How to Make an Americano: The 1:4 Ratio

1. 1

   Warm the mug. With hot water from the machine for 15-20 seconds, then empty it.15-20 seconds

2. 2

   Dose and tamp. 18-20 g of medium-fine coffee level. New to this? See what is espresso.

3. 3

   Pull the double. (36-40 g out) straight into the warm mug.

4. 4

   Add 150-160 ml hot water. (about 1:4), pouring gently down the side of the mug.

5. 5

   Taste before stirring. Add 20-30 ml more water if it is too intense.

Reverse the order (hot water first, shot on top) and you have a long black, as served in Australia and New Zealand: a smaller cup with the crema kept on top. Espresso first, as here, blends the crema in for a rounder, more uniform cup.

• Stronger taste: go toward 1:3 (about 120 ml water for a 40 g double).
• Milder taste: go toward 1:5 (about 200 ml); past about 1:6 the cup turns thin and loses aroma.
• More caffeine: add a shot; extra water adds none.
• Less bitterness: fix the shot first, since water spreads any bitterness through the cup.

The caffeine calculator estimates your daily total.

1. 1

   Fill a 350-400 ml glass half full with ice.

2. 2

   Add 100-120 ml cold filtered water.

3. 3

   Pull the double directly over it.

4. 4

   Wait 30 seconds, then stir once.30 seconds

Run it stronger than hot (about 1:2.5 to 1:3) because melting ice keeps diluting it.

Not quite: an Americano is fuller and roastier than drip, with a similar caffeine range for a double shot (about 120-150 mg vs 95-165 mg for 8 oz of drip). The full comparison is in Americano vs espresso; for other shot styles, browse alternative espresso drinks.

In cafés, ask how many shots go into the americano, as sizes vary. A small americano usually has one or two shots, while a large one may have two or three. If you find café americanos too strong or too weak, asking for an extra shot or extra water is usually free or inexpensive, and it gets you a drink much closer to your taste.

Start from a doppio rather than a single shot and the americano holds its flavour at any dilution; a single shot stretched to 8 oz tastes watery no matter how good the beans are.

Most of an americano is water, so water quality affects the result more than in a straight espresso. Use filtered water if your tap water tastes of chlorine or is very hard. Heat it to just off the boil, around 90–95°C (194–203°F); boiling water can scald the espresso and make the drink taste harsh, while water that is too cool leaves the drink lukewarm.

If your machine has a hot-water spout, it is convenient, but check its temperature with a thermometer once. Some machines dispense water noticeably hotter or cooler than ideal. A kettle with temperature control gives you more consistent results. Our water temperature calculator gives a range in °C and °F by method and roast.