Posted on 05/19/2026 7:25:42 PM PDT by CondoleezzaProtege
If you've ever ordered a shot of espresso from an Italian-style café and were surprised to be served a small glass of sparkling water alongside it, there's actually a few good reasons as to why.
First, the sparkling water is a palate cleanser that can prepare your taste buds to detect all the nuanced espresso flavors...
Second, espresso can be dehydrating, so having something like a glass of ice cold sparkling or still mineral water with it can help counteract that effect...
The true history of the custom is difficult to pinpoint precisely, but sparkling espresso or coffee drinks are enjoyed in many countries, including Japan...
Sparkling water doesn't have to just be a sidecar, it can also be the star...
Try mixing sparkling water and espresso together for an Americano spritz that you could spice up in a different way each day...
Whether you're adding extras or keeping it simple, espresso and sparkling water are a match made in heaven...or Italy. Either way, we're glad it happened...
(Excerpt) Read more at tastingtable.com ...
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Mixing water in your expresso, sort of like blending your steak with some lettuce.
Europe, where the Cokes are flat and the water is fizzy..................
HHmmm ... I might actually try that...with whipped cream, of course.
Espresso Tonic
Fill glass completely with large ice cubes. Slowly pour in chilled tonic water, filling glass about 3/4 full. (Leave enough headroom for espresso.) Add fave flavor to sweeten; citrus juice, stirred in gently. Slowly and carefully pour freshly brewed espresso over the tonic. Squeeze an orange wedge over, give it a quick, gentle stir, and serve immediately.
Note: coffee and CO2 in tonic can foam up quickly, so pour slowly to avoid an overflow.
Mark
I will just go with the straight, hot espresso, thanks.
It’s to get the caffeine into your intestines faster. Nothing is absorbed through the stomach wall. It has to wait until it leaves the stomach and gets into the small intestine. The fizz in the sparkling water stimulates the sphincter between the stomach and the intestine. This is similar to the way champagne has that little kick compared to plain white wine.
Because an Italian tonic espresso is bubbly, bitter, and citrus-forward, it pairs best with foods that balance its effervescence. Ideal pairings include salty-sweet, creamy, or bright citrus foods like prosciutto-wrapped melon, ricotta toast, or classic biscotti.
Salty & Savory Bites
Prosciutto-wrapped melon: The salty ham cuts through the bitterness of the espresso and tonic, matching the sweetness of the fruit.
Ricotta toast: A slice of toast topped with creamy, mild ricotta, a drizzle of honey, and a pinch of sea salt.
Caprese or shaved fennel salads: The creamy mozzarella and balsamic glazes or bright fennel and citrus salads are excellent for a light, refreshing lunch.
Baked Goods & Sweets
Biscotti or Amaretti cookies:
Classic Italian coffeehouse staples that offer a satisfying crunch and a touch of sweetness to complement the bubbles.
Lemon poppyseed muffins: The bright, sweet lemon highlights the citrus oils (such as lemon or orange peel) usually used as a garnish for the drink.
Dark chocolate-dipped candied orange peel: Acts as a perfect palate cleanser that ties beautifully into the fruity, bitter notes of the coffee.
Spiced mixed nuts or Marcona almonds: An easy, salty, and crunchy snack that doesn’t overpower the delicate, complex flavors of the tonic.
We never had espresso served with water anywhere in Italy.
Guess we didn’t go to fancy enough places...never knew it was a thing.
Try Cuban coffee, it has lots of sugar.
No.
“Try Cuban coffee, it has lots of sugar.”
I drink this at full strength at home ... but no sugar. Never that poison.
I believe they’re saying to use it as a palate cleanser before drinking the coffee - then maybe as a chaser - not mixing it.
It’s not an Italian tradition but there are places in Italy where it’s routine. Everything to do with food in Italy is highly regional, including the sparking water thing.
But American barristas figure they can get away charging more for their already overpriced cuppa joe if they claim it was taught to them by their old, Italian “Nonna.”
Espresso was invented by an Italian factory owner who appreciated that his workers were more energetic with a caffiene buzz but he wanted to stop them lingering over a tall cuppa joe, so he invented a coffee preparation method that was long of caffiene but short on lingering. Most still treat it that way, two or three slugs and they’re out the door.
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