Shortly after the freddo espresso was invented, the cappuccino version of it was added.The addition of ice-cold frothed milk enhances the beverge’s velvety texture.
Coffee, Equipment and Recipe
Burr Coffee Grinder
Thick wall glass (300-330 ml)
17-19 grams (or dose according to your filter basket size)
Preparation (for 1 drink)
Grind 17-19 grams of coffee in the filter basket.
Distribute the coffee equally in the filter basket and then tamp, just enough to seal the coffee in. The goal is a smooth, level surface.
Position the portafilter in the grouphead and start the extraction immediately.
Extraction completion ~ 30-35 sec. If not adjust the grind.
Pour cold milk in a chilled container and use the drink mixer to give it a creamy texture.
Add 3-4 ice cubes (for an instant chill) to the espresso and use the drink mixer to give the espresso a creamy texture.
Serve into a glass with ice.
Use a strainer as your pour to maintain a creamy texture without large bubbles and also hold back the spent ice.
Add the cold frothed milk to the surface of the coffee.
Set the straw (preferably not a plastic one).