In this article, you’ll learn:
- Why carbonated coffee is becoming a bigger part of café menus
- What it takes to serve carbonated coffee well
- Whether every café should add carbonated coffee to its menu
When the weather warms and coffee shops diversify their menus, it is common to see coffee sodas, spritzes, or variations on the espresso tonic. Sparkling coffee is on the rise, appearing more on menus and, in some cases, becoming a staple beverage in its own right. The first coffee tonic beverage was publicly made back in 2007, thanks to Koppi Roasters founder Anne Lunnel.
To find out what it takes to serve carbonated coffee well, I spoke to Abbey Chiavario, owner and founder of Matryoshka Coffee in Nashville, Tennessee. Read on for her insights.
Why is carbonated coffee gaining momentum?
Drinking an iced beverage during the summer months provides a cooling effect for the coffee consumer. Cafés therefore offer a select number of cold caffeinated drinks to fuel their parched patrons.
Espresso tonics have started to take off in recent years. They offer a refreshing alternative to richer coffee drinks and can be adapted with low- or no-sugar ingredients depending on the recipe. That combination of bubbles, refreshment, and a lighter drinking experience appeals to consumers looking for an alternative to richer coffee drinks.
An espresso tonic is simply what it says it is: a cold glass of iced tonic water with a shot of espresso poured on top. Some cafés may add their own twist by incorporating a fruit concentrate, an orange peel, or macerated cherries to enhance the flavour, or perhaps a dash of bitters to elevate the drink. It is the perfect coffee cocktail to have during the day without the alcohol. Millennials are gradually becoming more sober, eager to try alcohol-free drinks.
Abbey and her team at Matryoshka Coffee shake things up a bit and forgo tonic altogether, creating their own sparkling drinks that shine year-round. “We make our coffee soda which was inspired by Crema Coffee Roasters’ orange coffee soda, made in a similar way. We force-carbonate a batch of a slightly-sweetened, flash-chilled iced coffee that has a hint of acid in it to give it a bite. This combo is a refreshing, milk-free option that’s perfect for warmer weather,” Chiavario says.
Matryoshka is situated in the southern United States, where it stays warm most of the year, allowing it to offer coffee sodas on its menu year-round. Chiavario mentions the joy of working with co-ferments and making them into sparkling beverages for all to try.
Sparkling coffee drinks are light, not as heavy as iced lattes, and have a different flavour dimension compared to the commonly-consumed iced Americano. They also look pretty – seeing the espresso floating on the tonic or soda, with a brightly-coloured dried orange slice, can be more appealing than a simple iced coffee beverage.
Combining the espresso with the floral carbonation of tonic opens up its complexity, creating a magnificent marriage that enhances the coffee experience. It takes a precise hand to properly craft one of these drinks.
What does it take to serve carbonated coffee well?
Serving carbonated coffee well starts with the best possible espresso shot: a café’s signature blend, or perhaps a single-origin, funky shot, pulled with precision and care. Once this shot is perfected, baristas can combine it with any variation of tonic or sparkling beverage.
The next step involves several choices, depending on the tonic water, syrup, garnish, ice, and glass selected. These components are readily available to all cafés, making the espresso tonic accessible for coffee shops of any size.
Tonic can sometimes be sweet, with some bitter notes, so it is important to ensure the espresso pairs well with this flavour profile. If adding a citrus such as lime or orange, taste-test and assess whether the drink needs a dash of simple syrup or bitters to create a balanced, refreshing result.
Equipment can also play a part in nailing the carbonation itself. The Hardtank 20 has built-in taps for nitrogen and CO₂, allowing cafés to dispense freshly extracted cold brew with either nitrogen infusion or CO₂ carbonation, depending on the desired drink style. This gives consistent fizz without manual force carbonation.
Espresso tonics are simple, bold, sharp, and a great opportunity for cafés to experiment with flavour, drawing in customers. Garnishing with a dried orange slice or a speared Amarena cherry can really make a difference and help sell the drink. Coffee drinks are taking on more non-alcoholic cocktail spins, so riffing on an Old Fashioned can be a great way to elevate an espresso tonic.
Chiavario notes that Matryoshka first introduced a sparkling drink on the menu last summer, “when we juiced some fresh watermelon juice and made a syrup with it,” using fresh local ingredients alongside their coffee.
“Our best seller has been our dragonfruit cofermented coffee soda, but followed closely behind by a caramel-dipped green apple-inspired drink called Billi’s Dream. That one is an apple-forward coffee soda, topped with salted maple cold foam,” Chiavario adds.
Experimenting with different juices or creams alongside coffee, then adding carbonation, can create a genuinely memorable drinking experience.
Should every café add carbonated coffee to the menu?
Carbonated coffee is worth considering for most cafés, since the drink list extends well beyond espresso tonics. Cafés can also serve sparkling cold brew or even a fizzy matcha drink. Keeping these drinks on the menu year-round can maintain customer eagerness throughout the seasons.
For espresso tonics, the core ingredients are relatively accessible: espresso, tonic, ice, and optional flavour additions. More specialised sparkling coffee drinks may require additional carbonation equipment. This combination can make the drink profitable for any café that pursues it effectively.
Plus, these beverages are highly appealing on Instagram and other social media platforms. They are beautiful drinks with layers, garnishes, and an appeal that draw customers in. It’s a great way to market a café through a fun new menu item, and drinkers will also want to photograph and share it.
Chiavario and her team think of scents and flavours that remind them of a memory, then trial and test amongst each other until they perfect a drink. “Often, our drink programme embodies a lot of playful nostalgia, so if we have a scent memory, a flavour memory, or a regular old childhood memory, we try to capture and recreate that,” Chiavario explains.
Cafés looking to serve fresh, carbonated cold brew without ever canning it can turn to the Hardtank 20. Its built-in taps serve either nitrogen or CO2, so baristas can extract fresh cold brew and dispense it carbonated straight from the machine, tailoring the taste and foam to each drink. For a café chasing an espresso tonic or sparkling cascara on the menu, this means a fizzy, tonic-style pour without relying on canned stock.
Carbonated coffee: Key takeaways
- Sparkling coffee drinks, from espresso tonics to cascara spritzes, are gaining traction on café menus as customers look for lighter, lower-caffeine alternatives.
- Carbonation changes the mouthfeel and flavour perception of coffee, adding brightness and a different textural dimension to the drink.
- The Hardtank 20’s built-in taps serve either nitrogen or CO2, letting cafés dispense fresh cold brew carbonated straight from the machine, tailored to each drink.
Ready to bring carbonated coffee to your menu, or take it further with a canned RTD version? Find out more about the Hardtank 20, or explore Hardtank’s private label services.
Carbonated coffee: FAQ
What is an espresso tonic?
An espresso tonic is a cold glass of iced tonic water with a shot of espresso poured on top, sometimes finished with a fruit concentrate, citrus peel, or a dash of bitters.
What does it take to make a good sparkling coffee drink?
It starts with a well-pulled espresso shot, paired with the right tonic, syrup, garnish, ice, and glass. Balancing the tonic’s sweetness and bitterness against the espresso’s flavour is key to a well-crafted drink.
Can cafés serve carbonated coffee without canning it?
Yes. Equipment like the Hardtank 20 has built-in taps that serve either nitrogen or CO2, so cafés can dispense fresh cold brew carbonated on demand, without ever canning it.
Want to learn more about serving carbonated coffee?
- Explore the equipment: See the Hardtank 20 in detail
- Discover our range: See why roasters choose Hardtank
- Speak to the team: Get in touch with Hardtank
