The Long Black Art

The americano is a double espresso lengthened with hot water: the body and intensity of a shot, stretched to the size and sipping pace of a mug of drip. Legend credits American GIs in wartime Italy watering espresso down toward the coffee they missed. The result outlived the war because it’s genuinely good — espresso’s flavor at a conversational strength.

How we do it

Water first, then espresso — always. We fill the cup with hot water at 85°C and pull the double shot directly on top, so the crema arrives intact and floats. Pour the water onto the shot instead and you blast the crema apart, aerating the drink into bitterness. Six ounces of water to a double shot; ask for it shorter or longer and we’ll oblige.

Why our way is best

Most cafés treat the americano as espresso plus hot water in whatever order the machine allows, at whatever temperature the tap runs. The pour order sounds fussy until you taste the two side by side — shot-on-top is noticeably sweeter and rounder. And because our espresso is dialed for sweetness rather than roast-darkness, our americano drinks smooth and chocolatey where most taste like a campfire’s regrets.