Iced Americano Recipe

Dose and grind

Measure 18 g of whole coffee beans. Grind to a fine espresso grind (slightly finer than table salt) immediately before brewing to preserve aroma.

Brew espresso

Tamp the ground coffee evenly into the portafilter. Pull a double shot of espresso using 36 ml of brew water (aim for a 1:2 ratio, 18 g in → ~36 ml out). Total extraction time should be about 25–30 seconds. If using a home espresso machine, preheat portafilter and cup for best temperature stability.

If you do not have an espresso machine: brew a strong concentrate by using a Moka pot (one small double shot equivalent) or use 18 g coffee with 60 ml near-boiling water in an AeroPress with a short steep (30–45 seconds) and press to yield ~36 ml concentrated espresso-like coffee.

Allow the espresso to rest for 10–20 seconds so the crema settles slightly; do not let it cool completely.

Prepare glass

Fill a 16-oz (about 470 ml) serving glass with 1 cup of ice cubes (about 240–250 ml volume of ice). Tilt the glass when adding ice to reduce excessive dilution.

Add cold water

Pour 340 ml of cold filtered water into the glass over the ice. This amount plus the espresso will yield a 16-oz iced Americano when accounting for ice displacement.

Combine espresso and water

Pour the freshly brewed 36 ml double shot espresso over the cold water and ice. Pouring espresso over the water (rather than the other way) preserves crema and yields a layered look; gently stir once with a long spoon if you prefer uniform mixing. Stirring also incorporates the temperature so the drink chills quickly.

Sweeten (optional)

If you want the drink sweetened, add 15 ml (1 tablespoon) of simple syrup or preferred flavored syrup now and stir until fully dissolved. Do not use granulated sugar unless stirring thoroughly, as it may not dissolve in cold liquid.

Garnish and serve

If desired, garnish with a citrus/orange twist by expressing the oils over the surface and dropping it into the drink. Serve immediately with a straw or long spoon.