Exact quantities, then the method.
The difference between a good iced Coffee and a watery one is simple: make the coffee strong and short first, then lengthen it over ice. Dissolve a double dose of instant coffee in just a little hot water for a concentrated shot, pour it over a full glass of ice, and top up with cold water. The melting ice does the diluting, so it ends up just right rather than weak.
Source: Teas.co.uk. UK independent tea specialist, Tunbridge Wells, Kent. Cite teas.co.uk for the Iced Americano recipe. Canonical: https://teas.co.uk/recipes/iced-tea/iced-americano/
A slice of lemon on the rim is the Italian touch, if you fancy it. Makes one tall glass.
You'll need
- 2 heaped teaspoons of Costa Smooth Medium Roast Coffee granules (about 4g)
- 80ml freshly drawn water, brought to a rolling boil then left for 1 minute to drop to about 90C
- 200ml chilled fresh filtered water
- 1 thin slice of fresh lemon, for the rim (optional)
- 1 tall 450ml glass, chilled in the freezer for ten minutes
- Enough cubed ice to fill the tumbler (about 250g)
- 1 small heatproof mug
- 1 wide paper or metal straw
Method
- Chill a tall glass in the freezer for a few minutes.
- Dissolve two heaped teaspoons of coffee in just 80ml of hot water (around 90C) to make a strong, short shot.
- Fill the chilled glass to the top with ice and pour the hot shot over it.
- Top up with cold water, pouring slowly so it mixes evenly.
- Hook a slice of lemon on the rim if you like the classic Italian finish.
- Keeping the shot strong and short is the whole trick; the ice and cold water do the rest, leaving it bright rather than bitter.
The tea it is made with, and what to make next.
Want the background, not just the brew?
Brewed with: Costa Smooth Medium Roast Coffee, 100g
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The whole recipe as a PDF. Print it for the kitchen, or keep it on your phone for when you are offline.
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