Iced Americano
A tall glass of cold water and ice with a double espresso poured on top, crema floating. It is the cleanest way to drink espresso cold: bright, sharp and black, nothing in it to soften the coffee.
At a glance
- Espresso : water
- 1:3
- Active time
- 1 min
- Total time
- 2 min
- Makes
- 1 tall glass
- Serve
- Over ice
- Kit
- Espresso machine
Ingredients
Note: Bottled or filtered water makes a noticeable difference here. With nothing else in the glass, any chlorine taste in tap water comes straight through.
Method
-
Ice and water in the glass
Fill a tall glass with ice and add the cold water.
-
Pull the shot
Pull a double espresso into a small jug.
25 to 30 seconds -
Pour the espresso on top
Pour the espresso gently over the water so it floats with its crema on top. Serve with a straw and stir it in when you drink.
Water first is the long black method, and it keeps the crema intact.
Why this works
An iced americano works on the same principle as a hot one: espresso diluted with water after it is made, so it keeps the balance of a well-pulled shot, sweet, acidic and bitter, instead of the over-extracted bitterness of a coffee pulled long. The difference is that the water is cold and there is ice, which brings two problems.
The first is dilution. Ice melts, and a glass that tastes right at the first sip tastes thin ten minutes later. Large cubes melt more slowly than small ones because they have less surface area for their volume. Keeping the added water to about three times the espresso, rather than the four or five of a hot americano, leaves room for the melt.
The second is temperature shock. Espresso poured straight onto bare ice melts a lot of it instantly. Poured onto cold water already in the glass, the shot is chilled by the water and the ice melts less. This is also why the water goes in first, as in a long black: the espresso floats on the cold water and the crema stays on top instead of being churned in.
Compared with cold brew, an iced americano is brighter, more acidic and more aromatic, because the coffee was extracted hot. Cold brew is smoother and heavier. Neither is better. They are different ways of extracting the same coffee, and light, fruity espressos usually suit the americano.
Variations
- Iced long black: less water, about one to two, for a stronger glass.
- With tonic: tonic in place of water, the espresso tonic.
- With a lemon twist: a strip of peel over the glass, which brightens a fruity espresso.
- Sparkling: sparkling water instead of still, poured gently.
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Questions
What is an iced americano?
A double espresso poured over cold water and ice. It is the iced version of an americano, espresso diluted with water.
Should water or espresso go in first in an iced americano?
Water and ice first, then the espresso on top. The shot floats with its crema intact and melts less ice.
What is the difference between an iced americano and cold brew?
An iced americano is espresso extracted hot, then chilled, so it is brighter and more aromatic. Cold brew is extracted cold over many hours, so it is smoother and less sharp.
How much water goes in an iced americano?
About three times the espresso: 120 ml of cold water for a 40 g double, over a full glass of ice.