Espresso Tonic
Also espresso and tonic, kaffe tonic
Espresso poured over tonic water and ice, a bitter, fizzy specialty-café drink from Scandinavia in the late 2000s.
ColdServed icedFrom Norway
- Volume
- 280ml9.5 US fl oz
- Espresso
- 1shot
- Caffeine
- 64mgderived, USDA FDC
- Glass
- Highball300 ml
The build
Watch it made, step by step- Ice100 ml36%
- Tonic water150 ml54%
- Espresso30 ml11%
- Volume
- 280ml
- Caffeine
- 64mg
- Espresso
- 1shot
Scales every component together, so the ratio holds; caffeine scales with the coffee.
Tonic over ice with a shot poured on top so it layers; sometimes with citrus.
Caffeine
Derivedin a 280 ml espresso tonic
USDA FoodData Central SR Legacy caffeine per 100 g scaled to the coffee volume in components, assuming 1 g per ml. FDC 171891 (Beverages, coffee, brewed, espresso, restaurant-prepared) 212.0 mg/100 g x 30 ml.
USDA FoodData Central record 171891 · read 2026-10-26
A derived figure: the reference food's caffeine per 100 g scaled to the coffee in this build. Real cups vary with the coffee, the dose and the shot.
Variants by country
1| Name | Country | How it differs |
|---|---|---|
| cold brew tonic | United States | Cold brew instead of espresso. |
History
Popular accountWikidata records Norway as country of origin, 2007 as inception and espresso and tonic water as parts. Koppi in Helsingborg and Oslo's Tim Wendelboe are usually credited (popular account).
Oslo, Norway, 2007.
Parts of this story are repeated widely but were not confirmed against a source this atlas accepts. They are kept as the story people tell, not as fact.
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