Espresso Over Ice Recipe

Preheat and grind

Preheat the portafilter or espresso machine group head by running a blank shot for a few seconds to stabilize temperature. Grind 18 g of fresh coffee to a fine espresso grind immediately before brewing.

Tamp and brew

Dose the ground coffee into the portafilter, distribute evenly, and tamp with steady pressure to create a level puck. Lock the portafilter into the machine and brew a double shot aiming for about 36 ml of espresso in 25–30 seconds. If using a stovetop Moka pot or AeroPress, extract an equivalent strong concentrate (~36 ml).

If you prefer sweeter iced espresso, stir in 15 ml simple syrup into the hot espresso immediately after extraction so it dissolves completely.

Prepare glass

Fill a 12–16 oz (350–475 ml) glass with 6 ice cubes (or to about 3/4 full). If you want a lighter drink, add 30 ml cold water now.

Pour espresso over ice

Pour the freshly brewed hot espresso directly over the ice. Pouring hot espresso over ice rapidly chills it and creates a brief crema cloud above the iced coffee.

Add milk or sweetener (optional)

If using milk, pour 30 ml milk or milk alternative over the espresso and ice. If you used a sweetener earlier, no further stirring is needed; otherwise, add your chosen sweetener and stir gently to combine.

Garnish and serve

If desired, express the oils of a citrus peel over the drink and drop it in as a garnish. Serve immediately with a stirring spoon or straw.