Espresso Tonic Recipe

Name: Espresso Tonic Recipe
Prep time: 5 min
Total time: 5 min
Yield: 1 glass
Cuisine: Coffee
Ingredients: 1 glass of ice cubes; 150 ml tonic water; 18 g coffee beans (brew ratio 1:2.5); 1 slice of lemon

The Espresso Tonic is one of the summer hits of 2026, conquering all of Europe after winning over Scandinavia. Anaerobically fermented espresso is served with tonic water and ice cubes, completely without milk. We'll show you how to make it at home and explain how to nail the layered look of espresso and tonic water.

⏱ Prep and preparation time: 5 minutes

⚡ Caffeine and nutrition: 80 mg , 60 kcal

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Last updated on July 4, 2026

What Do I Need for an Espresso Tonic?

Eine Hebelmaschine von Kees van der Westen auf blauem Hintergrund

Portafilter machine

Mit der Comandante Handmühle wird gerade Filterkaffee gemahlen

Grinder

Goldfarbener Barlöffel mit gedrehtem Griff auf dunkelblauer Marmoroberfläche mit heller Maserung, fotografiert im minimalistischen Premium-Stil.

Bar spoon

For the Espresso Tonic, besides your espresso machine and grinder, all you need is a bar spoon to achieve the layering of tonic water and coffee.

How to Make Espresso Tonic?

Ingredients

For 1 glas

1 glass of ice cubes

150 ml tonic water

18 g coffee beans (brew ratio 1:2.5)

1 slice of lemon

1

There's a huge variety of tonic waters. For an Espresso Tonic, varieties with citrus, yuzu or pink grapefruit notes work especially well.

1 glass

of ice cubes

150 ml

tonic water

Prepare a glass with ice cubes and pour 150 ml of chilled tonic water over the ice.

Tip: There's a wide variety of tonic waters, each with its own flavour profile — a whole world to explore. We love fruity tonic waters with a lively acidity (citrus, yuzu or pink grapefruit tonic). But it's well worth trying other varieties too.

2

Anaerobically fermented espresso pairs especially well with tonic water.

18 g

coffee beans (brew ratio 1:2.5)

Use 18 g of coffee beans and extract 45 ml of espresso from them (36 ml if you're using dark-roasted beans).

Tip: For the Espresso Tonic, we recommend fruity, fermented coffees. Classic chocolatey-nutty roasts quickly turn flat and dull against the tart bitterness of the tonic water. Anaerobic and co-fermented coffees like our Guji Megadu, on the other hand, work really well with the quinine bitterness of the tonic.

3

The bar spoon helps you pour the espresso into the glass slowly to keep the layered effect.

1

slice of lemon

Finally, let the freshly brewed espresso run slowly over the bar spoon into the glass. That's how you get the beautiful layered look of tonic water and espresso.

Caffeine & Nutrition Facts

80 mg

Caffeine

60 kcal

Energy

0.0 g

Fat

14.0 g

Carbohydrates

0.0 g

Protein

Values per glass. With sugar-free tonic water varieties, you'll come to roughly 8 kcal and 0 g of carbohydrates.

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Frequently Asked Questions

What is the difference between an Espresso Tonic and a Cold Brew Tonic?

Both drinks combine coffee with tonic water but differ in the way the coffee is prepared. An Espresso Tonic is made by pouring a freshly brewed espresso over chilled tonic water. This creates the signature crema and delivers a bold coffee flavour.

A Cold Brew Tonic uses cold brewed coffee instead. The result is usually smoother, less bitter and softer in character. If you enjoy an intense coffee experience, choose an Espresso Tonic. If you prefer a milder drink, a Cold Brew Tonic is a great alternative.

Which tonic water is best for an Espresso Tonic?

Fruity tonic waters with citrus, yuzu or pink grapefruit flavours work particularly well. They highlight the fruity notes of an anaerobically processed espresso and create a balanced contrast to the bitterness of quinine.

A classic Indian tonic is also a good choice but brings a more pronounced bitterness. Try different tonic waters to discover which combination you enjoy most.

Which coffee is best for an Espresso Tonic?

We recommend fruity fermented coffees, such as anaerobic or co-fermented lots. Their vibrant fruit notes pair particularly well with tonic water. Classic chocolatey or nutty roasts often taste more subdued, as the bitterness of the tonic tends to dominate.

Use 18 g of coffee to brew a double espresso of around 45 ml. For darker roasts, we recommend a brew ratio of 1:2, resulting in approximately 36 ml of espresso.