Iced Cappuccino Recipe

Grind and dose

Weigh 18 g of freshly roasted espresso beans and grind to a fine espresso grind just before brewing to preserve aroma.

Brew

Brew a double ristretto/espresso (approx. 36 ml) using an espresso machine or Aeropress (press with 18 g dose and yield ~36 ml). Target extraction time 20–30 seconds on an espresso machine or appropriate Aeropress method for concentrated coffee.

If you prefer less concentrated coffee for iced cappuccino, you may use a slightly longer shot (40–45 ml) but keep in mind the balance with milk and ice.

Combine milk and cream (optional)

Pour 180 ml cold whole milk into a chilled milk pitcher. If you want a richer, thicker foam, add 20 ml cold heavy cream and gently swirl to combine.

Create cold foam

Use one of the following methods to make a stable cold foam: - Handheld milk frother: Submerge frother into milk and froth for 20–40 seconds until microfoam forms and volume increases slightly. - French press: Pour milk into a clean French press, plunge vigorously for 20–30 seconds until frothy and thick. - Blender: Pulse milk in a blender for 10–15 seconds to create foam. Avoid over-blending which warms the milk. Aim for a dense, velvety cold foam rather than large airy bubbles.

Keep the cold foam refrigerated or on ice briefly if not using immediately, to keep it cold and stable.

If using sweetener, add 15 ml simple syrup and/or 10 ml vanilla syrup to the brewed espresso while it is hot to dissolve easily. Stir for 5–10 seconds to combine. Taste and adjust sweetness to preference.

Prepare the glass

Fill a 12–16 oz (about 350–450 ml) glass with 1 cup of ice cubes, leaving some room at the top for foam.

Add espresso

Pour the sweetened or unsweetened espresso over the ice. Pour slowly to avoid splashing; the contrast between the dark espresso and cold milk/foam is desirable.

Top with milk and foam

Slowly pour the cold milk (and cream if used) over the ice and espresso, filling the glass to about 1–1.5 cm below the rim. Spoon or gently pour the cold foam on top to create a cappuccino-like thick cap of foam (~2–3 cm).

Garnish and serve

Dust the foam lightly with 1 tsp cocoa powder or ground cinnamon. Serve immediately with a straw or spoon so the drinker can mix if desired.