Freddo espresso
Dose and beverage yield make the shot repeatable. Adjust grind by taste.
- Intense
- Balanced
Brew it your way
Change the coffee or the shot yield and every step below follows.
Coffee 18 g, ratio 1:2, shot yield 36 g.
- Water temp
- 93 °C
- Total time
- 0:30
- Grind
- Fine
Method
7 steps, 0:30 in total
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 cold water without letting water enter the coffee. Continue only once it is cool.
Step 5
Create the foam
Froth the cooled espresso briefly with your cold-frothing tool until airy. Add sugar syrup only if desired.
Step 6
Add the ice
Put 100 g ice in the glass and pour the frothed coffee over it.
Step 7
Serve and taste
Serve the finished drink and taste when it is comfortable to drink.
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