Iced Coffee Masterclass

“Welcome to our new Boutique” says Yassir, Nespresso’s Coffee Ambassador, as he welcomes me, with a warm smile, to the new Nespresso Boutique in Dubai Marina Mall.  The Boutique, he explains, is the first with the new Nespresso design and whilst it’s similar to other boutiques, it’s also different. At the heart of the shop is a customer experience centre where you will be offered a coffee and an opportunity to sample new products. It’s the first thing you see as you enter the shop, and it’s the place to be! Here the staff hangout with customers, offer them a coffee and are able to demonstrate different machines etc.   The new layout is much more engaging, there a no barriers and staff interact with customers at ease. I visited the Nespresso recycling plant a few years ago and am pleased to see that the counter top is made using recycled coffee grinds, whilst the metal edging is made from the recycled coffee capsules, it’s a nice touch, as is the custom cut metal decor in the shop which has been custom designed to reflect Dubai with a distinctive Arabic feel along with some cheeky Nespresso capsule cutouts too!

Onto the coffee, I’m here to learn about the new Iced Coffee Capsule range  (limited edition I’m afraid) which have been especially created to be drunk over ice, Ispirazione Salentina and Ispirazione Shakerato. Psst … don’t worry, other coffee capsules work well with these recipes too!


First up the Caffè Shakerato – which we make using the following recipe but substitute sugar with a sugar syrup. Yassir recommends Monin syrup, but you can make your own, use sugar or, in my case, leave the sugar out of the recipe.


  1. Add 1 Nespresso sugar stick in a VIEW Recipe glass with lid or shaker
  2. Extract 40ml coffee on top
  3. Add 3 Nespresso ice cubes
  4. Shake it!

The VIEW Recipe Glass is a new addition to my growing collection of Nespresso accessories and comes complete with a silicon lid meaning you can shake the coffee in the glass and serve immediately.  Simple, effective and tasty.  Want to have your coffee on the run? Then the new Nomad drinks bottle could be for you, it’s made from a durable plastic base, has a built in straw to allow you to sip on the go and also has a clip on lid with a carry handle so you can easily transport it – in my case from the kitchen to the car with ease!

But I digress, back to the coffee …


Secondly we make an Espresso Tonic which is really refreshing and easy to make at home.

  1. Fill a glass with ice cubes
  2. 10ml mint syrup
  3. Add your favourite tonic drink, fill to approximately 2/3rds of the glass
  4. Extract 25ml of coffee on top – use a small spoon to help the coffee layer
  5. Decorate with a mint leaf for that added touch of flair

Tip : you can use soda instead of tonic to reduce the sugar level. Want to see how to make it, you’ll have to pop over to FoodeMag dxb IG TV for the full (live) story.


  1. Add 2 ice cubes into a VIEW Lungo glass
  2. Pour 30ml of almond milk on top (or alternatively cow’s milk)
  3. Add 5ml of sugar cane syrup
  4. Extract 25ml coffee on top

Loved this one! Even with the syrup it was not too sweet. Check out the YouTube video (right) to see Yassir in action as he brews this one.

ICED CARAMEL MACCHIATO – a perfect finale!

The most indulgent drink of the day, and my favourite! Perfect as a treat or event served up as a dessert, this is a drink to impress not only your taste buds but perhaps your friends too! Do watch our video (right) to see how it’s made.

All drinks were made using the gorgeous Creatista machine which I got to try at it’s launch which you can read about here, it’s still on my Christmas and Birthday wish list 🙂

Psst : whilst this was an exclusive masterclass for me and my guest, Yassir tells me that these type of classes will be available to coffee lovers too – watch this space for details!

Disclaimer: I was a guest of Nespresso for this experience. I was also gifted some coffee capsules as well as a View Recipe Glass, Nomad drinks bottle, Ice Cube Maker and few other accessories.

All opionions are my own.