So, where exactly did the americano come from and originate? The story, like many good historical tales, has a few twists and turns, but the most widely accepted origin story takes us to Italy during the Second World War.

Picture this: American soldiers arrive in Italy, ready for action. They’re used to their regular brewed coffee back home, a comforting and familiar taste. But Italian coffee culture is different. Espresso is the main coffee drink of choice, that potent and intense brew served in small cups even in the 1940s. The American soldiers find espresso too intense, too bitter for their palates. They crave something closer to what they know and love.

At the time, Italian coffee culture revolved around espresso and a few variations. They enjoyed the cappuccino, a frothy morning treat; the macchiato, an espresso “marked” with a dollop of milk foam; and the caffè latte, the Italian take on the French café au lait. But none of these quite hit the spot for the American soldiers who just wanted a big cup of black coffee.

Enterprising Italian baristas, always quick to adapt to customer desires, notice this preference. They have espresso, of course, and they have hot water. Why not serve the two side by side, or better yet, combine the two?

Italian baristas began serving shots of espresso in larger cups, accompanied by a side of hot water. This allowed the American GIs to dilute the strong espresso to their liking, creating a longer, less intense drink that reminded them of home. It was a clever solution, a kind of transatlantic coffee compromise.

Among some coffee historians, there was debate that the americano predates the World War II connection, because there are earlier references to “americano” in some Italian cafe literature and menus from the 1930s.

It’s my belief that these earlier references are to the Americano cocktail, a drink with it’s own rich history. The americano cocktail dates back to the Campari Bar in Milan, from the 1860s – it is equal measures of Campari and red vermouth, topped with soda water and served on ice; it was renamed the “Americano” around 1900 because of its popularity with American tourists. It’s more than likely any reference to “Americano” in an Italian cafe menu prior to WWII was a reference to this cocktail, and not an espresso-based beverage.

The Evolution of the Americano

Over time, the way the Americano is prepared evolved. Initially, serving hot water on the side gave drinkers full control over dilution. However, by the 1960s, the standard practice shifted. Baristas began adding the hot water directly to the cup after brewing a double shot of espresso. This pre-mixing method became the norm. Adding hot water directly to the espresso shot in an Americano disperses and mixes the crema into the drink, which further made the drink look more like brewed coffee, because a lot of the crema would be dissipated.

Interestingly, across the globe in Australia and New Zealand, a similar drink emerged independently. They call it a “long black,” and it offers a subtle but significant variation on the Americano theme. In a long black, the hot water goes into the cup first, and then the espresso is brewed directly on top. This seemingly simple change makes a difference. By pouring the espresso over the water, the crema remains largely intact, floating beautifully on top of the drink. Many coffee aficionados appreciate the long black for preserving more of the espresso’s nuanced flavours and textures. This is also our own preferred way of building the Americano, which is detailed more in the next section.

In recent years, the Americano has become incredibly versatile. Coffee chains, like Starbucks, have embraced it, offering it in various sizes, from a modest “small” to a massive “venti”. This has led to a wide range of espresso-to-water ratios. You can find Americanos that are a balanced 1:1 mix, or much more diluted versions, sometimes reaching ratios of 1:6 or even higher in larger sizes when only a double shot of espresso is used in a large cup. This flexibility means that the Americano can cater to a wide spectrum of coffee drinkers, from those who appreciate a bolder, espresso-forward taste to those who prefer a milder, more approachable longer coffee.

It’s also important to reiterate that the Americano, ounce for ounce, has less caffeine than the same sized brewed coffee served from a pour over or auto drip coffee. And it’s our argument that it contains more flavour nuance and essence from the coffee bean, when compared to pour over coffees.

From the probable WWII origins, to its modern-day ubiquity, the Americano has had a long and interesting journey. It stands as a testament to the adaptability of coffee culture and how a simple request for a less intense coffee drink could evolve into a global favourite. Whether you prefer it prepared like an Italian Americano or an Australian long black, this humble mix of espresso and hot water continues to be a fantastic choice for coffee drinkers everywhere.