Espresso Over Ice Recipe

Dose and tamp

Measure 18 g of freshly roasted espresso beans and grind to a fine espresso grind. Distribute grounds evenly in the portafilter and tamp with firm, even pressure to create a level puck.

Brew

Lock the portafilter into a properly preheated espresso machine. Brew a double shot aiming for 36 ml of liquid espresso in about 25–30 seconds. Start the shot immediately when ready so extraction is fresh.

Fill an 8 oz (about 240 ml) serving glass with 6 large ice cubes to chill the glass and keep the drink cold without diluting too quickly.

If you want to maintain an 8 oz volume exactly, add 30 ml cold water to the glass over the ice first. This step is optional — many prefer straight espresso over ice without added water.

Pour the freshly brewed 36 ml double espresso directly over the ice. Do this immediately after brewing to preserve crema and aroma.

If desired, add 15 ml simple syrup and/or 30 ml cold milk or milk alternative to taste. Stir gently with a bar spoon 6–8 times to chill and combine ingredients without excessive dilution.

Garnish optionally with a citrus twist: express the oils over the surface and drop the twist into the drink.

Serve immediately with a short straw or stirrer. If you added milk, the drink will be slightly lighter and creamier; if not, expect a clean, concentrated iced espresso experience.