Iced Americano
A cold espresso drink built the James Hoffmann way: skim the crema and aerate the cold water for a smoother, sweeter cup. Bold, refreshing, and ready in five minutes — no milk, no sugar, same classic 1:2 ratio
Equipment
- Espresso machine (or moka pot / AeroPress)
- Spoon — for skimming the crema
- Milk frother, small whisk, or lidded jar — for aerating the water
- Tall glass
Ingredients
- 2 shots (2 Oz) Espresso
- 4–6 filtered water
- 80 grams Ice
Instructions
- Brew your espresso. Pull two shots into a shot glass.
- Skim the crema. Drag a spoon across the surface and lift off the crema, then discard it — it carries the harsh, ashy bitterness that cold espresso exaggerates.
- Aerate the cold water. Whisk, froth, or briskly shake the 4–6 oz of cold water for a few seconds to work air into it. This softens the body and rounds off the bite.
- Fill a tall glass with ice. About 80 Grams. Add more to dilute more.
- Add the aerated water. Pour it over the ice.
- Pour in the espresso. Slowly, over the top. Without the crema it settles in clean, no bitter foam.
- Stir and taste. Adjust strength to taste — add another shot if you want it bolder. It should taste rounder and sweeter than a standard iced Americano.
Video
Notes
Ratio: Standard is 1:2 espresso to water (2 oz espresso : 4 oz water). Go 1:1 for a stronger cup, 1:3 for a lighter one.
The two upgrades: Skimming the crema and aerating the water (the James Hoffmann method) are what make this smoother than a café version. Don’t skip them.
No machine? A moka pot or AeroPress is the best stand-in; a French press at double dose, 2–3 min steep, also works. Avoid drip — it’s already diluted.
Caffeine: ~120–150 mg per double shot; scales with the number of shots.
Best roast: Dark or medium-dark holds up best over ice.
Best roast: Dark or medium-dark holds up best over ice.
Nutrition
Calories: 13kcal
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