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Pull the perfect espresso and americano at home with Nº22 Nostro
Barista-worthy coffee on your own counter, with the Nº22 Nostro blend from Little Roastery. From bold espresso to smooth americano.
15m
duration
€ 20
budget
Ground
pace
Great coffee at home is less about magic and more about precision. With the Nº22 Nostro from Little Roastery, a blend of soft Brazilian arabica and bold Indian robusta, you have a base that handles both a punchy espresso and a smooth americano with ease.
In fifteen minutes you'll learn the moves that make the difference: the right grind size, preheating everything, and an extraction of 25 to 30 seconds with that golden crema as your reward. For an americano, pour hot water between 85 and 90 degrees over your espresso, in a ratio you choose yourself. Work with fresh beans and a little attention, and you'll never have to leave the house for a cup that hits the spot.
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Grind 18 grams of beans fine, almost like powdered sugar, for a single shot. Preheat your machine and cup.
Suggestion: A digital scale makes the difference between guessing and precision.Add the ground coffee to the portafilter, tamp it down firmly, and start the extraction. Aim for 25 to 30 seconds and watch for that thick, golden crema.
For an americano: heat water to 85 to 90 degrees (not boiling) and pour it over your espresso. Start with 1 part espresso to 3 parts water.
Suggestion: Want it stronger? Go for 1 to 2 instead.Buy beans with a recent roast date and let them rest for at least five days after roasting. Use them within four to six weeks for the fullest flavour.
Serve in a preheated cup and take a moment. Invite someone to taste it with you.
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