Some drinks have a season. Iced latte is summer. It’s not just a cooled espresso. It’s a drink in its own right, with its own logic, its own balance, its own way of being prepared.

THE BASE: ESPRESSO ON ICE

Espresso extracted hot then quickly cooled over ice gives a brighter, more acidic, more aromatic profile. The dilution from the ice cubes is calculated: the espresso is pulled directly over the ice, without natural cooling that would crush the aromas.

MILK: A MATTER OF TEMPERATURE AND FOAM

We use fresh local milk, poured cold over the iced espresso. The foam forms differently when cold: tighter, denser. At Carrera Café, we use oat milk for the plant-based version — it gives a creaminess that perfectly complements the espresso.

ON THE TERRACE FACING THE RIVER

Iced latte is also an image. That of a terrace in Petit-Champlain, in July, with the Saint Lawrence sparkling. A drink that belongs as much to the place as to the recipe.