Iced Latte Recipe

Dose and tamp

Weigh 18 g of freshly ground espresso (fine, slightly coarser than for ristretto). Distribute evenly in the portafilter and tamp with about 30 pounds (13.6 kg) of pressure to create a smooth, level puck.

Brew

Brew a double shot of espresso using 36 ml of water (target yield ~36–45 ml in ~25–30 seconds). If you prefer a slightly stronger concentrate for iced drinks, brew closer to 30–35 seconds or reduce yield slightly. Alternatively, use 60 ml of strong brewed espresso/strong coffee if you don't have an espresso machine.

Allow the espresso to cool for 1–2 minutes at room temperature to avoid excessive melting of the ice and to preserve crema. If making drink ahead, chill the espresso in the fridge for 10–15 minutes or use cold-brew concentrate as a substitute.

Measure 1 cup (240 ml) of cold whole milk. For a creamier iced latte, use whole milk; for lighter options, use 2% or plant-based milk (oat or almond).

Optional: Foam

If you want a slight foam top, froth about 2 tablespoons (30 ml) of milk using a milk frother for 5–10 seconds until microfoam forms. Keep this chilled and set aside.

Fill a tall glass with 1 cup of ice cubes (adjust to taste). If using simple syrup or flavored syrup, add 1 tablespoon simple syrup and/or 1 teaspoon flavored syrup to the glass now. Stir briefly to combine so the sweetener coats the ice and glass.

Combine

Pour the cold milk over the ice, filling the glass about 3/4 full (roughly 1 cup of milk). Slowly pour the cooled espresso over the milk so you get a layered look if desired. If you prefer the drink mixed, stir gently with a spoon or straw until combined.

Top with the optional milk foam (2 tbsp) if prepared. Taste and adjust sweetness by adding more simple syrup or flavored syrup to taste.

Serve immediately with a straw or stirring spoon. Enjoy cold.