Italy·Lighter version available
Caffè shakerato
Shaken espresso with a thick foam head
The Italian answer to iced coffee, and still the most impressive thing you can make in 30 seconds. The head is pure crema whipped into the shake.
Coupe
Espresso
2 shots
Shake
15–20 s
Serve
Coupe glass
Servings
1
Ingredients
- espresso, freshly pulled and hot60 ml
- sugar syrup12 ml
- ice, big cubes150 g
Method
1
Chill the glass
Coupe or martini glass in the freezer while you pull the shots.
2
Syrup first
Sugar syrup, not granulated. Granules will not dissolve once the ice hits.
3
Shake hard
Hot espresso, syrup and ice, sealed, shaken with real force until the tin frosts over.
4
Double strain
Strain into the cold glass leaving all ice behind. The head should be 2 cm of dense tan foam.
Notes
- Big cubes only. Crushed ice melts during the shake and you get a pale, watery drink with a thin head.
- Shake it hot. Pre-chilled espresso will not whip the same way — the temperature shock is what builds the foam.
Lighter version
Shake it with no syrup at all. You lose some of the head — sugar helps stabilise that foam — but a well-pulled shot shaken hard still throws a decent crema cap. A strip of orange zest in the shaker adds sweetness that is not sugar.
What you need
- Espresso machine (pump) or Lever / piston machine or Moka pot
- Cocktail shaker