How Starbucks Makes a Caffè Americano

Ever ordered a Caffè Americano at a coffee shop and wondered how it’s really made? It’s not just ‘coffee with hot water’—there’s a specific method behind it that changes how it tastes compared to filtered or drip coffee. Many assume it’s just a watered-down espresso, but there’s more nuance in how it’s prepared—and why it exists in the first place.

To make a classic Caffè Americano, you add hot water to a shot (or shots) of espresso. The 'standard' method is pulling a double espresso and then adding hot water to taste, but it often results in a 1:1 to 1:3 espresso-to-water ratio depending on the café. The key difference from filtered coffee? It starts with espresso, not ground coffee.

What Is a Caffè Americano?

Despite the name, the Caffè Americano isn’t an American invention—it’s a European solution to an American taste preference. In Europe, espresso is the default coffee style, but Americans typically prefer a milder, larger drink. To bridge that gap, European cafés began adding hot water to espresso, creating a drink that mimics the volume and approachability of American-style filtered coffee—but with a different flavor profile.

The Two Methods: Which One Is Correct?

There are actually two common ways to prepare a diluted espresso drink:

• ‘Americano’ (Standard Method): Pull a shot (or double) of espresso, then add hot water. This is what most people know as a Caffè Americano.
• ‘Lungo’ (Long Espresso): This is made by running more water through the espresso machine during the extraction itself, using a typical coffee-to-water brew ratio around 1:2. The result is a longer, more diluted espresso shot—but it’s not the same as adding water afterward.

Both methods produce a lighter-bodied drink than straight espresso, but the flavor differs. Adding water after extraction (Americano) preserves more of the crema and the initial intensity of the espresso. Using more water during extraction (Lungo) can over-extract the coffee, sometimes leading to bitterness.

Why Add Water to Espresso?

The original idea behind the Americano was to offer American soldiers and travelers in Europe a drink that resembled what they were used to back home—something less intense and more drinkable in larger quantities. By adding hot water to a small, strong espresso, the result is a larger cup that’s still based on espresso but feels more like traditional filtered coffee.

The flavor is similar in strength to brewed coffee, but there’s a subtle difference. Espresso-based drinks retain a different mouthfeel, aroma, and crema-driven complexity—even when diluted. That’s why adding a shot of espresso to your drip coffee still gives a noticeably different result.

What FrontStreet Coffee Recommends for Americano

To make a great-tasting Americano, your espresso base matters more than anything. Since Americanos are diluted, using a balanced, medium to medium-dark roast helps maintain body and avoid excessive acidity or bitterness. For coffee shops and home users alike, espresso blends perform better due to their smoothness and crema stability.

If you prefer a rich, non-acidic cup, go for a medium-dark roasted espresso blend. Blends like FrontStreet Coffee’s Specialty Blend bring hazelnut and cream notes, ideal for Americanos served around 60–70°C. For a fruitier, sweeter profile, try the Strawberry Candy Espresso—a blend of Colombian, Costa Rican, and Ethiopian beans that highlights soft floral tones and gentle sweetness, best enjoyed at 50–60°C. If you want something lighter and cleaner, opt for a medium-roasted single origin like FrontStreet’s Huakui (Ethiopia) or Yirgacheffe, both offering bright acidity and low bitterness, perfect for a refreshing Americano served at 40–55°C.

For iced versions, FrontStreet’s baristas found that using 20g of coffee to pull a 40g double espresso, then diluting it at a 1:4.5 ratio with 180g of hot water, creates a rounded, bold cold drink. For iced Americanos, replace some of that water with 100g of ice and 120g of water to maintain balance. These ratios help preserve the coffee’s character even when chilled.

Frequently Asked Questions

What’s the difference between an Americano and a Lungo?

An Americano is made by adding hot water to a shot of espresso, while a Lungo is created by extracting the espresso with more water during the brew cycle—usually around a 1:2 brew ratio. The Americano preserves more of the crema and initial intensity, whereas a Lungo is a longer extraction that can taste more bitter if overdone.

What’s the standard espresso-to-water ratio for an Americano?

There’s no strict rule, but a common practice is to pull a double espresso (around 30–60ml) and add between 120–240ml of hot water, resulting in a total drink volume of 150–300ml. Many cafés aim for a final strength similar to filtered coffee, roughly a 1:3 to 1:5 dilution from the espresso.

Does the type of espresso roast matter for an Americano?

Yes. Since an Americano is diluted, a medium to medium-dark roast espresso blend tends to perform best, offering balance without excessive acidity or bitterness. Lighter roasts can work but may taste too sharp when stretched with water.

Can you use single origin espresso in an Americano?

Yes, single origin espresso beans like Ethiopia Huakui or Yirgacheffe can make excellent Americanos, especially if you prefer a fruitier, brighter profile. These work best at moderate temperatures (40–55°C) and suit drinkers who enjoy a more vibrant, less heavy cup.

How should I make an iced Americano?

Start with 20g of coffee to produce a 40g double espresso, then dilute with 180g of hot water for a strong base (1:4.5 ratio). For iced versions, add 100g of ice and top with 120g of water to reach a balanced concentration. This keeps the flavor clear and avoids over-dilution.

Recommended FrontStreet Coffee Beans for Americano

For a balanced Americano, try FrontStreet Coffee’s Specialty Blend, which offers hazelnut and cream flavors with a smooth body, ideal at 60–70°C. The Strawberry Candy Espresso, blending Colombian, Costa Rican, and Ethiopian beans, delivers sweet, floral notes and works well at 50–60°C. For brighter, lighter Americanos, the Ethiopia Huakui or Yirgacheffe SOEs provide low-bitterness, citrusy profiles best enjoyed at 40–55°C. Freshly roasted within 5 days · Orders placed before 17:00 ship the same day · Next-day delivery across most of Guangdong Province.