An Americano is normally brewed espresso diluted with clean hot water. Start with a double espresso and 90 to 150 ml water, then adjust to taste. The drink should be longer and gentler than espresso while retaining a recognisable aroma and body.
Dilution cannot repair a harsh, sour or hollow shot. It usually makes the flaw easier to see. Set the base first with our guide to espresso at home.
A quick Americano recipe #
For a cup of about 150 to 200 ml:
- Warm the cup, then discard the warming water.
- Brew a double espresso, commonly 35 to 45 g in the cup for your chosen recipe.
- Add 90 to 150 ml clean water at roughly 80 to 90°C.
- Taste before adding milk or sugar.
- Next time, use less water for intensity or more for a softer cup.
A practical starting ratio is one volume espresso to two or three volumes water. Forty millilitres of espresso plus 100 ml water suits many medium roasts.
Americano, filter coffee, lungo and long black #
| Drink | Method | Typical result |
|---|---|---|
| Americano | Normally espresso first, then hot water | Diluted espresso body and dispersed crema |
| Filter coffee | Water extracts through grounds over longer contact | Clearer texture and a different extraction profile |
| Lungo | More water passes through the espresso puck | Longer extraction, with possible extra dryness |
| Long black | Hot water first, espresso on top | Very similar drink with more visible crema |
The familiar story says American soldiers in Italy diluted espresso during or after the Second World War. It is plausible and widely repeated, but the exact origin is not securely documented, so treat it as tradition rather than a proven birth certificate.
Build a clean espresso first #
Common starting points are 16 to 20 g ground coffee for a double basket, around a 1:2 beverage yield and roughly 25 to 35 seconds. These are diagnostic coordinates, not universal laws. Basket, roast and coffee determine the useful recipe. The Specialty Coffee Association standards emphasise controlled water, equipment and evaluation; taste should decide the final adjustment.
If the shot runs thin and sharp, grind finer or check distribution. If it is slow, dry and bitter, grind slightly coarser. Change one variable at a time. Our grinding guide explains the interaction.
How much water to add #
| Style | Espresso | Added water |
|---|---|---|
| Intense | 35-45 ml | 60-80 ml |
| Balanced starting point | 35-45 ml | 90-120 ml |
| Gentle | 35-45 ml | 130-180 ml |
A very large mug is possible, but flavour quickly becomes thin. If a shot needs exceptional dilution to be pleasant, correct the coffee, grind or extraction rather than hiding it.
Use hot but not vigorously boiling water. At 80 to 90°C the finished drink remains hot without being immediately scalding. Water does not extract the grounds at this stage, but excessive serving temperature conceals flavour and makes the cup uncomfortable.
Water first or espresso first #
Espresso followed by water is the intuitive Americano sequence and makes dilution easy to measure, though it breaks up the crema. Water first with espresso added on top is commonly called a long black and preserves more crema. Once stirred, the sensory difference may be small. Choose the sequence that gives consistent measurement with your machine.
Which coffee works well #
A medium roast is the easiest starting point: enough body for dilution with aromatic detail still present. A dark roast may become prominently bitter, while a light roast can be vivid but more demanding to extract. Freshly ground coffee is generally more expressive than old pre-ground coffee, but there is no magical expiry a set number of days after roasting.
Protect beans from air, moisture, heat and light, following the National Coffee Association storage guidance.
Without an espresso machine #
A moka pot or AeroPress can make a concentrated base to lengthen, but the result is Americano-inspired rather than technically espresso-based. With a moka pot, never tamp the grounds or fill water above the safety valve. See our guide to using a moka pot for the safe method.
Three variations #
Iced Americano #
Fill a glass with ice, add 100 to 150 ml cold water and pour a double espresso over it. Reduce water if melting ice makes the drink thin.
Long black #
Put hot water in the cup first and extract espresso over it. This retains more of the surface crema.
Americano tonic #
Pour chilled tonic over ice, then add espresso slowly. A fruit-led coffee works well, but tonic adds its own bitterness and sugar. The caffeine still equals that in the espresso used.
Troubleshooting #
| Problem | Likely direction | First correction |
|---|---|---|
| Bitter and dry | Over-extracted shot or very dark roast | Grind a little coarser or shorten yield |
| Sharp and thin | Under-extraction or too much dilution | Grind finer and use less added water |
| Flat | Stale coffee or excessive water | Use fresher coffee and a shorter ratio |
| Rancid or dirty | Oils and residue in machine or grinder | Clean group, basket, grinder and tank |
| Simply too strong | Water ratio too short | Add 20 to 40 ml water |
Do not fill the cup by running extra water through the puck; that creates a lungo and may extract more harshness. Brew the espresso normally, add measured water and keep the machine clean. Those three decisions make an Americano repeatable.