And when the barista handed me this Americano, it feels suspiciously light, and when I opened it, it looked like this.

Let me show you.

Ta-da!

It's like very, very shallow, just a little bit more than an espresso, according to my understanding of what espresso and Americanos are.

And I was too shy to ask the barista, so I asked Chef GTP instead, and according to Chef GTP, that is how they make Americanos.

In Italy, Americanos are basically just espresso with a little bit more water, not too much water like what Americans do.

So I actually haven't tried it.

I'll try it now.

It's actually really good.

It's like espresso.