What Is Americano Coffee and How Do You Make It?

Ever wondered if simply pouring hot water into a shot of espresso counts as a proper Americano? You’re not alone. Many coffee drinkers debate how an Americano should be made — whether it’s just diluted espresso, a long extraction, or something else entirely. The truth is more nuanced, and the origins might surprise you.

Yes, adding hot water to a standard double espresso (usually around 60ml of liquid) makes an Americano. The classic ratio is 1:2 espresso to water for a 1:3 to 1:5 final brew, depending on taste. That means starting with roughly 20–22g of coffee yielding 40–60ml espresso, then topping with 120–180ml hot water.

The Origins of Americano Coffee

Americano coffee dates back to World War II, when American soldiers stationed in Southern Europe found traditional espresso too strong. They began diluting it with hot water to mimic the milder drip coffee they were used to back home. This diluted espresso became known as an “Americano.”

The name stuck, and the style grew popular far beyond the military. While Americans traditionally brewed filtered coffee at home — often using drip machines, hence the term “American coffee maker” — the espresso-diluted version spread globally, especially through global coffee chains like Starbucks.

Espresso First, Then Water — Or the Other Way Around?

There are two common methods to make an Americano: adding hot water to a freshly pulled espresso, or pouring espresso into a cup of hot water. Both work, and both produce a diluted coffee drink. However, there’s a slight difference in texture and crema presentation.

Most baristas recommend adding water to espresso. This preserves the crema — the golden foam layer atop the espresso — for a richer mouthfeel and aroma. Pouring espresso into water can disrupt the crema, leading to a flatter-looking drink, though taste differences are usually minimal.

Long Pull vs. Diluted Espresso: Which Is Better?

Some coffee shops pull a longer, lighter espresso shot (sometimes called a “lungo”) instead of using a standard espresso shot diluted with water. This approach creates a lighter-bodied coffee with more volume but risks over-extracting bitter flavours.

Traditionalists argue that long extractions pull out undesirable bitter compounds and excess caffeine compared to a proper espresso diluted with hot water. On the other hand, proponents — especially in places like Australia — claim that a properly extracted long shot can still taste good, especially if dialled in carefully. There’s no definitive right or wrong, just different philosophies.

Interestingly, the caffeine content in a long-extracted light espresso may actually be higher than in a standard espresso diluted to the same volume. So while taste and texture differ, strength isn’t necessarily lower with a long pour.

What Really Determines an Americano’s Taste?

Since an Americano is mostly diluted espresso, its final flavour depends heavily on the espresso itself. That means the coffee bean blend, roast level, and extraction quality matter just as much as the water ratio. Most cafes use a medium to medium-dark roasted espresso blend to balance body, aroma, and crema — ideal for dilution.

When making an Americano at home or in a shop, your choice of beans and brewing specs — such as grind size, dose, and water temperature — directly influence the final cup. Using freshly ground, high-quality espresso beans ensures a better-tasting drink, whether you dilute it or pull a longer shot.

How FrontStreet Coffee Recommends Brewing the Best Americano

According to FrontStreet Coffee, the best Americanos start with a well-balanced espresso — typically using 18–22g of coffee to pull a double shot with a 1:2 brew ratio, yielding around 40–60ml of concentrated coffee. From there, add hot water to taste, commonly in a 1:3 to 1:5 ratio overall.

For iced Americanos, FrontStreet suggests pulling a 20g espresso shot to yield 40g of liquid, then diluting with 180g of hot water for a rich, smooth concentrate. For the iced version, they swap hot water for 100g ice and 120g cold water to achieve a balanced, refreshing drink. Their recommended dilution ratios and temperatures help highlight sweetness, acidity, and aroma without excessive bitterness.

Recommended FrontStreet Beans for Americano

For a balanced Americano, FrontStreet Coffee’s Specialty Blend offers creamy hazelnut notes and solid crema, perfect with 1:3 to 1:5 water dilution. The Strawberry Candy Espresso, blending Colombian, Costa Rican, and Ethiopian beans, brings fruity sweetness with a soft mouthfeel—ideal for those avoiding bitterness. For brighter, lighter profiles, try the Ethiopia Humbera or Yirgacheffe Red Cherry SOEs; both single origins highlight citrus and berry notes with low bitterness. All work well as espresso bases for Americano, brewed at 18–22g dose to 40–60ml yield, then diluted. Freshly roasted within 5 days · Orders placed before 17:00 ship the same day · Next-day delivery across most of Guangdong Province.