Americano
Espresso topped up with hot water, for a bigger cup with a lighter flavor profile.
Photo: Adi Goldstein via Unsplash
An americano is espresso with hot water added. Brew the espresso first, then add the water — not the other way around. That keeps the crema intact and gives a softer mouthfeel.
You choose the ratio yourself. Use 1:1 for a strong americano. For a drip-coffee-like taste, go 1:3 or 1:4. Coffee bars typically land around 1:2.
The difference with a lungo: a lungo pushes more water through the coffee under pressure. An americano gets its water after extraction. The americano tastes lighter and cleaner; a lungo keeps more of its espresso character.
The difference with drip coffee: drip coffee is brewed without pressure, with a higher water ratio and longer contact time. The flavors can seem similar, but they’re chemically different — drip coffee tends to offer more complexity and less bitterness from the same bean.
Frequently Asked Questions
Do I add the espresso or the water first?
Espresso first, then water. Add water first and you break the crema — the coffee mixes less evenly. The taste barely changes either way, but the presentation suffers.
Can I make an americano with cold water?
Yes — that’s called a flash brew or iced americano. Pour the espresso straight over ice or cold water. The rapid cooling preserves more of the fruity acidity from the espresso. It’s popular in warmer months, and a solid alternative to cold brew.
Why is it called an americano?
The name likely dates back to World War II. American soldiers in Italy found espresso too strong and diluted it with water. Italians called the result “caffè americano.” No one knows for sure if the story is true — but the name stuck.
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