There's caffeine and then there's the kind of big-time caffeine boost you'll get from topping off a bottle of Coca-Cola with two shots of espresso. But that's sort of the point, according to Mike Haft and Harrison Suarez, the owners of Compass Coffee in Washington, D.C., where the drink is served. "It's for those times when you really need to get stuff done," says Haft.
Former infantry officers in the U.S. Marine Corps, Haft and Suarez first thought of the idea because, "What's more American than Coca-Cola?" The answer: "Coke with Compass coffee," of course. The double-shot of Compass Coffee's own Emblem Espresso—a blend of Brazilian, Guatemalan, and Sumatran beans—is chocolate-y and nutty enough to counteract the sugary sweetness of the soda. Suarez says they use a medium-dark coffee blend, "but not burnt like the mermaid does it." The final result: Coffee and soda that's equal parts icy and bubbly—super refreshing but not too bright.
It's also kind of the perfect pick-me-up to brew at home (even though Haft and Suarez wouldn't recommend it). Better yet, whip one up in your office around 3 p.m. using the available coffee and vending machines. But if you're making an Espresso Cola without an espresso machine, use a coffee concentrate of a medium-dark roast coffee—not fruity Ethiopian blends—or find a way to make a concentrated espresso-strength brew. Otherwise, you run the risk of sipping on a diluted Coca-Cola coffee drink where the flavors don't quite match up.
First, start with the Coca-Cola. Haft and Suarez prefer Mexican Coca-Cola because it's made with real sugar instead of high fructose corn syrup. All you need next is to top it off with your espresso—or a makeshift version. Compass uses 17 grams of coffee in the basket to 34 grams of pulled espresso—a one-to-two ratio. To get the big coffee taste with delightful and refreshing fizz, make sure to do it in that order: Pour the soda first, then top it off with the coffee.
But be warned that the caffeine boost is no joke. Not that we mind. Espresso Cola is so good that we're willing to sacrifice some sleep to drink it more often. Except, when we have it after-hours, we're thinking we'll spike it with a little bit of Fernet-Branca or rum.