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ESPRESSO FREDDO GRECO

A long espresso very similar to the shakerato but with the characteristics that the shaker emulsion makes it even more cold and delicate. Chill the large freddo glass beforehand. Pour the liquid sugar and coffee into the shaker with 4 ice cubes. Operate the shaker for about 10 seconds, then pour the contents (including any residual ice) into the glass.

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INGREDIENTS

[list_item]50 ml espresso illy/MIO long[/list_item]
[list_item]20 ml liquid sugar [/list_item]
[list_item]3 - 4 ice cubes [/list_item]

NOTES

The quality of the ice and the operation time of the shaker significantly affect the final volume, so the small freddo glass may also be sufficient.It is important not to operate the shaker for a time longer than indicated, otherwise the special effect of the progressive separation of the coffee layers, which occurs slowly as you drink the beverage, will not be obtained.

VARIATION

[list_item]50 ml espresso illy/MIO long[/list_item]
[list_item]20 ml coffee liquor [/list_item]
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ACCESSORIES & INGREDIENTS

[list_item]FREDDO GLASS LARGE [/list_item]
[list_item]ICE SHAKER[/list_item]
[list_item]MIO ESPRESSO CELESTE
80% ARABICA BEANS
20% ROBUSTA [/list_item]
[list_item]100% ARABICA ILLY
ESPRESSO LUNGO [/list_item]
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Super User

More in this category: « CAFFELATTE CAPO TRIESTINO »
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SUMMER COFFEE RECIPES