Espresso martini

Step 1

Prepare your equipment

Warm the machine and grind 18 g coffee for a suitable basket. Set out the cup, scale and drink ingredients.

Step 2

Load the coffee

Load the dry basket, distribute evenly and tamp level. Lock in the portafilter and tare the cup; start the pump.

Step 3

Extract the coffee

Stop the shot at 36 grams. Watch the scale and stop the pump at the target yield.

Target → 36 g

Step 4

Let the coffee cool

Let the coffee cool in an open cup. To cool it faster, stand the cup in a bowl of cold water, keeping water out of the coffee, and stir occasionally. Continue only once it is cool; never seal hot liquid in a shaker or jar.

Step 5

Mix

Add the cooled espresso, 50 ml vodka, 20 ml coffee liqueur, 10 ml sugar syrup and 100 g ice to the shaker. Close securely. This recipe contains alcohol.

Step 6

Shake the drink

Shake the closed vessel for 15 seconds until chilled and foamy. Extend the step if it needs more shaking.

Step 7

Filter or strain

Strain into a chilled glass using your shaker’s built-in strainer or a separate drink strainer. A lidded jar needs the separate strainer to hold back the ice.

Step 8

Serve and taste

Serve the finished drink. Taste when it is comfortable to drink.