Iced Espresso Recipe

1. Preheat and dose

Preheat your espresso machine portafilter by running a blank shot or flushing hot water through it. Measure 18 g of finely ground espresso into the portafilter and level it so the bed is even.

2. Tamp and brew

Use a tamper to apply firm, even pressure (about 20–30 lbs) to the coffee bed. Lock the portafilter into the machine and brew a double shot targeting roughly 36 ml of liquid espresso in about 25–30 seconds. If using a stovetop moka pot, brew according to manufacturer instructions to yield approximately 36 ml strong espresso-like brew.

3. Immediately pour the freshly brewed espresso into a small pitcher or shot glass to stop extraction and preserve crema; this also makes it easier to cool slightly before combining with ice.

4. Prepare glass

Fill a tall serving glass with 1 cup of ice cubes. If you want a slightly less intense drink, add the optional 30 ml cold water or milk over the ice now.

5. Sweeten (optional)

If using simple syrup or other liquid sweetener, add 15 ml (1 tablespoon) directly to the hot espresso and stir briefly so it dissolves. For granulated sugar, dissolve in a small amount of hot water or prefer using simple syrup to avoid graininess.

6. Combine

Pour the hot espresso over the ice. It will chill rapidly and some dilution will occur from the melting ice. If you added extra cold water or milk to the glass earlier, the drink will be milder and creamier respectively.

7. Stir and finish

Use a bar spoon to stir briefly (3–5 seconds) to mix espresso with ice and any sweetener. Garnish with a lemon twist or orange peel over the top if desired for a bright aroma.

8. Serve immediately with a straw or stirrer. If you prefer a smoother texture, pour espresso over a few large ice cubes or cooled espresso (chilled shot) to minimize rapid dilution.