Iced Americano Recipe
Make Iced Americano Recipe in just 10m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Coffee
Assembly
Optional Add-ins
Method
Prepare Espresso
- 1
Grind
Weigh 18 g of espresso roast beans. Grind to a fine setting appropriate for espresso (fine, slightly powdery but not clumpy).
- 2
Tamp & Dose
Dose the 18 g ground coffee into the espresso portafilter basket. Level and tamp evenly with about 20–30 lb (9–13 kg) of pressure to create a smooth, flat puck.
- 3
Brew
Brew a double shot of espresso (about 50–60 ml yield) using 60 ml of hot brewing water (temperature approx. 90–96°C / 195–205°F). Aim for a 25–35 second extraction for balanced flavor. If using a stovetop Moka pot or AeroPress, produce the concentrated espresso-style brew totaling about 50–60 ml.
Assemble Iced Americano
- 4
Fill a tall glass with 1 cup (about 1 cup / roughly 240 ml capacity) of ice cubes. For standard proportions, use about 120 ml of cold water in the glass.
- 5
Pour the freshly brewed espresso (50–60 ml) directly over the ice. Pouring hot espresso over ice cools it quickly and creates a fresh crema dispersion.
- 6
Add the 120 ml cold water to the glass. The typical ratio here is roughly 1 part espresso to 2–3 parts water. Stir gently once to combine and chill the espresso evenly.
- 7
Taste and adjust: if you prefer a sweeter drink, add simple syrup (approx. 15 ml) or flavored syrup (10 ml). If you want creaminess, add milk or creamer (30 ml). Stir to incorporate any add-ins.
- 8
Serve immediately with a straw or lid. Optionally, top with a few ice cubes if dilution has reduced ice level.