How to Make an Iced Latte with the CASABREWS CM5418
Pull a double shot, fill a glass with ice and milk, then pour the espresso over the top.
For one iced latte
16 fl oz
475 ml total volume
14g – 18g
Double shot dose
36g – 40g
Balanced 1:2 ratio
~25 – 30s
Pump start to finish
180g Ice + 6–8 oz
Whole or oat milk
Ingredients
- check_circleFresh coffee beans:Medium-dark espresso beans (ground fine for espresso).
- check_circleFiltered water:Cold, fresh filtered water for clear flavor and machine care.
- check_circleIce cubes:180g dense solid ice cubes to keep drink cold with minimal melt.
- check_circleMilk of choice:6 to 8 oz cold whole milk or barista oat milk.
- add_circleOptional sweetener:15g vanilla or simple syrup (mixes easily with the warm shot).
Step-by-Step Method
Pre-flush & warm the grouphead
Run a blank 5-second shot cycle without the portafilter locked in. This warms the grouphead and dispersion screen to nominal brewing temperature.
Grind, dose, distribute & tamp
Grind 14g to 18g of coffee beans into your portafilter basket. Distribute the grounds evenly to remove clumps, then tamp firmly and level with even pressure.
Extract directly over minimal ice or shot pitcher
Lock in the portafilter and extract a double shot (aiming for 36g to 40g yield in 26 to 30 seconds) directly into a pre-chilled shot pitcher or over a single ice cube.
Assemble & combine
Fill your 16oz glass or tumbler with 180g of dense ice cubes, pour 6 to 8 oz of cold milk over the ice, then gently pour the freshly brewed espresso on top for clean visual separation and sweet flavor.
Beans and cup for this recipe
Equator Jaguar Dark Roast
Its dark chocolate and toasted almond notes cut smoothly through cold milk without turning sour.
Fellow Carter Move Mug (16oz)
Taking your latte along? Add the ice first, then leave a little room under the lid when you pour in the milk.
