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Ingredients
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Espresso
Assembly
Method
Espresso
Dose and tamp
Weigh 18 g of freshly ground espresso (medium-fine grind suitable for your espresso machine). Distribute evenly in the portafilter and tamp with firm, level pressure to create a smooth puck.
Brew espresso
Lock the portafilter into your espresso machine and start extraction. Brew two short shots (about 60 ml total) aiming for a 25–30 second extraction time. If using a stovetop or moka, brew a concentrated 60 ml coffee.
Cool slightly
Allow the espresso to sit for 20–30 seconds so it’s not piping hot when poured over ice (this reduces dilution shock).
Assembly
Prepare glass
Fill a 16 oz (about 475 ml) serving glass with 1 cup of ice cubes (about 8–10 medium cubes) leaving room for liquid.
Add cold water
Pour 8 oz (about 240 ml) of cold filtered water into the glass over the ice. This gives the classic strength for a 16 oz iced Americano when combined with the espresso.
Combine espresso and water
Slowly pour the slightly cooled 60 ml espresso over the ice and water. Pouring gently preserves crema and helps control mixing.
Sweeten (optional)
If you want a sweetened iced Americano, add 15 ml (1 tablespoon) of simple syrup or preferred liquid sweetener and stir gently to combine. Use more or less to taste.
Serve
Give the drink a final gentle stir, insert a straw if desired, and serve immediately. The drink yields one 16 oz iced Americano.