How to Make Iced Coffee Using Your Nespresso Machine (Step-by-Step Guide)

Hot coffee in hot weather? Who actually enjoys that?

Now with summer around the corner, the weather’s heating up and let’s be honest, so is our laziness. It’s that time of year when even walking to the café feels like too much.

For this reason, I figured, why not put my Nespresso machine to good use and make it work for me? I’ve never been much of a Nespresso guy (as I mentioned prior), but iced coffee? That’s a whole different story.

In this guide, I’ll walk you through exactly how to make iced coffee with your Nespresso—step-by-step.

You’ll get tips, pod recommendations, and even a bonus iced latte variation to keep things cool, easy, and delicious all summer long.

What You’ll Need?

Making iced coffee with a Nespresso machine is pretty straightforward. However, having the right tools and ingredients makes all the difference. You don’t need any fancy equipment, just a few basics to get started.

Nespresso machine

Well, it doesn’t matter if it’s an OriginalLine or a VertuoLine. Both can do the job.

I’ve used both over the years, and while they work differently (Originals give you more espresso-focused shots, Vertuos offers more drink sizes). They’ll both brew hot espresso that chills well over ice.

What capsule?

Go for the strong stuff. The problem with mild blends is they vanish when poured over ice. For OriginalLine, I love Palermo Kazaar or Ristretto.

For Vertuo, Ice Forte is legit made for iced coffee. Anything bold or dark roast will hold its own when those ice cubes start melting.

Ice cubes

Don’t skimp here. I suggest using fresh ones and around 6–8 cubes per glass. You want them to cool the espresso quickly without diluting it too much.

Milk or a milk alternative?

If you’re into creamy iced coffee, a splash of oat milk makes it smooth and naturally sweet. I also keep almond milk on hand for a nuttier flavor, especially when I add a dash of cinnamon or vanilla.

Sweetener

It’s up to you! Some days, I’m fine with it black; others, I reach for simple syrup (it dissolves better than sugar, FYI). I also find honey great too. However, only if you stir it while the coffee’s still hot.

Tall glass

And finally, grab a tall glass (you want room for ice, coffee, and add-ins) and a spoon for stirring everything together.

Bonus: Make a Nespresso Iced Latte

If you want something creamier than standard iced coffee, an iced latte is where it’s at. It’s just as easy to make and gives that smooth, café-style texture we all crave, especially when it’s hot out, and you still need your espresso fix.

Use a double espresso capsule

Start with a double espresso capsule. I recommend something with a bold flavor, such as Double Espresso Chiaro or Scuro. You need that extra strength to balance out the milk. I’ve tried single shots for this and it turns into a sad milky mess.

Froth cold milk using a Nespresso Aeroccino or handheld frother

Here’s the magic step: cold froth your milk. If you’ve got the Nespresso Aeroccino, hold the button for a couple of seconds to switch to cold mode.

If not, a simple handheld frother works, too (I used a $10 one for months, and it did the job). Whole milk gives the best foam, but oat milk comes pretty close. Plus, it’s got that naturally sweet vibe.

Pour over ice for a creamy café-style drink

Now pour your espresso over a tall glass of ice, then top with the frothed milk. The layering looks pretty, but I always give it a quick stir.

Tips for Better Iced Coffee

A few small changes can make a big difference in flavor, texture, and how long it stays refreshing. So here’s what’s worked for me:

1 – Pre-chill your glass or add frozen coffee cubes

This one’s easy to overlook, but pre-chilling your glass helps. Just pop it in the fridge for 10 minutes while you get everything else ready.

Even better? Make coffee ice cubes with leftover brewed espresso. I started doing this and there’s no more watering down.

2 – Try adding vanilla, caramel, or mocha syrup for fun flavors

If you want your iced coffee to feel a little more “coffee shop,” try flavored syrups. Just a quick pump of vanilla, caramel, or even mocha can turn a basic cup into something that tastes like it came from your favorite café.

I’m a big fan of Monin syrups especially their vanilla. It’s not overly sweet, and the flavor tastes like real vanilla and not candy.

You can also pair it with oat milk, and the combo gives this smooth, slightly sweet vibe that feels like a treat.

3 – Adjust strength by choosing lungo or double espresso pods

If your iced coffee tastes too weak, you’re probably not using the right pod strength. I learned to swap out regular espresso for lungo or double espresso capsules, depending on the size of the drink I’m making.

That little bit of extra coffee packs more punch and holds up better against ice and milk, especially when you’re making a tall glass.

Last Thoughts

And there you have it: iced coffee made easily with your Nespresso! Anyway, do you have a favorite pod combo? A secret syrup stash? Or maybe a weird-but-amazing hack I should totally try?

I’d like to read your questions, tips, and wild flavor ideas in the comments below. And let’s end this by saying voilà!