RHINE OPEN RECIPE
Americano
經典美式
Double shot over water — clean, balanced, dark-roast depth
- Yield
- 1 drink
- Time
- 5 min
- Level
- Easy
- Made by Rhine
- NT$65
01 · STORY
Origin & culture
An Americano is not simply weak coffee: water opens the aroma and sweetness of espresso. Its name is often linked to stories of Americans diluting espresso during World War II, and today it is a direct way to taste a roaster’s style.
A good Americano retains espresso structure while extending the drinking experience. Water-first preserves more crema and top aroma; espresso-first integrates faster and tastes more uniform. Rhine uses water-first so the cup evolves clearly as it cools.
02 · METHOD
Professional home recipe
This open recipe is designed for home equipment. Adjust extraction slightly for your beans, water and machine.
- Brew ratio
- 18 g → 36 g · 1:2
- Shot time
- 26–30 sec
- Dilution
- 140–160 g · 90–94°C
Method
-
Preheat
Warm the cup with hot water, then discard it.
-
Extract
Extract 36 g of espresso from 18 g coffee in 26–30 seconds.
-
Add water
Add 150 g hot water first, then gently pour the espresso over it.
03 · VARIATIONS
Barista variations
Stabilize the standard recipe first, then use these controlled changes to tune sweetness, body and aroma. Each variation explains both the change and its effect.
Short & sweet
Reduce water to 120 g while keeping 36 g espresso. Higher concentration amplifies caramel, nut and cocoa in medium-dark roasts.
Flash-chilled Americano
Use 90 g ice and 70 g cold water, pour espresso over the ice and stir 8–10 seconds. Flash chilling lifts aroma and controls dilution.
04 · CALIBRATION
Troubleshooting
Watery with hollow bitterness
Confirm 36 g in 26–30 seconds first; if the shot is sound, reduce dilution by 15 g.
Dry and rough
Grind one step coarser or stop at 32–34 g; keep dilution water below 94°C.
WHO · HOW · WHY
Recipe and editorial review
Rhine CoffeeRecipe development and editorial review · Last reviewed August 6, 2026
How this recipe was prepared
Each recipe is written for one finished drink using weights, measured temperature, extraction time and observable texture instead of vague spoonfuls. The café concept is translated for home equipment, with sensory targets and troubleshooting so readers can calibrate for their beans, water and tools.
Why we publish it
Delivery distance should not gatekeep a good cup. We publish methods people can actually use: curious brewers get the full process, while anyone who wants to skip the preparation can still leave the details to Rhine.
MAKE IT YOURS
Too far away? Make it at home.
If delivery does not reach you yet, use the exact ratios, temperatures and sequence here to make a café-standard drink at home.
MADE BY RHINE
Prefer the easy route? Leave it to Rhine.
Skip the weighing, temperature control and milk practice. We will handle the details and deliver the finished cup.
Let Rhine make it