The Caffe Shakerato - Three Recipes

CLASSIC RECIPE
Approx 40g espresso (a double espresso)
10g 1:1 simple syrup
2 drops saline
Ice

FRUITY ESPRESSO RECIPE
Approx 36g espresso (a double espresso, from a lighter roasted fruit forward washed coffee)
12g 1:1 Earl Grey syrup (recipe below)
2 drops saline
0.2g Angostura Orange Bitters
Ice

BATCH NITRO SHAKERATO
Approx 200g espresso (5 double espressos)
50g Xanthan Syrup (recipe below)
10 drops saline
60g ice

Music:
"Fallon is Salfred" by walz

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[leandronicolas]

2:25 "we are gonna weigh everything, don't worry"
Nice that you clarified that, can you imagine people eyeballing ingredients? Savages.

[AggroFish]

Just a great hot summer day kind of drink you say James. So just once or twice a year in England kind of drink then?

[nok]

We drink a version of this drink regularly during the summer in Greece, and every coffee shop offers this. It's called freddo espresso. You can also order it with cold milk foam, and then it is called freddo cappuccino.

[anastasiostsakiridis]

This actually is the main way we drink coffee in Greece, especially during the Summer. We call it "Freddo Espresso". However, instead of a shaker we use a blender, that is really common to find in Greece to make Frappe. We dilute the sugar in the coffee while it's hot in the blender, add 1-2 ice cubes in the blender as well and then we serve in a glass with 4-5 ice cubes.

[eliasali]

The only ads I never skip, thank you coffee dad.

[fullup]

I love how far you push each topic. You don't just stop at the basics. You take us along a journey to the next level with you and your experiments.

[PRutland]

How about a decafe episode? Bests beans to buy, how it is made into decafe, etc.

[tmpecho]

I would love to see more recipes! Gladly some none-alcoholic ones too

[adityakalakuntla]

My god James you're on a roll with these uploads!!

[jamiroquaiordie]

I got into the world of coffee justo a few days ago because in my parents' house there's a home espresso machine which no one was using. So I took the step further and started learning about this whole world. I can say, sir, that your videos are excellent. They don't only help people who's into this subject but it also helps absolutely beginners. Want to say thank you for all the passion you put into your videos, it's very appreciated.

[Walaby]

Well I didn't know of Shakeratos as of now. But now I want it every day in the sun.

[MrBVU]

Was introduced to this on a business trip in Genova at a beautiful pastry place. They used almond sap and finished by expressing an orange peel over the top. Not to sweet with a subtle hint of almond. Perfect for an afternoon break from the office.

[galtidea]

James...year after year, video after video, the quality of your work continues to reach professional platitudes. Your genuine interest of the topic, demeanor of your demonstrations, enunciation and the human quality (meaning you offer hope and possibility that anybody can do this) is such a pleasure to revisit time and time again. I offer congratulations.

[volpedo]

In the North of Italy, bars tend to make it with vanilla liqueur.

[TheWhiteDragon]

I've never heard of a "Shakerato", but I did one day think of shaking an iced coffee instead of just adding ice, and I was absolutely delighted with the foamy head that formed. I will therefore insist I am the true inventor of the drink and reject any other explanation, so you're very welcome for the recipe, Mr. Hoffman. (email me to negotiate a royalty agreement)

EDIT: By the way, I made it with Vietnamese Robusta brewed in a phin filter with sweetened condensed milk added. I'm not totally certain since I haven't had this non-dairy version, but I imagine the dairy made for a more stable and smoother foam. I've also tried out reducing the condensed milk and after pouring into a collins glass topping off the drink with tonic water, and it was absolutely delicious. That drink had a wonderful effervescence, and the head was so luxuriously smooth and thick that I could stand a steel straw upright in the drink without it touching the sides like a Ramos gin fizz.

[richardk]

I don't really drink coffee that much but there is something about watching these videos that keeps me coming back. I honestly don't drink coffee. I have no coffee in my house and no way to make coffee unless it was instant (I know, I know). I love the style and and presentation and James has a certain quality about him which make them enjoyable to watch. I love the precision and care he takes and they way he describes what is going on.

[antjone]

I chuckled at "Great use for your spare nitro Cream Shaker..."

[piripiro]

When I used to do this while working in a bar we used whiskey cream in lieu of the syrup. It gave the shakerato a nice kick, and the liquor paired very nicely with the coffee.

[liz-justanothergirl]

As if this video came today... I’m doing a form of barista competition tomorrow on this drink, and I was hoping James had a video. I can’t believe I woke up to this 😍

[LadyTigerLily]

I'm currently making a version of this with house-made peach syrup, since our espresso has some really nice cherry and berry notes to it. Instead of shaking, I've been blending with about 15g of ice in a tin with an immersion/stick blender. The textural experience is much more of a mousse/foam, but as it settles, it does become a very nice chilled, lightly-sweetened espresso. It's a technique I learned at Ogawa Coffee and have been making my own twists on recently. I'll definitely have to try playing with tea-infused sugar syrup.