The Caffe Shakerato - Three Recipes
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- Опубликовано: 7 сен 2024
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CLASSIC RECIPE
Approx 40g espresso (a double espresso)
10g 1:1 simple syrup
2 drops saline
Ice
FRUITY ESPRESSO RECIPE
Approx 36g espresso (a double espresso, from a lighter roasted fruit forward washed coffee)
12g 1:1 Earl Grey syrup (recipe below)
2 drops saline
0.2g Angostura Orange Bitters
Ice
BATCH NITRO SHAKERATO
Approx 200g espresso (5 double espressos)
50g Xanthan Syrup (recipe below)
10 drops saline
60g ice
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"Fallon is Salfred" by walz
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2:25 "we are gonna weigh everything, don't worry"
Nice that you clarified that, can you imagine people eyeballing ingredients? Savages.
*angry restaurant cook noises*
Give me the grams!
and here I am shocked that it only lists "ice" and not how much ice (in grams, obviously)
can you imagine people using spoons to scoop coffee grounds by VOLUME, much less BEANS?! barbarians.
Hahaha, you guys are killing it!
We drink a version of this drink regularly during the summer in Greece, and every coffee shop offers this. It's called freddo espresso. You can also order it with cold milk foam, and then it is called freddo cappuccino.
For the record, Freddo Espresso is obviously Italian -hence the name- basically the cold version (caffé freddo) of the hot espresso. Greece switched from drinking Frappe coffee to Freddo Espresso in the 90s and then had the cold cappuccino version too.
@@athinakt if you ask for a "freddo espresso" in Italy you will most likely get strange looks. They call it shakerato and it's a bit different than the greek version i.e. freddo espresso.
@@chrispap526 I know or simply just ask for caffè freddo as I said. The general idea has derived from Italy tho, it’s not like an innovation or something.
@@chrispap526 and if you ask for it in the uk you get instant coffee with a chocolate frog in it
This actually is the main way we drink coffee in Greece, especially during the Summer. We call it "Freddo Espresso". However, instead of a shaker we use a blender, that is really common to find in Greece to make Frappe. We dilute the sugar in the coffee while it's hot in the blender, add 1-2 ice cubes in the blender as well and then we serve in a glass with 4-5 ice cubes.
Using just one or two ice cubes only and using a blender helps the sugar to dilute better, The coffee doe not cool down as fast as using a hand mixer with a so many cubes
I see the Greek version as a different drink/technique. It's amazing too, but one day I should cover it in its own video. It's even more about the texture, though most of the ones I've had have been a bit sweeter too.
@@jameshoffmann About time to be honest with you :D. One more question, in general by mixing/shaking with ice cubes espresso, does the roast of coffee matters?
@@jameshoffmann great work James! I would love to see your take on "greek coffee drinks" and I would suggest you try all sugar levels. I have noticed that that the sugar free version tends to feel more sour compared to hot express ( when using the same coffee/machine/ratios). You should also compare sugar dissolved in hot coffee and cold blended later versus blended without sugar and adding simple syrup later. Waiting on your science!
Usually when you order a freddo espresso or cappuccino in Greece you say if your want it with no sugar, medium sugar or sweet. I find that even medium sugar tends to be a little too sweet for my taste at most coffee shops. I think medium is 1 tablespoon and sweet 2, might be wrong tho.
Just a great hot summer day kind of drink you say James. So just once or twice a year in England kind of drink then?
The fact that I’m wearing knitwear for this video should say it all…
Gotta be prepared for climate change
I don't know. Last couple of years have had the thermometer hitting high 30s for several weeks.
Really!? I don't like it over 23C maybe I should move 😅
@@chronometa same, above 23 and I start to get anxious and grumpy, I was told of a nice constant gray and rain when I moved to the UK and thus far I've been dying each summer.
Well I didn't know of Shakeratos as of now. But now I want it every day in the sun.
We have them in Greece, but we make them slightly differently. We call it "espresso freddo" or "freddo espresso", hugely popular drink during the summer!
I found out about them a few months ago and they're so good that I made 3 in one day. I should not have made 3 in one day.
The only ads I never skip, thank you coffee dad.
And this episode , the transition was as smooth as the drinks looks
Coffee daddy
For real. This man's the reason I never bought a coffee pot when I moved out. Bought a moka pot!!
I'll never skip an ad,
if it comes from Coffee Dad
Coffee dilf
I love how far you push each topic. You don't just stop at the basics. You take us along a journey to the next level with you and your experiments.
9:45 love a good 1:exclamation ratio!
You beat me to it :) An alarminmgly high proportion of sugar to water.
@@didiwin78 1:oh my that's a lot!
This error pains me deeply. Deeply.
Was introduced to this on a business trip in Genova at a beautiful pastry place. They used almond sap and finished by expressing an orange peel over the top. Not to sweet with a subtle hint of almond. Perfect for an afternoon break from the office.
How about a decafe episode? Bests beans to buy, how it is made into decafe, etc.
Yes please!
Great idea! I can only have one cup of regular coffee a day due to an illness, so having Hoffmann approved decaf would be lovely!
James is planning it as a big production involving travel, that's mainly been the holdup with covid shutdowns and all.
This comments needs more upvotes
I would vote for this
In the North of Italy, bars tend to make it with vanilla liqueur.
I've never heard of a "Shakerato", but I did one day think of shaking an iced coffee instead of just adding ice, and I was absolutely delighted with the foamy head that formed. I will therefore insist I am the true inventor of the drink and reject any other explanation, so you're very welcome for the recipe, Mr. Hoffman. (email me to negotiate a royalty agreement)
EDIT: By the way, I made it with Vietnamese Robusta brewed in a phin filter with sweetened condensed milk added. I'm not totally certain since I haven't had this non-dairy version, but I imagine the dairy made for a more stable and smoother foam. I've also tried out reducing the condensed milk and after pouring into a collins glass topping off the drink with tonic water, and it was absolutely delicious. That drink had a wonderful effervescence, and the head was so luxuriously smooth and thick that I could stand a steel straw upright in the drink without it touching the sides like a Ramos gin fizz.
I am guessing you made a drink quite similar to Fredo espresso that's very popular in Greece.
The Bon Appetit recipe for a shakerato also uses sweetened condensed milk and I liked it (though it was VERY sweet). That said, I think using sweetened condensed milk and phin coffee makes it sort of a hybrid between a shakerato and a ca phe sua da (vietnamese iced coffee). Both delicious so no complaints there. I'm excited to try the more traditional version though! I'm a latte drinker usually but this seems like a great solution for when an iced latte feels too heavy and milky.
Phin might be a good alternative to other non-espresso options because it filters less of the oil out. I think the oil is key to the emulsion you want for the texture.
I got into the world of coffee justo a few days ago because in my parents' house there's a home espresso machine which no one was using. So I took the step further and started learning about this whole world. I can say, sir, that your videos are excellent. They don't only help people who's into this subject but it also helps absolutely beginners. Want to say thank you for all the passion you put into your videos, it's very appreciated.
I don't really drink coffee that much but there is something about watching these videos that keeps me coming back. I honestly don't drink coffee. I have no coffee in my house and no way to make coffee unless it was instant (I know, I know). I love the style and and presentation and James has a certain quality about him which make them enjoyable to watch. I love the precision and care he takes and they way he describes what is going on.
I chuckled at "Great use for your spare nitro Cream Shaker..."
James...year after year, video after video, the quality of your work continues to reach professional platitudes. Your genuine interest of the topic, demeanor of your demonstrations, enunciation and the human quality (meaning you offer hope and possibility that anybody can do this) is such a pleasure to revisit time and time again. I offer congratulations.
Amen to your comment
Platitudes? Not sure that's the word you're looking for.
@@pvrhye maybe he meant platypus?
My god James you're on a roll with these uploads!!
As if this video came today... I’m doing a form of barista competition tomorrow on this drink, and I was hoping James had a video. I can’t believe I woke up to this 😍
Good luck in the competition!
Liz - Good luck, hope you do/did well! Let us know how it went.
I’ll keep you guys posted it ended up moving to next week ☺️ thank you so much!
@@liz-justanothergirl9903 and how it went?
@@8draco8 still don’t know, they ended up picking 4 winners total, one for each category and then an overall. I know one of the category winners (it was not me 😝) hopefully tomorrow I’ll find out more!
I'm currently making a version of this with house-made peach syrup, since our espresso has some really nice cherry and berry notes to it. Instead of shaking, I've been blending with about 15g of ice in a tin with an immersion/stick blender. The textural experience is much more of a mousse/foam, but as it settles, it does become a very nice chilled, lightly-sweetened espresso. It's a technique I learned at Ogawa Coffee and have been making my own twists on recently. I'll definitely have to try playing with tea-infused sugar syrup.
When I used to do this while working in a bar we used whiskey cream in lieu of the syrup. It gave the shakerato a nice kick, and the liquor paired very nicely with the coffee.
Ohhhhhh here’s a coffee video I didn’t know I needed in my life
I would love to see more recipes! Gladly some none-alcoholic ones too
I’ve never seen James make an alcoholic drink, so everything on the channel should work for you.
@@skyex did you watch the amaro recipe?
@@tmpecho I haven’t. That’s likely the only one with alcohol though, I was only speaking from the ones I’ve seen. All excellent, by the way!
Shakers to recipe…with Earl Grey…and orange angostura…with Rwanda coffee (where I live)? YES!!
James have you ever heard of Freddo espresso? Its practically very similar to the Shakerato but instead lungo shots are typically used when making it and its mixed with a mixer instead of shaking. Its the most popular coffee drink in Greece and Cyprus would love to hear your thoughts on it
Thankfully in Italy caffe shakerato is served everywhere, it's my favorite in summer and spring!
ruclips.net/video/pMhRhTtLZ8U/видео.html
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I've been disappointed for a really long time how little attention Shakerato has gotten in the coffee industry, so thanks for this
We call this a "Freddo Espresso" in Greece, and it's extremely popular. It's typically prepared with an electric mixer.
This was by far my favorite drink to make for myself when working at Starbucks. I wish I had a saline bottle in my pocket though! Would have really helped cut the bitter Starbucks coffee.
I don't think salt can rescue Starbucks here...
Alrighty James, I heard you well--I'm buying that espresso machine.
Lucky you ,if u can afford it
The Serie Nera is the most up to date model :)
I kind-of wonder if you could do a shorter extraction from a moka pot & get a good-enough result for this.
@@InnuendoXP you lose nothing if you try. For that experiment I'd be using another guide for making coffee in a Moka pot (not the one provided by James): 60 ml of cold water + 15 g coffee.
@@kilarisarathkumar1214 I don't know if that's affordable for you, but Flair Neo is $120. And you may try to get a pre-owned one for some discount.
I feel like this channel is not only about coffee but also about professional cooking. I’ve never seen a food channel do something so technologically innovative and precise to make a dish or beverage, but it’s probably what happens in restaurants all the time. It’s a really neat thing to see.
My coffee shop made me my first shakerato many years ago. They added a splash of milk and a strip of lemon peel. It’s fabulous! I save all my lemon peels now to toss into iced coffee.
omg shakerato has been my fav drink for the past 3 years. the one I drink is made with milk in it, kinda like an iced latte, then shaked
I do a double strength aeropress with a splash of milk and some simple syrup.
@@kjdude8765 What's your recipe? I'm about to make a shaken iced latte and usually I do 20g coffee to 80 or 90 g water and the finest grind on my Capresso for ~2 minutes (I used to do 90 seconds, but bumped it up).
This time I may do a double, but may do 17g to 60g times two shots.
I'm always curious what other people do for faux-presso shots (Aero-presso?).
@@kjdude8765 I'd like your recipe too?
I don't really measure it out. I'll measure it out tomorrow and post it.
try it with about 1 oz of heavy cream instead of milk ;) somebody did this at a coffee shop for me on a whim, and now i can't get enough of it
I've been making a "dirty Hokkaido" for a while now, a Hokkaido milk tea but with a double shot of espresso as in a dirty Chai. That second recipe sounds amazing!
"We are going to weigh everything. Don't worry, that's how it's going to go" Hahahaha
That swirling the coffee in the shaker tip is brilliant! The number of times I've created a mini coffee bomb in my kitchen...
My AC went out, so I'm enjoying one of these this afternoon. I had some coffee I picked up that I wound up not caring for. It was labeled as a Starbucks House Blend (a coffee that I don't generally mind) but was actually a Pike Place clone (a coffee I'm convinced is the result of them repurposing the contents of the ash trays on the patio). It's terrible hot brewed, but given the cold brew process's tendency to mute some flavors, it makes an okay good brew.
I didn't measure but went with the cold brew, a little coconut milk, maple syrup, and black walnut bitters. I didn't get much foam, but I got a seriously tasty ice cold coffee. I'll leave the coconut milk out next time, maybe just adding it to the glass if I want it, see if that makes a difference.
would love to see your verison of espresso martini next, maybe with a homemade coffee liqueur, and if it's possible to make without espresso machine.
"being happy to be in the sunshine kind of drink" explains why I've never seen one in Arizona
Back when I used to drink Starbucks my favorite drink was the "starbucks doubleshot on ice" which is basically this with a little milk. Kinda miss it because no other cafes serve anything like it. Never knew it had a real name, now I know what to look out for. Thanks!
What's kinda funny is thay Starbucks now offers a "shaken espresso". I got one a few weeks ago and I wasn't expecting it to be close to the Shakerato I had been making, but watching the batista do 2 wimpy little shakes had me a little sad.
Something about this hits me just right. Not just crafting these kinds of drinks. But James with a shaker and other items I use in my home bar. Just like the pumpkin spice and coffee cake videos I just soak up watching him do other things. I need more. On topic I use the same brown sugar syrup that I use for boba
In Cocktails it also makes sense to use 1 big cube for cooling, and several cracked cubes for airation and dillution while shaking.
I've experimented with brewing espresso either directly onto ice, or into a metal can in an ice bath. Using cold espresso for ice coffee (with milk etc.), I found it to have a profoundly nice impact on the espresso taste. Chilling the espresso very quickly appears to preserve the espresso taste much better than letting it cool down more slowly. Anyway, thank you for sharing - I really need to try the Caffe Shakerato!
I found a cafe while living in Okinawa that did a “shakerate con latte” that was absolutely amazing! Got it almost every time I visited. It’s been a year and a half since I’ve had one so I appreciate the recipe, I’ll have to try this next time I’m at work!
That transition into the sponsor was SEAMLESS 👏
I'm not the only one that thought it was an espresso martini at first right? also... James, we need an espresso martini video!
Absolutely!!
Fell in love with this in italy, literally came back home, and had to find out how to make it❤
James becomes my hero since he uses scale for making drinks 🍹
Just made my first Shakerato and it was delicious! Thanks for this James, you're a star 🌟
I saw you saying to people not worry to chill down the espresso before shaking and I rushed to comment: "do worry about that!", but then you said to stir ir a little bit before shaking. That's right! And even on bigger shakers! Heat will prevent the shaker from creating an air tight seal and will try to explode on your hands. Lesson learned from someone who had an awful experience during the shaking of a espresso martini.
Sir, I thakns you for those amazing idea.. as an italian bartender (former) I always made shakerato at the moment.. and it has always been my best endeavor beyond the bar counter.. but the angostura and tea mix is simply genius (cannot wait to put it to test) and even more so is the pressurized vessel.. really, thanks a lot for the heads up.. I will not serve it to anyone but myslef and my family.. bet we love shakerato, so they are in for a very big surprise. thanks
I cannot express how excited i am to see the home espresso machine i own used in this video. I REALLY look forward to seeing it reviewed on this channel!
yes! bitters and coffee can work so well. love the earl grey idea 💡
In Greece, iced espresso is the most common coffee served at coffee shops. We call it "Freddo Espresso", which is Italian for "iced espresso".
To make it, you just shake an espresso shot with trimmed ice and (optionally) sugar (I don't like sugar in my coffee, so I order it neat).
There is also a freddo cappuccino as well as an instant coffee variant. The later was very popular from '70s to '00s.
Btw, in Italy they refused to serve it to me whenever I asked. They told me that espresso must be served hot. So it's probably a Greek think.
It actually is 100% greek. It was invented here in Greece back in 1991.
I honestly can't believe how good this is. I just made one and it's outstanding
I shake 1:1 coconut water and whole milk together (you could add sweetened condensed milk for extra bit of sweetness).
Then pour it slowly over a short of espresso. Yummy
I guess I'll be studying Syrup Recipes now xD
Literally have every single ingredient at home, even the Appartamento (lol). Time to experiment.
Just tried this recipe a few moments ago with some Rwandan coffee beans I had from Boon Boona Coffee in Renton, WA. This is definitely a PICK ME UP.
Did not plan on this but now I have to fix myself a Caffe Shakerato...
I make decaf nitro coffee with nitrogen cartridges, not nitrous. I keep a double-walled water-filled vessel in the freezer, so I can brew coffee hot and then rapidly chill it (about two minutes) without having it touch ice. This gives me strong coffee without an espresso machine and cold coffee without that cold brewed taste. Nitrogen cartridges give a better consistency than nitrous, but I’m eager to try the xanthan gum trick to stabilize the foam. Thanks for the tip, James!
You are a coffee genius…I listened to your aeropress tips and I’ve been MUCH happier overall with the quality of coffee I can make in it now.
I just got my first V60 and am using the Hoffmann technique.
i got mine about 2 months ago also a stove top peculator french press 2 types of strange chines drippers hand grinder with burrs electric grinder with blades and another electric grinder with burrs and at the moment 6 bags of beans from different farms in the Philippines where i now live , James has got a lot to answer for lol
I will be making this. Assuming summer ever arrives on this shores this year.
i dont know if it's mentioned in the comments but cafe shakerato (or as we greeks like to call it "freddo espresso", freddo=frozen in italian) is propably the most popular coffee reciepe in cafe bars around greece. just instead of shaking our drinks by hand we actualy use powerful mixers (in the most part of greece) or blenders (mostly in central east part of greece). from my experience working with this reciepe i tend to prefer this method: put the sugar in the coffee before shaking as the coffee is still hot (will help to melt the sugar much easier) and give it a good mix. afterwards put the ice in and shake well. in a hot day i would recomend adding some ice in the glass you are going go serve it as the drink tends to warm up pretty quick. another thing to concider is that you are free to play with ratios. we greeks love to keep our coffee for hours, so going with a 1:3 or 1:3,2 ratio is also an option.
I just tried the earl grey + orange bitters shakerato recipe earlier today. I was mind-blown. Thank you so much, James!!! I will make this again and again and again!!
What a funny coincidence. I tried sending you a request for this drink just a few days ago. I didn't know what it was called so this was very helpful. I make an extremely simple version. A double espresso straight into a small shaker, add two ice cubes (no sugar), and shake vigorously for about 10 seconds. Pour into a glass and enjoy. My favorite this time of the year.
I chill my coffee (French press) in a glass jar in the fridge. Then when I"m ready to drink some, just just add cold coconut milk. I'm not a big fan of foam; I'd rather have the denseness of the coconut milk. And if it's really really hot, I'll add some ice. I don't normally sweeten my coffee, but I might try stirring in a couple drops of liquid stevia and make myself a sweet, cooling treat. I love Earl Grey tea, too, but am skeptical about mixing that flavor with coffee. However, I will give it an experimental try!
Its snowing here in Ontario and James is out talking about Summer drinks. Someone needs to Have a chat with the weather ppl.
I’ve been doing espresso martinis in my bar with a similar method to your isi whip method with amazing results
I wanted to try as soon as I saw this so went a bit quick and dirty. I just weighed 0.8g salt into the shaker and added 5.66g of Grenadine to the shot (to much hurry to make the syrup or saline) tasted great, not sure when I'll bother going the long way. Great drink, great video👌
I got very excited to try your fruity recipe out when I saw I had all the ingredients necessary, including a very nice washed Ethiopian coffee that just arrived today, until I remembered I don't have an espresso maker. Ah well!
I honestly had never heard about a shakerato until now but I do make a similar drink which is inspired by the espresso martini where I use Kahlua to sweeten it up and give it some flavor. So it's basically - double shot, 5-10 ml of Kalhua (depending on taste) and some orange zest shaken up with a lot of ice and double strained into a martini or coupe class. Using zest is better than using just peel since it makes the drink a lot more aromatic. Another slightly lighter version of this would be to pour this exact drink over some flavored tonic such as elderflower or grapefruit. The amount of tonic would just depend on taste - I normally go for 100 ml which is exactly half a bottle so it also works out in that sense.
Can't wait to see how my version of the shakerato tastes with the addition of salt to it! Cheers!
So I recently started making my iced coffee kinda like this out of my Aeropress. I make about 90 grams of strong coffee, I start with 100 grams of water so this is a guestimate of loss, put a scoop of ice in my shaker along with simple syrup to taste (this changes depending on my mood and I accept this as a variable), 50 grams of milk, 50 grams of water, and last the coffee and shake for about 10 seconds then strain into a glass over ice. It has that really nice foam at the top and stays the perfect temperature and concentration far longer than just mixing it in ice would. Its kinda nice because the result looks so clean and professional, gives me a little tingle of happiness that my experimentation sometimes yields nice things.
earl grey and Angostura in coffee is an amazing idea!
. . . saved my favorite for last today. Have I said you make me smile - every time. The passion, enthusiasm and curiosity . . .
This is one of my favorite ice coffee drinks. People think I’m crazy when I make it.
First heard of the name "shakerato" around 2011, working in coffee shops in Italy. In Greece (small country with really large coffee consumption) though, people have been enjoying the so called "espresso freddo" for some 20 years now (there's also the cappuccino freddo). Basically a double shot of espresso, in the mixer with ice and sugar to taste, served on the rocks. From what I've seen people here prefer "freddos" made from higher dosed espressos and/or darker roasts, I guess a more robust taste profile is needed in order to survive the ice shock. If I had the choice though, I'd go for acidity as well.
Anyway, I've drunk probably a few thousand freddos by now, but I never would have thought about this kind of coffee with these subtle yet beautiful additions. I'm going to try it first thing in the morning!
Always a pleasure watching your videos, James.
Many thanks
Alex (a coffee-loving sommelier from Greece)
I didn’t have any earl grey on hand but I did have orange bitters and Rwanda beans so I thought I’d go ahead and make a hybrid of the first two versions. Yeah… kind of loving it.
I used
10g of the 1:1 simple syrup
2 drops of saline
Roughly 8-10 drops (not dashes) of Runamok’s maple orange bitters
40g Rwanda espresso brewed to my usual recipe
I get a lot of the fruitiness from the coffee and orange up front but it settles into a really nice, complex rich and warm flavor. Really, really great combination that I would have never thought to try. Definitely a keeper!
Just got a bag of washed Ethiopia. It’s like it’s a sign from heaven. Idc that it’s 7:30pm… it’s time for a shakerato
Earl Grey with coffee? My Dad used to drink half-tea-half-coffee for a caffeine hit when he was a tired student, maybe he was onto something 😂
I brewed my coffe into a tea pot and was amazed by the aroma
Give it a try
It's been 7 months since this video came out, and I have been drinking these - any making them for my friends - almost daily, since about as long, once I first viewed it. Just a delicious, refreshing and enjoyable way to have an espresso with a slight zip of citrus and enough sweetness to please the non-coffee drinkers in my life. Awesome in any season, too - doesn't require hot weather. Great in winter and autumn as well. Hands down my favorite espresso drink.
This perfectly combines my passion for making cocktails with my love for coffee. Brilliant
I use palm sugar if I need to sweeten anything, cooked with pandan leaves which gives it a wonderful aroma. Locally called Gula Melaka (gula is sugar in malay, melaka refers to a state in Malaysia (Malacca) for its unique Peranakan (mixed marriages of local Malay n immigrant Chinese). And I can vouch, it goes well with coffee!
Thank you so very much for this wonderful video Mr. James Hoffman. I recently purchased some Philippines liberica coffee beans and was roasted a little too dark for my taste and this saved it. I'm not happily enjoying it and making different types of Shakerato, again thanks and God Bless.
Never tried this, but I definitely will! I would be curious to use maple syrup as the sweetener. I love maple and coffee!
my fave is maple as sweetener, a zest of orange peel, top it with a mint leaf.
@@murraynatkie7490 that sounds terrific!
i haven't rly made shakerato specifically, but i use a cocktail shaker to make iced coffee at home all the time - i use demerara sugar syrup, moka pot espresso and milk!
I love drinking coffee, but have to limit myself to one small cup a day, early in the morning, or else I don't sleep well that night. I you touched on decaf near the end. I'd love to watch an episode about decaf (a preliminary search didn't result any past episodes, so sorry if you've covered it and I've forgotten).
Just tried the first recipe yesterday, loved it. Made another two today... Now I need more Ice cubes...
I haven't done Shakerato but in Mexico Carajillo is like the norm 👌
1 espresso shot + ~25 ml Licor 43 and shake it 💗
James will you ever talk about alcohol and coffee ? I remember on the other studio there was a Kahlua bottle besides others
Google for freddo espresso and freddo cappuccino. The sugar dissolves if you put it on the hot espresso shot.
In Greece we tend to drink them even in the winter.
Insane attention to detail, soothing voice; James should do asmr watch reviews 😃
ruclips.net/video/pMhRhTtLZ8U/видео.html
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The Shakerato was completely new to me, I had never heard of it before. I definitely have to try it, it sounded very tasty.
Such a lovely video at 6:44 AM. Make my day
This is my new favorite coffee drink to make at home. I had some trouble getting a good foam, but it might be that I'm using a moka pot instead of espresso. The angostura and the earl gray syrup is genius! Thanks James!
I always have a few homemade simple syrups on hand for cocktails. I highly recommend making one with either the best demerara sugar or muscovado sugar. Pair them with the right coffee and you have something amazing on your hands. I also prefer to add just a few flakes of Maldon salt to the foam. Once they've melted in they really make the whole drink 'pop'.
At home I make shakerato with my Moka and it's lovely.
I do something very similar to this with my moka pot! Obviously it's not quite espresso but still delicious.
Brings back so many great memories of summers in Liguria - a caffe freddo expertly shaken by Bagni Kursaal, enjoyed with good book on the terrace...can’t wait to return!
Was introduced to it while traveling through Florence as an "iced coffee" with a cool name. I confess i dont drink iced coffee anymore, only Shakerato's. Simple sugar, great espresso, ice and a martini shaker-Wow!
I’ve been making these for a while with a few differences. I add vodka and cream and serve them as Lattini’s. And I float a couple of hole bean on the foam as a garnish.
Wait, if we go by the past upload schedule of James, tomorrow, the prosumer espresso machine showdown will start! (a little longer of a break between two uploads, then two uploads in a row, then the next day Best Grinder showdown started).
Judging by James’ comment above, seems you’re bang on the money!