“Abatanado” is similar to an Americano, made by diluting an espresso with hot water, resulting in a milder flavor.
This drink is great for those who enjoy the taste of espresso but prefer a larger, less intense beverage. It’s served in a larger cup and offers a smooth coffee experience.
Choosing an abatanado allows you to savor a longer, more relaxed coffee moment.
To order it, you would say, “Queria um abatanado, por favor.”
Ingredients
1 Espresso Shot + 2 Fl. Oz. Hot Water
How to order an Abatanado in Portugal?
"Queria um abatanado, por favor."
History and Origin
The abatanado has deep roots in Portuguese coffee culture, which itself was shaped by Portugal’s long history as a colonial trading power. Portuguese traders brought coffee beans from Africa and Brazil starting in the 18th century, and the nation quickly developed its own espresso traditions. The abatanado emerged as a response to the strong, concentrated espresso that dominates Portuguese cafes. Some coffee drinkers wanted a longer, milder cup without sacrificing flavor. The name “abatanado” loosely translates to “diluted” or “weakened,” though fans of this drink would argue it is anything but weak. It became particularly popular in Lisbon and Porto, where busy professionals wanted a coffee they could sip over a longer period rather than downing in one quick gulp.
How It’s Made
An abatanado starts with a single shot of espresso, pulled the same way as any standard Portuguese coffee. The barista then adds roughly two fluid ounces of hot water to the espresso, extending it into a larger drink. The water is added after the espresso is brewed, not during extraction, which preserves the crema and flavor compounds. This process is very similar to how an Americano is made, and the two drinks share a family resemblance. The result is a smoother, less intense cup that still carries the aroma and character of Portuguese espresso. It is typically served in a standard coffee cup rather than the tiny espresso cup used for a “bica.”
How to Order an Abatanado
In a Portuguese cafe, say: “Queria um abatanado, por favor” (keh-REE-ah oom ah-bah-tah-NAH-doo, poor fah-VOR). In Lisbon, you might also hear people simply ask for a “cafe americano,” though purists will tell you the abatanado is its own thing. If you want it with milk, ask for “um abatanado com leite.” Most cafes across Portugal will know exactly what you mean.
When and Where Locals Drink It
The abatanado is popular throughout the day in Portugal, but it is especially common during mid-morning and mid-afternoon coffee breaks. Unlike the quick espresso that locals knock back at the counter, an abatanado invites a slower pace. You will often see people sitting down with an abatanado and a pastel de nata (custard tart) for a relaxed break. It is available at virtually every cafe in Portugal, from tiny neighborhood spots to the grand cafes of Lisbon’s Chiado district. The drink is also a favorite among tourists who find straight Portuguese espresso too intense.
Variations
The standard abatanado is simply espresso plus hot water, but you can customize it several ways. Ask for “um abatanado cheio” if you want the cup filled to the top with more water. An “abatanado com leite” adds a splash of milk. Some cafes in the Algarve region serve a version with a thin slice of lemon peel on the side, giving it a subtle citrus note. For a stronger version, request a “duplo abatanado,” which uses a double shot of espresso as the base.
Abatanado vs Americano
The abatanado and the Americano are close cousins, and many people use the terms interchangeably. Both are espresso diluted with hot water. The main difference is cultural and in the proportions. A traditional abatanado tends to use less water than an Americano, resulting in a slightly stronger drink. Portuguese espresso beans are also typically roasted darker than what you might find in American or Northern European coffee shops, giving the abatanado a bolder, more roasted flavor profile. If you enjoy an Americano, you will almost certainly enjoy an abatanado – think of it as the Portuguese take on the same idea.
How to Make an Abatanado at Home
To make an abatanado at home, brew a strong shot of espresso using whatever method you have available – an espresso machine, Moka pot, or AeroPress all work well. Heat about two to three ounces of water separately. Pour the espresso into a regular coffee cup, then slowly add the hot water. Start with less water and add more to taste. The goal is a drink that is milder than straight espresso but still has body and depth. For an authentic touch, use a dark-roasted Portuguese coffee brand like Delta or Nicola. Serve it black or with a small splash of warm milk on the side.
FAQ
What does abatanado mean in Portuguese?
Abatanado roughly means “diluted” or “thinned out.” It refers to the process of adding hot water to espresso to create a longer, milder coffee drink.
Is an abatanado the same as an Americano?
They are very similar. Both are espresso with hot water. The abatanado typically uses slightly less water and features darker-roasted Portuguese coffee, giving it a distinct flavor.
Where can I order an abatanado?
You can order an abatanado at any cafe or “pastelaria” in Portugal. It is one of the standard coffee options on every menu.
