The Americanino

Maybe Moe didn’t invent this clever coffee drink, but I like to think he did 🙂 This drink is a delightful addition to the world of espresso machine drinks.

I’m what you’d call more of a coffee purist. In American terms, that is. The Italians I know can’t understand why I can’t just sling back a shot of espresso and get on with my day. Not me. I adore a good French press brew made from medium-roasted whole beans, freshly ground in my Krups countertop grinder. They must love me at Starbucks because I keep it simple with a three-word order, max: a grande nonfat latte, Americano with room, or a straight-up Breakfast Blend drip. This drink lives in that same neighborhood, but with a little more flair.

Introducing The Americanino.

---

---

NICKEL NOTES

• The Concept: The Americanino is a unique hybrid beverage that combines the characteristics of a cappuccino and an Americano, designed for those who enjoy a larger, more “lengthened” espresso drink.
• The Preparation: To make it, you prepare a standard cappuccino—frothing 2.5 oz of milk to a vortex and pulling a fresh shot of espresso—and then top it off with 12 oz of hot water in a large mug.
• Key Techniques: Try professional milk-steaming tips adapted from illy, such as using a metal pitcher, keeping the steam wand tilted to create a vortex, and ensuring the milk reaches exactly 65°C (149°F) before pouring.

---

This refreshing beverage showcases the versatility of espresso machine drinks and is perfect for any coffee lover.

Yes, you guessed it. This is a hybrid of an Americano and a cappuccino. It’s a perfect option for anyone, like me, who happily clocks about 24 ounces of caffeine a day. The idea is simple: prepare all the elements of a cappuccino, then lengthen with hot water before serving. Familiar, but elevated.

What You Will Need

INGREDIENTS:

• 2.5 oz cold milk (whole, reduced-fat, fat-free, or your preference)
• 1 oz espresso beans, freshly ground
• 12 oz hot water

EQUIPMENT:

• Metal steaming pitcher
• Steaming wand
• Probe-style kitchen thermometer
• Espresso machine (we love Casabrews for its quality and good value)

Cooking Instructions

1. Prepare the milk
2. Pull the espresso. (I like the helpful visuals in this guide from CoffeeGeek.com)
3. Top with steamed and frothed milk.
4. Carefully add hot water to the cappuccino in a 12-14 oz mug. Enjoy.

To give full credit where it’s due, the more specific cappuccino instructions below are adapted directly from illy’s website. When it comes to coffee technique, it’s hard to beat the masters.

FOR A CAPPUCCINO AT ITS BEST:

1. Pour cold milk into a metal steaming pitcher, about a third full
2. Dip the tip of the steaming wand into milk and start frothing. As the foam rises and the volume of milk increases, lower the pitcher, always keeping the tip submerged and tilted to create a vortex. Do not mix unnecessarily (i.e. let the natural circulating action do the work)
3. Continue steaming until the milk reaches 65 degrees (check via probe-style kitchen thermometer) and its volume doubles
4. Tap the base of the pitcher firmly on the countertop to compress the foam
5. Prepare an espresso in a large cup (ideally, a cappuccino cup)
6. Pour the foamed milk directly into the cup, first aiming for the center, then continuing in a circular motion out toward the rim.

The Americanino may not change your life, but it might improve your morning.

Froth’s up!

For more espresso-making tips, check out our favorite coffee accessories in the Twenty Nickels Shop, or in our Airstream How-To Guide.