Hi Martha,
The problem is/was an Americano made from espresso brewed for espresso! Let
me clarify. When I make an Americano (which is daily) I espresso grind and
brew a bean which is designed (type & roast) for coffee strength, be it
drip, vac', FP or especially a wonderful Americano. If only you'd had a CRLM
Americano, they be wonderful! Made many of 'em with Miss Silvia. This
mornings Americanos for Debi & I included Puerto Rican Yauco Selecto '02,
Panama Finca Maunier '01, and Jamaica Blue Mountain Mavis Bank (early '01
crop). Think I'll make a CRLM Cafe' Crema for before dinner now that you
mentioned it!
MM;-)
Home Roasting in Vancouver, WA USA
From: "martha abshire simmons" 
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Your Americano sounds good just reading the bean list.  I won't give up.
I have to say that I am loving learning about all this, but after only -
let's see - five months of roasting, reading and reveling in new tastes
and aromas, I'm already becoming more discriminating - or - extremely
picky, depending on your point of view.  And clearly there is a whole
world more to learn.
P.S.  Save those directions on the Cafe Crema that you posted a while
back. . .When we make our machine decisions and get cranking I want to
put them to use.
Thanks for being willing to share your experience with newbies!
Martha
Just now stopping the roast on a New Guinea Sigri '01 . . .learning to
take cues from the aroma. . .