Caffè Shakerato
Shakerato
Espresso shaken hard with ice until it foams, then strained into a chilled glass.
A shakerato is a hot shot of espresso shaken vigorously with ice and sugar and strained into a chilled glass.
Sensory profile
You should taste
How it unfolds
Where it sits
That is 63 mg in one serving (4 oz (120 ml), strained), a concentration of 52.5 mg per 100 ml. The scale above ranks whole servings, and servings differ in size, so a larger drink can sit further right while being weaker cup for cup.
Editorial estimate, not a laboratory measurement
Related gear
| Brewing method | Cocktail Shaker |
|---|---|
| Coffee-to-water ratio | 1 part espresso, with sugar and ice |
| Base & finished drink | 18g → 70g |
| Grind size | Fine (espresso) |
| Water temperature | 199°F / 93°C |
| Target brew time | 0:15 shaking |
| Serving | 4 oz (120 ml), strained |
What you need
- 9 g freshly roasted coffee, ground fine for espresso
- 1 to 2 teaspoons sugar or simple syrup
- About 120 g ice
Required gear
- Espresso machine capable of 9 bar
- Burr grinder with fine adjustment
- Portafilter with a single basket
- Cocktail shaker with a strainer
- Chilled cocktail or martini glass
- Scale accurate to 0.1 g
Step-by-step protocol
- 0:00Chill a cocktail or martini glass. Fill a cocktail shaker with ice and add one to two teaspoons of sugar.
- 0:20Dose 9 g of ground coffee into a single basket and tamp flat and even.
- 0:40Pull a single shot straight onto the ice: 9 g of coffee into about 18 g, in 25 to 30 seconds.
- 1:10Close the shaker and shake hard for ten to fifteen seconds, until the outside is cold.
- 1:25Strain into the chilled glass and serve at once, while the foam is still thick.
Troubleshooting
What it may be good for
A number worth knowing
One shot has about 63 mg of caffeine, less than the roughly 95 mg in a typical 8 oz cup of brewed coffee.
Shake it fast
Shake it hard and strain it at once, and drink it before the foam collapses. Cafés often use a double shot, which makes a bigger, stronger drink.
What to watch out for
- Caffeine affects everyone differently. If you are pregnant or nursing, sensitive to caffeine, or have been told to limit it, check with your doctor about how much is right for you.
A shakerato is a hot shot of espresso shaken vigorously with ice and sugar and strained into a chilled glass. The shaking turns the crema into a thick pale foam, and the drink arrives cold and concentrated: a velvety foam, a light sweetness and a smooth, less bitter coffee.
Origin & Story
The caffè shakerato is an Italian summer drink. A shot of espresso goes into a cocktail shaker with ice and a little sugar or simple syrup, the shaker is shaken hard, and the coffee is strained into a chilled glass, usually a cocktail or martini glass. It is served without the ice.
Shaking is the secret. Espresso is a colloid, with tiny oils that trap air bubbles, so vigorous shaking whips it into a thick, pale, frothy head. The sugar helps hold that foam together, which is why shakeratos are traditionally sweetened.
Because the ice is strained out, the drink is cold but not left to melt into a watery cup. It is concentrated, which makes it the opposite of an iced coffee, where hot coffee is poured over ice.
It is a drink for hot weather in Italian cafés and bars, made to order and drunk before the foam settles. Variations include a shakerato corretto with a splash of amaretto or grappa, one with cocoa powder, and one with whipped cream. The Greek freddo espresso is a cousin, though it is made with a spindle mixer and served over ice.
Fill a cocktail shaker with ice and add one to two teaspoons of sugar. Pull a single shot (9 g of coffee into about 18 g) straight onto the ice and shake hard for ten to fifteen seconds, until the outside of the shaker is cold. Strain into a chilled glass and serve at once, while the foam is still thick.
Reading the Flavor Profile
| Axis | Score |
|---|---|
| Sweetness | 62/100 |
| Acidity | 60/100 |
| Bitterness | 54/100 |
| Body | 58/100 |
| Aroma | 76/100 |
These values are comparative editorial positions within our own catalog, calibrated so entries can be ranked against each other. They are not laboratory measurements.
How much caffeine is in Caffè Shakerato?
One serving, 4 oz (120 ml), strained, contains approximately 63 mg of caffeine.
What temperature should I use for Caffè Shakerato?
Brew the base at 93°C (199°F). Where the milk is heated, 60–65°C is the target; past about 70°C it tastes scalded and loses its sweetness.
How long should Caffè Shakerato be extracted?
Timing: 0:15 shaking. Method: Cocktail Shaker. Ratio: 9g in, 18g out, with sugar and ice, shaken and strained. Grind or leaf format: Fine (espresso).
Why does my Caffè Shakerato taste bitter?
In a milk drink, bitterness comes from the base (espresso pulled too long or tea steeped too long) or from scorched milk. Brew the base to the stated proportion, and if the milk is heated, stop at 60–65°C.
Why does a shakerato have foam?
Espresso contains tiny oils that trap air, so shaking it hard with ice whips it into a thick, pale foam.
Is a shakerato the same as iced coffee?
No. In a shakerato the espresso is shaken with ice and then strained, so the drink is cold and concentrated with a foamy head. Iced coffee is usually poured over ice and left to melt.
Who should avoid Caffè Shakerato?
Caffeine affects everyone differently. If you are pregnant or nursing, sensitive to caffeine, or have been told to limit it, check with your doctor about how much is right for you. This information is educational and is not medical advice. If you are pregnant or breastfeeding, managing a cardiac or gastrointestinal condition, or taking prescription medication, discuss caffeine and botanical intake with a qualified healthcare professional before making changes.
What people say
Breville Bambino Plus Compact Espresso
In this recipe: Espresso machine capable of 9 bar
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