Do you seem to always be wanting espresso in some form or another, particularly iced espresso, but aren’t quite sure what the best way is to create a delicious espresso that has been chilled? If so, read on!
Imagine having the knowledge and skill to be able to serve up pitchers of espresso to your holiday guests, or guests at any time of the year, for that matter!
Although piping hot espresso is absolutely delicious, iced espresso beverages have become all the rage over about the past decade, so much so that you can even find it at your local convenience store, bottled up, chilled, and ready for you to enjoy!
However, that stuff in the bottles is NOTHING compared to what you can do if you decide to make your own iced espressos at home! Once you have learned a few basics, you will agree that there is nothing more delicious than a perfectly brewed, fresh, iced espresso drink.
Caramel macchiatos are one example of a heavenly espresso drink that you truly can make at home. We will provide you with a link to a recipe further down this page.
For now, we are going to give you a very thorough rundown of just the basics you will need to be successful at making your own iced espresso at home. Do be aware that there are a few tricks you need to have up your sleeve to make good iced espresso beverages, and we are here to teach them to you. None of them are that difficult, it’s mainly just knowing them that will make all the difference in the world for you!
Making iced espresso is no different than making heated espresso. You should use the same amount of ground coffee and the same amount of water for making chilled espresso as you would for heated espress.
Trick #1 – Start Out With “Good” Water
First and foremost, before you even consider making any kind of espresso, is to use great water to begin with. You have a couple of options when it comes to having good water quality, and straight out of the tap is not one of them!
Option 1 – Use a water filtering device for filtering your tap water.
Option 2 – Purchase bottled filtered water. Buying gallon-sized containers is a good way to go.
Trick #2 – Sweeten The Espresso While It Is Hot!
Even the well-known coffee shops (you know who we’re talking about, ones that start with the letter S!!) don’t do this step. If you choose to learn and do this step in your iced espresso brewing, you will find that it can make all the difference in the world, and you will never go back to Starbucks iced coffee again!
Sugar dissolves much quicker and easier in heated espresso than in cold, already iced espresso. This is the primary reason you should sweeten it while it is still hot.
Trick #3 – Absolutely DO NOT Pour Ice Into Hot Espresso!
Adding ice into your hot espresso does, in fact, cool it down. However, doing this also greatly waters down the espresso itself.
The preferred method for chilling your espresso, in preparation for making iced espresso, is to pour it, while it’s still piping hot, into a sealed container. Some type of Pyrex or glass container is preferable, but you do need to make sure that the container you choose can withstand high temperatures, as well as one that can hold up to placing it hot into a refrigerator or freezer. Pyrex would definitely be your best bet for this task.
After dispensing your hot espresso into your container and sealing it shut, you have a choice of either letting it chill in the refrigerator for approximately three hours or, for you impatient espresso consumers, 45 minutes to 1 hour in the freezer should also do the trick! We know, that sounds like a long time, but it is amazing how quickly it actually does go by! Waiting an hour is, by far, much more preferable than putting ice into it, hands down, at least if you are a true espresso afficionado!
If you truly are unable to wait the minimum of 45 minutes to 1 hour, which does sometimes happen during those crazy mornings, you will need to brew up a much stronger concoction of espresso to allow for the watering down that will take place as the ice you have added melts. We do recommend against this method, although give it a try if you have a lot of those crazy mornings!
Trick #4 – Cream Should Be Added Only At Drinking Time
A key factor in successfully making iced espresso, if you are someone who prefers cream in your espresso, is to make sure the freshly brewed espresso has been completely chilled. If it has not, you may find your cream will actually separate if poured into hot espresso, or you may end up with a much more creamy result than you had planned on.
Trick #5 – Use A Sweetened Milk As Your Cream & Sugar!
If you are a cream-and-sugar type of espresso beverage consumer, one great way you can accomplish both at the same time is by adding sweetened condensed milk.
Doing this also allows you to break the rule mentioned above (Trick #3) of only adding your cream when the espresso is heated.
You will find that with sweetened condensed milk, you will have quite a bit of difficulty getting the milk to blend well with the espresso if it is chilled, so it’s best in this case to add it to the espresso while it is still hot.
Want Some Iced Espresso Recipes??
At this site there are absolutely TONS of different iced espresso recipes for you to try out. We are not, in any way, affiliated with this site, but just wanted instead to share with you some of the possibilities. This site has lots of “Copycat Starbucks” recipes and much, much more!
In summary, making iced espresso definitely is not difficult, although it does take some additional knowledge. Hopefully the above information has helped lead you in the right direction!
Filed under: Espresso Machine and Barista Basics Articles