Freddo Espresso Recipe
iced espresso
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Ingredients
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Espresso
Sweetener (optional)
Ice & Serve
Method
Espresso
- 1
Dose and tamp
Weigh 18 g of freshly ground espresso (fine espresso grind). Distribute evenly in the portafilter and tamp with even pressure to create a smooth, level puck.
- 2
Pull the shot
Brew the espresso into a small metal or heatproof cup using 60 ml water (aim for a 1:3 ratio yield including crema). Extraction time should be about 25–30 seconds. Immediately proceed to cooling — for Freddo Espresso the espresso should be hot and fresh.
Chill & Shake
- 3
Prepare shaker
Add the ice cubes to a cocktail shaker or a jar with a tight lid. If using sweetener, add 15 ml of simple syrup to the shaker.
- 4
Flash chill and froth
Pour the hot espresso shot straight into the shaker over the ice. Close the shaker and shake vigorously for 10–20 seconds until the exterior of the shaker becomes cold and a thick, frothy crema forms on top of the liquid. Vigorous shaking both cools and aerates the espresso, producing the characteristic velvety head of a Freddo Espresso.
Serve
- 5
Prepare glass
Fill a tall chilled glass with fresh ice cubes (about 6 cubes). If you prefer a slightly less intense drink, add 30 ml cold water now or after pouring.
- 6
Strain and finish
Strain the shaken espresso over the ice using a fine strainer (to catch any small shards) so the frothy crema sits on top. If you left water out earlier, top with cold water to adjust strength. Serve immediately with a straw or stirring spoon.
- 7
Optional garnish
Optionally garnish with a thin twist of citrus peel or a few coffee beans on the crema.