Recipe for Shaken Coffee


Temperatures start to rise, slowly we are returning to go out, even if with all the right precautions, and we are finally back to our favorite bars.

At the Torrefazione we had the pleasure of seeing many of you again, and the honor of preparing you again an espresso extract in a workmanlike manner, which you had missed so much in this period.

During the sunny afternoons of a Mikanese spring, one of the most popular requests made to our incredible baristas is the tasty shaken coffee.

A velvety and creamy drink, able to combine the strength of an espresso coffee with the freshness of ice.

Although we are used to reserving this pleasure only when away from home, it is actually very simple to make even at home. Just a few simple ingredients that you already have available in your kitchen.

And even if you don't have a shaker on hand, you can easily replace it with a glass jar. The result will be identical!

But now let's get to the heart of the preparation.

Ingredients for 1 person:

  • 1 cup of Ernani coffee, preferably long
  • 2 teaspoons of liquid sugar
  • 4 ice cubes


1. Put the glass and shaker, or the glass jar in the freezer for a few minutes.

2. As they cool down, start by preparing the liquid sugar.

Just mix 1 nice teaspoon full of sugar and 1 teaspoon of boiling water. And that's it.

Once ready, let it cool down for a few minutes.

It is an essential ingredient if you want to recreate that beautiful and dense foam on the surface. In fact, it is precisely the reaction of liquid sugar in contact with ice that creates that frothy and light hazelnut cream, giving the drink its classic inviting appearance.

3. Prepare the long coffee, with the machine that is most convenient for you, the end result will be similar in all cases.

4. When everything has cooled, take the shaker from the freezer, insert the 4 ice cubes and add the sugar. Finally, pour freshly brewed coffee.

Close the shaker, or the glass jar, and shake vigorously for about 20 seconds.

5. You just need to serve it.

With the help of the strainer, a tool that blocks ice and allows only coffee to escape, pour the drink into the already cooled glass. If you don't have the strainer, just use a spoon.

4 tips to make it perfect:

  1. Cooling the shaker and the glass is very important to be able to form a more consistent cream;
  2. The ideal is to use liquid sugar, to allow the cream to become light and velvety. However, if you prefer to use granulated sugar, I advise you to be more energetic and faster in shaking the shaker or the glass jar;
  3. To fully enjoy all the aromas released by this drink and its incredible consistency, it is best to drink it immediately after preparation;
  4. Since you pour the coffee into the shaker, the only hot element, try to be as quick as possible to complete the remaining steps, to avoid that the ice melts excessively and therefore your shakerato is too "watered down" ".

But why limit yourself to this?

The basic recipe can be made more delicious by adding other ingredients, among which the most used are:

  • Vanilla, both alcoholic and non-alcoholic, added inside the shaker before shaking;
  • A dusting on the surface of bitter cocoa or cinnamon;
  • Whole coffee beans or chocolate shavings, laid on the surface and kept suspended by the thick cream;
  • always add a liqueur before shaking it. The most used are the whiskey cream and the sambuca, but personally I love the sweet touch of the Disaronno almonds;
  • Finally, it can also be drunk bitter. The result will be slightly different, as the cream will not be able to form as in the traditional recipe.

Are you curious to try to recreate this masterful classic of Italian bars?

And if you want to experiment with new tastes and combinations that are different every time, we are waiting for you at our Torrefazione in Corso Buenos Aires to keep you company with an excellent shaken coffee, tailor-made for you, according to your personal requests, refreshing and suitable for a refreshing break during the your walks along the course.

Martina Mazzoleni

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