How To Make an Espresso Romano (Step-by-Step Recipe)
The first time I tried it, I was skeptical about pairing coffee with lemon. But once I got the balance just right, the citrusy kick transformed the bold espresso into something fresh and exciting. So here’s how I prepare it, step by step.
Equipment
- Espresso machine or stovetop Moka pot (for brewing espresso).
- A sharp knife (for slicing or zesting the lemon).
- A small espresso cup (preferably white to highlight the lemon slice and coffee color).
- A spoon (if you plan to stir in sugar).
Ingredients
- Espresso: Freshly brewed using high-quality espresso beans.
- Lemon: A thin slice or a small strip of zest for that citrus touch.
- Sugar (Optional): A teaspoon to soften the boldness of the coffee.
- Hot Water (Optional): For those who prefer a slightly lighter drink.
Instructions
- Prepare Your Espresso: Start by brewing a single shot of espresso. I use 18-20 grams of coffee grounds for that rich and intense flavor. If you have an espresso machine, it’s straightforward; otherwise, a Moka pot works great and adds a classic vibe to the process.
- Add Lemon: Cut a thin slice of lemon or peel off a small strip of zest. I like to rub the zest around the rim of the espresso cup before dropping it in—that way, each sip starts with a subtle citrus aroma. Trust me, it elevates the experience.
- Sweeten (Optional): If you prefer your coffee a little less bold, add a teaspoon of sugar and stir until it dissolves. Personally, I love the interplay between the espresso’s bitterness and the lemon’s tartness, so I skip the sugar most of the time.
- Enjoy! Now it’s time to sip. Take a small sip of espresso, then alternate with a bite of the lemon if you’re feeling adventurous. It’s a taste journey that gets better with every sip.