Espresso tonic
A double espresso poured slowly over cold tonic water and ice: bitter, bright, and fizzy.
Sweden · Espresso machine · Iced · Medium
- Coffee
- 18 g
- Ratio
- 1 : 2
- Temperature
- 92–94 °C
- Time
- 3 min
- Caffeine
- About 125 mg
1 : 2, then about 1 : 3 with tonic.
Light roast, fine grind- Espresso 36 ml
- Tonic water 120 ml
- Ice 100 ml
Ingredients
- 18 gGround coffeefine, for espresso
- 120 mlTonic watercold, freshly opened
- 100 gIce
- 1Strip of orange peeloptional
Method
Fill a tall glass with ice and pour in 120 ml of cold tonic water.
Pull a double espresso, 36 g in 25 to 30 seconds, into a small jug.
Shot0:28Pour the espresso slowly over the back of a spoon onto the tonic, leaving room for the foam.
Twist the orange peel over the glass, if using, and stir gently before drinking.
Tips
- Pour the espresso slowly; tonic foams hard when the hot shot hits it, so leave space at the top.
- A bright, fruity light roast suits tonic best; a dark roast tastes harsh against the quinine.
- Keep the tonic cold and freshly opened so it stays fizzy.
About this drink
The espresso tonic is usually traced to Koppi, a roastery in Helsingborg, Sweden, in 2007, and it has since spread through specialty cafés. Espresso poured over cold tonic water gives a bright, bitter, fizzy drink, with the quinine and the tonic’s sweetness framing the fruit in the coffee.
