Name: Caffè shakerato
Yield: 1
Cuisine: Italian
Ingredients: 1 pcs Double espresso; 10 ml Sugar syrup; 6 pcs Ice cubes

Ingredients

1 pcs Double espresso — At room temperature or freshly pulled
0.3 fl oz Sugar syrup
6 pcs Ice cubes — 6–8 according to the source

Method

Prepare the shaker

Put half the ice into the shaker.
Add coffee and sugar

Add the double espresso and the sugar syrup over the ice.
Shake

Close it and shake hard, until the shaker frosts over and is cold to the touch.
Chill the glass and pour

Use the remaining ice to chill the glass, then strain the coffee into it.

Common mistakes

No foam → too little ice, or too short a shake: it takes a real thermal shock.
Watery → the ice had already melted, or the espresso was poured in boiling before the shaker was closed.
Sugar at the bottom → crystals were used: at shakerato temperature they do not dissolve. Use syrup.
Chill the glass with the remaining ice; do not serve it at room temperature.

The shakerato was born in Italian bars between the 1980s and 1990s, by applying a cocktail tool to espresso. The foam does not come from milk or from steaming: it comes from the air the ice folds into the espresso while chilling it abruptly.

That is also why the sugar is used as a syrup: crystals will no longer dissolve at that temperature.