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!

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.

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.