Caffè Shakerato: An Italian Invention with a Modern Flavor

The story of the shaken coffee is relatively recent and has its roots in the effervescence of the 1990s in Italy. Although there is no single inventor and no precise date, its birth is generally attributed to the ingenuity of Italian bartenders, always in search of new and appealing ways to serve coffee during the hot season.

The idea was simple yet brilliant: take an espresso, cool it quickly with ice, and shake it vigorously to create a frothy consistency and a pleasant refreshing sensation. This preparation stood out from classic iced coffee for its creaminess and the "mousse" effect that formed on the surface.

The shaken coffee quickly gained enormous popularity, becoming a must-have in bars and ice cream shops all over Italy during the summer months. Its simplicity of preparation, combined with its intense flavor and elegant presentation in a cocktail glass, made it an instant success.

Today, shaken coffee is appreciated not only in Italy but also in many other countries, as a fresh and sophisticated alternative to traditional espresso. Its versatility has also led to the creation of numerous variations, with the addition of liqueurs, syrups, and spices.

The Classic Recipe for Shaken Coffee

Preparing a perfect shaken coffee is an art that requires few ingredients but precise technique. Here is the classic recipe:

Ingredients:

• 1 cup of hot espresso coffee (about 25-30 ml) - freshly made is ideal to preserve the aromas
• 2-3 ice cubes (good quality, clear and not too small to avoid melting too quickly)
• 1 teaspoon of liquid brown sugar or sugar syrup (about 5-7 ml) - optional, depending on taste

Equipment:

• Cocktail shaker
• Jigger or liquid measuring cup
• Cocktail strainer (Hawthorne strainer)
• Cocktail glass (martini glass or tall glass)

Procedure:

1. Prepare the Espresso: Make a high-quality espresso and pour it immediately into the shaker.
2. Add the Sugar (optional): If you prefer a sweet shaken coffee, add the liquid brown sugar or sugar syrup to the shaker along with the hot espresso.
3. Add the Ice: Add ice cubes to the shaker. The amount of ice is important: too little won't cool the drink enough, too much will excessively dilute the flavor.
4. Shake Vigorously: Close the shaker tightly and shake energetically for about 15-20 seconds. The goal is to quickly cool the coffee and create a thick, persistent foam. You'll feel the shaker become very cold.
5. Strain and Pour: Remove the cap from the shaker and place the cocktail strainer over the opening. Gently pour the shaken coffee into the previously chilled cocktail glass (optional). The strainer will catch the ice fragments, allowing only the creamy liquid to pass through.
6. Serve Immediately: Enjoy your shaken coffee right away to fully appreciate its freshness and foam.

Tips for a Perfect Shaken Coffee:

• Quality of the Espresso: The base of an excellent shaken coffee is a high-quality espresso. Use fresh coffee, ground correctly for espresso, and make sure the extraction is optimal.
• Espresso Temperature: Pouring the still hot espresso into the shaker is essential to properly dissolve the sugar (if used) and to create a more stable foam during shaking with ice.
• Quality Ice: Use compact and clear ice cubes. Porous or too small ice will melt too quickly, diluting the coffee and compromising the texture.
• Shake with Energy: Don't be shy! Shake vigorously and for a sufficient time to cool the drink and froth it.
• Chill the Glass (optional): A cold glass will help keep the temperature of the shaken coffee longer. You can cool it by putting it in the freezer for a few minutes before making the drink.
• Delicious Variations: Try adding a splash of liquid cream (a tablespoon before shaking), a dash of liqueur (like Baileys or Amaretto), or a pinch of unsweetened cocoa powder.