Iced Latte

The iced latte emerged as a natural extension of the hot latte during the American specialty coffee revolution of the 1980s and 1990s. As cafes sought to serve cold coffee options for warmer months, the iced latte — espresso poured over ice and topped with cold milk — became the most popular iced coffee drink globally, surpassing even iced americanos in sales at most cafes.

The key to a great iced latte is temperature management: the espresso is brewed hot and concentrated to compensate for the dilution that occurs as the ice melts. Some cafes use cold milk poured directly over ice and espresso; others use cold foam or steamed milk. The beauty of the iced latte is its simplicity — espresso quality and milk quality are immediately apparent without anything to hide behind.

At Cappadocia, our iced latte uses a double ristretto shot poured directly over a glass of ice and full-cream milk — creating a beautifully layered drink that guests can watch swirl together before enjoying.