Iced Americano Recipe

Time8m

Serves1

A refreshing iced coffee made with our signature blend of Brazilian, Colombian, and Ethiopian espresso, poured over ice.

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Ingredients

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1
Grind beans
Weigh 18 g of the signature espresso blend. Grind to a fine espresso grind (slightly finer than table salt) immediately before brewing to preserve aromatics.
2
Dose and tamp
Distribute the ground coffee evenly into a 18–20 g portafilter basket. Tamp evenly with medium pressure to create a level puck. Wipe any grounds from the basket rim.
3
Brew espresso
Brew a double shot of espresso using 36 ml of water (yield ~36 ml). Target extraction time 25–30 seconds at 9–10 bar. If using an espresso machine, lock in the portafilter and start the shot. If using a moka or AeroPress (espresso-style), adjust accordingly to yield a concentrated 30–45 ml shot.

4
Prepare glass
Fill a 12–16 oz (350–475 ml) glass with 1 cup of ice cubes (about 8–10 standard cubes) until near the top.
5
Pour espresso over ice
Immediately after brewing, pour the hot double-shot espresso directly over the ice. Pouring hot espresso over ice chills it quickly while preserving crema and flavor.
6
Top with cold water
Add about 120 ml (4 fl oz) of cold filtered water to the glass to dilute to the classic Americano strength. Adjust amount to taste for stronger or lighter coffee.
7
Sweeten (optional)
If you prefer a sweetened iced americano, add 15 ml (1 tablespoon) of simple syrup or liquid sweetener and stir until fully mixed. Avoid granulated sugar as it won't dissolve easily in cold drink.
8
Finish and serve
Give the drink a gentle stir to combine. Serve immediately with a straw or spoon. Optionally garnish with a twist of orange peel for a citrus aroma.