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ESPRESSO SHAKERATO

A long espresso chilled at the time of serving with the shaker, slightly more diluted than the iced espresso but definitely more full bodied thanks to the emulsion. Prepare the long espresso. Fill ¾ of the shaker with ice, sugar and coffee. Close the shaker and mix vigorously for a few seconds. Open the shaker, place the strainer on top and pour quickly into a large freddo glass.

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espresso shakerato[/column_item][column_item col="6"]

INGREDIENTS

[list_item]50 ml espresso illy/Mio long[/list_item]
[list_item]20 ml liquid sugar[/list_item]
[list_item]5 ice cubes[/list_item]

NOTES

Avoid making the coffee too diluted. Check the shaker and make sure the coffee turns to a hazelnut color. If you don’t want sugar, add 20ml of water.

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ACCESSORIES & INGREDIENTS

[list_item]FREDDO GLASS LARGE [/list_item]
[list_item]ICE SHAKER[/list_item]
[list_item]MIO ESPRESSO CELESTE
80% ARABICA BEANS
20% ROBUSTA [/list_item]
[list_item]100% ARABICA ILLY
ESPRESSO LUNGO[/list_item]
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SUMMER COFFEE RECIPES