The Caffe Shakerato - Three Recipes

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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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[@leandronicolas8848]

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

[@maxschell6440]

*angry restaurant cook noises*

[@Mr.FranciscodeMiranda]

Give me the grams!

[@emilioporrasvergara2158]

and here I am shocked that it only lists "ice" and not how much ice (in grams, obviously)

[@chowlol53]

can you imagine people using spoons to scoop coffee grounds by VOLUME, much less BEANS?! barbarians.

[@MrSchwendinger]

Hahaha, you guys are killing it!

[@nok400]

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.

[@athinakt]

For the record, Freddo Espresso is obviously Italian -hence the name- basically the cold version (caffé freddo) of the hot espresso. Greece switched from drinking Frappe coffee to Freddo Espresso in the 90s and then had the cold cappuccino version too.

[@chrispap526]

@@athinakt if you ask for a "freddo espresso" in Italy you will most likely get strange looks. They call it shakerato and it's a bit different than the greek version i.e. freddo espresso.

[@athinakt]

@@chrispap526 I know or simply just ask for caffè freddo as I said. The general idea has derived from Italy tho, it’s not like an innovation or something.

[@Yolko493]

@@chrispap526 and if you ask for it in the uk you get instant coffee with a chocolate frog in it

[@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?

[@jameshoffmann]

The fact that I’m wearing knitwear for this video should say it all…

[@tommihommi1]

Gotta be prepared for climate change

[@JustLilGecko]

I don't know. Last couple of years have had the thermometer hitting high 30s for several weeks.

[@chronometa]

Really!? I don't like it over 23C maybe I should move 😅

[@JustLilGecko]

@@chronometa same, above 23 and I start to get anxious and grumpy, I was told of a nice constant gray and rain when I moved to the UK and thus far I've been dying each summer.

[@anastasiostsakiridis232]

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.

[@syllom]

Using just one or two ice cubes only and using a blender helps the sugar to dilute better, The coffee doe not cool down as fast as using a hand mixer with a so many cubes

[@jameshoffmann]

I see the Greek version as a different drink/technique. It's amazing too, but one day I should cover it in its own video. It's even more about the texture, though most of the ones I've had have been a bit sweeter too.

[@syllom]

@@jameshoffmann About time to be honest with you :D. One more question, in general by mixing/shaking with ice cubes espresso, does the roast of coffee matters?

[@jeffloomis1]

@@jameshoffmann great work James! I would love to see your take on "greek coffee drinks" and I would suggest you try all sugar levels. I have noticed that that the sugar free version tends to feel more sour compared to hot express ( when using the same coffee/machine/ratios). You should also compare sugar dissolved in hot coffee and cold blended later versus blended without sugar and adding simple syrup later. Waiting on your science!

[@antpatedakis]

Usually when you order a freddo espresso or cappuccino in Greece you say if your want it with no sugar, medium sugar or sweet. I find that even medium sugar tends to be a little too sweet for my taste at most coffee shops. I think medium is 1 tablespoon and sweet 2, might be wrong tho.

[@eliasali9383]

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

[@WanderingCrow]

And this episode , the transition was as smooth as the drinks looks

[@felipecouto6391]

Coffee daddy

[@noblebuild2550]

For real. This man's the reason I never bought a coffee pot when I moved out. Bought a moka pot!!

[@sandrino5]

I'll never skip an ad, if it comes from Coffee Dad

[@jackorta1613]

Coffee dilf

[@PRutland1]

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

[@alexandervie5180]

Yes please!

[@KathrinePandell]

Great idea! I can only have one cup of regular coffee a day due to an illness, so having Hoffmann approved decaf would be lovely!

[@stirfryjedi]

James is planning it as a big production involving travel, that's mainly been the holdup with covid shutdowns and all.

[@NonExistChannel]

This comments needs more upvotes

[@melaniehodgson4093]

I would vote for this

[@fullup91]

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.

[@antjone]

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

[@dcashley303]

9:45 love a good 1:exclamation ratio!

[@didiwin78]

You beat me to it :) An alarminmgly high proportion of sugar to water.

[@dcashley303]

@@didiwin78 1:oh my that's a lot!

[@jameshoffmann]

This error pains me deeply. Deeply.

[@Walaby50]

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

[@anemelo-tsourekaki]

We have them in Greece, but we make them slightly differently. We call it "espresso freddo" or "freddo espresso", hugely popular drink during the summer!

[@TJGAUTHIER]

I found out about them a few months ago and they're so good that I made 3 in one day. I should not have made 3 in one day.

[@adityakalakuntla2715]

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

[@volpedo2000]

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

[@MrBV2U]

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.

[@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.

[@TheWhiteDragon3]

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.

[@MrSkoooby]

I am guessing you made a drink quite similar to Fredo espresso that's very popular in Greece.

[@sparksbet]

The Bon Appetit recipe for a shakerato also uses sweetened condensed milk and I liked it (though it was VERY sweet). That said, I think using sweetened condensed milk and phin coffee makes it sort of a hybrid between a shakerato and a ca phe sua da (vietnamese iced coffee). Both delicious so no complaints there. I'm excited to try the more traditional version though! I'm a latte drinker usually but this seems like a great solution for when an iced latte feels too heavy and milky.

[@pvrhye]

Phin might be a good alternative to other non-espresso options because it filters less of the oil out. I think the oil is key to the emulsion you want for the texture.

[@richardk5246]

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.

[@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.

[@TheFinalMB]

Ohhhhhh here’s a coffee video I didn’t know I needed in my life

[@scottmcfaddin]

Shakers to recipe…with Earl Grey…and orange angostura…with Rwanda coffee (where I live)? YES!!

[@liz-justanothergirl9903]

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 😍

[@jameshoffmann]

Good luck in the competition!

[@jimlow6824]

Liz - Good luck, hope you do/did well! Let us know how it went.

[@liz-justanothergirl9903]

I’ll keep you guys posted it ended up moving to next week ☺️ thank you so much!

[@8draco8]

@@liz-justanothergirl9903 and how it went?

[@liz-justanothergirl9903]

@@8draco8 still don’t know, they ended up picking 4 winners total, one for each category and then an overall. I know one of the category winners (it was not me 😝) hopefully tomorrow I’ll find out more!

[@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.

[@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.

[@dhletro]

Amen to your comment

[@pvrhye]

Platitudes? Not sure that's the word you're looking for.

[@gulleyfoyle6859]

@@pvrhye maybe he meant platypus?

[@tomdienstbier49]

I've been disappointed for a really long time how little attention Shakerato has gotten in the coffee industry, so thanks for this

[@DeliciousApricotCake]

Thankfully in Italy caffe shakerato is served everywhere, it's my favorite in summer and spring!

[@wi.i]

kzbin.info/www/bejne/pn7Lg5uKqbGNbrc ❤️

[@tmpecho]

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

[@skyex]

I’ve never seen James make an alcoholic drink, so everything on the channel should work for you.

[@tmpecho]

@@skyex did you watch the amaro recipe?

[@skyex]

@@tmpecho I haven’t. That’s likely the only one with alcohol though, I was only speaking from the ones I’ve seen. All excellent, by the way!

[@wetryanycheesedotcom]

Just made my first Shakerato and it was delicious! Thanks for this James, you're a star 🌟

[@kramantas]

We call this a "Freddo Espresso" in Greece, and it's extremely popular. It's typically prepared with an electric mixer.

[@cassiacries]

yes! bitters and coffee can work so well. love the earl grey idea 💡

[@Mark_Wood]

"We are going to weigh everything. Don't worry, that's how it's going to go" Hahahaha

[@eviebr83]

Lovely, now I a mission for the weekend! TY!

[@greengoat5654]

"being happy to be in the sunshine kind of drink" explains why I've never seen one in Arizona

[@S1L3NToASS4SS1N1]

Glad I watched this on my break, now I get to make this for the last couple hours

[@alexandrosgeorgalli8428]

James have you ever heard of Freddo espresso? Its practically very similar to the Shakerato but instead lungo shots are typically used when making it and its mixed with a mixer instead of shaking. Its the most popular coffee drink in Greece and Cyprus would love to hear your thoughts on it

[@ardenigleheart9467]

I feel like this channel is not only about coffee but also about professional cooking. I’ve never seen a food channel do something so technologically innovative and precise to make a dish or beverage, but it’s probably what happens in restaurants all the time. It’s a really neat thing to see.

[@DancingSpacePotato]

Something about this hits me just right. Not just crafting these kinds of drinks. But James with a shaker and other items I use in my home bar. Just like the pumpkin spice and coffee cake videos I just soak up watching him do other things. I need more. On topic I use the same brown sugar syrup that I use for boba

[@alexanderalza5685]

Yeah!!! I want a second version of this right now!!! Will definitely try it this summer 🤩

[@j.r.mccalla8662]

Thanks for another super helpful video. I will definitely be using these recipes when the weather is warmer.

[@LeahCS67]

My coffee shop made me my first shakerato many years ago. They added a splash of milk and a strip of lemon peel. It’s fabulous! I save all my lemon peels now to toss into iced coffee.

[@scatterbunny35]

That swirling the coffee in the shaker tip is brilliant! The number of times I've created a mini coffee bomb in my kitchen...

[@siddhantmadan549]

Just made it. Lovely, refreshing and cool! Definitely on my list now.

[@broli88]

I cannot express how excited i am to see the home espresso machine i own used in this video. I REALLY look forward to seeing it reviewed on this channel!

[@katate13]

I found a cafe while living in Okinawa that did a “shakerate con latte” that was absolutely amazing! Got it almost every time I visited. It’s been a year and a half since I’ve had one so I appreciate the recipe, I’ll have to try this next time I’m at work!

[@morphmkd]

Finally! Perfect for this time of the year! Actually I do this regularly when the hot days start. I have tried this with multiple coffees and to be honest it works really good with Rwanda coffee. Something I can try is adding some tea to my syrup and making that saline solution to see how will affect the drink. This is one of my favorite and go to coffee drinks in summer. Cheers

[@OriolesPhillies]

I just tried the earl grey + orange bitters shakerato recipe earlier today. I was mind-blown. Thank you so much, James!!! I will make this again and again and again!!

[@numba1artist]

I just made the classic and it was delicious! Thanks!

[@tijmen131]

This perfectly combines my passion for making cocktails with my love for coffee. Brilliant

[@gaslitworldf.melissab2897]

. . . saved my favorite for last today. Have I said you make me smile - every time. The passion, enthusiasm and curiosity . . .

[@MrAumbra]

Great video! Can’t wait to try these recipes.

[@KingMasteron1]

That transition into the sponsor was SEAMLESS 👏

[@I_dont_give_a_care]

I honestly can't believe how good this is. I just made one and it's outstanding

[@donaldbeck5602]

This one was almost as fun as the bripe episode. I have really enjoyed watching your videos. I have learned A LOT about coffee. Thank You James Hoffman! I am always impressed with the aesthetics of your programs it is obvious that it is really important to you and appears very meticulous in preparation.

[@ninal5027]

Alrighty James, I heard you well--I'm buying that espresso machine.

[@kilarisarathkumar1214]

Lucky you ,if u can afford it

[@linusmlgtips2123]

The Serie Nera is the most up to date model :)

[@InnuendoXP]

I kind-of wonder if you could do a shorter extraction from a moka pot & get a good-enough result for this.

[@ninal5027]

@@InnuendoXP you lose nothing if you try. For that experiment I'd be using another guide for making coffee in a Moka pot (not the one provided by James): 60 ml of cold water + 15 g coffee.

[@ninal5027]

@@kilarisarathkumar1214 I don't know if that's affordable for you, but Flair Neo is $120. And you may try to get a pre-owned one for some discount.

[@bascoaful]

Fell in love with this in italy, literally came back home, and had to find out how to make it❤

[@DavidM-ev3fs]

Awesome. Thanks James

[@peterwhitehead2453]

Brings back so many great memories of summers in Liguria - a caffe freddo expertly shaken by Bagni Kursaal, enjoyed with good book on the terrace...can’t wait to return!

[@1oromis]

would love to see your verison of espresso martini next, maybe with a homemade coffee liqueur, and if it's possible to make without espresso machine.

[@D3M0320]

You are a coffee genius…I listened to your aeropress tips and I’ve been MUCH happier overall with the quality of coffee I can make in it now.

[@arinemiko]

I love your recipe videos!

[@aanmaaklimonade]

I am so happy unjust did a complete overhaul on my 30 year old domobar. now I'll be able to do these recipes justice 🤟 these instruction videos are so good 😁

[@kevinpenfold1116]

This was by far my favorite drink to make for myself when working at Starbucks. I wish I had a saline bottle in my pocket though! Would have really helped cut the bitter Starbucks coffee.

[@outlaw6313]

I don't think salt can rescue Starbucks here...

[@user-yj2su3gv1m]

Thank you very much on the recommendation for those decaf I don’t need and received as gifts anyhow, no point for wasting!!!

[@silviap4478]

Definitely going to try this! Thank you for weighing everything, it makes it so easy to replicate!

[@synthiazeng9442]

James becomes my hero since he uses scale for making drinks 🍹

[@fetch4fox]

Finally, another coffee drink! Will definitely try this.

[@Bostonirific]

I have never tried one, but given how our weather has just hit a balmy 27 C here, I will certainly be experimenting! Amazing job as always. I’m always amazed by how scientific the approach is.

[@danieljones6917]

I will be making this. Assuming summer ever arrives on this shores this year.

[@VestigialLung]

My AC went out, so I'm enjoying one of these this afternoon. I had some coffee I picked up that I wound up not caring for. It was labeled as a Starbucks House Blend (a coffee that I don't generally mind) but was actually a Pike Place clone (a coffee I'm convinced is the result of them repurposing the contents of the ash trays on the patio). It's terrible hot brewed, but given the cold brew process's tendency to mute some flavors, it makes an okay good brew. I didn't measure but went with the cold brew, a little coconut milk, maple syrup, and black walnut bitters. I didn't get much foam, but I got a seriously tasty ice cold coffee. I'll leave the coconut milk out next time, maybe just adding it to the glass if I want it, see if that makes a difference.

[@zmonea1]

Made one of these with el guapo tonic syrup and some tonic bitters and it was a good time. I appreciate you teaching the technique.

[@BuffMyRadius]

I've been making a "dirty Hokkaido" for a while now, a Hokkaido milk tea but with a double shot of espresso as in a dirty Chai. That second recipe sounds amazing!

[@claypannasch2761]

It's been 7 months since this video came out, and I have been drinking these - any making them for my friends - almost daily, since about as long, once I first viewed it. Just a delicious, refreshing and enjoyable way to have an espresso with a slight zip of citrus and enough sweetness to please the non-coffee drinkers in my life. Awesome in any season, too - doesn't require hot weather. Great in winter and autumn as well. Hands down my favorite espresso drink.

[@didiwin78]

earl grey and Angostura in coffee is an amazing idea!

[@brentroman]

Brilliant! I'm gonna make these for an upcoming (safe) gathering. Thank you James!

[@stephensingiser443]

I'm so glad you did this one! I actually saw the drink in an anime and had never heard about it before so I decided to make it. One of my favorite coffee drinks to make

[@HirogaKatageri]

I guess I'll be studying Syrup Recipes now xD

[@azblue5762]

Had it made for me somewhat different every time I ordered in Naples and other towns of Campania. Lovely drink. I especially liked the chocolate and/or nut flavoured variants.

[@rene.duranona]

Cool idea. I will try the one with the earl grey.

[@alextrianta]

First heard of the name "shakerato" around 2011, working in coffee shops in Italy. In Greece (small country with really large coffee consumption) though, people have been enjoying the so called "espresso freddo" for some 20 years now (there's also the cappuccino freddo). Basically a double shot of espresso, in the mixer with ice and sugar to taste, served on the rocks. From what I've seen people here prefer "freddos" made from higher dosed espressos and/or darker roasts, I guess a more robust taste profile is needed in order to survive the ice shock. If I had the choice though, I'd go for acidity as well. Anyway, I've drunk probably a few thousand freddos by now, but I never would have thought about this kind of coffee with these subtle yet beautiful additions. I'm going to try it first thing in the morning! Always a pleasure watching your videos, James. Many thanks Alex (a coffee-loving sommelier from Greece)

[@ExperimentNo626]

Lots of fun!!

[@BsKing001]

I'm not the only one that thought it was an espresso martini at first right? also... James, we need an espresso martini video!

[@maireadnic8280]

Absolutely!!

[@kateg1355]

This reminds me of a bar I worked in, in the summer we used to make ice coffees this way with shakers. It was so nice. I miss those shaken coffees

[@johanlindh]

What a funny coincidence. I tried sending you a request for this drink just a few days ago. I didn't know what it was called so this was very helpful. I make an extremely simple version. A double espresso straight into a small shaker, add two ice cubes (no sugar), and shake vigorously for about 10 seconds. Pour into a glass and enjoy. My favorite this time of the year.

[@McdoogleTV]

Just tried the early grey recipe with a squeeze of lemon. Amazing.

[@charlesslwilson]

Definitely going to try these - cheers

[@darylgrunau]

Glad to see this drink featured. I’ve been making these for myself for years as a barista

[@PovlKvols]

I've experimented with brewing espresso either directly onto ice, or into a metal can in an ice bath. Using cold espresso for ice coffee (with milk etc.), I found it to have a profoundly nice impact on the espresso taste. Chilling the espresso very quickly appears to preserve the espresso taste much better than letting it cool down more slowly. Anyway, thank you for sharing - I really need to try the Caffe Shakerato!

[@cocktailfoto7188]

Nice idea. I will try it.

[@udp1073]

Sir, I thakns you for those amazing idea.. as an italian bartender (former) I always made shakerato at the moment.. and it has always been my best endeavor beyond the bar counter.. but the angostura and tea mix is simply genius (cannot wait to put it to test) and even more so is the pressurized vessel.. really, thanks a lot for the heads up.. I will not serve it to anyone but myslef and my family.. bet we love shakerato, so they are in for a very big surprise. thanks

[@leventejuhasz2525]

20 seconds in, and I already love it. Thaaaaaaanks!

[@sigmaeagle2551]

This is my new favorite coffee drink to make at home. I had some trouble getting a good foam, but it might be that I'm using a moka pot instead of espresso. The angostura and the earl gray syrup is genius! Thanks James!

[@PimWesselsTube]

So I made the 'basic' Shakerato for the first time this morning and this is definitely not going to be the last time. Thank you!

[@sandyalbanese8393]

I love earl grey and Orange bitters! Would love to try this. Addicted to coffee.

[@qlfi]

Such a lovely video at 6:44 AM. Make my day

[@manuellemos6859]

This is one of my favorite ice coffee drinks. People think I’m crazy when I make it.

[@Grilslol]

Just tried the first recipe yesterday, loved it. Made another two today... Now I need more Ice cubes...

[@TheArcSet]

Thank you for this video.

[@RobsHomeBar]

Very interesting, gotta try this!

[@MajorChachi]

Shake with a twist! Yum 😋

[@truthbknown4957]

looking forward to making these drinks.

[@samwizeG]

I’ve been doing espresso martinis in my bar with a similar method to your isi whip method with amazing results

[@NuclearEsat]

Bellissimo! My favorite for summer, -senza zuccero- you will still have a good foam