☕ Caffè americano
A caffè americano is a shot of espresso lengthened with hot water, giving a large cup with the body and aroma of espresso but a milder, smoother strength, closer to filter coffee. It contains almost no calories on its own. It is served black in a cup or mug, and many people add sugar to taste.
Diets
Allergens
None of the 14 major allergens in a typical recipe.
What it is made of
Recipe
Ingredients
- 1 double shot of espresso (about 60 ml)
- 140 ml hot water, just off the boil
- Sugar to taste (optional)
Method
- Heat the water to about 90–95 °C.
- Pull a double espresso into a warmed cup or mug.
- Pour the hot water over the espresso — or pour the water first and the espresso on top to keep more of the crema.
- Sweeten if you like and serve at once.
How to make it lighter
- Drunk black, an americano is close to zero calories.
- Each teaspoon of sugar adds about 16 kcal — cutting down gradually is easier than stopping at once.
- Flavoured syrups add sugar quickly; a pinch of cinnamon gives aroma with almost no calories.
History
The usual story is that the name comes from American soldiers in Italy during the Second World War, who diluted espresso with water to make it taste more like the coffee they drank at home. The story is widely repeated but hard to verify. Today the americano is a standard item on coffee menus around the world.
Count it in one photo
Point your camera at the table — Me Nutrition recognises Caffè americano and every other dish, with calories and macros for each. Ate only half? Slide it.
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Values are estimates per 100 g for a typical recipe; home and restaurant versions vary. Diets and allergens are worked out from the ingredients of a typical recipe — always check with whoever cooked the dish. Not medical advice. Nutrition data: Me Nutrition dish database v13. How we count →