Iced Latte Recipe
A refreshing espresso beverage made with our signature blend of Brazilian, Colombian, and Ethiopian beans, combined with chilled milk and poured over ice.
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Ingredients
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Espresso
Milk & Ice
Optional Sweeteners & Garnish
Method
Espresso
- 1
Prepare espresso
Preheat and clean the espresso machine group head. Dose 18 g of freshly ground espresso into the portafilter, level and tamp evenly with about 30 lbs (13–15 kg) of pressure. Lock the portafilter into the machine and start extraction immediately.
- 2
Pull a double shot of espresso (approx. 36 ml) aiming for a 25–30 second extraction. If extraction is too fast or slow, adjust grind size and repeat. Pour the espresso into a small heatproof pitcher or cup and let it rest for 10–20 seconds to settle.
Milk & Ice
- 3
Prepare glass and ice
Fill a 12–16 oz serving glass with 1 cup of ice cubes, leaving room at the top for milk and espresso.
- 4
Add milk and sweetener
Pour 1 cup of cold whole milk over the ice. If using sweetener, add 1 tablespoon of simple or flavored syrup to the milk and stir gently until combined.
- 5
Combine espresso and milk
Pour the freshly brewed espresso slowly over the milk and ice so it creates a layered look. If you prefer a fully integrated drink, gently stir with a long spoon 2–3 times.
Optional Finish
- 6
If desired, top with a small dusting (about 1/4 tsp) of cocoa powder or a spoonful of coffee foam. Serve immediately with a straw.