Introduction:Many people often wonder why a coffee named “Americano” is categorized under “Espresso” when ordering. This article will delve into the relationship between Americano and espresso, exploring their historical origins, brewing principles, as well as the differences in taste and extraction ratios. It will also extend to the subtle distinctions between the commonly known “Long Black” and the Americano. Whether you’re new to coffee or an enthusiast hoping to brew great black coffee at home with simple tools, you’ll find practical advice on blending and tasting here.
When walking into a café and browsing the menu, you might notice that “Americano” is listed under the “Espresso” section, which puzzles many customers: if it’s called American, why is it grouped under espresso? In fact, the name “Americano” originated during World War II, when American soldiers stationed in Italy found the local espresso too strong, so they diluted it with water themselves. Over time, this water-diluted drink became known as “American” in Italian — “Americano” — which is what we now commonly refer to as the Americano.
So, does every combination of “espresso + water” equal an Americano? The answer is no. The traditional method is to pour a shot of espresso into the cup first, then add hot water. This process helps preserve the crema layer of the espresso, resulting in a more distinct flavor profile. Conversely, pouring hot water first and then adding the espresso creates another popular style of black coffee in Australia — the “Long Black.” This method allows the hot water to pre-wet the cup, causing the crema from the added espresso to disperse more easily, resulting in a smoother, more even overall taste but without the pronounced crema layer.
Before diving deeper into the differences between the two, it's essential to understand “espresso” — the base for both Americano and Long Black. Espresso typically involves high-pressure extraction, where a small amount of hot water (about 90–96°C) is forced through finely ground coffee beans to produce a concentrated, flavorful liquid, usually around 30 milliliters. This brewing method enhances the aroma, sweetness, and body of the coffee, but due to its high concentration, it’s often mixed with water or milk to make it suitable for everyday drinking.
In practice, different cafés adjust the espresso extraction parameters and the final ratio of Americano based on the characteristics of the coffee beans used. For example, with common blends, extracting espresso might involve using 20 grams of coffee grounds to produce 40 grams of coffee liquid, with a time frame controlled between 27 to 28 seconds, bringing out distinctive flavors such as winey notes, vanilla, or chocolate. Practical experience from some cafés indicates that when making Americano with such blends,a 1:4.5 ratio of espresso to wateroften achieves a balance between aroma and taste, harmonizing the winey notes, sweetness, and moderate acidity.
However, this ratio isn’t universal. If you switch coffee bean varieties or roast levels, it’s recommended to reassess the extraction and water addition ratios. For home brewers who haven’t yet mastered precise ratios, you might tryusing 20 grams of coffee grounds to extract 40 grams of coffee liquid, with a time range of 28 to 35 seconds,and adjusting the water volume gradually according to your personal taste. If you find the coffee too strong, increase the water proportion; if it’s too weak, reduce the water. This method can help you find your own “perfect cup.”
In summary, the connection between Americano and espresso lies in the former being a diluted version of the latter, adjusted in concentration and taste by adding water; whereas the Long Black differs in brewing sequence and crema retention, resulting in subtle flavor variations. No matter which you prefer, understanding their preparation principles and adjustment techniques will enable you to make more satisfying choices when ordering at cafés or brewing at home.
The above content is compiled by CoffeeHunters, a coffee news website.
