Iced and Refreshing Coffee
Italian Caffè Shakerato
Quick answer
The recipe uses a short shake to chill the coffee and create foam. Use a secure cocktail shaker and check that the lid is fitted before shaking; espresso and ice can create pressure inside the container. Strain into a chilled glass so the serving is not diluted by the shaking ice.
Key takeaways
- The recipe uses a short shake to chill the coffee and create foam.
- Stir sugar into the espresso while it is still hot enough to dissolve, then let it cool briefly before adding ice.
- The fine foam is temporary, so serve as soon as the drink is strained.
Ingredients
- 60 ml espresso
- 2 tsp sugar
- 150 g ice.
Method
- Dissolve sugar in espresso.
- Add coffee and ice to a cocktail shaker, close securely and shake for 15–20 seconds.
- Strain into a chilled glass.
Dissolve the sugar first
Stir sugar into the espresso while it is still hot enough to dissolve, then let it cool briefly before adding ice. If sugar is added after the drink is cold, it may settle at the bottom. Taste the coffee before shaking to decide whether you want the full listed sweetness.
Enjoy the foam while fresh
The fine foam is temporary, so serve as soon as the drink is strained. A chilled glass helps keep the drink cold. For a similar Greek-style preparation, compare Greek freddo espresso; for a coffee drink with carbonation, see classic espresso tonic.
What the shaker contributes
Shaking adds air and chills the espresso quickly, producing a fine foam that is different from steamed milk. Straining removes the ice used in the shaker, leaving a cold drink without large cubes. If the foam disappears quickly, that is normal; serve the shakerato soon after straining.
Sweeten to the coffee
The listed sugar amount is a starting point. Some espresso tastes naturally sweeter or more bitter than others, and sugar dissolves most easily before the drink is chilled. Stir it into warm espresso first, then shake with ice and taste the finished coffee before adjusting another version.
Use a secure shaker, keep it pointed away from people, and check the lid before shaking. For another cold espresso style, compare Greek freddo espresso.
Choosing the glass
A chilled glass helps the shaken coffee stay cold after straining. Use a fine strainer if you want to catch small ice fragments, and pour promptly so the foam remains visible. The drink is served without milk in this recipe; adding dairy would change both its texture and its name.