Iced shaken espresso
Section: Cold · espresso
Applies to: espresso and a little syrup shaken hard with ice until frothy and chilled, poured over fresh ice with an optional splash of milk.
Target: under 75 seconds.
Operating procedure
- Have a clean cocktail shaker rinsed and ready between drinks.
- Verify the syrup pump or measure is calibrated so a set count equals a known volume.
- Fill a separate serving glass with fresh ice using a dedicated scoop for the final pour.
- Pull the espresso fresh to order per the espresso-extraction SOP — never pre-pull.
- Add measured syrup to the shaker to your recipe's sweetness target.
- Count pumps or measure ml — sweetness is a spec, not a free pour.
- Pull a fresh double espresso straight into the shaker.
- About 18 g in / ~36 g out / 25–30 s.
- Add a scoop of ice to the shaker and seal it.
- Shake hard until the outside of the shaker frosts and the espresso is chilled and frothy.
- Shake about 10–15 seconds until well-chilled and foamy; the frost on the tin is your cue.
- Fill the serving glass with fresh ice and strain or pour the shaken espresso over it.
- Pour over fresh ice, not the spent shaking ice, so the drink is not watered down.
- Add an optional splash of cold milk if the recipe calls for it, and serve immediately with the foam still lively.
- A lively micro-foam crown on top from the hard shake — a flat surface means it was under-shaken.
- Served over fresh ice, not the melted shaking ice, so it is cold without being watery.
- Syrup dose is measured so sweetness is consistent drink-to-drink.
The hard shake is what makes this drink — it chills, aerates, and softens the espresso into a silky froth; shake to a frosted tin and always strain onto fresh ice.
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No caffeine figure is published for this drink: its record carries no tokenised ingredient list to derive from.