into the heated water.
What you get in the cup
The result is an americano that differs in profile from the classic version. The aroma is cleaner — without the bitterness mask of crema. The body is denser due to the aerated water. Aromatic notes (chocolate, nuts, fruit, citrus — depending on the coffee) come out sharper. The finish is cleaner and longer.
Users who have tested the method describe the difference as “a jump from 7/10 to 9/10” — which is significant for a drink that has been considered uncomplicated for years.
The downsides
The workflow is slower than a classic americano. Skimming the crema requires an extra cup and an extra step. Steaming water makes a characteristic “tearing” sound that not everyone finds pleasant.
Still, for those who consider the americano a favorite, the method opens up a completely new dimension of a seemingly simple ritual.