Introduction:Many coffee enthusiasts often confuse Americano with Lungo when ordering, even mistakenly thinking the two are the same. This guide delves into the historical background and brewing principles of Americano, compares the key differences between Lungo and long black coffee, and provides a detailed introduction to the selection of Italian-style espresso blends suitable for making Americano, including roast levels, flavor profiles, and practical applications. It also offers precise extraction parameters for both hot and iced Americano—from ratio to water temperature—helping you brew coffee with your desired flavor profile whether in a café or at home.
When ordering at a coffee shop, many people are confused about the definitions of Americano and pour over coffee, and some even mistake Lungo for Americano. In fact, Americano originated during World War II, when U.S. soldiers stationed in Italy were unaccustomed to the intense flavor of espresso, so they diluted it with hot water, gradually evolving into what we now know as Americano. In contrast, the history of pour over coffee can be traced back to the early 20th century, invented by Frau Melitta in Germany and later developed in Japan into a comprehensive filtration theory system. Americano is representative of the second wave of coffee, while pour over coffee is typical of the third wave.
Lungo means "long" in Italian, referring to a coffee beverage made using an espresso machine with a longer extraction time (about one minute) than standard espresso, yielding approximately 50 to 60 milliliters. Compared to standard espresso, which is extracted in 18 to 30 seconds and produces 25 to 30 milliliters, Lungo’s extraction time is nearly doubled, increasing the liquid volume but reducing the concentration. It’s important to note that Lungo is not the same as Americano, nor is it the same as "long black." Americano is made by adding hot water to espresso, whereas long black is made by pouring hot water over espresso—the difference in brewing order leads to noticeable differences in flavor presentation.
Selecting the right Italian-style espresso blend for making Americano is crucial. Generally, pour over coffee beans are mostly light roasted and unsuitable for espresso extraction because light roasts tend to produce excessive acidity, affecting the overall taste. Ideal espresso blends usually employ medium-dark to dark roasts to bring out rich body and bold flavors. Common blending strategies combine beans from different regions—for example, using sherry cask-processed coffee beans that offer body and a solid mouthfeel, paired with sun-dried Yirgacheffe beans that provide bright acidity and aroma, typically in a 7:3 ratio. The roasting curve is adjusted to suit espresso extraction needs. Alternatively, Colombian beans with distinct nutty and chocolatey flavors can be paired with Brazilian beans that have peanutty and buttery notes to create a smooth and balanced taste.
There are many Italian-style espresso blends on the market suitable for making Americano, including specialty blends, dark cocoa blends, and commercial blends. Specialty blends often mix Colombian and Brazilian beans in a 3:7 ratio—the former contributes nutty and chocolatey flavors, while the latter offers rich peanut and buttery tones, resulting in a smooth and well-rounded taste with ample crema. Dark cocoa blends typically combine Yunnan and Brazilian beans, also in a 3:7 ratio, showcasing gentle fruit acidity and caramel sweetness, making them ideal for consumers who prefer balanced flavors. Regardless of the blend chosen, it’s recommended to perform cupping and flavor adjustments before formal use to ensure the final extraction meets expectations.
Making Americano is relatively simple—it doesn’t require frothing milk or other complicated steps. Just use espresso as the base and add an appropriate amount of hot or cold water according to personal taste. The traditional recommended ratio is 1:8, but in practice, it can be flexibly adjusted based on cup size and flavor preference. Some shops first extract a double shot of espresso (about 40 milliliters), then add hot water at a 1:4.5 ratio, resulting in a bold yet approachable flavor. For hot brewing, it’s recommended to use water at around 85°C, and note to pour water first before adding the espresso, which helps preserve the coffee’s crema layer and enhances overall flavor expression.
The key to hot Americano lies in balancing the intensity of the espresso with the dilution effect of hot water, preserving the coffee’s richness while reducing stimulation to the taste buds. It’s suitable for drinkers who enjoy a stable and mild coffee experience. In contrast, iced Americano is made by mixing the extracted espresso directly with ice water at a 1:1 ratio of ice to water. This method is not only convenient but also provides a refreshing and invigorating drink experience in hot weather. The flavor of iced Americano is usually more pronounced, with acidity and aroma more easily highlighted, making it ideal for those who prefer a refreshing taste.
In summary, whether it’s hot or iced Americano, the core of making it lies in precisely mastering the espresso extraction parameters and the subsequent water addition ratio. It’s recommended to use water at 90.5 to 96°C, control the extraction time between 20 to 30 seconds, maintain the coffee-to-water ratio between 1:1.7 to 1:2, use about 12 grams of coffee grounds for a single shot and 20 grams for a double shot, and aim for a final yield of 20 milliliters and 40 milliliters respectively. Through continuous experimentation and adjustment, you can easily replicate café-quality Americano at home, satisfying your personal flavor preferences.
The above content is compiled by CoffeeHunters, a coffee news website.
