Caffè Shakerato

Recipe for Italy's Frothiest Iced Espresso

An espresso shaken with ice and strained into a glass, the frothy caffè shakerato is the picture of simplicity and icy elegance. By shakerato the Italians mean “shaken,” the term deriving from cocktail shaker.

Black-tied baristas at fancy Italian cafes do whatever they can to dress up the drink in evening wear – blending in milk, flavoured syrups, and liqueurs (most commonly Bailey’s); or adorning the glass with lemon peels, chocolate swirls, crunchy cookies, gossamer cream, whatever. But the Greta Garbo of cold coffees begs to be left alone.

Caffè Shakerato Recipe

15 grams (about 2 rounded tablespoons) finely ground coffee

ice cubes

simple syrup to taste *

1) Warm up the espresso machine. Put the coffee in the double-sized filter basket of the portafilter, tamp down with a tamper, and secure the portafilter in the brew head. Brew for 22 to 28 seconds to yield 3 ounces of espresso.

2) Fill a cocktail shaker halfway with ice cubes, pour the espresso over the ice, and add syrup if desired. Shake vigorously for 10 long seconds and strain into a glass.

* FOR SIMPLE SYRUP (makes 1 1/2 cups syrup): Combine 1 cup granulated sugar and 1 cup water in a small saucepan over medium-high hear and simmer, stirring with a wooden spoon, until the sugar is clear. Remove from the heat and let cool. Transfer to a clean lidded jar or, ideally, a syrup dispenser, and refrigerator for up to a month.