A “caffè americano” is an espresso diluted with hot water, creating a milder flavor similar to American-style coffee.
Ideal for those who prefer a less intense coffee, it is served in a larger cup. The result is a smooth and balanced beverage that can be enjoyed leisurely.
Choosing a caffè americano offers a longer, more diluted coffee experience.
To order it, say, “Vorrei un caffè americano, per favore.”
Ingredients
1 Espresso Shot + 2 Fl. Oz. Hot Water
How to order a Caffè Americano in Italy?
"Vorrei un caffè americano, per favore."
History and Origin
The caffe americano has an origin story rooted in World War II. As the tale goes, American soldiers stationed in Italy found the local espresso too strong for their taste. To make it more palatable – and closer to the drip coffee they were accustomed to back home – they began diluting espresso with hot water. Italian baristas started calling this watered-down version “americano,” a nod to the Americans who requested it. Whether the story is entirely accurate or partly legend, the name stuck. Today, the caffe americano is a staple on Italian cafe menus, though it remains more popular with tourists than with Italians themselves, who generally prefer their caffe straight.
How It’s Made
A caffe americano is made by pulling a single or double shot of espresso and then adding hot water to fill a larger cup. The standard ratio is roughly one part espresso to two parts hot water, though this varies by bar. The espresso is always extracted first, and the hot water is added on top. This order matters – it preserves the thin layer of crema that floats on the surface. Some Italian baristas will serve you the espresso and a small pot of hot water separately, letting you control the dilution yourself. The result is a smooth, less concentrated coffee that still carries the aromatic complexity of espresso, unlike drip coffee which is brewed through a filter.
When and Where Locals Drink It
In Italy, the americano is not a traditional favorite – most Italians stick to their regular caffe. However, it has gained ground in recent years, especially in tourist-heavy cities like Rome, Florence, and Milan. You will find it on the menu at most bars and cafes. Italians who do order it tend to drink it in the morning as a longer, more leisurely alternative to the quick espresso. It is also popular among people who work from cafes and want a drink that lasts more than two sips. In less touristy areas and small towns, you might get a puzzled look, but any competent barista will know how to make one.
Variations
The classic americano is espresso plus hot water, but there are a few variations worth knowing. A “lungo” is sometimes confused with an americano, but it is actually a longer espresso extraction – more water passes through the grounds, changing the flavor profile. An “americano doppio” uses two espresso shots for a stronger drink. You can also ask for an iced americano (“americano freddo”) in summer. For a twist, some people add a splash of milk to their americano, though purists might raise an eyebrow. The cafe allonge in France is a similar concept but uses the French approach to diluted espresso.
Caffe Americano vs Caffe
The fundamental difference between a caffe americano and a regular caffe (espresso) is dilution. A standard Italian caffe is about 25-30 ml of concentrated espresso. An americano takes that same shot and adds hot water to create a drink of about 150-200 ml. The flavor is milder and less intense, but the caffeine content is roughly the same since both start with the same espresso base. If you enjoy sipping slowly and prefer a gentler coffee experience, the americano is for you. If you want a quick, bold hit of coffee the Italian way, stick with the caffe.
How to Make at Home
Making a caffe americano at home is one of the simplest coffee recipes. Start by pulling a shot of espresso using an espresso machine or a moka pot. While the espresso brews, heat water to about 80-85 degrees Celsius (not boiling, as that can scald the coffee). Pour the espresso into a large cup, then add the hot water. A good starting ratio is one part espresso to two parts water, but adjust to your taste. If you prefer a stronger americano, use a double shot. The key is using good-quality, freshly roasted Italian coffee beans – brands like Illy, Lavazza, or Kimbo work well. Serve black, or add sugar if desired.
FAQ
Is a caffe americano just watered-down espresso?
Technically yes, but that undersells it. Adding hot water to espresso creates a different drinking experience – smoother, more aromatic, and easier to sip slowly. The flavor compounds in espresso open up when diluted, revealing subtleties you might miss in a concentrated shot.
Do Italians actually drink americanos?
Some do, but it is not a traditional Italian favorite. Most Italians prefer a straight espresso. The americano is more commonly ordered by tourists and expats, though younger Italians are increasingly open to it.
How much caffeine is in a caffe americano?
About the same as a regular espresso – roughly 60-80 mg per shot. The hot water dilutes the flavor but does not change the caffeine content.
