How to make iced espresso? What is Caffè Shakerato? Can I drink coffee and wine together?

I believe it is not difficult for everyone to find that most of the content shared by Qianjie in recent times is related to the making of iced coffee. After all, in today's day when the sun can "melt" people, who wouldn't want to have a cup of cool coffee to relieve the heat?

So today, the content shared on Qianjie is still a classic iced coffee making. However, compared with the coffees commonly seen in cold extract, hand-brewed, American and other coffee shops, this coffee is not so well-known and will have a small niche. However, what Qianjie can guarantee is that its taste and taste are definitely not inferior to any popular product! And it is--Caffè Shakerato.

"Japanese coffee and night wine" is a very common business model in recent times. It mainly refers to the fact that this place is operated as a cafe during the day and transformed into a bar at night. Although it may seem very novel, this model actually existed a long time ago. Especially since the late 19th century in Italy, places that combine coffee and alcoholic beverages have blossomed everywhere. It coincided with the vigorous development of Italian coffee culture, so thanks to this, various innovative drinks blending wine and coffee emerged one after another. For example, Caffè Shakerato, which Qianjie is sharing today, is a fancy coffee created by combining mixing techniques. It is very popular in Italian summer.

"Shakerato" in Caffè Shakerato means "shaken"(the past participle of Shaker's "shaken"), and the entire translation is "shaken coffee." That's right, it's something that is occasionally mentioned on Front Street, coffee made by shaking it in a snow pot. It is said that this is because the bartender's swing-like action when making cocktails inspired the barista, and then the barista added this action to the making of coffee, thus creating Caffè Shakerato.

At first, Caffè Shakerato did not become popular around the world, but when industry leader Starbucks included Caffè Shakerato in the menu under the name of Ice Shock Concentration, everyone began to realize this practice. The making of Caffè Shakerato is as simple as Qianjie has always shared. You just need to mix coffee, ice cubes, and other materials evenly and put them into a snow pot and shake them to foam, and a delicious cup of "summer heat relief tool" will be made.

Like other iced coffees, Caffè Shakerato has a very cold taste. But the difference is that due to the presence of foam and other materials, Caffè Shakerato has a dense touch and a more balanced and soft taste, which makes the aroma smell stronger. So next, Qianjie will share three different Caffè Shakerato productions. You can choose the one that suits you best based on the materials or tools you already have at hand ~

The classic version of Caffè Shakerato The classic version of Caffè Shakerato is very interesting. Although it is not much different from the modern version of Caffè Shakerato in terms of production, it uses an inconspicuous but very unique material: salt solution.

Qian Jie shared in the article "A" Sao "Operation that Can Improve the Quality and Flavor of Coffee": Adding appropriate salty taste can bring sweetening effect to coffee. The classic version of Caffè Shakerato takes advantage of this feature to add a different "sweetness" to the coffee by adding salt solution! Back to the whole thing, the ingredients it needs to prepare are very simple: double espresso (40ml), moderate amount of ice cubes (100g), moderate amount of sugar or syrup (5 g), and the above-mentioned salt solution (2 drops)(Salt is also okay, just throw it away). The concentration extraction parameters here on Qianjie are: 20g of powder takes 30 seconds to extract 40ml of coffee liquor.

There is nothing to say about production, as long as we prepare the materials, then pour them into a snow pot and shake them to create a dense foam, we can pour them out and enjoy them. However, it should be noted that the use of syrup and sugar will make a difference in the order of production! If you are using granulated sugar, you need to pre-pour the granulated sugar into the cup that receives the concentration before extraction and concentration, so that the extracted concentrated high temperature melts the granulated sugar in advance. Otherwise, it will easily occur that the sugar will not melt completely after shaking. If you use syrup, you don't need to pay too much attention. After concentrating and extracting, just pour it into the snow pot with it ~

Because Qianjie uses warm sun combinations, this cup of Caffè Shakerato can also drink excellent vanilla cream and whisky aroma in addition to all the above advantages. It is very good!

The modern version of Caffè Shakerato and the modern version of Caffè Shakerato As Front Street mentioned, it is not much different from the classic version. However, no salt solution was added, and the syrup was replaced with various flavored syrups such as vanilla and hazelnut. Other than that, the production is completely the same!

The addition of flavored syrup gives the coffee a richer flavor, which can increase the acceptance of the coffee and make it easier to taste. The modern version of Caffè Shakerato has a higher sugar content, and a 40-ml double espresso will be added with 10-ml syrup. If you are a friend who is not very sweet, it is best to reduce the amount of syrup to half ~

James Hoffmann's Caffè Shakerato is finally a unique way to make it shared by James Hoffmann, the god of coffee! The reason why it is difficult to see Caffè Shakerato as a drink option on today's coffee shop menus is largely because it is so troublesome to make! The material needs to be put into a snow pot and shaken until foam appears.

This takes up a lot of time for the barista and is not suitable for stores with large production volumes. So James Hoffmann, the great coffee god, thought of using a cream gun to solve this problem!

(James Hoffmann's video screenshot) Just pour the prepared ingredients into the cream gun, then fill them with nitrogen and shake them evenly. The cream gun can whip out the Caffè Shakerato with a dense foam. Although it lacks the soul of shaking, I have to say that the use of a cream gun will indeed be more convenient. Because it not only makes it easier and faster to make a cup of Caffè Shakerato, but also allows you to reserve more cups at once. This may be a better way for coffee shops with large cups.

(James Hoffmann's video screenshot) So, there are three different Caffè Shakerato productions. Interested friends can try them at home. Finally, there are two things to pay attention to. The first one is the method provided by James Hoffmann, the great coffee god. He explains it in more detail in his video. If you want to try making butter guns, you can go to his video to have an in-depth understanding ~ The second thing is that Qianjie Store does not produce it ~

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