To make an americano, pull one or two shots of espresso, then add hot water until you have a full-size cup of smooth, mellow black coffee. A good starting ratio is about 1 part espresso to 2-4 parts hot water, adjusted to taste. That is the whole idea: espresso diluted with water, keeping the espresso-derived flavor while losing the harsh punch of a straight shot.
This is a step-by-step recipe. If you want the background on where the drink comes from and how it tastes, read what is an americano. Here, we focus on actually making one well at home.
How to make an americano: the short version
An americano is one of the easiest espresso drinks to get right. You need espresso and hot water, and a little attention to the ratio and the pour order. The trick that separates a flat, watery cup from a clean, full-bodied one is mostly about how much water you add and whether you protect the crema. Both are easy to control once you know what you are aiming for.
If you are new to pulling shots, it helps to understand the base first. See espresso explained, the base of every coffee and how to make espresso at home before you start.
What you need
- Espresso: 1 single shot (about 30 ml) or, more commonly, a double shot (about 60 ml). A double gives a fuller, more satisfying americano.
- Hot water: roughly 90-180 ml, freshly boiled and then rested for about 30 seconds so it sits around 90-96°C (195-205°F). Off-the-boil water keeps the cup smooth rather than scorched.
- A cup or mug: 240-350 ml (8-12 oz) capacity, ideally pre-warmed with a splash of hot water that you tip out before brewing.
- An espresso machine, or a stovetop moka pot or an AeroPress as a substitute (see the no-machine section below).
Finding your ratio
The americano is forgiving, so dial it in by taste rather than chasing one "correct" number.
| Style | Espresso : water | Result |
|---|---|---|
| Strong | 1 : 2 | Bold, espresso-forward, smaller cup |
| Classic | 1 : 3 | Balanced, the everyday sweet spot |
| Long and mild | 1 : 4 | Tall, easy-drinking, more like filter coffee |
A double shot (60 ml) plus around 180 ml of water lands near the classic 1:3 and fills a standard mug nicely. The familiar Starbucks-style caffe americano sits in roughly this territory: a couple of shots topped with hot water to fill the cup. Scale up or down to suit your cup.
How to make an americano, step by step
- Warm the cup. Add a little hot water, swirl, and tip it out. A cold cup steals heat and dulls the flavor.
- Pull the espresso. Brew a single or double shot directly into the warm cup (or into a small jug to transfer). Use fresh grounds and aim for a steady, syrupy flow with a golden crema on top.
- Heat the water. Bring water to the boil, then let it sit for about 30 seconds so it is hot but not violently boiling.
- Add water to taste. Pour the hot water over the espresso, starting with a 1:2 ratio. Taste, then add more water until it is exactly as strong as you like. Adding water to the espresso is the traditional americano method and gives a smooth, even cup.
- Serve. Drink it as is, black. An americano is meant to be enjoyed without milk, though a small splash is your call.
The long black order (to keep the crema)
If you love the crema, flip the order. This makes what Australians and New Zealanders call a long black, and it is the one detail that genuinely changes the cup.
- Pour the hot water into the warm cup first.
- Pull the espresso directly on top of the water.
Because the espresso goes on last, its crema floats on the surface instead of being broken up and washed under by the incoming water. The result tastes slightly more intense and aromatic, with a fuller body, since a long black usually uses less water (often closer to 1:2). It is the same two ingredients, simply assembled in reverse.
Iced americano variation
The iced americano is just the chilled cousin of the hot version, and it is genuinely refreshing in warm weather.
- Espresso: 1 double shot (about 60 ml)
- Cold water: about 120-200 ml, to taste
- Ice: a tall glass filled
- Fill a glass with ice.
- Add cold water (or sparkling water for a livelier cup).
- Pour the espresso shot over the top. Pulling the shot onto the iced water, rather than the reverse, keeps the crema floating and gives you the iced "long black" look with those pretty caramel-colored streaks before you stir.
For a stronger cup, brew the espresso straight over the ice first and add less water. Either way, this is the classic 1:3 to 1:4 americano, simply served cold. This is also the easiest "caffe americano recipe" to make on repeat through summer.
No espresso machine? Use a substitute
You do not need a dedicated espresso machine to make a respectable americano. You need a strong, concentrated brew to dilute.
- Moka pot: a stovetop moka pot produces a thick, espresso-like coffee that dilutes into a fine americano.
- AeroPress: brewed strong and concentrated, an AeroPress shot tops up with hot water into a clean, smooth cup.
These will not have true crema, but the flavor balance of espresso-plus-water is easy to reproduce.
Americano vs long black vs lungo vs drip
These four drinks all look like black coffee but get there differently.
| Drink | How it is made | Character |
|---|---|---|
| Americano | Espresso, then hot water added on top | Smooth, even, crema mixed in |
| Long black | Hot water first, espresso poured on top | Stronger, fuller, crema preserved |
| Lungo | More water pulled through the puck during extraction | A longer espresso, more bitter, not diluted afterward |
| Drip / filter | Hot water passes once through a bed of grounds | Lighter body, tea-like clarity, no crema |
The key distinction: a lungo is changed during brewing, while an americano is changed after brewing by adding separate water. For the lungo in detail, see what is a lungo.
Tips for a better cup
- Adjust strength with water, not the shot. Keep your espresso consistent and simply pour more or less water to control intensity.
- Mind the water temperature. Just off the boil keeps the cup smooth; furiously boiling water can taste flat or scorched.
- Use good beans, freshly ground. A clean medium-to-medium-dark roast shines in an americano because there is nowhere to hide.
- Try both pour orders. Make one americano and one long black side by side and decide which you prefer.
That is all there is to it. An americano is proof that simple drinks can be the most rewarding to perfect, and once the ratio feels like second nature you can move on to milk drinks or cold brews with confidence. If you want a refresher on what makes the shot underneath it all, revisit how espresso works, then keep exploring the rest of the espresso drinks in our coffee guides.