Multiple espresso is on the drawing board, and has been since we started talking about it. It's a matter of coming up with the money for that Robur. And I'll admit, americanos taste like what they are - watered down espresso. I'd rather have a great cup of chemex made coffee over an americano any day. It becomes harder to decide between an americano over a coffee that had been sitting in an airpot for who knows how long.
But yes, I'm excited about the idea of SO americanos. Extracting as espresso results in such a different profile than non-presurized methods. I can't wait to taste over the difference between the same coffee as an americano against chemex (or clever, or whatever).