Introduction:Have you ever felt that hot Americano is more bitter than iced Americano, or even hard to swallow? This is actually closely related to extraction temperature, coffee bean roast level, and brew ratio. This article delves into the three key factors behind the bitterness of hot Americano and provides practical bean selection advice and brewing tips to help you make a smooth and not overly bitter hot Americano—even those who fear bitterness or prefer fruity flavors can find a suitable option.

Many coffee lovers, when first trying hot Americano, are often startled by its intense bitterness—some even joke that the only difference between it and traditional Chinese medicine is that the latter might be covered by health insurance. In reality, both hot and iced Americanos are black coffees made by adding water to espresso, but the hot version tends to have a more pronounced bitterness, leading many to opt for the cold drink instead.

So, why does hot Americano feel particularly bitter? Three key elements play a crucial role: extraction temperature, the type of coffee beans used, and the brew ratio. This article will analyze these influencing factors one by one and offer specific improvement suggestions, so you too can enjoy a smooth and well-balanced hot Americano.

A netizen once joked that the biggest difference between hot Americano and traditional Chinese medicine is probably that the former comes out of your own pocket, while the latter might still be reimbursable. Though meant as a joke, it reflects the general public’s impression of hot Americano. In truth, whether hot or cold, a good-tasting Americano relies on high-quality coffee beans, proper extraction techniques, and the right balance of brew ratio and temperature.

The reason hot Americano is generally more bitter than iced Americano can mainly be attributed to the following three aspects: the impact of temperature on taste perception, the type of coffee beans selected, and the brew ratio settings during preparation.

First, the impact of temperature.Our taste buds perceive flavors differently depending on temperature.Under the same coffee beans and espresso conditions, iced Americano, due to the lower temperature, can effectively reduce our sensitivity to bitterness, resulting in a fresher overall taste. However, hot Americano, because of the higher temperature, not only makes our taste buds more sensitive to bitterness but also enhances the richness and body inherent in the espresso, further highlighting the bitterness and heavy mouthfeel.

Secondly, the choice of coffee beans is crucial. To ensure extraction stability and crema performance, many cafés use medium to dark roasted blends to make espresso. For example, commonly available commercial blends on the market feature flavors dominated by nuts, cocoa, and caramel, which can produce rich crema—a classic characteristic of dark roasted beans.

However, when such dark roasted beans are brewed into hot Americano, they often release noticeable roasty aromas and caramel notes, accompanied by a relatively strong bitterness. Additionally, the crema may carry very fine coffee particles, further intensifying the heavy mouthfeel and bitter aftertaste. Amplified by the high temperature, these flavors become more prominent, giving hot Americano an impression of being “strong and bitter.”

The third key factor is the ratio. Unlike iced Americano, where ice cubes dilute the drink and reduce actual concentration, hot Americano typically uses a higher proportion of hot water, resulting in a higher coffee concentration. For example, some shops make iced Americano using a 350ml cup with 90g of ice, 150g of water, and a double shot of espresso; whereas hot Americano might use a 250ml ceramic cup with 160g of hot water and a double shot of espresso directly.

Although iced Americano may seem to have a larger total volume, due to the presence and melting effect of ice cubes, hot Americano actually has a higher concentration of espresso, making the flavors more concentrated and deeper, and the bitterness naturally more pronounced.

Now that we understand the sources of bitterness in hot Americano, how can we adjust the brewing process to make a smoother, less bitter version? The key still lies in selecting the right coffee beans and mastering the correct brew ratio.

Currently, coffee beans used for espresso machines can be broadly divided into two categories: espresso blends and single-origin espressos (SOE). If you prefer a balanced taste and want to avoid overly strong bitterness, it is recommended to prioritizemedium-roasted beans.

For SOEs, you can choose options such as the Queen’s Estate from a well-known coffee brand (with flavors of roasted peanuts and creamy chocolate), the Bird of Paradise from the same brand (showcasing a balance of nuttiness, acidity, sweetness, and bitterness), or the newly released Blackberry from the brand (featuring grape, floral, and berry notes). As for espresso blends, you might try the Strawberry Sugar espresso from the same brand, which leans toward the sweet and tangy notes of grapes, dried blueberries, and fruit gummies, with almost no noticeable bitterness.

In addition, adjustments can also be made to the espresso extraction process to reduce bitterness. For example, using 20g of commercial blend coffee powder from a well-known brand, and extracting 30–33g of coffee liquid within 30 seconds, can help minimize the release of bitter substances in the later stages, resulting in a smoother Americano after dilution. Another small tip is to place a round filter paper at the bottom of the portafilter, which can effectively filter out some of the very fine particles, thereby reducing the overall bitterness.

In summary, the bitterness of hot Americano is not beyond improvement. By addressing the three factors—temperature, bean type, and ratio—and choosing suitable medium to medium-light roasted beans or adjusting the extraction strategy, you too can enjoy a hot Americano with clear flavors and moderate bitterness, breaking free from the “bitter fate.”

The above content is compiled by CoffeeHunters, a coffee news website.