Introduction:Have you ever wondered whether the common black coffee "Americano" is called Americano or Drip Coffee in English? This article delves into the differences between the two main types of black coffee from the perspectives of brewing methods, historical origins, and flavor profiles, while also exploring why this so-called "American coffee" is actually uncommon in the United States itself. Whether you're a beginner or a coffee enthusiast, you'll gain a better understanding of the black coffee in your hand.

In Hong Kong dramas, "zhaifei" (斋啡), which literally means "plain coffee," generally refers to black coffee without sugar or milk. But in the world of coffee, black coffee can be divided into two main categories: one is pour over coffee extracted by drip methods, and the other is American coffee made by diluting espresso with hot water. The former represents the third wave of specialty coffee, emphasizing bean flavor and brewing techniques; the latter originates from the second wave of coffee culture and is closely related to the popularization of espresso machines.

Many people wonder whether American coffee should be called Americano or Drip Coffee in English. In fact, these two are not the same. Americano refers to coffee made by adding hot water to espresso, resulting in a relatively light flavor but still retaining the concentrated base. Drip Coffee, on the other hand, generally refers to coffee made by drip extraction methods, such as common pour over or drip coffee machine brews. These two are often confused abroad, but they are actually different types of black coffee produced via distinct brewing methods.

When it comes to the origin of American coffee, we must mention the historical background of World War II. At that time, American soldiers stationed in Europe found the local espresso too strong and hard to drink, so they began diluting the espresso with hot water themselves. This "watered-down" coffee was seen by Europeans as the drink of American soldiers, and thus gradually came to be jokingly referred to as "American coffee (American Coffee)," later abbreviated as Americano. Eventually, this name became fixed and is now synonymous with espresso diluted with water.

As for Drip Coffee, it originated in the United States in the early 20th century when drip coffee machines became widespread. The method of using paper filters to brew coffee grounds and extracting through gravity drip became the mainstream brewing approach in homes and offices. This brewing method does not require high pressure but relies on time and water temperature to slowly release coffee flavors, usually resulting in a crisper taste with pronounced acidity.

To understand more deeply, the birth of espresso is inseparable from the evolution of coffee machines. As early as the 1880s, the world’s first espresso machine was invented in Turin, Italy. Though it was not mass-produced, it laid the foundation for subsequent technologies. It wasn’t until 1901 that a Milanese designer obtained a commercial patent, and in 1905, the La Pavoni company launched the first mass-producible espresso machine, officially ushering in the era of espresso. Later, in the 1930s, designers introduced a piston rod mechanism that created the golden crema on top of the coffee, significantly enhancing aroma and taste.

In 1961, the E61 model launched by Faema was hailed as the ancestor of modern espresso machines. This semi-automatic machine no longer required manual pressure and could precisely control brewing parameters, allowing baristas to more consistently present the essence of espresso. This also contributed to the global spread of Italian espresso culture.

So, how does a standard shot of espresso become American coffee? The key lies in "adding water." Generally, a double shot of espresso (about 20 grams of coffee grounds, yielding 40 grams of espresso) is mixed with hot water at a 1:6 ratio to create a well-balanced American coffee. However, to produce a high-quality espresso base, you need to master the following core parameters:

Pressure:It is recommended to maintain it at around 9 bar, which brings out moderate crema and aroma. Too high or too low will affect the taste.
Grind size:This needs to be finely adjusted. Too coarse will lead to under-extraction, while too fine may cause over-extraction, resulting in bitterness.
Coffee-to-water ratio:A common practice is to extract 40 grams of espresso from 20 grams of coffee grounds, then add water at a 1:6 ratio to yield about 240 milliliters of American coffee.
Water temperature:Usually between 90.5 and 96°C, adjusted slightly depending on the roast level of the beans.
Brewing time:Approximately 25 to 30 seconds. Too long can make it bitter, too short and the flavor will be insufficient.
Crema (foam):This is the amber-colored foam on the surface of espresso, containing a large number of aromatic molecules and serving as an important indicator of freshness.

In summary, although both Americano and Drip Coffee are types of black coffee, they differ in brewing methods, flavor profiles, and cultural backgrounds. Americano is based on espresso, offering a rich flavor that becomes smoother with the addition of water. Drip Coffee is lighter and more acidic, making it suitable for those who prefer a delicate taste. The reason why Americans rarely drink "Americano" is mainly because Drip Coffee is deeply rooted in local culture, becoming the everyday choice for most households and coffee shops.

No matter which one you prefer, understanding their differences allows you to find the black coffee that best suits your taste.

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