Americano
Espresso diluted with hot water to approximate the volume and strength of filter coffee.
An Americano is a coffee drink made by adding hot water to one or two shots of espresso. The standard ratio is one double espresso (50–60 ml) topped with 100–150 ml of hot water, producing approximately 200–250 ml. The Americano has the concentrated flavour of espresso with a lighter body and lower intensity more similar to drip filter coffee. The name and origin are commonly attributed to American soldiers stationed in Europe during World War II, who allegedly diluted strong Italian espresso to match the weaker drip coffee they were accustomed to
Quick facts
- Type
- Coffee Drink
- Coffee base
- Single or double espresso (25–60 ml)
- Ratio
- 1:3 to 1:5 espresso to water (approximately)
- Traditional region
- Italy / United States
Americano vs Drip Coffee
An Americano and drip filter coffee may taste similar in concentration but differ in composition. An Americano retains the emulsified oils and soluble compounds extracted under pressure, giving a slightly thicker mouthfeel and more complex flavour profile than a gravity-fed filter coffee of similar volume. Drip coffee extracts different compound ratios due to longer contact time and different temperature profiles. The flavour profile of an Americano tracks closely to the espresso base used — beans, roast level, and extraction parameters all carry through.
Hot vs Long Black
A Long Black is the Australian and New Zealand variant of the Americano, but prepared in the reverse order: hot water is added first to the cup, then the espresso shot is poured over the top. This preserves the crema intact on the surface and is considered by some baristas to produce a more aromatic cup. An Americano typically pours espresso first, then water, which disrupts the crema. Both drinks contain the same ingredients in the same ratio; the order of addition distinguishes them by cup aesthetics and crema preservation.
Iced Americano
Iced Americano is one of the most popular summer coffee drinks in South Korea and Japan. It is prepared by pouring a double or triple espresso shot over ice, then adding cold water. The ratio of espresso to water varies by cafe culture — Korean iced Americanos often use more espresso and less water for a more intense drink. Japanese iced coffee culture sometimes uses a flash-chilled version of the Americano. The iced version is denser in flavour than standard cold brew because it uses concentrated espresso rather than slow cold extraction.
Sources & further reading (2)
- encyclopedia — accessed 2026-05-06
- industry-standard — accessed 2026-05-06
Frequently asked questions
Is an Americano stronger than drip coffee?
At the same total volume, an Americano typically has similar or slightly higher dissolved solids (TDS) than drip coffee, depending on the espresso recipe and dilution level. Many specialty cafes use higher espresso doses that produce a noticeably stronger Americano than standard drip. The mouthfeel is slightly thicker due to oils extracted under pressure.
Can I add milk to an Americano?
Yes. An Americano with a small amount of milk is sometimes called a white Americano or a black eye. Adding milk transforms it into an approximate macchiato or weak latte depending on the milk amount. Americanos are often served with cold milk on the side.
What is the correct water temperature for an Americano?
Hot water for an Americano is typically just below boiling — 90–96°C. Some baristas prefer slightly cooler water (85°C) to avoid raising the cup temperature beyond what the espresso was extracted at, which can continue extraction or affect flavour. The water temperature matters less than in pour-over because the espresso is already fully extracted.