Freddo Espresso
A double espresso shaken with ice until cold and lightly foamed — the Greek answer to hot weather.
By KAVOVOUpdated
- Dose
- 18 g
- Yield
- 1 glass
- Time
- 6 min
- Vessel
- Tumbler, 250–300 ml
Ingredients
- 18 g freshly ground coffee
- 100–120 g fresh ice
- 5 g sugar, optional
Equipment
- Espresso machine
- Portafilter and basket
- Coffee grinder
- Tamper
- Digital scale
- Timer
- Cocktail shaker
- Strainer
A freddo espresso is a double shot shaken hard with ice until it turns cold and grows a fine, pale foam. It stays black, stays strong, and takes about a minute longer than an espresso.
Steps
- Fill the serving glass with fresh ice.
- Grind and dose 18 g of coffee into the portafilter.
- Distribute evenly and tamp level.
- Pull 36–40 g of espresso in approximately 25–30 seconds.
- If using sugar, dissolve it in the hot espresso.
- Transfer the espresso to a shaker with two or three ice cubes.
- Shake firmly for 10–12 seconds, until chilled and lightly foamed.
- Strain over the fresh ice and serve immediately.
Barista tip
Use separate ice for shaking and serving. The first batch chills the espresso; the fresh ice keeps the finished drink from becoming watery.
Troubleshooting
The drink tastes watery. Shake for less time or use larger ice cubes.
There is no foam. Shake more vigorously while the espresso is still hot.
The coffee tastes harsh. Adjust the espresso extraction before adding more sugar.
