Espresso Over Ice Recipe

Time10m

Serves1

8 oz

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Ingredients

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1
Grind and dose
Weigh 18 g of whole coffee beans and grind to a fine, espresso-appropriate grind immediately before brewing to preserve aroma and crema.
2
Tamp and brew
Distribute the ground coffee evenly in the portafilter, tamp with firm, level pressure, then lock into an espresso machine. Brew a 60 ml (about 2 fl oz) shot of espresso. Aim for a 25–35 second extraction depending on your machine and grind; adjust as needed to taste.
3
If you don't have an espresso machine: brew 60 ml strong coffee using an Aeropress (inverted, 1:8 coffee-to-water ratio) or a Moka pot to approximate espresso strength.

4
Prepare glass
Select an 8 oz glass. Fill the glass with 6 ice cubes (or enough to reach about 3/4 full). Chilling the glass helps keep the espresso cold and preserves flavor.
5
Sweeten (optional)
If you want a touch of sweetness, add 1 tsp simple syrup (or preferred sweetener) directly over the ice. Simple syrup mixes more easily than granulated sugar when cold.
6
Pour espresso
Immediately after brewing, pour the 60 ml hot espresso over the ice. Pouring hot espresso over ice will chill it quickly and create a bit of dilution and a thin crema layer on top.
7
Top to volume
If the glass is not full after pouring espresso, top with up to 30 ml cold water to reach approximately 8 oz total volume. Stir gently once with a bar spoon to combine and to distribute sweetness if used.
8
Garnish and serve
Optional: express a lemon or orange twist over the drink to release oils and drop the twist into the glass for a subtle citrus aroma. Serve immediately with a straw or stirring spoon.