An americano is espresso diluted with hot water to produce a full-sized black coffee that retains the flavour complexity of espresso without the intensity. Legend traces it to American soldiers in Italy during World War II who found straight espresso too strong and asked baristas to add hot water. The drink is deceptively simple, but the order in which you combine espresso and water, and the temperature of that water, dramatically affect the result.
Any device that produces espresso or strong, concentrated coffee. A semi-automatic espresso machine is ideal, but a Moka pot or AeroPress producing a concentrated brew can substitute in a pinch.
A kettle with temperature control is ideal. The water added to the espresso should be between 70-80 degrees Celsius, not boiling. Water straight off the boil will scald the espresso and produce a flat, harsh flavour.
A pre-warmed mug of 240-350ml capacity. The americano is a full-sized drink, so use a cup that gives the liquid room without looking half-empty. Ceramic retains heat better than glass.
Bring fresh, filtered water to 70-80 degrees Celsius. If you do not have a temperature-controlled kettle, boil the water and let it rest for 2-3 minutes. Water that is too hot will destroy the delicate flavour compounds in the espresso and make the drink taste flat and bitter.
Extract a double espresso using 18-20g of finely ground coffee, yielding approximately 60ml in 25-30 seconds. The espresso should have good crema and taste balanced on its own. A poorly extracted espresso will produce a poor americano regardless of technique. If using a Moka pot, brew a strong, concentrated portion.
Pour 120-180ml of hot water into the pre-warmed mug first. Then slowly pour the double espresso over the hot water. Pouring espresso onto the water preserves a thin layer of crema on the surface, which improves the aroma and visual appeal. For a stronger drink, reduce the water to 90-100ml.
Taste the americano and adjust if needed. If it tastes too strong, add a small amount of hot water. If too weak, the espresso was likely under-extracted. Serve immediately without milk for the classic preparation. An americano should taste clean, smooth, and full-bodied with clear espresso character and no harshness.
The americano tastes like hot water with a vague coffee flavour. There is no complexity, body, or aroma.
The drink is unpleasantly bitter with a burnt, ashy aftertaste that lingers.
The drink looks like plain black coffee with no crema layer visible on the surface.
