How to Make Iced Espresso: The Ultimate Guide

Iced espresso is precisely what it sounds like—rich, bold espresso served over ice. It’s brewed hot and then chilled by pouring it over a glass of ice, creating a refreshing drink with a strong kick.

If you need a pick-me-up in the morning (or any time of day), iced espresso never disappoints.

But you don’t have to wait in line or overpay for such a simple pleasure. Here’s how to make iced espresso at home—it’s so easy you’ll wonder why you didn’t try it sooner.

How to Make Iced Espresso: Step-by-Step

Making iced espresso is super simple. Here’s everything you need:

• An espresso machine
• Fresh coffee beans (preferably espresso roast)
• A grinder (if using whole beans)
• Ice cubes
• A glass
• Sweetener (optional)
• Milk or dairy alternative (optional)

Now, let’s make some iced espresso:

1. Pop your glass (it should be freezer-safe) in the freezer for at least 15 minutes. A pre-chilled glass stops ice from melting too quickly or keeps your espresso from getting too watery.

No time? Just fill your regular glass with ice while prepping everything else, then dump it right before you brew. 

2. Grind your coffee just like you would for a regular double espresso. Invest in a quality burr grinder if you want a fine, consistent grind.
3. Carefully and evenly tamp the ground coffee in your portafilter. This is important for a good extraction.
4. If you like your espresso sweet, now’s the time to add a teaspoon or so of sugar or your choice of sweetener to your glass. It’ll dissolve better in the hot espresso.
5. Brew a double espresso shot (about 50 ml) into your chilled glass. Make sure it’s a good, balanced shot, just like you normally would.
6. Drop in one ice cube at a time, stirring for a few seconds in between. This cools the espresso without watering it down too fast. Feel free to add milk now if you’d like.
7. Once all the ice cubes are in, give it a good, fast stir. You want to chill it quickly and evenly.
8. Enjoy your homemade iced espresso!

Tips for the Best Iced Espresso

So, you’ve got the basics down. Next, here are some tips and reminders to take your iced espresso from good to amazing:

• Start with great beans. Darker roasts are nutty and chocolatey, while medium roasts are typically more balanced. Light roasts? Expect them to be more acidic, with floral and fruity notes.
• Don’t want any weird flavors from diluting your drink? Use good quality ice, preferably made from filtered water.
• If using sugar or honey, mix it into the hot espresso so it dissolves fully.
• Get creative with garnishes. A little cocoa, a cinnamon dusting, or chocolate shavings can elevate your drink. My favorite? A dollop of whipped cream, of course!

Common Mistakes to Avoid

When making iced espresso, avoid these mistakes at all costs:

• Using stale beans or pre-ground coffee that has been sitting for too long. Espresso amplifies flavors, good and bad. And nothing beats freshly ground!
• Too much ice equals weak, watery espresso. Use chunky ice cubes if possible. They melt more slowly and keep your drink cold longer. 
• Grinding coffee too coarse or too fine affects espresso extraction. Too coarse, and you’ll get watery espresso. Too fine, and it’ll taste too bitter.
• Under- or over-extracting your espresso messes with the flavor. A proper espresso shot takes about 25–30 seconds.

Iced Espresso vs Iced Coffee: What’s the Difference?

Both are cold, both have caffeine, but the brewing is different.

Iced espresso starts with a concentrated shot of espresso, which is then cooled using ice cubes. The taste is more intense and robust.

Iced coffee, on the other hand, uses regular brewed coffee made in a drip machine or with cold brew.

If you need a serious caffeine boost and rich flavor, go with iced espresso.

Popular Variations of Iced Espresso

Love iced espresso? Try these fun variations:

• Iced Americano: It’s your basic iced espresso, but with water, so it’s lighter and less strong.
• Shaken Espresso (or Shakerato): Pull your espresso shot, add it to a cocktail shaker with ice, and shake vigorously for about 15 seconds until it gets all frothy. A beautiful layer of cream forms on top when it’s poured.
• Iced Latte: You know it, you love it. It’s espresso with milk and ice. Nice. Smooth. Classic.
• Iced Espresso Tonic: This is a bit fancier. You pour espresso over tonic water and ice for something bubbly with a kind of citrusy zing.
• Mocha Iced Espresso: If you’re craving something sweet, this is it. Espresso, chocolate syrup, milk, and ice combine for a delectable dream.

Frequently Asked Questions

What’s the Best Milk for Iced Espresso?

Honestly, it’s all about preference. However, whole milk tends to make the creamiest iced espresso.

But don’t discount plant-based options. Almond, coconut, and oat milk each add their own unique flavor.

How Much Caffeine Is in Iced Espresso?

A single shot of espresso (1 fl oz) contains around 63 mg of caffeine, while a double shot (2 fl oz) packs around 127 mg.

Can I Make Iced Espresso Without an Espresso Machine?

Of course! A Moka pot or AeroPress works great in place of an espresso machine.

How Do I Make My Iced Espresso Less Bitter?

Try using a medium roast instead of dark, adding a bit of sweetener, or mixing in milk to mellow the bitterness.

Can I Pour Cold Milk Into Espresso?

Yes, a splash of cold milk is totally fine. If you’re making an iced latte, just pour the espresso over ice first, then add the milk.

But if you want something creamier and more blended, steamed milk is perfect. 

The Final Scoop.

And that’s how to make iced espresso, fellow coffeeholics.

This drink is one of the most satisfying ways to enjoy your coffee cold. Try it out now, and have fun customizing it to your liking.