How To Make an Espresso Romano (Easy 4-Steps)
Last updated on November 22nd, 2024 at 03:04 pm
Have you ever wondered what happens when coffee meets citrus?
Before I discovered the zesty delight of an Espresso Romano, I was all about Mazagran. That refreshing mix of espresso, lemon, and soda water was my favorite for hot summer afternoons.
But one day, a friend served me an Espresso Romano, and everything changed. It was like a bold espresso got dressed up with a hint of lemon zest. Simple yet surprisingly sophisticated. I couldn’t believe how something so small, like rubbing lemon zest on the rim of the cup, could completely transform my coffee experience.
In this guide, I’ll walk you through the Espresso Romano journey, from what it is to how to make it perfectly at home. You’ll learn about its origins, the simple ingredients needed, and even a few variations to try if you want to mix things up. So let’s start brewing!
What Is an Espresso Romano?
This Italian-inspired drink pairs a shot of strong, dark espresso with a slice of fresh lemon or a strip of lemon zest. The result?
Well, a pleasant dance of bitter and tart flavors that complement each other. The espresso brings its rich, robust character, while the lemon adds a zesty brightness that cuts through the bitterness.

Some people like to rub the lemon zest along the cup’s rim to infuse it with a subtle citrus aroma before sipping. Others enjoy alternating between sips of espresso and small bites of lemon to amplify the flavor contrast.
Origins of Espresso Romano
Despite its name, the exact origins of Espresso Romano are a bit of a mystery. Many associate it with Italian coffee culture. But there’s debate about whether it actually originated in Italy.
Some suggest it was named “Romano” to evoke Italian sophistication, while others believe it may have been created elsewhere, inspired by Mediterranean flavors.
Regardless of its true history, Espresso Romano remains a unique and intriguing way to enjoy coffee with a hint of citrus.

How To Make an Espresso Romano (Step-by-Step Recipe)
Equipment
- Espresso machine or stovetop Moka pot (for brewing espresso).
- A sharp knife (for slicing or zesting the lemon).
- A small espresso cup (preferably white to highlight the lemon slice and coffee color).
- A spoon (if you plan to stir in sugar).
Ingredients
- Espresso: Freshly brewed using high-quality espresso beans.
- Lemon: A thin slice or a small strip of zest for that citrus touch.
- Sugar (Optional): A teaspoon to soften the boldness of the coffee.
- Hot Water (Optional): For those who prefer a slightly lighter drink.
Instructions
- Prepare Your Espresso: Start by brewing a single shot of espresso. I use 18-20 grams of coffee grounds for that rich and intense flavor. If you have an espresso machine, it’s straightforward; otherwise, a Moka pot works great and adds a classic vibe to the process.
- Add Lemon: Cut a thin slice of lemon or peel off a small strip of zest. I like to rub the zest around the rim of the espresso cup before dropping it in—that way, each sip starts with a subtle citrus aroma. Trust me, it elevates the experience.
- Sweeten (Optional): If you prefer your coffee a little less bold, add a teaspoon of sugar and stir until it dissolves. Personally, I love the interplay between the espresso’s bitterness and the lemon’s tartness, so I skip the sugar most of the time.
- Enjoy! Now it’s time to sip. Take a small sip of espresso, then alternate with a bite of the lemon if you’re feeling adventurous. It’s a taste journey that gets better with every sip.
Video
Notes
Personal Tip:
For an extra layer of aroma, lightly torch the lemon zest before adding it to the cup. It releases oils and brings a smoky depth to the drink. It’s a tiny touch, but it makes a huge difference.Tips for the Perfect Espresso Romano
After trying different versions, I’ve learned some tricks to help bring out its bold and citrusy magic. So let’s talk about them:

1 – Choose Fresh Lemons
I’ll admit, there was a time when I thought using a pre-squeezed bottle of lemon juice would work just fine. But it wasn’t a good idea!
The essential oils in the zest and the vibrant tang of fresh juice are what make this drink special.
I once used a slightly overripe lemon, and the flavor just fell flat. Now, I always pick firm, bright lemons with smooth skin.
Here’s a tip: try rubbing a strip of zest around the rim of your cup. It smells amazing and adds a subtle citrus note to every sip.
2 – Use Quality Beans
Espresso Romano works well with the deep and rich flavors of a good dark roast.
I personally love using beans with chocolatey or nutty undertones, as they balance the tartness of the lemon beautifully. For this, I often reach for Lavazza Super Crema or Peet’s Major Dickason’s Blend.

Both offer a bold, smooth profile that complements the zesty lemon. If you’re not grinding your beans fresh, consider making the switch. It’s worth it for the aroma alone.
3 – Experiment with Sweetness
I started with a pinch of sugar but eventually found that a drizzle of honey adds an extra layer of depth. If you’re going for a more traditional flavor, white sugar works just fine.
However, you can also try brown sugar for a slight caramel kick. If you like your coffee on the bitter side, you might skip the sweetener altogether and let the lemon do all the work. There’s no right or wrong here—just go with what makes your taste buds happy.
Popular Variations of Espresso Romano
Sometimes you just need to shake things up, even with a classic like Espresso Romano. So here are a few ideas I’ve tried and loved:
Iced Espresso Romano
I like to sip it on my patio in the Summer when it’s too hot for anything heavier. To make it, brew a shot of espresso, add your lemon zest or slice, and pour it over a glass of ice. The chill mellows the espresso slightly while the citrus adds a crisp, refreshing zing.

Espresso Romano with Honey
If you’re a fan of natural sweetness, this variation might become your new favorite. Swap out sugar for a teaspoon of honey, and you’ll get a drink that’s subtly sweet with a floral edge. The honey blends beautifully with the espresso’s bold flavor and the lemon’s tanginess.

Double Shot Romano
This is my go-to when I need a serious morning pick-me-up. Double up on the espresso for a richer, more robust flavor that pairs beautifully with the lemon’s brightness.
I love starting my day with this because it’s strong enough to wake me up and flavorful enough to feel like a treat. Just be prepared for a serious caffeine buzz (in the best way, of course).
Espresso Romano vs. Mazagran
Often, people confuse both of these drinks; I know I did. So here’s a table comparing them:
Feature | Espresso Romano | Mazagran |
---|---|---|
Main Ingredients | Espresso, lemon (slice or zest), optional sugar | Espresso, lemon juice, sugar, optional soda water |
Origin | Often associated with Italy, exact history debated | Originated in Algeria during French colonial rule |
Flavor Profile | Bold, bitter espresso with a zesty citrus kick | Refreshing and tangy with a citrus-forward taste |
Serving Style | Served hot, with lemon on the side or in the cup | Typically served cold over ice |
Sweetener Option | Sugar or honey | Sugar or sweetened coffee syrup |
Preparation Complexity | Simple, involves espresso brewing and lemon zesting | Slightly more involved if soda water is included |
Cultural Significance | An Italian classic, appreciated for its simplicity | Known as one of the original iced coffee drinks |
Best Enjoyed When | Perfect as a morning or afternoon pick-me-up | Ideal as a summer refreshment on hot days |
Last Thoughts
The combination of bold espresso and zesty lemon creates a flavor profile that’s truly one-of-a-kind. Whether you stick to the classic recipe or experiment with options like honey or iced versions, this drink is always refreshing.
Have you tried Espresso Romano before? If so, what’s your favorite twist on it? And if you haven’t, now’s the perfect time to give it a shot (pun intended)! Feel free to share your tips, ask questions, or let me know how your first sip goes in the comments below. And with that voilà !
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