Espresso vs Americano: What’s the Difference?
Estimated read time: 5 minutes - Last updated 26/02/2026
Espresso vs Americano comes down to concentration and volume: espresso is a short 30-60ml concentrated drink, while an Americano dilutes that same espresso with hot water into a longer 150-300ml cup. Both can use the same shot count, so caffeine can be similar, but they taste very different because strength and texture change.
If your coffee tastes off and you’re not sure whether it’s bitterness, sourness, or weak extraction, use our coffee taste troubleshooting guide.
Quick Answer: Espresso vs Americano
Espresso is a concentrated shot brewed under pressure with a syrupy body and thick crema.
Americano is that espresso diluted with hot water, giving you a smoother, longer drink that keeps espresso aromatics but lowers intensity.
Americano vs Espresso: Which Is Stronger?
In taste, espresso is stronger because it’s concentrated. In caffeine per drink, it depends on shot count. A single espresso is usually around 60-70mg caffeine, and an Americano made with one shot is similar. If the Americano uses a double shot, total caffeine is higher even though it tastes smoother.
As the FDA’s caffeine guidance shows, a 1 oz espresso typically sits around 63mg, so dose and shot count matter more than drink name.
The Science of Concentration: Ratio, TDS and Dilution
For brewed coffee strength, the SCA coffee standards reference a Golden Cup zone around 1.15-1.35% TDS. Espresso is intentionally much more concentrated, and SCA espresso machine specification testing uses a wider concentration window in machine validation.
| Feature | Espresso | Americano |
|---|---|---|
| Ratio | 1:2 (e.g. 18g in, 36g out) | 1:2 espresso base + roughly 1:5 to 1:10 dilution |
| TDS (intensity) | Typically ~8-12% in speciality cafés | Usually diluted toward filter-like strength (~1.2-1.5%) |
| Serving temperature | ~65°C for flavour clarity | ~75-80°C for longer sipping |
| Texture | Syrupy, higher viscosity, crema-led | Lighter body, cleaner profile, less crema impact |
| Mouthfeel | Intense and coating | Smoother and more tea-like |
Long Black vs Americano: The Crema Detail Most Guides Miss
An Americano is usually espresso topped with water. A Long Black (more common in Australia and New Zealand) is water first, then espresso poured on top. That pour order helps preserve crema and aromatic lift.
In practice, if you pour very hot water directly onto espresso, you can flatten crema quickly and mute some delicate aromatics. If you prefer a sweeter, cleaner long drink, try water first or let kettle water drop slightly before combining.
The Long Black is often confused for a reversed Americano. Following our feature in The Takeout on why baristas get this order wrong, we've published a full guide to Long Black physics and recipes here
The Science of Temperature and Texture
Beyond volume, the real difference is thermal experience and mouthfeel. A straight espresso tends to show best around 65°C, where body feels richest and acidity usually tastes more balanced. An Americano is commonly served hotter (around 75-80°C) because of added water and larger cup volume. For better sweetness, we usually top up with water around 84-92°C rather than straight off-boil, then let the drink sit for a minute before tasting.
Is Americano Coffee Bitter?
Usually less bitter than espresso because dilution softens intensity. But an Americano can still taste bitter if the base espresso is over-extracted or roasted very dark. If yours tastes harsh, shorten extraction slightly or grind a touch coarser.
Quick takeaways
- Espresso is shorter, more concentrated, and thicker in texture.
- Americano is longer, smoother, and easier to sip over time.
- Caffeine depends on shot count more than drink label.
- Water temperature and pour order can noticeably change flavour and crema.
Fresh espresso pouring from a coffee machine
What Is an Espresso?
In this comparison, espresso is the concentrated base for both drinks. It is made by forcing hot water under pressure through finely ground coffee.
The National Coffee Association’s espresso guide describes espresso as a pressure-brewed concentrated coffee style.
- Flavour: Intense, full-bodied, and layered
- Texture: Rich and syrupy with crema
- Size: Typically 25-30ml
- Caffeine: High concentration per ml, small total volume
For a deeper breakdown, see What is an Espresso.
Brewing Tip
For a balanced espresso, start at a 1:2 ratio: 18g in, 36g out, around 25-30 seconds. Keep dose stable, then adjust grind one step at a time.
A true espresso shot is small, intense, and topped with a smooth crema
What Is an Americano?
An Americano is espresso diluted with hot water, which softens bitterness and creates a longer, easier-drinking cup.
- Flavour: Smoother, less aggressive than straight espresso
- Texture: Lighter and cleaner
- Size: Usually 150-300ml
- Caffeine: Similar if shot count is the same
For a full method, read our Americano guide.
An Americano is espresso diluted with hot water - smoother, longer, and perfect for slower sips.
Espresso vs Americano: A Quick Glance
| Feature | Espresso | Americano |
|---|---|---|
| Brew method | Pressure-brewed shot | Espresso + hot water |
| Flavour | Bold, intense, layered | Smooth, mellow, more balanced |
| Volume | ~30ml | 150-300ml |
| Serving temp | ~65°C (flavour clarity) | ~75-80°C (standard café serve) |
| Texture | Syrupy, high viscosity, thick crema | Lighter, cleaner body, dissolved crema |
| Mouthfeel | Intense and coating | Smooth and tea-like |
| Caffeine (per drink) | Typically ~60-70mg per single shot | Similar if made with the same number of shots |
| Best for | Short, concentrated coffee | Longer, smoother coffee |
Espresso vs Americano - same base, totally different experience.
The Roaster’s Perspective: Choosing the Right Bean
As roasters, we treat espresso and Americano as two different challenges. With our Brazilian Eagle, we target sugar browning to build heavier body and chocolate depth, which works brilliantly in a short, high-pressure espresso format. Americano behaves differently: dilution opens the cup up and separates flavour layers.
For longer drinks, we often point customers to brighter, more complex coffees like African Moon, where added water can let floral lift and citrus-like acidity show more clearly instead of being compressed into a concentrated shot.
Which One Should You Choose?
Choose espresso if you want a short, concentrated drink with stronger flavour and thicker body.
Choose an Americano if you want a longer cup that keeps espresso character but drinks smoother over time.
More From the Blog
Curious how cold brew compares to espresso or Americano? Read our cold brew coffee guide.
Brew Like a Pro
Espresso or Americano, consistency comes from stable variables: keep dose, grind, and yield controlled first, then change one thing at a time.
Good starting coffees:
- Brazilian Eagle - bold, smooth, and ideal for classic espresso shots
- African Moon - fruit-led and expressive as a longer Americano
Not sure which to choose? Drop us a message or browse all our coffees.
Got a Favourite?
Are you team Espresso or team Americano? Or maybe you brew Long Black instead? Drop a comment below - we’d love to hear how you take your coffee.
FAQs: Espresso vs Americano
What is the main difference between espresso and Americano?
Espresso is a short, concentrated shot brewed under pressure. An Americano is espresso diluted with hot water, creating a longer drink with lighter body and lower intensity.
Does an Americano have more caffeine than an espresso?
Only if it uses more shots. With the same shot count, caffeine is similar.
What is the difference between a Long Black and an Americano?
Americano is typically espresso first, then water. Long Black is usually water first, then espresso, which tends to preserve crema and aromatic lift better.
Can I make an Americano without an espresso machine?
Yes. Use a strong base from a Moka pot or AeroPress and dilute with hot water to taste.
What water temperature is best for an Americano?
A practical target is roughly 84-92°C for top-up water. Straight off-boil water can flatten sweetness and texture more quickly.