BREW GUIDE / Iced coffee

Espresso tonic

Combine espresso, ice and tonic without alcohol while leaving room for foam and preserving carbonation.

English edition updated 2026-11-10 · Editorial reference recipe; adjust for your equipment and coffee.

Coffee amount36 g brewed espressoWater / ingredients90 ml tonic water + 100 g iceTiming referenceServe soon after mixingGrind starting pointUse the espresso guide

Espresso tonic equipment and finished serving

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Equipment and measurements

Espresso machine, scale, measuring cup, separate shot cup, stable glass of about 300 ml or more and long spoon.

Amounts marked as brewed espresso describe beverage weight, not dry grounds. Keep water, milk, ice and other additions as separate measurements; final volume varies with the method.

How to make it

Weigh 100 g food-safe ice into the glass. Chill tonic beforehand and measure 90 ml. Check the label; plain soda water, syrup and alcoholic mixers are not equivalent ingredients.
Technique note
Tonic brings its own sweet and bitter flavour. Keep the brand and sweetener choice fixed when comparing coffee changes, and record ice as an input rather than a guaranteed amount of meltwater.
Pour tonic slowly along the glass wall over the ice. Allow large surface bubbles to settle and make sure there is still room for espresso and foam.
Technique note
If ice and tonic nearly fill the glass, choose a larger glass rather than risking overflow with hot espresso. Repeated stirring dissipates bubbles without solving a capacity problem.
Extract about 36 g espresso separately and assess the coffee. A separate shot cup makes final pouring easier to control than extracting straight onto the ice drink.
Technique note
The 36 g measurement describes brewed liquid, not dry coffee. Taste the shot separately because tonic bitterness can amplify an already harsh coffee.
Add espresso in small slow streams over the ice. Pause if foam rises quickly; gently lift a long spoon once to combine if desired instead of vigorous stirring.
Technique note
Layering is a presentation choice, not a quality requirement. Mix gently before judging the whole drink rather than tasting only the concentrated top layer.

What to adjust first

Rapid foaming: check headroom and pouring speed, pause between additions and never shake in a sealed container. Excess bitterness: identify whether it comes from tonic or espresso. Weak carbonation: check the opened tonic and agitation.

Identify which ingredient supplies the bitterness

Changing tonic can shift balance even when the espresso stays identical. Choose a tonic you enjoy first, then adjust coffee quantity. Darker colour is not a reason to deliberately overextract the shot.

Try this comparison next time

Use the same tonic, ice and glass size to compare two small servings with different espresso amounts. Taste promptly so time, melting and lost bubbles do not obscure the comparison.

What to write down

Record tonic type, sweetener, opening condition, espresso weight and ice. Measure tonic in millilitres without assuming an exact water-like gram conversion. This drink is not presented as a health product.

Further reading: source guidance for this method. Our quantities and troubleshooting notes are editorial starting points, not a claim to reproduce a brand recipe or a first-hand test.

Keep learning

Espresso: a starting recipe · Hot Americano · Japanese-style iced pour-over

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