Introduction:Although Americano may seem simple, it exhibits significant differences in flavor and mouthfeel depending on the brewing method. This article delves into the distinct characteristics of hot and iced Americanos, shares extraction parameters and blend selection from a specialty shop, and provides the correct drinking steps to help readers fully grasp the essence of Americano—from extraction to tasting.

Americano is one of the most widely recognized coffee beverages in the world, yet its presentation and flavor vary greatly across cultures, brewing methods, and personal preferences. Whether you enjoy the rich, deep aroma of hot Americano or prefer the refreshing crispness of iced Americano, understanding the differences and brewing details is essential to truly savoring your own perfect cup.

Many people’s impression of “Americano” may come from two scenarios: one is pure black coffee slowly dripped through a drip pot, and the other is a beverage made by diluting espresso with water. In fact, the origin of “Americano” (English: Americano, Italian: Caffè Americano) is said to be related to the drinking habits of American soldiers during World War II. At the time, American soldiers could not adapt to the intense concentration of European espresso, so they diluted it with water themselves. This practice was later jokingly referred to by Europeans as the “American way” of drinking, which became the origin of the name of this coffee. Interestingly, when ordering an Americano in Italy, be sure to say “Caffè Americano”—otherwise, you might just get a cup of hot water.

At a certain shop, making Americano mainly involves two steps: first, extracting high-quality espresso, and then adjusting the ratio with hot water or ice cubes. This seemingly simple process actually relies heavily on the barista’s skill and experience, especially since the quality of the espresso extraction directly determines the final flavor performance.

In terms of bean selection, the shop currently uses a house blend called Sunflower Warmth Blend, composed of 70% Honduran Sherry and 30% Ethiopian Natural Red Cherry. The Honduran beans are partially fermented in sherry whiskey barrels, imparting a rich wine aroma and deep berry notes, while the Ethiopian Natural Red Cherry brings bright berry acidity and fruity aromas. This blend is not only suitable as an espresso base but also ensures that the Americano retains a layered flavor profile even after dilution.

When extracting espresso, the shop uses a Faema E98 machine, with 20 grams of coffee grounds (double shot), water temperature controlled between 90.5–96°C, extraction pressure at about 9 bar, and total extraction time ranging from 20–30 seconds, yielding 40 ml of espresso. This coffee-to-water ratio of approximately 1:2 fully highlights the coffee’s intense core flavors.

However, when diluting this espresso with water or ice to make Americano, the ratio is crucial. A common hot Americano ratio is 1:8, but the shop found through testing that this ratio, when used with their blend, tends to overly dilute the flavor, resulting in weak aftertaste and thin body. In contrast, a 1:6 ratio better emphasizes the wine and dark chocolate aftertaste while maintaining an appropriately rich body—this is the golden ratio recommended by the shop.

Beyond the ratio, tamping is also a key factor in extraction. Many people unconsciously tamp too hard, assuming that the firmer the tamp, the more stable the extraction. However, this can lead to an overly compact puck, restricting water flow and causing over-extraction, resulting in noticeable bitterness. Proper tamping should ensure the puck is even and has moderate firmness, with the tamper applied vertically to the basket to guarantee stable water flow and balanced flavor extraction.

Once the espresso is ready, the next step is to add hot water or ice cubes according to personal preference. For hot Americano, it’s recommended to use freshly boiled water cooled slightly to around 90°C, which effectively highlights the coffee’s aroma. For iced Americano, you can add ice cubes or use cold water directly, rapidly cooling the drink while preserving its bright acidity and refreshing mouthfeel.

When drinking Americano, it’s advisable to adopt a wine- or tea-tasting approach: start by smelling to appreciate the coffee’s natural aroma layers; then observe its color, which should ideally be deep brown rather than overly black; finally, take small sips to experience the initial sweetness, mild acidity, and moderate bitterness, letting the coffee linger in your mouth and mix with saliva before swallowing to fully perceive its flavor structure. If the taste feels too strong, you can also adjust to your liking with a touch of spices, sugar, milk, or even a sparkling beverage to create your perfect cup.

In summary, hot and iced Americanos each have their unique charm. Hot Americano, due to its higher temperature, can more fully release the coffee’s aroma and complexity, making it ideal for slow sipping. Iced Americano, on the other hand, excels in refreshment, especially suitable for hot weather or when you need a quick pick-me-up. By understanding different brewing methods, selecting the right coffee beans, and strictly controlling extraction parameters, you can brew a flavorful and memorable Americano at home or in a café.

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