Espresso Tonic: The Sparkling Coffee Drink Explained
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An espresso tonic is exactly what it sounds like: a tall glass packed with ice, filled with chilled tonic water and topped with a freshly pulled shot of espresso. It is bright, bitter-sweet, fizzy and surprisingly refreshing, a little like a cold brew and a citrus soda had a very grown-up child.
It also has a clear origin story. The drink as most cafes serve it was put on the menu by Koppi, a specialty roastery and coffee bar in Helsingborg, Sweden, in 2007, after a colleague in Oslo first mixed leftover tonic with espresso. Here is the story, why the combination works, and how to make a great one at home.
Where the espresso tonic came from
In a 2018 interview with European Coffee Trip, Koppi co-founders Anne Lunell and Charles Nystrand explained that the idea started in Oslo, Norway, around 2006. After a staff party, a colleague had tonic left over, mixed it with a little syrup and an espresso, and found it refreshing. Koppi refined the idea and put “Kaffe & Tonic” on its menu in Helsingborg in 2007.
It became their most popular iced drink by far; Lunell said at least 95% of the iced coffees they sold were coffee and tonic. Press coverage, including in The New York Times and The Guardian, and its photogenic layers on social media helped it spread across Scandinavia, the rest of Europe and the United States.
Why coffee and tonic work together
On paper, two bitter drinks should not make a pleasant one. In the glass, they balance each other:
- Bitterness meets bitterness. Tonic gets its signature bitterness from quinine. Instead of clashing with coffee bitterness, it frames it, and the tonic’s sugar rounds both off.
- Acidity gets a spotlight. Tonic is bright and slightly sour. It amplifies the fruity, citrusy acidity in coffees from places like Ethiopia and Kenya, which is why the original recipe calls for high-acidity beans.
- Carbonation lifts aroma. Bubbles carry aromatic compounds up to your nose and make the drink feel lighter than a milky iced coffee.
- The foam is part of the show. When espresso hits carbonated tonic, dissolved gas escapes and the crema foams up. Pour gently, or it can overflow.
- Cold changes perception. Serving it ice-cold mutes harshness and makes the sweet and sour notes feel crisp.
Espresso tonic recipe
This follows the original approach described by Koppi: a big glass, lots of ice, tonic first, espresso gently on top.
Ingredients (1 drink)
| Ingredient | US | Metric |
|---|---|---|
| Ice cubes | Fill the glass to the rim | Fill the glass to the rim |
| Tonic water, well chilled | 4–5 fl oz | 120–150 ml |
| Espresso (double shot) | about 2 fl oz | about 60 ml (or 36–40 g) |
| Citrus slice or peel (optional) | 1 | 1 |
Steps
- Chill everything. Keep the tonic in the fridge and, ideally, chill the glass. A 12 oz (350 ml) glass is a good size.
- Fill with ice. Pack the glass to the top. More ice means slower melting and a colder, less diluted drink.
- Add the tonic. Pour it gently down the side to keep the bubbles, leaving room for the coffee.
- Pull the espresso. Brew a double shot straight into a small jug or cup.
- Pour slowly over the ice. Aim at the ice rather than the tonic, so the coffee settles in a dark layer on top and the foam stays under control.
- Garnish and serve right away. Add a twist of orange, lemon or grapefruit if you like. Stir just before drinking, or sip it in layers.
Ratio guide
| Style | Espresso : tonic | Result |
|---|---|---|
| Light and fizzy | 1 : 3 | Refreshing, soda-like, coffee in the background |
| Balanced (start here) | 1 : 2 to 1 : 2.5 | Coffee and tonic in equal focus |
| Coffee-forward | 1 : 1.5 | Bolder, more bitter, less sweet |
No espresso machine?
Use 2 fl oz (60 ml) of strong moka pot coffee, cooled for a minute, or a cold brew concentrate. Cold brew gives a smoother, less acidic drink with a softer foam. Avoid regular drip coffee: it is too weak to stand up to tonic.
The best beans for an espresso tonic
The tonic does a lot of talking, so pick coffee with something to say. Fruity, bright coffees work best, while very dark, smoky roasts can turn the drink harsh.
Our Ethiopia Natural is a natural-process single origin from the Sidama zone, roasted medium-light, with milk chocolate, ripe fruit and caramel notes, a natural match for citrusy tonic. If you prefer a fuller shot, African Espresso blends coffees from Kenya, Tanzania and Ethiopia in a medium-dark roast with red fruit, chocolate and a lively finish. Both can be ground for espresso machines or moka pots, and both arrive roasted 1–5 days before delivery. For more fruit-forward options, browse our Single Origins.
Five variations to try
- Grapefruit tonic. Add a grapefruit wedge or a splash of fresh juice; its bitterness echoes the quinine.
- Berry and currant. Koppi’s own favorite garnish was black, red and white currants. Frozen berries work well and double as ice.
- Herbal. Slap a sprig of rosemary or thyme and drop it in, or try an elderflower or Mediterranean-style tonic.
- Orange and vanilla. Add a thin orange slice and a few drops of vanilla syrup for a dessert-like version.
- Cold brew tonic. Swap the espresso for cold brew concentrate for a gentler, rounder drink.
Lighter option
Regular tonic contains sugar. For a lighter drink, use a light or diet tonic, or mix half tonic and half plain sparkling water.
How much caffeine is in an espresso tonic?
The caffeine comes from the espresso only. USDA data list restaurant espresso at about 212 mg of caffeine per 100 g, so a 2 oz (60 ml) double shot contains roughly 125 mg. The real amount varies with the beans and the dose. That is within the single dose of up to 200 mg that EFSA considers unlikely to cause concerns for healthy adults. If you are sensitive to caffeine, make it with a single shot or use decaf espresso.
Espresso tonic FAQ
Who invented the espresso tonic?
The drink is credited to Koppi in Helsingborg, Sweden, which put it on the menu in 2007, based on a version first mixed by a colleague in Oslo.
What does an espresso tonic taste like?
Bright, bitter-sweet and fizzy, with citrus notes from the tonic and fruit or chocolate notes from the coffee.
Why does my espresso tonic foam over?
Hot espresso releases the gas in carbonated tonic. Pour the espresso slowly over the ice, and leave space at the top of the glass.
Should you stir an espresso tonic?
It is up to you. Many people sip the layers first and stir halfway through for an even taste.
Sources
- Karolina Kumstova. The Espresso and Tonic story. European Coffee Trip, 2018.
- U.S. Department of Agriculture. Beverages, coffee, brewed, espresso, restaurant-prepared. FoodData Central (SR Legacy).
- EFSA Panel on Dietetic Products, Nutrition and Allergies. Scientific Opinion on the safety of caffeine. EFSA Journal, 2015.
Facts checked in October 2026.
Keep reading: How to make espresso at home · Single origin vs blend coffee · Single Origins