Introduction

An Americano is an espresso pulled over eight ounces of hot water. Originating during the Second World War, American Allies found that their typical filtered coffee common to the United States wasn’t available in Italy. Local baristi compensated by pulling an espresso shot and diluting it with hot water, thus creating the Americano.

While there is no consensus “best” method of preparing an Americano, pulling the shot directly into the cup of hot water preserves the rich layer of crema whereas adding the hot water to the espresso tends to destroy it. It’s a matter of personal taste and preference, so feel free to experiment with the following until you find a method that suits you best.

Fill an eight ounce cup with about five to six ounces of hot water and set aside while you prepare your single or double espresso (using the Espresso Guide). If your cup is able to fit under the portafilter, it’s best to extract the shot directly into the hot water. If not, pull the espresso into shot glasses and pour over the hot water upon completion.

The standard Americano is served immediately in this manner, hopefully with a golden layer of crema still present. Some, however, enjoy a small amount of steamed milk added; a trend that’s gained in popularity recently on the west coast of the United States and Canada.