Iced Americano
Espresso, cold water and plenty of ice — a crisp black coffee for warm days, without syrup or fuss.
By KAVOVOUpdated
- Dose
- 18 g
- Yield
- 1 glass
- Time
- 5 min
- Vessel
- Highball glass, 300–350 ml
Ingredients
- 18 g freshly ground coffee
- 120 g cold filtered water
- 100–120 g ice
Equipment
- Espresso machine
- Portafilter and basket
- Coffee grinder
- Tamper
- Digital scale
- Timer
An iced americano is the fastest cold coffee worth drinking: no steeping, no overnight wait, and nothing to hide behind. Get the ratio right and it tastes clean and sweet.
Steps
- Fill the glass with 100–120 g of ice.
- Add 120 g of cold filtered water.
- Grind and dose 18 g of coffee into the portafilter.
- Distribute evenly and tamp level.
- Pull 36 g of espresso in approximately 25–30 seconds.
- Pour the espresso over the water and ice.
- Stir two or three times and serve.
Barista tip
Use plenty of solid ice. A full glass melts more slowly than a few cubes and keeps the drink strong for longer. Coffee ice cubes keep the last third as good as the first.
Troubleshooting
The drink becomes watery. Use more ice or reduce the water to 90–100 g.
It tastes too intense. Increase the water in 20 g increments.
It tastes harsh. Use a sweeter coffee or adjust the espresso extraction before changing the dilution.
