What is an americano?
Cafè americano is the ideal hot drink when you want to have a delicious espresso - but a real espresso tastes too strong for you. Because the americano is nothing other than an espresso diluted with hot water – more precisely put: coffee consisting of equal parts espresso and water. In this way, the specialty coffee retains its special flavor, but is somewhat milder.
In Italy, the triad of coffee is celebrated: The distinctive ristretto, a condensed espresso, is the strongest of the three - followed by the classic, the espresso. Finally the café lungo is an espresso that is prepared with twice as much water. The americano, on the other hand, is first brewed as an espresso and then diluted with water. It is on the drink menu in many cafes and bars today and is considered a popular specialty coffee around the world. aro
It is about a strong as filtered coffee – but you can taste the difference, because it has the distinctive espresso flavor, despite being diluted. Café americano came into fashion in the 1970s – but it had actually already been invented thirty years earlier.
What is an americano?
Cafè americano is the ideal hot drink when you want to have a delicious espresso - but a real espresso tastes too strong for you. Because the americano is nothing other than an espresso diluted with hot water – more precisely put: coffee consisting of equal parts espresso and water. In this way, the specialty coffee retains its special flavor, but is somewhat milder.
In Italy, the triad of coffee is celebrated: The distinctive ristretto, a condensed espresso, is the strongest of the three - followed by the classic, the espresso. Finally the café lungo is an espresso that is prepared with twice as much water. The americano, on the other hand, is first brewed as an espresso and then diluted with water. It is on the drink menu in many cafes and bars today and is considered a popular specialty coffee around the world.
It is about a strong as filtered coffee – but you can taste the difference, because it has the distinctive espresso flavor, despite being diluted. Café americano came into fashion in the 1970s – but it had actually already been invented thirty years earlier.
The origin lies in Italian coffee
Italy in September 1943: Allied troops land on the mainland and take the port of Naples. Not long after the Armistice of Cassibile was signed when Italy turned its back on the German Reich - before fighting on the side of American and British soldiers in October. Amidst the commotion of World War II, the GIs got to know Italian coffee culture – and learned to appreciate it.
The story goes that the Italian national treasure, the espresso, was too strong for the Americans however. They were used to milder drinks from their homeland. Coffee had been known for a long time in America - already in the great Civil War the soldiers brewed coffee in large kettles. However, the Americans were so excited about the particularly intense flavor of the hot Italian drink that they did not want to do without it any more.
The simple and effective solution was to dilute the coffee with an neat shot of hot water after preparation. This preserved the characteristic flavor, but at the same time the coffee was milder and tolerated better. You could drink more of it without taking in too much caffeine. In Italy, the diluted espresso was from then on called cafè americano – coffee, American style. The soldiers took the coffee specialty home with them and from there it spread around the whole world.
Italy in September 1943: Allied troops land on the mainland and take the port of Naples. Not long after the Armistice of Cassibile was signed when Italy turned its back on the German Reich - before fighting on the side of American and British soldiers in October. Amidst the commotion of World War II, the GIs got to know Italian coffee culture – and learned to appreciate it.
The story goes that the Italian national treasure, the espresso, was too strong for the Americans however. They were used to milder drinks from their homeland. Coffee had been known for a long time in America - already in the great Civil War the soldiers brewed coffee in large kettles. However, the Americans were so excited about the particularly intense flavor of the hot Italian drink that they did not want to do without it any more.
The simple and effective solution was to dilute the coffee with an neat shot of hot water after preparation. This preserved the characteristic flavor, but at the same time the coffee was milder and tolerated better. You could drink more of it without taking in too much caffeine. In Italy, the diluted espresso was from then on called café americano – coffee, American style. The soldiers took the coffee specialty home with them and from there it spread around the whole world.
Preparation and taste
A young soldier is sitting in Piazza del Plebiscito in front of the Basilica San Francesco di Paola in Naples, squinting into the golden September sun and pours hot water into his espresso - this, or something like this, is how cafè americano came to be. What sounds so simple can prove to be tricky in practice The devil is in the details when making an americano.
It is crucial to only add the water after making the coffee - and not to make the coffee with more water, as is the case with the café lungo. Most strainer filter coffee makers do not prepare a café americano, but rather only a café lungo or a café crema, which is why the American version often has to be stretched by hand.
To make an americano, an espresso is made and poured into a coffee cup. The water should be heated to a temperature of 194 to 201 degrees Fahrenheit so that it matches the temperature of the coffee exactly. Then as much water is poured into the espresso to double the volume in the cup. The classic mixture ratio is therefore 1:1. The americano is often compared to filter coffee - unfairly so. Even though the espresso is very diluted, its typical flavor is preserved - it is just less intense.
Preparation and taste
A young soldier is sitting in Piazza del Plebiscito in front of the Basilica San Francesco di Paola in Naples, squinting into the golden September sun and pours hot water into his espresso - this, or something like this, is how cafè americano came to be. What sounds so simple can prove to be tricky in practice The devil is in the details when making an americano.
It is crucial to only add the water after making the coffee - and not to make the coffee with more water, as is the case with the café lungo. Most strainer filter coffee makers do not prepare a café americano, but rather only a café lungo or a café crema, which is why the American version often has to be stretched by hand.
To make an americano, an espresso is made and poured into a coffee cup. The water should be heated to a temperature of 194 to 201 degrees Fahrenheit so that it matches the temperature of the coffee exactly. Then as much water is poured into the espresso to double the volume in the cup. The classic mixture ratio is therefore 1:1. The americano is often compared to filter coffee - unfairly so. Even though the espresso is very diluted, its typical flavor is preserved - it is just less intense.
How is the cafè americano drunk?
The americano is served in a standard coffee cup - not in an espresso cup. Finally, the cup also has to have enough room for the hot water. The cup should be warmed if possible so that the coffee does not cool down too quickly. In the classic version, the americano is drunk pure instead of with milk and sugar. According to the original Italian recipe, the espresso is added to the cup first and then water is added.
However, the reverse version exists, i.e. filling the cup with water first and then the espresso. This has the advantage that the special crema stays on the surface. This method of preparation is called a long black and is said to have originated in Australia. Before enjoying the americano, the coffee in both versions must be stirred however so that the coffee and water blend with each other, offering a homogeneous drinking experience.
In summer, the iced café americano is a refreshing drink. To make this, the specialty coffee is served with iced water and ice cubes. Then it is left for a brief time to cool down further - and then is enjoyed ice cold. The GIs certainly would have enjoyed these in Naples in the late summer.
How is the cafè americano drunk?
The americano is served in a standard coffee cup - not in an espresso cup. Finally, the cup also has to have enough room for the hot water. The cup should be warmed if possible so that the coffee does not cool down too quickly. In the classic version, the americano is drunk pure instead of with milk and sugar. According to the original Italian recipe, the espresso is added to the cup first and then water is added.
However, the reverse version exists, i.e. filling the cup with water first and then the espresso. This has the advantage that the special crema stays on the surface. This method of preparation is called a long black and is said to have originated in Australia. Before enjoying the americano, the coffee in both versions must be stirred however so that the coffee and water blend with each other, offering a homogeneous drinking experience.
In summer, the iced café americano is a refreshing drink. To make this, the specialty coffee is served with iced water and ice cubes. Then it is left for a brief time to cool down further - and then is enjoyed ice cold. The GIs certainly would have enjoyed these in Naples in the late summer.
