Coffee tonic

The perfect summer coffee serve. Bright, sparkling and ridiculously refreshing — especially with our washed Kenyan coffee, where the blackcurrant sweetness and tropical passion fruit notes really shine.

This recipe couldn’t be simpler, but a few small details make all the difference.

Dial in the espresso

We’re aiming for:

• 18g dose
• 40g yield
• 30 second extraction

The slightly longer ratio helps bring out the coffee’s juicy fruit character while keeping the finish clean and refreshing.

Chill everything

Pop your serving glass in the fridge beforehand. A properly chilled glass keeps the tonic crisp and refreshing for longer.

Ice matters

Add 3 large ice cubes made with filtered water. Slow-melting ice helps keep dilution low and the drink sparkling.

Build the drink

Pull your espresso directly over the ice to rapidly cool the coffee and preserve aromatics.

Slowly top with chilled tonic water and gently stir.

What to expect in the cup

Expect juicy blackcurrant sweetness, bright passion fruit acidity and a crisp sparkling finish, balanced beautifully by the refreshing bitterness of the tonic.

Sweet, vibrant and incredibly refreshing.

Best enjoyed in the sun.