An americano is espresso diluted with hot water, which gives you a long cup of coffee with the flavor and body of espresso instead of drip. It is usually one or two shots of espresso in a cup of about 8 to 12 ounces, and it is the simplest black coffee you can order at a cafe that only runs an espresso machine.
This guide covers what goes in it, how much water to use, how it tastes, how much caffeine it has and how it differs from drip coffee and a long black. If you are choosing between an americano and another drink, the comparison pages we link to along the way, such as americano vs latte, go into more detail.
The short answer: what is an americano?
- Espresso: one shot (a single) or two (a double).
- Water: hot, added to the espresso.
- Ratio: roughly 1 part espresso to 2 to 4 parts water, depending on the shop.
- Size: about 8 to 12 oz (240 to 360 ml).
- Milk: none, so it is black unless you add some.
- Caffeine: about 63 mg per shot, so around 126 mg in a typical double.
You will also see it written as caffe americano or cafe americano. It is the same drink.
Where the name comes from
The popular story says American soldiers in Italy during the Second World War found espresso too strong, watered it down to get something closer to the drip coffee they knew, and Italians called the result caffe americano. It is a good story, but nobody has properly pinned it down. Some dictionary records trace the phrase to Spanish, where cafe americano was a slightly teasing name for mild coffee, which fits the idea of espresso stretched into something gentler.
How an americano tastes
An americano keeps espresso’s caramelized, slightly bittersweet flavor and heavier body, but the hot water opens it up so you can sip it like a regular cup of coffee. It usually tastes smoother and less bright than drip made from the same beans, because espresso is brewed under pressure and pulls out different flavors than a paper filter does.
| Americano | Drip coffee | |
|---|---|---|
| How it is made | Espresso plus hot water | Hot water dripped through a paper filter |
| Taste | Smooth, bold | Bright, nuanced |
| Body | Fuller | Lighter |
| Caffeine (8 oz) | About 126 mg (double shot) | About 96 mg |
| Time to make | About 2 minutes | 4 to 6 minutes |
Our americano vs black coffee guide goes through the differences in flavor, acidity and caffeine in more detail.
How to make an americano at home
You need an espresso and hot water. A proper shot from a machine is the standard, but a moka pot or AeroPress concentrate works when you do not have one.
- Pull a double shot into your cup. That is about 18 g of ground coffee making about 36 g of espresso.
- Heat water to 195 to 205°F (90 to 96°C), or just off the boil.
- Add 4 to 6 oz (120 to 180 ml) of hot water to the espresso. Start with 4 oz.
- Taste and adjust. Add more water if it is too strong, or another splash of espresso if it is too weak.
The order matters a little. Adding hot water onto the espresso breaks up the crema and gives a smooth, even cup, which is the classic americano. Pouring the espresso gently onto the water keeps the crema intact, which is how a long black is made. Our americano vs long black guide compares the two.
No espresso machine? Making espresso without a machine covers the moka pot and AeroPress, and how to make espresso at home explains the dose and timing for a proper shot. If you are shopping for one, we cover the best budget espresso machines and the best espresso machines overall.
How much water to add
| Strength | Espresso | Hot water | Result |
|---|---|---|---|
| Strong | 2 shots | 3 oz (90 ml) | Close to a long espresso |
| Standard | 2 shots | 4 to 6 oz (120 to 180 ml) | Balanced, what most cafes serve |
| Mild | 2 shots | 8 oz (240 ml) | Close to a mug of drip in size |
| Small | 1 shot | 2 to 3 oz (60 to 90 ml) | Small, but still an americano |
Start with less water than you think you need. You can always add more, but you cannot take it out.
Common americano problems and fixes
- Bitter and thin: the shot was over-extracted, and extra water only spreads the bitterness. Fix the shot first, using our espresso guide for dialing in.
- Sour: the shot was under-extracted. Grind a little finer or let it run slightly longer.
- Weak and watery: too much water for one shot. Use a double, or add less water.
- Lukewarm: warm the cup first and use water close to 200°F, so the drink is still hot after it is diluted.
- No crema on top: that is normal. Pouring water onto the espresso breaks the crema up.
Adding milk, sugar or flavor
An americano is designed to be drunk black, but it takes additions well because it is not too strong. A small splash of cold milk is the usual choice and turns it slightly creamy without becoming a latte. Sugar dissolves best while the drink is hot, and a pump of vanilla or caramel syrup works as it would in any coffee. If you find yourself adding a lot of milk, a latte or flat white is probably the drink you actually want. Poured over ice, an americano becomes a refreshing iced drink, which is a popular way to have it in warm weather. See our iced americano guide for the ratio and the best pouring order.
Caffeine in an americano
An americano has exactly as much caffeine as the espresso in it, because the water adds none. One shot averages about 63 mg and a double about 126 mg, against about 95 mg in an 8 oz cup of drip coffee. Shots vary a lot from one chain to another, and our espresso caffeine guide breaks those numbers down. A large americano at a chain often has three or four shots, so it can carry noticeably more caffeine than a regular cup. Our guide to how much caffeine is in a cup of coffee compares it with other drinks.
Americano vs the drinks it gets confused with
- Americano vs espresso: the same coffee, but espresso is served undiluted in 1 to 2 oz. See americano vs espresso.
- Americano vs long black: the same two ingredients in a different order, with the long black keeping its crema. See americano vs long black.
- Americano vs latte: a latte is mostly steamed milk. See americano vs latte.
- Americano vs cappuccino: a cappuccino adds milk and a thick foam cap. See americano vs cappuccino.
- Americano vs flat white: a flat white is small, strong and milky. See americano vs flat white.
- Americano vs macchiato: a macchiato is a small espresso with a spoonful of foam. See americano vs macchiato.
- Americano vs drip: the same idea of a long black coffee, made a different way. See americano vs black coffee.
Which beans suit an americano
Water dilutes everything, so choose beans with body and sweetness that survive dilution. A medium or medium-dark espresso roast is the safe pick. Very light roasts can taste sour once they are watered down. Our best espresso beans and best medium roast coffee roundups both suit an americano.
The bottom line
An americano is espresso stretched with hot water: the flavor of espresso in the size of a regular coffee. If you like black coffee but find drip thin, it is a good place to land. There are plenty more drinks to compare in our coffee drinks section.
Frequently Asked Questions About Americanos
An americano is made from espresso and hot water. Usually one or two shots of espresso are topped with about 4 to 6 ounces of hot water.
No. Both are black, but an americano is diluted espresso and drip coffee is filtered. The americano usually tastes smoother and heavier, while drip tastes brighter and lighter.
It has the caffeine of the espresso shots in it. A single shot has about 63 mg and a double about 126 mg, because the hot water adds none.
It varies by shop, but roughly 1 part espresso to 2 to 4 parts hot water. Start at 1 to 2 and add water until it tastes right.
An americano tastes stronger because it has no milk, but with the same number of shots the caffeine is identical. A latte simply spreads the same espresso across more milk.
For a long black, the hot water goes in first and the espresso is poured gently on top, which keeps the crema. For an americano, the water goes onto the espresso, which breaks the crema up and gives a smoother, more even cup.
Austin Barker
Founder & Lead Editor
Seven years behind a bar before starting Brewing Coffees. Writes most of the equipment coverage and tests every machine on this site in an ordinary home kitchen.