The cold classic, reimagined through a specialty lens
When the temperature rises and the sun finally sticks around, there’s nothing quite like an iced latte to cool things down. But we’re not talking about a watery, underpowered coffee drowned in milk. We’re talking about a proper iced latte—bold, balanced, and built on a foundation of great coffee.
At The Roasting Party, our iced lattes start the same way as all our milky drinks: with a double ristretto base. It’s not negotiable. The shorter, richer extraction means your coffee doesn’t just survive the cold and the milk—it cuts through it beautifully, bringing sweetness, body and complexity to every sip.
Whether you're brewing at home or crafting your summer go-to, here’s how to do it properly.
Why a Double Ristretto?
Ristretto is all about concentration and clarity. It’s a shorter shot than a traditional espresso—same dose, less yield—which gives you a fuller, sweeter, more syrupy base. In milky drinks, that concentrated profile ensures the coffee doesn’t get lost in the mix.
For iced lattes, this matters even more. Ice naturally dilutes the drink, and cold milk has a mellowing effect. Without a bold enough shot, you end up with a glass of flavoured milk—not coffee.
A double ristretto gives you that foundation of rich crema, caramelised sugars and layered flavour that still comes through loud and clear in a chilled drink.
What You’ll Need
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Freshly roasted coffee beans (your favourite blend or single origin)
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Espresso machine or alternative method to brew a strong double ristretto-style shot
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Cold milk of your choice (whole milk, oat, almond—choose quality)
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Ice (large cubes work best for slow melt)
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Optional: simple syrup, vanilla extract, cinnamon, or a shot of cold brew for extra strength
Step-by-Step: Building the Perfect Iced Latte
1. Pull a Double Ristretto
Grind fresh, and dose your portafilter as you would for a standard espresso—usually around 18g. Extract just 25–30g of liquid in total. This should take around 25–30 seconds.
No machine? Use an AeroPress with a 1:2 brew ratio and a short contact time. The goal is intensity.
2. Cool the Coffee Down
Either let the shot sit for a minute or pour it directly over a few ice cubes in a glass. This step prevents the milk from heating up when combined with the coffee.
3. Fill a Tall Glass with Ice
Use a generous amount of ice—about 3/4 full. Larger cubes melt slower, keeping your drink colder without excessive dilution.
4. Pour in Cold Milk
Add around 150–200ml of cold milk, depending on your preference. Pour gently over the ice for a clean layered look, or stir if you like it fully integrated.
5. Add the Coffee Shot
Pour the cooled double ristretto over the milk and ice. This creates a beautiful gradient effect that’s made for summer (and Instagram, if that’s your thing).
6. Stir, Sip, and Adjust
Want it sweeter? Add a splash of simple syrup—it mixes better than granulated sugar. For a twist, try a few drops of vanilla extract or a pinch of cinnamon.
Tips for Getting It Just Right
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Use freshly ground beans: This is non-negotiable. Iced doesn’t mean lazy.
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Dial in your ristretto: Short, sweet, and punchy. This is the heart of the drink.
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Keep your milk cold: It helps preserve texture and sweetness.
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Glass matters: A chilled glass elevates the experience.
Beyond the Basics
At The Roasting Party, we also love experimenting with iced variations. Add a float of cold brew concentrate for an iced dirty. Or shake your iced latte over ice for a frothy, café-style finish. You can even infuse your milk with cinnamon or cardamom for a spiced twist.
But whatever you do, always come back to the core principle: good ingredients, handled with care. The cold doesn’t excuse shortcuts. If anything, it demands even more attention—because every mistake is easier to taste.
Final Thought
The iced latte isn’t just a watered-down version of a hot one. When done properly—with a sweet, intense double ristretto and cold, creamy milk—it’s a drink in its own right. Refreshing, indulgent, and satisfying.
So this summer, skip the drive-thru and dial in your own iced latte at home. With the right base and a bit of intention, you can build something seriously special in your own kitchen—no matter how hot it gets outside.
