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Message: [QUOTE="storrsroars, post: 2808819, member: 2500"] There's a way to do an iced triple espresso that doesn't completely ruin it. But you can't add ice after the fact. You need a crapton of ice in a cocktail mixing glass (helps if it's metal) or something large so that there's a lot of ice mass. Hold the ice-filled glass under the portafilter and let the espresso drain directly into it. This will shock the coffee so it retains much of its acidity. Then you simply strain before the ice melts and it gets too diluted. That said, the idea of an "iced espresso" is dumb, falling squarely in the category of "just because you can doesn't mean you should." If you really want an iced espresso, opt for a shakerato, even a flavored one. I used to do ones with simple syrup and anise and simple syrup with rosemary that were really good. Serve in a small martini glass. [/QUOTE]