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Espresso Tonic

Espresso Tonic
The origin story of this drink is just great. It was invented at Koppi Roasters Cafe in Helsingborg, Sweden, after a party in 2007 - with leftover tonic, a little syrup and espresso. Only a short time later, the creation landed on the first menu and is now a "permanent guest" on the menus of hip cafés. But the best thing is that you can also make espresso tonic at home and enjoy it!
In this article, we explain what to look for when choosing the basic ingredients for a good espresso tonic and present a recipe.
Enjoy reading and tasting!

1. Basic ingredients for espresso tonic

Basically, you can use any espresso roast for espresso tonic. For the best taste, we recommend grinding the beans fresh. With the best espresso preparation, you bring out the aromas of the variety, and rather sweet notes and fine acids. To avoid the formation of bitter notes - which would be too much of a good thing, especially in espresso tonic.
When choosing your coffee variety, it is first and foremost your personal taste preferences that count. But what really goes well with tonic water? In our opinion, it's lighter to medium espresso roasts that have slightly fruity aromas, but hardly any bitter nuances. After all, the tonic water already takes care of the latter. From our Cosmo Coffee range, we can recommend our light or light Arabica roast "TERRA", for example.

2. Tonic Water

Good tonic water creates the perfect balance of bitterness and sweetness. For espresso tonic, we would initially recommend an all-round tonic water that is neither too bitter nor too sweet.

Ingredients for a classic espresso tonic
  • Double espresso (approx. 50 - 60 ml)
  • 150 ml tonic water
  • 3-4 ice cubes
  • optional, e.g. lime or fresh mint

Preparation of the classic espresso tonic
  1. Prepare your double espresso as usual. Set your espresso aside and allow it to cool. 
  2. Fill your glass with ice cubes.
  3. Pour in your tonic water. Then carefully pour in the espresso. 
  4. If desired, add a few fresh mint leaves and a slice of lime to the glass.

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