When I order an Americano coffee, I know exactly what I’m getting—a shot of espresso diluted with hot water to create a smooth, balanced drink that’s less intense than straight espresso but still full of rich flavor. It’s simple, but it has a distinct taste and texture that set it apart from regular drip coffee.
I’ve learned that this drink has roots in both Europe and the United States, with stories linking it to American soldiers in Italy during World War II who added water to espresso to make it more like the coffee they were used to back home. Today, you can find it in cafés everywhere, often served hot, iced, or with slight variations like the long black, which changes the order of how the water and espresso are combined.
If you’ve ever wondered how to make one at home, you’ll see that it’s straightforward but rewarding. With just espresso, hot water, and the right ratio, you can create a café-quality Americano in minutes—and control its strength to match your taste.
What Is an Americano Coffee?
I make an Americano by combining espresso and hot water to create a black coffee drink that is smoother and less intense than straight espresso. The taste, strength, and caffeine content depend on how many espresso shots I use and how much water I add.
Americano Ingredients and Preparation
An Americano always starts with espresso. I brew one or more espresso shots using finely ground coffee beans and high pressure. This produces a concentrated coffee with a layer of golden crema on top.
I then add hot water to dilute the espresso. The typical ratio is about 1 part espresso to 2 parts water, though I adjust it for a stronger or milder flavor.
There are two common methods:
- Espresso first, water second – the traditional approach.
- Water first, espresso second – this helps preserve the crema on top for longer.
I sometimes serve it over ice for an iced Americano. The preparation is simple, but the order of pouring changes the texture and presentation.
Key Differences: Americano vs. Drip Coffee
An Americano may look like drip coffee, but the brewing process is completely different. I make an Americano by adding water to espresso, while drip coffee is brewed by slowly filtering hot water through ground coffee.
Brewing temperature and time also differ. Espresso extraction is fast and uses high pressure, creating a bold, concentrated flavor. Drip coffee takes longer and uses lower pressure, producing a lighter, smoother taste.
The flavor profile is another clear difference. Americano coffee keeps the deep, rich notes of espresso, often with hints of chocolate or nuts. Drip coffee can highlight more subtle, fruity, or floral notes.
In terms of caffeine content, an 8 oz cup of drip coffee often has more caffeine than a single-shot Americano, even though the Americano tastes stronger. You can read more about this distinction in this guide to Americano vs. drip coffee.
Americano vs. Long Black
The long black is the coffee drink most similar to a caffè Americano. Both use espresso and hot water, but the order and strength differ.
I make a long black by pouring espresso over hot water, which keeps more crema intact. An Americano can be made in either order, so the crema may be lighter.
A long black usually uses a double espresso shot or ristretto, giving it a stronger taste and higher caffeine content. An Americano often starts with a single shot, though I can add more for a bolder cup.
The result is that a long black has a more intense coffee flavor, while an Americano is smoother and more diluted. You can explore more differences in this comparison of Americano vs. long black.
How to Make an Americano Coffee
I prepare an Americano by combining a fresh shot of espresso with hot water in a specific ratio. The flavor depends heavily on the coffee beans, grind size, brewing equipment, and how the drink is served.
Choosing Coffee Beans and Grind Size
I start with high-quality coffee beans because they define the taste. Medium roast beans give me a balanced flavor with mild acidity, while dark roast beans create a bolder cup with more bitterness.
For espresso, I use a fine grind size. This allows the water to extract flavor evenly under high pressure. If the grind is too coarse, the espresso turns weak. Too fine, and it can taste bitter and over-extracted.
Freshly grinding beans right before brewing makes a noticeable difference. I often weigh my beans—about 14–16 grams for a double shot—to keep my results consistent.
Step-by-Step Americano Recipe
I follow a simple process when making an Americano at home:
- Heat the water to about 70–76°C (160–170°F).
- Brew espresso using an espresso machine or similar method.
- Pour the espresso into a wide cup.
- Add hot water in a ratio of 1 part espresso to 2 parts water.
- Stir gently for 10–15 seconds.
For example, a double shot (about 60 ml) pairs well with 120 ml of water. I adjust the ratio if I want a stronger or lighter taste.
Espresso Machines and Alternatives
I use an espresso machine for the most authentic Americano because it produces the pressure needed for proper extraction. Machines with a portafilter and steam wand give me more control over the process.
If I don’t have one, I can use a moka pot to brew strong coffee and dilute it with hot water. While it’s not true espresso, it’s close in strength.
Other brewers like the Chemex or V60 create drip coffee, which I can dilute in the same style, but the flavor will differ from a traditional Americano.
Popular Americano Variations
One variation I enjoy is the Long Black, common in Australia and New Zealand. I pour hot water first, then add espresso on top to preserve the crema.
An Iced Americano is another favorite. I brew espresso, pour it over ice, and top it with cold water. The ratio stays the same, but I use chilled water instead of hot.
Some people add a splash of milk or cream, creating a “White Americano.” This softens the flavor without turning it into a latte. I prefer mine black to taste the full coffee profile, but the choice is personal.
For a detailed walkthrough, I sometimes refer to guides like this step-by-step Americano recipe when refining my method.