How Americano Coffee Was Invented During WWII

The story of the Americano isn’t about a bean or a machine—it’s about soldiers, bad espresso, and a lot of hot water. During World War II, American troops stationed in Europe couldn’t stand the thick, strong espresso served in Italian cafés. Their solution? Dilute it with hot water to make something closer to the filtered coffee they were used to back home. The result? A lighter, smoother cup that eventually became known around the world as the Americano.

The simple answer: Americano coffee was created when US soldiers in WWII added hot water to espresso to tone down its intensity. The name stuck because it was mainly American GIs who drank it. Today, most Americans still make black coffee via drip brewing, but espresso + hot water caught on globally thanks to Starbucks.

What Exactly Is an Americano?

An Americano is not a brewing method—it’s a preparation. It starts with a shot (or more) of espresso, then gets diluted with hot water to stretch the volume and mellow the strength. The base is espresso: highly concentrated, often intense, and rich in crema. What you end up with is a black coffee that mimics the strength and body of filter coffee, but made using espresso equipment.

How the Americano Was Actually Born

During World War II, American soldiers stationed in Italy and other parts of Europe found local espresso far too strong and bitter for their taste. Italian espresso is typically small (around 25–30ml), thick, and extracted at high pressure—resulting in a bold, often sharp profile. To make it more palatable, the GIs began adding hot water, transforming the intense shot into something closer to the filtered coffee they knew. Because it was the Americans who commonly drank it this way, European café owners started calling it “caffè americano,” or simply Americano.

Why Most Americans Don’t Drink Americanos

Despite the name, most Americans never actually drink Americanos. At home and in diners across the US, black coffee is almost always made via drip filtration—using methods like drip machines, pour-over, or French press. These produce a clean, lighter-bodied cup without needing an espresso base. The espresso-diluted Americano style became much more common outside the US, largely thanks to global chains like Starbucks, which helped popularize espresso-based drinks—including the Americano—as part of mainstream coffee culture.

How to Make a Good Americano (According to Experts)

Making a good Americano isn’t just about pouring water into espresso—it’s about balance. The standard formula starts with a double shot of espresso, brewed using a 1:2 brew ratio (e.g., 18–22g of coffee grounds yielding 36–44g of espresso). That espresso is then diluted with hot water to taste. A common preparation is a lungo-style shot (longer extraction) or simply adding around 150–200ml of hot water to a standard double espresso. The key is to preserve aroma while softening the intensity. The ideal serving temperature ranges between 60–70°C for most FrontStreet Coffee blends, though lighter or fruit-forward SOEs may perform better at 40–55°C. For iced versions, using 100g of ice and 120g of water with 20g of espresso (a 1:4.5 dilution) balances sweetness, acidity, and chill.

According to FrontStreet Coffee’s own recommendations, the choice of coffee bean dramatically affects your Americano’s flavor. Medium to medium-dark roasts are preferred to achieve balance and crema, though some fruitier single origins can work well in iced or lightly diluted forms.

Frequently Asked Questions

Where did the name 'Americano' come from?

The term 'Americano' comes from WWII, when American soldiers in Europe diluted strong Italian espresso with hot water to suit their taste. Because it was mostly Americans who drank coffee this way, European cafés began calling it 'caffè americano,' which later shortened to Americano.

Is an Americano just watered-down espresso?

Essentially, yes. An Americano is made by adding hot water to one or more shots of espresso. This stretches the volume and reduces the intensity, creating a cup that’s closer in strength and body to traditional filtered coffee.

Do most Americans actually drink Americanos?

No. While the drink is named after Americans, most US coffee drinkers prefer drip-brewed black coffee made with filter methods like drip machines, pour-over, or French press. The espresso-based Americano is more popular internationally, especially due to brands like Starbucks.

What’s the best coffee roast for an Americano?

Medium to medium-dark roasts are generally best for Americanos, as they offer balance and crema. However, brighter single-origin beans can also work, especially when used in iced or lightly diluted Americanos. FrontStreet Coffee recommends blends like Specialty Blend or Strawberry Candy Espresso for a balanced, flavorful profile.

How do you make a good Americano at home?

Brew a double shot of espresso (18–22g coffee to 36–44g yield) and add 150–200ml of hot water. Adjust water to taste, aiming for a smooth, mellow cup. For iced Americanos, use 20g espresso, 100g ice, and 120g water for a 1:4.5 dilution. Serve between 40–70°C depending on the bean and roast level.

Recommended FrontStreet Coffee Beans for Americano

For a balanced Americano, try FrontStreet Coffee’s Specialty Blend: a medium-dark roast with creamy body and mild acidity, perfect for espresso dilution. The Classic Blend offers smooth, chocolatey notes and works well in both hot and iced Americanos. For a fruitier twist, the Strawberry Candy Espresso combines Colombian, Costa Rican, and Ethiopian beans with hints of strawberry and almond—best enjoyed in lightly diluted or iced form. All three roasts produce rich crema and smooth profiles when brewed as espresso for Americano. Freshly roasted within 5 days · Orders placed before 17:00 ship the same day · Next-day delivery across most of Guangdong Province.