Americano Explained: Origins and How to Make It Properly

If you’ve ever ordered an Americano just to avoid the intensity of a straight espresso—but still wanted something bold—you’re not alone. Cafés everywhere serve this drink, and it appeals to almost everyone. But have you ever wondered why it exists or whether your local café is actually making it the intended way?

An Americano is made by diluting a shot (or two) of espresso with hot water. Most cafés use either a double espresso (around 60ml) diluted with roughly 120–180ml of hot water, giving a total volume of about 200–240ml. Some add water first, others pour espresso over water—the method varies, but the key lies in the balance.

What Is an Americano, Really?

An Americano is essentially espresso with added hot water, created to mimic the strength and serving size of American-style drip coffee. When Americans first encountered the intense, thick espresso from Italy, many found it too strong. To replicate the milder, larger-volume coffee they were used to, they began diluting espresso—and thus the Americano was born.

This style preserves the core characteristics of espresso—bold flavor, crema, and roasted depth—but stretches it into a more approachable cup. It’s not a milk drink, nor a filtered coffee, but something in between: strong yet smoothed out.

Why Do People Love Americanos?

Americanos are popular for several solid reasons. First, the taste is mellow yet still rich. It has the deep, roasted aroma and bitter-sweet balance of espresso, but without the overwhelming intensity. That makes it appealing to a wide range of palates, both male and female, unlike milk-based drinks which skew more female in preference.

Second, it’s great value. For just a bit more than an espresso—or often the same price as a cappuccino—you get a much larger drink. Many cafés will even offer free refills, making it a cost-effective choice for those who want a pure coffee experience without committing to a pricier specialty drink.

How Is Americano Actually Made?

There are two common ways to make an Americano, though one is widely considered better practice. The first (and less ideal) method is to pull the espresso directly into a larger cup and let the machine continue pouring until you reach the desired volume. Some shops use a single shot, others a double—there’s little consistency.

The second (and preferred) method is to pull a standard espresso—typically a double, around 30ml per shot, 60ml total—and then add 120–180ml of hot water. This approach gives the barista full control over extraction quality and ensures the espresso isn’t over-extracted just to stretch volume. Some places add water first, then espresso; others do the reverse. Either can work, but starting with properly extracted espresso is key.

Is Brewing Directly into a Big Cup Okay?

Pulling espresso directly into a large cup to fill it up by extending brew time might seem efficient, but it’s problematic. Espresso flavor develops within a precise extraction window. Extending brew time beyond that (often 25–30 seconds for a double) leads to over-extraction—bringing out harsh, bitter flavors that wouldn’t appear in a properly timed shot. The result? A diluted but unbalanced cup, where the coffee tastes off even though it’s weaker.

In short, adjusting concentration through proper dilution (adding water to a correctly extracted espresso) beats trying to force more liquid out of the coffee grounds.

Frequently Asked Questions

What is the standard espresso to water ratio for an Americano?

A typical Americano uses a double espresso (about 60ml total) diluted with approximately 120–180ml of hot water, resulting in a final drink volume of around 200–240ml. That gives a common brew ratio between 1:3 and 1:5 (espresso to water), depending on how much water you add.

Should you add water before or after the espresso?

There’s no single rule, but most experts recommend pulling the espresso first, then adding hot water. This ensures the espresso is extracted properly without being stretched unnaturally. Some cafes add water to the cup first, then pour espresso over it—that works too, but extraction quality matters more than order.

Is an Americano just watered-down espresso?

Technically yes, but it’s more accurate to say it’s espresso diluted to taste. When done properly—with a well-brewed espresso and the right amount of hot water—an Americano balances strength and smoothness. The key is controlling extraction before dilution, not just stretching poor espresso with more water.

Why is it called an Americano?

The name comes from American soldiers in Italy during World War II, who reportedly diluted strong Italian espresso with hot water to recreate the milder drip coffee they drank back home. The drink stuck and became known as a “Caffè Americano,” later shortened to Americano.

Does an Americano have crema?

Yes, an Americano made with properly extracted espresso will retain some crema at the top, especially if the espresso is poured directly into the cup before adding water. Adding water afterward may cause the crema to dissipate slightly, but it will still be present in the cup initially.

Recommended FrontStreet Coffee Blends for Americano

For a classic Americano, FrontStreet Coffee’s Specialty Blend is an excellent choice—it's built on a Brazil-Yirgacheffe foundation, offering balanced acidity, chocolate, and caramel notes that hold up well when diluted. Alternatively, their Classic Blend, designed for espresso machines and milk drinks, also works beautifully in an Americano thanks to its rich crema and smooth body. For a darker, bolder option, the Black Cocoa Blend delivers deep roasted tones with a solid structure. All three are suited for traditional espresso preparation and dilution. Freshly roasted within 5 days · Orders placed before 17:00 ship the same day · Next-day delivery across most of Guangdong Province.