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Permalink Reply by Andy Kwon on April 20, 2012 at 9:27pm

I'm currently working at two coffee bars.

At one bar, we just top the glass with ice, fill it with water, then extract the shot on top.

At another bar, they're big proponents of the "espresso shock" theory, so we actually only fill the cup halfway with water, then pull the shot, then top it with ice.

I personally prefer the first method. It's just more efficient, and you preserve some crema. I don't think the taste of the espresso will change, and I guarantee you if we conducted a blind taste test, nobody would be able to figure out which is which.

I would be interested to read an article making a convincing argument for the "espresso shock" theory. I wouldn't be surprised if this theory was conjured up by the same crowd who believes an espresso shot "dies" after 30-45 seconds.

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Permalink Reply by Emily Wiersma on May 5, 2012 at 11:56am

We do shots in the cup with a little bit of cool water (so as not to shock the shots), add ice, and fill to the top with cool water. We keep a bottle in the fridge, so it's always cool and filtered. Best of luck!

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Permalink Reply by lance battenfield on July 17, 2012 at 6:55am

The way to go is getting a filtered water tap hooked up next to your bar. i always add water from my tap first, then the espresso over the water and then the ice on top. i've tried it several ways and found that this introduces the espresso to the temperature change much better than pulling it over ice which (i would say, 'depending on the espresso') would come out a little harsh. on the other hand, if you add espresso first then when you add your water you get a bunch of bubbles and end up having a nice head on your americano which i don't like. 

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Permalink Reply by lance battenfield on July 17, 2012 at 6:56am

and please always use fresh shots...

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Permalink Reply by Shayna Pysk on January 14, 2013 at 7:29pm

i just pour the shots over cold water, and then add ice at the end. Still doesnt preserve the flavor very well but when comparing the quickest and most efficient methods i find its still better then pouring it over ice directly.

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Permalink Reply by Simon Taylor on February 14, 2017 at 9:52am

Have you thought of making the switch to cold brew instead? We did that, and it has worked on several levels: don't have to worry about espresso getting diluted or bitter with addition of water, and after some trial and error, can make a brew that has the same flavours and strength of an Americans. Also, the price point is good, as it is cheap to make, and can generally charge a bit more than an Americans. Finally, the base brew is great for making specialty drinks (we make a lavender one that people go mental for, as well as a cold brew and tonic)

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