The first time someone offered me a Mazagran, I assumed they were trying to poison me or, at the very least, play a very mean prank. Lemon and coffee? That’s like orange juice and toothpaste. It’s the ultimate flavor profile clash.
Except, somehow, it isn’t.
Mazagran is often called the “original iced coffee.” It started with French Foreign Legion soldiers in Algeria in the 1800s (who were probably just trying to mask the taste of terrible field coffee) and eventually became a staple in Portugal. It’s essentially a shot of strong coffee, a squeeze of fresh lemon, sugar, and a mountain of ice. Some people even top it with sparkling water or a splash of rum.
Why It Isn’t Gross: Think about how many times you’ve tasted “bright, citrusy notes” in an expensive bag of Ethiopian beans. Mazagran just takes that logic and turns the volume up to eleven. The acidity of the lemon cuts right through the bitterness of the coffee. On a scorching 95-degree day, a heavy, milky latte feels like drinking a wool sweater. A Mazagran, however, feels like a slap in the face in the best way possible.
The Verdict: It’s the ultimate “don’t knock it ’til you try it” drink. It’s refreshing, bracing, and makes you look like a sophisticated traveler rather than someone who just accidentally poured fruit juice into their mug.
Mazagran Recipe
Ingredients:
- 1 double shot espresso (2 oz / 60 ml) OR 4 oz strong brewed coffee
- 1 oz (30 ml) fresh lemon juice (about half a lemon)
- 1-2 tablespoons sugar, honey, or simple syrup (adjust to taste)
- Ice cubes (lots of them)
- Pinch of salt (optional, but it makes everything pop)
- Optional: 1 oz white rum (Portuguese style)
- Optional: Fresh mint sprig for garnish
- Optional: Splash of sparkling water or tonic
Instructions:
1. Brew your coffee strong: Pull a double shot of espresso, or brew 4 oz of very strong coffee using an Aeropress, Moka pot, French press, or pour-over. If you’re using regular drip coffee, make it concentrated—this isn’t the time for weak coffee. Let it cool for a few minutes (pouring boiling coffee directly over ice makes for a watery disaster).
2. Prep your lemon: While the coffee is cooling, roll a lemon on your countertop with the palm of your hand. This breaks down the membranes inside and makes it way easier to juice. Cut in half and squeeze out about 1 oz of fresh lemon juice. Strain out any seeds.
3. Sweeten the coffee: Add your sweetener of choice to the hot coffee and stir until completely dissolved. This is crucial—sugar won’t dissolve well in cold liquid, so do it while the coffee is still warm. Start with 1 tablespoon and adjust from there. If you’re adding a pinch of salt, throw it in now.
4. Fill your glass with ice: Use a tall glass (the traditional Algerian mazagran glass is narrow and stemmed, but any tall glass works). Fill it to the top with ice cubes. Pro tip: Use coffee ice cubes if you’ve got them—they won’t dilute your drink as they melt.
5. Combine everything: Pour the sweetened coffee over the ice. Add the fresh lemon juice. If you’re going Portuguese-style, add the rum now. Stir everything together vigorously for about 10 seconds.
6. Taste and adjust: Take a sip. Too bitter? Add more sugar. Too sweet? Add more lemon. Not refreshing enough? Add that splash of sparkling water or tonic.
7. Garnish and serve: Drop in a lemon slice or wheel. If you’re feeling fancy, add a sprig of fresh mint. Drink it while it’s ice cold—this is not a drink that improves with time.
Notes & Tips:
- Coffee choice matters: Medium to dark roast works best. You want something with body that can stand up to the lemon without getting lost. Ethiopian or Kenyan beans with natural citrus notes play really well here, but honestly, any decent coffee will work.
- Don’t skimp on the lemon: The acidity is the whole point. If your first sip doesn’t make you go “whoa,” you need more lemon. The ratio should be about 4 parts coffee to 1 part lemon juice, but adjust to your taste.
- The sugar is not optional: I know, I know—you drink your coffee black. But this drink needs sweetness to balance the lemon’s tartness and the coffee’s bitterness. Trust me on this one. You can use less than the recipe calls for, but don’t skip it entirely.
- Variations to try: – Portuguese Mazagran: Add 1 oz white rum and a fresh mint sprig – Sparkling Mazagran: Top with 2 oz sparkling water or tonic for extra fizz – Honey-Lemon Mazagran: Use honey instead of sugar for a rounder sweetness – Café del Tiempo: The Spanish/Catalan version—just add a lemon peel twist instead of juice
- Make it ahead: You can batch this for a party. Brew a pot of strong coffee, sweeten it, let it cool, then mix with lemon juice and refrigerate. Pour over ice when ready to serve.
- Why it works: The lemon’s acidity cuts through coffee’s bitterness the same way citrus brightens up everything from fish to cocktails. The combination sounds insane until you remember that coffee itself has citrus notes—this just amplifies them. On a hot day when a latte feels like drinking warm milk in a sauna, Mazagran feels like jumping into a cold lake.