Retracing Coffee Hangzhou Review | A Cozy Neighborhood Café with Warm Winter Vibes

 It’s been quite a while since I last wandered around Chengbei. I’ve always felt that this area was something of a coffee desert. But as the city continues to grow and more people live and work here, it’s clear that Chengbei, too, needs the kind of human warmth and care that only neighborhood cafés can offer. I’ve always believed that every community café is like a tiny star in the night sky—its light may be subtle, but it’s enough to illuminate your inner world. That feeling when a cup of coffee goes down and everything instantly feels brighter… who really understands that better than us?

The café I want to talk about today is Retracing Coffee, located at No. 120 Huayuangang Street, Gongshu District, Hangzhou. It had been sitting in my saved list for quite some time, and I finally found a moment to come here just for a proper cup of coffee. As soon as I drove onto Huayuangang Street, I spotted it. The quiet, understated storefront immediately draws your eye—exactly the kind of presence a neighborhood café should have. For me, the most comforting part of a winter café visit begins the moment you push open the door. The warm air from the heater creates an instant sense of belonging. Yes, this is the stop. This is the place.

I genuinely love the interior layout of Retracing Coffee. The space is actually quite large, and its split-level design creates a strong sense of depth while giving different seating areas a feeling of privacy. The seating density is low, with generous spacing that gives everyone a sense of ease and security—no matter where you sit, you’ll feel comfortable. At the front, there’s a small living-room-style sofa area; perfect for two or three friends to gather and chat. The central area features a square bar that acts as both a visual transition and a breathing space between seating zones. Walk up a few steps and you’ll reach the back area, where there’s plenty of open, uncluttered space that feels wonderfully refreshing. This also happens to be what I discovered as the “best seat in the house,” since you can take in almost the entire café from here. Highly recommended—seriously.

By default, the café offers three espresso beans to choose from. Alongside a classic house blend with traditional flavor profiles, there are two single-origin espresso options. I’d say this is a solid, well-considered setup for a café that aims to satisfy different taste preferences. I started with their No. 1 house bean, the “Dark Roast Candy Blend,” in a flat white. This blend combines Ethiopian, Brazilian, and Ugandan beans. The flavor leans heavily toward dark chocolate, with a subtle hint of spice. The integration is well done, giving the drink a round, smooth mouthfeel right from the first sip. With its solid body and clean sweetness, it’s a very traditional, no-surprises kind of base blend—but honestly, it feels perfect for winter. Exactly what a winter cup of coffee should taste like.

I also ordered a hot Americano made with a medium-light roast Ethiopian Huakui single origin. I’ve been drinking quite a lot of Huakui this year, and I’ve noticed that many roasters tend to prioritize compatibility and stability when roasting SOE for cafés. If the roast is too light, milk-based drinks can end up tasting thin and lacking in character. And from a market perspective, bright, high-acidity African coffees still aren’t universally embraced. So I’ve come to a pretty clear conclusion: most Huakui SOEs on the market today are developed a bit longer to achieve a more balanced flavor profile that works well across different brew methods.

This hot Americano was served slightly hotter than what I’d consider immediately drinkable—and that actually made sense. In winter, coffee loses heat quickly, so a slightly higher serving temperature works well. While many people now prefer Americanos with filtered-out oils for a cleaner, supposedly healthier cup, I still love an Americano with crema. It’s just more aromatic—no shame in that. At higher temperatures, the flavors are relatively subdued, almost like drinking a hot tea. You can take your time and enjoy how the flavors evolve as the cup cools. When it reaches a medium temperature, the signature Ethiopian citrus notes and gentle acidity start to emerge. Overall, the cup is well-balanced and restrained in its expression, with very soft acidity and a finish reminiscent of white tea.

I don’t often order desserts at cafés, but the menu noted that their banana pancake is made to order, freshly baked—and that instantly caught my attention. Pancakes really are one of those old-school café pairings, and it had been years since I last had one. So I enjoyed my coffee on its own first, and by the time I finished, the pancake arrived at the table. Even while drinking my coffee, I could smell the incredibly inviting, milky aroma of the pancake baking. That moment was pure comfort. The owner had clearly tested the recipe many times, and you can tell she puts real care into her work. That sense of love is something you can taste in every bite. The pancake here is truly a signature item: the exterior is wonderfully bouncy, while the inside is rich with eggy aroma and an excellent texture.

The pancake is brushed with a thin layer of maple syrup and topped with fresh banana slices. The sweetness is well-balanced, since the bananas themselves already provide plenty of natural sugar. The finishing touch is a light sprinkle of dark chocolate on top of the bananas. That subtle bitterness within the sweetness adds depth, balances the overall flavor, and allows each ingredient to shine. It’s incredibly satisfying—freshly baked, fragrant, and genuinely delicious.

Retracing Coffee closes at 7 p.m. every evening. Chatting with the café owner was so enjoyable that I completely lost track of time—once again, a café visit that lasted right up until closing. It was such a beautiful experience. Under the night sky, Retracing Coffee becomes like a small lighthouse standing quietly on the corner, guiding your way forward. Cafés are magical like that. Simply by existing, they make the world a little more beautiful.

Almost Relax Café in Hangzhou | A Cozy Coffee Shop That Celebrates Imperfection

 “Almost” is a word that carries a familiar life attitude in Chinese culture. It reflects a way of thinking rooted in balance—a practical philosophy for living. Not too much, not too little. Go with the flow. Stay tolerant of imperfection. Avoid the exhaustion that comes from obsessive precision. I think this is the state many young people today are trying to explore—or hoping to become. “Almost” is no longer the numbed indifference produced by social conditioning; instead, it has become a resilient survival strategy for ordinary people navigating life with limited resources.

I don’t know whether the café I’m talking about today consciously embraces this philosophy, but the moment you read its name, you feel a sense of release—like pressure quietly lifting off your chest. As Little Snake Gary once said, “My family doesn’t expect me to shoulder all the responsibility, because I don’t have shoulders!”
Located at 540 Wener West Road in Hangzhou’s Xihu District, Almost Relax Café gives off an easygoing, free-spirited vibe the instant you see it. Even the typography on the storefront looks relaxed, as if it’s telling you to slow down.

This winter in Hangzhou barely feels like winter at all. It’s been warm, almost spring-like, and on a gentle afternoon bathed in soft sunlight, all the pleasant, tender sensations seem to gather in one moment. There’s a slight sense of time being out of sync, which somehow makes everything feel more precious. Come have a couple of coffees at this quietly charming neighborhood spot. The ups and downs of the western part of the city carry so many people’s memories.
Not long ago, I read news about Xicheng Plaza gradually declining, and it stirred a lot of emotions. After all, it was an important part of my youth. A large chapter of my life has been intertwined with Hangzhou. This café sits right across the street from Xicheng Plaza—old memories and new scenes separated by just one road. That emotional contrast feels subtle, but it lingers.

Almost Relax Café has a two-story loft layout. The first floor is mainly for ordering and short breaks—a busier zone—while the second floor feels much quieter and more at ease. You can place your order downstairs and then head up to choose a seat you like. The stairs are a bit steep, but once you’re up there, it doesn’t feel cramped at all. I like sitting by the window. In the afternoon, the sun no longer shines directly in, but there are flowers, greenery, and even a cute Doraemon in view—pure, gentle comfort for the eyes.

I also noticed how friendly the pricing on the menu is. Whether it’s pour-over or espresso-based drinks, the prices feel refreshingly reasonable. The café defaults to two espresso beans. This time, I didn’t ask about the specific origins—I just wanted to rely on my own senses and enjoy a personal coffee moment.
I ordered a flat white made with their house blend. The cup was slightly larger than a standard flat white, but given the dark-roast profile—black chocolate and nutty notes with a hint of wildness—the extra milk actually made it more approachable for me. I didn’t ask about the exact blend, but judging by the flavors, it seemed like a combination of Ethiopian and Brazilian beans, possibly with another South American component.

The latte art was simple, even a little clumsy—a basic heart. Yet compared to flawlessly executed, competition-level patterns, what was in front of me felt more real, more beautiful. Perhaps the western side of the city will always be my “home base.” Everything here feels justified, worthy of unconditional acceptance. Just like those familiar cups of coffee, quietly touching something sensitive inside you when you least expect it.

I also tried a medium-roast SOE, likely an African bean, and chose a hot Americano. The temperature control was excellent—ready to drink the moment it was served. The water temperature was just right. I picked up citrus notes, dried tropical fruit, and a faint hint of spice within the fruity profile. It was clean overall, with a caramel sweetness lingering in the finish.

When the hot Americano was brought upstairs, the owner smiled and said, “This second floor really tests your sense of balance—I spilled a bit all the way up.”
For some reason, I laughed at that moment. It felt like the distance between me and the café instantly shrank. Yes—everything seems to be almost like this. A little imperfect. But isn’t perfection its own kind of poison? It strips away your individuality and edge, erases that slightly awkward charm and raw sincerity, and dulls everything that’s genuine and original.

So is “almost” just settling for less? Not at all.
“Almost” is a philosophy of leaving space. In the raging current of material desire and relentless striving, instead of following along without choice, it might be better—at certain moments—to give yourself a pause. A breath. Permission for imperfection to exist. Acceptance of whatever comes.

Why Italians Hate Americano Coffee: The Truth Behind “Dirty Water” & Espresso Culture

 When people talk about coffee culture, Italy inevitably comes up. To me, Italy has always felt like a somewhat special place—and that sense of “specialness” largely comes from its almost obsessive devotion to food traditions, or rather, an uncompromising loyalty to them. I once came across a discussion on Quora about this very topic, and one highly upvoted response perfectly captured the Italian mindset when it comes to protecting tradition and cuisine. In Italy, the highest compliment you can give a dish isn’t “This tastes like something from a fine-dining restaurant,” but rather, “This tastes like my mom made it.” Yes—Italians are deeply committed to what they call “the taste of mamma,” a form of emotional loyalty rooted in culture and memory.

So when it comes to adding hot water to espresso to make an Americano, many Italians see it the same way you might react to someone putting durian or pineapple on a pizza: simply unbearable. It’s viewed as a kind of cultural sacrilege. In that same popular Quora answer, it was mentioned—half jokingly, half seriously—that many Italians refer to American coffee (including drip coffee) as “dirty water.” In their eyes, coffee is espresso. Anything that isn’t espresso is, by definition, inferior. Even today, plenty of Italians still don’t appreciate drip coffee at all. And although drip coffee actually contains more caffeine than espresso, they find it thin and watery, preferring instead the intense, concentrated flavors produced by espresso.

There’s a viral video online that imagines what would happen if a barista served an Italian a cup of Americano. The man in the video practically loses his mind. To Italians, taking a perfectly good espresso and “ruining” it with hot water feels downright criminal. It’s like taking a high-quality Scotch whisky and diluting it with water. In fact, American coffee doesn’t enjoy particularly high acceptance across Europe in general—Europeans still overwhelmingly favor traditional Italian-style coffee. This largely comes down to fundamentally different coffee philosophies. One baseline truth must be acknowledged: in Italian eyes, espresso is the soul of coffee—rich, bold, and crowned with crema.

Espresso isn’t just a drink; it’s the center of social life, art, and everyday routine. That’s also why Italy has the concept of standing cafés. Espresso is meant to be consumed quickly. You stop by in the morning, exchange a few words, knock back two or three sips of espresso, and move on. In contrast, American coffee culture leans toward a more utilitarian mindset: coffee as a functional beverage. By diluting espresso with hot water, the focus shifts to volume—something filling, energizing, and meant to be sipped slowly over time.

There’s also a deeper historical reason why Italians often look down on American coffee. On one hand, after coffee was introduced to Italy in the 16th century, the country gradually developed its own distinctive brewing techniques and equipment. It’s fair to say that when we talk about modern coffee culture, Italy deserves more than half the credit—it laid the foundation for what we know today. Italians take immense pride in this heritage, and that national pride makes them reluctant to compromise or overturn tradition. On the other hand, the Americano itself is often seen as a “World War II leftover.” At the time, American soldiers stationed in Italy found espresso too strong and asked for it to be diluted with water. This practice was already viewed back then as a distortion of tradition—if not a mild cultural offense.

There’s an Italian saying that goes something like, “Great ingredients only need simple preparation.” Italians believe that high-quality coffee beans, when extracted under high pressure by an espresso machine, already achieve perfect balance. There’s no need for additions or dilution. Over-diluting coffee, in their view, destroys its aroma and layered complexity.

In a way, I find this cultural commitment genuinely moving. Italians aren’t stubborn in the sense of being closed off or resistant to progress; rather, they hold themselves to extremely high standards and consciously protect the roots of their culture. Drinking coffee is an everyday ritual for nearly every Italian, but they don’t see it primarily as a stimulant. Instead, it’s a brief pause in daily life—standing at the bar, downing a quick espresso, exchanging a few words with the barista or a familiar face, then getting back to work. It’s a small but meaningful break, a moment of living in the present. Italians, after all, are known for being relatively relaxed and present-focused.

That said, Italians are far stricter with their own people than with foreigners. Today, many cafés do offer Americanos, and you can even order a cappuccino in the afternoon—largely to cater to tourists. Still, there’s a bit of mischievous humor left: in some regions of Italy, people jokingly refer to American coffee as “sock-washing water” (acqua sporca, literally “dirty water”), a playful jab at what they see as its weak, diluted flavor.

Why Cafés Filter Crema From Americanos | Clean Taste vs Traditional Espresso

 This question is something I’ve noticed quite frequently over the past year while café hopping. Of course, it’s not a new topic for me—I’ve already touched on it multiple times in previous articles. Personally, I’ve encountered it so often that I’ve almost become “desensitized” to the idea of filtering crema from an Americano. But if we take a more rational step back, the reason many cafés now promote over-extraction–style Americanos is fairly clear: they’re chasing a cleaner, more stable, and smoother mouthfeel, while trying to avoid unpleasant flavors.

From my point of view, over-extraction–based Americanos and traditional “espresso + water” Americanos follow fundamentally different extraction and brewing logics. In that context, removing the crema can be a 1 + 1 > 2 kind of optimization. However, if it’s just a standard espresso shot that’s brewed normally, then filtered for crema, and only afterward diluted with water, I personally feel it would be better to leave the crema intact. After all, that crema is the soul of the espresso.

So why do so many cafés filter out the crema when serving an Americano? It’s undeniably a widespread and discussion-worthy phenomenon in today’s specialty coffee scene. By “crema,” I’m referring to the oily substances in coffee beans (along with some ultra-fine coffee particles). Strictly speaking, this isn’t true oil. Rather, it’s a stable, oil-like foam formed through emulsification under high pressure—what we commonly call crema.

Not long ago, I talked about how crema is often considered the soul of espresso, and I believe many people still hold that view. In traditional Italian coffee culture, a perfect espresso is expected to have a thick, fine, brown crema on top. It’s seen as a marker of freshness and successful extraction, contributing to a richer mouthfeel and longer-lasting aroma. In some evaluation systems, the color and thickness of the crema are even key scoring criteria. What we’re seeing now is, to some extent, a departure from that tradition—a redefinition of how we understand espresso’s role as a base in beverages like the Americano.

I think this shift also reflects how people’s flavor preferences have evolved. The industry has gradually moved away from the classic pursuit of “intense, bitter, and heavy-bodied” coffee toward a preference for “clean, sweet, and transparent” flavors. Under this new paradigm, crema can sometimes work against the desired profile. Crema contains a relatively high concentration of compounds such as quinic acids, which can introduce sharp, lingering bitterness and astringency.

This becomes even more apparent now that many espresso programs favor light or light-medium roasts, aiming to highlight fruity notes, floral aromas, and bright acidity even in espresso. In such cases, the bitterness and harshness associated with crema can easily overshadow the coffee’s elegant origin characteristics.

In China, drinking espresso straight is still relatively uncommon, but I’d still like to point out one thing: if you are going to drink espresso on its own, it’s important to stir the crema thoroughly into the liquid before drinking. Otherwise, the crema can actually detract from the overall mouthfeel. Also, the flavor of crema changes over time. Fresh crema tastes very different from crema that has been sitting for a few minutes—it oxidizes and breaks down, becoming less pleasant. In that sense, the problem isn’t always the crema itself, but sometimes the way we approach drinking it.

Another key consideration is consistency. The amount of crema varies from shot to shot, which means each Americano can look slightly different and deliver a subtly different initial taste. If there are roasting defects, crema can further amplify undesirable flavors such as burnt bitterness, smokiness, or rubbery notes. By filtering out the crema, cafés can make every cup look clear and uniform, while also reducing the amplification of flavor flaws in the finished Americano.

On top of that, cafés today are highly visual spaces. The appearance of a drink matters. When espresso is poured directly into water, the crema floats on the surface, and that foamy layer isn’t always visually appealing. Sometimes it breaks apart awkwardly or clings to the sides of the cup. To many consumers, that’s the very definition of “not photogenic.” It’s only natural, then, that cafés would try to avoid this and gradually adopt crema filtration as a standard practice.

Seen this way, filtering crema from an Americano is essentially a deliberate choice—a form of flavor selection and mouthfeel optimization. It also introduces a new layer of dialogue at the point of ordering. If you’re someone who loves crema, it’s worth asking whether the café filters it by default. And if you enjoy the richness and heavier body that crema brings, you may want to ask the barista not to filter it out.

In the end, there’s no right or wrong when it comes to flavor and texture—only personal preference. In that sense, the Americano has gained yet another dimension of choice. And perhaps, on a deeper level, this trend reflects a more nuanced understanding of quality within the industry, as well as a growing respect for the diversity of consumer tastes.

Americano vs. Pour-Over Coffee: What’s the Real Difference?

 I’ve shared before that “black coffee” is a general term referring to any coffee made without adding anything besides coffee and water. Drinks like Americanos, pour-overs, cold brew, and drip coffee all fall under the black-coffee category.

Among these, Americano and pour-over are the two most common black coffee options in cafés. Because they belong to the same category, many people can’t resist comparing them. Customers in my offline shop often bring this up as well. Usually, pour-over wins in these comparisons—and even in the famous “coffee snob hierarchy” chart circulating online, pour-over sits on a higher tier. But is that really true?

Obviously not. First, there shouldn’t be a “snob hierarchy” in the first place. Second, although both drinks are black coffee, I don’t think they’re comparable at all. Their brewing methods and purposes are completely different—they’re not even on the same racetrack. So naturally, there’s no need to compare them.

Many people assume pour-over is superior due to common stereotypes related to price, bean types, and brewing methods. These impressions often lead to the conclusion that pour-over is “better.”

1. Price

In most coffee shops, pour-over typically costs more than an Americano. Following the logic of “you get what you pay for,” many people believe the pricier option must be better.

2. Bean Variety

Pour-overs generally use single-origin beans, while espresso—used to make Americanos—often uses blends. Some people believe blends exist simply to cut costs by mixing lower-quality beans with good ones, so they assume Americanos made from blends must be inferior to pour-overs made from single-origin beans.

3. Brewing Method

Pour-over looks more complex and “artisanal,” while making an Americano seems as simple as tamping grounds, pulling a shot, and adding water. So many people assume the more hands-on brewing method results in better-tasting coffee.

When these three ideas stack up, people naturally conclude that pour-over is superior. But as I mentioned, none of these points actually prove that pour-over is better.

First, pricing doesn’t only reflect bean cost—it also includes labor and time. Pour-over requires more hands-on attention, so even if made with the same beans, it will often cost more than an Americano. (Meanwhile, espresso uses more coffee grounds per serving, and bulk ordering often lowers costs.)

Second, blends aren’t synonymous with low quality. As I’ve explained in previous articles, blends are used not only for cost efficiency but also to create a more balanced, expressive flavor profile. Roasters often use high-end beans to build blends that taste even better than single-origin coffee. For example, my own “Strawberry Candy Geisha” blend combines Panama Geisha and Costa Rica Strawberry Candy—two premium beans. It offers notes of strawberry candy, white florals, grapes, and dried fruit, with an outstanding flavor profile suitable for pour-over, cold brew, or espresso.

Finally, brewing difficulty. Espresso looks easier, but it requires a barista to dial in the machine and parameters in advance. Because espresso is brewed under pressure, even minor changes in grind size or extraction time can dramatically affect the taste. Baristas must constantly maintain and calibrate the flavor, and there are many details that require attention. It’s not as simple as it seems.

So none of these factors prove that pour-over “beats” Americano. And honestly, there’s no need to compare—the two drinks simply have different strengths.

So What Are the Strengths of Americano and Pour-Over?

When we talk about “Americano” today, we usually refer to a black coffee made by diluting espresso with water. For example, I pull 40ml of espresso using 20g of coffee in a 30-second extraction. If I’m making an Americano, I add 160ml of water to that espresso. That’s the entire process.

Pour-over, meanwhile, is a manual brewing method. A filter cone, filter paper, and grounds create a brewing structure, and then water is poured by hand (or by machine nowadays). With the right parameters, you end up with a clean, flavorful pot of coffee.

Advantages of Americano

Americano’s biggest strength is its speed and convenience. Thanks to pressure extraction, espresso can be brewed quickly, and once dialed in, it’s extremely easy to produce consistently. Tamp the grounds, lock in the portafilter, press the button, and add hot or cold water—done in under a minute.

Because espresso doesn’t use a strong filtering medium like paper, it retains oils and micro-particles that enhance body and aroma. And since most of the added water doesn’t participate in extraction, the coffee’s flavor stays intact whether served hot or iced.

Advantages of Pour-Over

Pour-over takes longer because there’s no pressure assisting extraction. Hot water needs time to dissolve flavor compounds. But its strength lies in clarity and precision. With controlled parameters, you can easily achieve bright, layered, clean flavors with relatively low risk of “ruining” the brew.

Pour-over gear also varies widely—different drippers, papers, kettles, and combinations all produce different results. The brewing possibilities are incredibly rich and customizable.

That’s why I say Americano and pour-over should not be compared as “better or worse.” They simply shine in different contexts.

When I’m feeling lazy (which is absolutely never the case, of course) but still want coffee, I make an Americano because it’s fast and effortless. When I want to fully appreciate the nuanced flavors of a particular bean, I choose pour-over for its stability and clarity.

Make Your Americano Taste Amazing—Just Nail These Three Things!

 An Americano is one of the simplest black coffees you can make—just add a certain amount of water to a shot of espresso. No rare ingredients, no complicated steps. It’s so easy that many people think there’s nothing to it. And honestly… they’re not wrong.

But if you want your Americano to taste good—balanced, flavorful, and enjoyable—then there are a few things that matter. Everything from your ingredients, to how you brew, to how you mix them affects the final cup. Each choice may look small, but it can make or break the taste.

Today, let’s break down the three key things you need to pay attention to when making a great Americano.

1. Choose the Right Ingredients

Most people assume that the only thing that matters is the coffee beans. And yes, beans are incredibly important. But when it comes to an Americano, water matters just as much.

Water may look and taste neutral, but not all water is created equal. You’ve probably noticed that different bottled water brands have different tastes and textures. That’s because the mineral content and treatment process vary—and these differences affect your coffee.

Since an Americano is about 98% water, the water you use shapes its mouthfeel and flavor. Some water makes the cup taste fuller; some makes it lighter. So, if you have the option, try paying attention to the water you use.

Choosing the right beans

Your beans determine the overall flavor and aroma of your Americano. And because Americano is just espresso plus water, you don’t need to worry about how the flavor will interact with milk—so you’re free to choose whatever fits your taste.

If you prefer a bold, roasty, low-acidity, sweet-finish Americano, go for:

• Medium, medium-dark, or dark roast coffees

• Single origins or blends with chocolatey, nutty, or caramel notes

• Examples: Indonesian Mandheling, Brazilian beans, Italian-style espresso blends, or commercial espresso blends

  

If you prefer a bright, floral, fruit-forward Americano, choose:

• Light or medium-light roast beans

• Coffees from Ethiopia, Panama, or other origins known for floral and fruity aromas

• These coffees tend to have crystal-clear acidity, sweetness, and sometimes a soft floral fragrance

2. Brew It Properly

Once you’ve picked your beans, the next step is extracting the espresso with proper parameters. One thing I love about making Americanos is that it isn’t too picky about espresso strength. Since you’re adding water anyway, the drink won’t taste “too watery” simply because the espresso was slightly weak—it’s already mostly water!

What does matter is avoiding:

• Harsh bitterness from over-extraction

• Sharp sourness from under-extraction

As long as the espresso tastes balanced, the exact strength isn’t a big deal.

My usual brewing formula

For my daily espresso shots, I use:

• 20g coffee → 40ml espresso (1:2 ratio)

• Around 30 seconds of extraction

  

This gives me a full-flavored, concentrated espresso that’s strong enough for lattes—or, in this case, a flavorful Americano.

If the grind is slightly too coarse and extraction is weak, I’ll increase the yield:

• 20g coffee → 100ml espresso (1:5 ratio)

• Extraction still around 30 seconds

This produces a lower-concentration espresso, but the extraction is adequate and the flavor comes through clearly.

3. Find the Right Espresso-to-Water Ratio

Once you have your espresso, the final step is simple: adjust the ratio until it fits your taste.

There’s no fixed “correct” ratio. You simply add water, taste, and adjust. Too strong? Add more water. Too weak? Reduce the water next time.

My go-to ratio

For a hot Americano with medium-dark roast beans:

• 1:4 coffee-to-water ratio

• 40ml espresso + 160ml hot water

  

This gives a balanced cup with clear notes of caramel, chocolate, nuts, and butter cookie—rich but not overpowering.

For an iced Americano:

• 1:3 coffee-to-water ratio

• Then add about 100g of ice

When using light roast beans, reduce the water, because light roasts are more delicate and can get washed out easily.

Final Thoughts

Those are the three key factors for making a delicious Americano:

1. Choose the right water and beans

2. Brew your espresso properly

3. Find the right espresso-to-water ratio

Master these, and you’ll be able to make an amazing Americano anytime—simple, aromatic, and full of character.