Americano

An Americano is made by pulling a standard espresso shot (25–30ml) and adding hot water — typically to a final volume of 120–180ml, yielding a 1:3 to 1:4 dilution ratio. The drink preserves the espresso's aromatic complexity and crema while reducing intensity and bitterness to a level closer to drip coffee. The origin story widely told in the industry attributes the drink's creation to American soldiers stationed in Italy during World War II, who added water to make Italian espresso resemble the filter coffee they knew from home. Unlike a lungo, the Americano adds water after extraction, keeping the extraction parameters unchanged.

Background & Context

The Americano — hot water added to espresso — is one of the most debated drinks in specialty coffee, oscillating between beloved simplicity and aesthetic compromise. Its origins are disputed but the most credible story ties it to American GIs stationed in Italy after World War II, who found straight espresso too intense and asked baristas to dilute it, mimicking the drip coffee they knew from home. The word 'Americano' was reportedly used as mild mockery by Italian baristas. The standard recipe is one or two espresso shots (25–35ml) topped with 150–200ml of hot water, reaching a final ratio of approximately 1:4 to 1:8 (espresso to water). In specialty coffee, the debate centres on brew order: 'over water' Americano (espresso poured onto hot water) versus 'under water' (hot water poured onto espresso). The former preserves more crema intact; the latter achieves better temperature homogeneity. A cooler variation — the 'Iced Americano' — involves espresso poured over ice, popular in South Korea and Southeast Asia. Some specialty cafés in Europe now serve a 'long black' version (espresso dropped into hot water) as the default, claiming superior flavour preservation.

Practical Use

If you're ordering an Americano at a specialty café and want the best result, ask for a long black-style preparation: espresso added to water, not the reverse. Use water at 85–90°C rather than boiling, which can flatten the aroma of the espresso. At home, a standard 1:5 ratio (1 shot into 150ml water) provides a balanced cup. The Americano is particularly forgiving of lighter roast espressos that might otherwise be too acidic or thin at standard espresso concentration.

Related Terms

Related terms: Espresso — the base. Ristretto — a concentrated espresso variant. Espresso tonic — a sparkling variant. Brew ratio — defines Americano dilution.