Modern Coffee Variations
What Is a Shakerato? How to Make Italian Shaken Espresso
Quick answer
Espresso, ice and a shaker make a small chilled coffee with a foamy top. A shakerato need not be complicated. Dissolve any sugar before shaking and serve it straight away.
Key takeaways
- Espresso, ice and a shaker make a small chilled coffee with a foamy top.
- Prepare espresso and add it to a cocktail shaker with ice.
- A vigorous shake adds air, while the amount of ice and time in the shaker affect dilution.
Shake and strain
Prepare espresso and add it to a cocktail shaker with ice. Sweeten while the coffee is warm if you want sugar to dissolve easily. Close the shaker securely, shake until the drink is cold and foamy, then strain it into a chilled glass so the serving ice does not continue to dilute the coffee.
Get the texture you like
A vigorous shake adds air, while the amount of ice and time in the shaker affect dilution. If the drink tastes watery, chill the glass and serve it promptly; if the espresso is too intense, add a small amount of sweetener before shaking. Use a shaker intended for food and check that its lid is secure before shaking hot coffee with ice.
Shakerato vs. freddo espresso
Both are chilled espresso drinks, and names can overlap between cafés. A shakerato is defined by the shaking step, while a freddo espresso is commonly described as espresso chilled or shaken over ice. Ask the café how it prepares its version. See our guide to freddo espresso for another Greek-style chilled shot.
Control chill and dilution
Use cold espresso or let a fresh shot cool briefly before shaking; very hot liquid can build pressure in a sealed shaker. Add ice, close the shaker securely, and shake only until the drink is chilled and foamy. Strain promptly into a chilled glass so the ice does not keep melting into the serving.
Serve before the ice waters it down
Chill the glass before straining the coffee into it. The foam is temporary and the drink will dilute as it stands, so prepare it shortly before serving. If you are making more than one, shake each portion separately or use a shaker large enough to leave room for the ice and liquid to move.
Use a cocktail shaker designed for beverages and make sure the lid is fully secured. Do not shake hot espresso in a sealed vessel; let it cool enough first. If the drink tastes too strong, add a small amount of water or adjust sugar in the next serving rather than shaking for longer. Rinse the shaker promptly after use. Serve the drink immediately while the foam is fresh. Follow the shaker maker’s cleaning advice, and do not overfill it with ice.