Method Info
A greek novelty, first introduced in 1992 by KAFEA TERRA, as a cold summer beverage with creamy texture. It is enjoyed all year round!
Coffee, Equipment and Recipe
Coffee
Fine Grind
Equipment
Burr Coffee Grinder
Precision scale
Espresso machine
Drink mixer
Thick wall glass (300-330 ml)
Precision scale
Espresso machine
Drink mixer
Thick wall glass (300-330 ml)
Dose
17-19 grams (or dose according to your filter basket size)
Extraction Ratio
1:3
Preparation (for 1 drink)
Step 1
Grind 17-19 grams of coffee in the filter basket.
Step 2
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.
Step 3
Position the portafilter in the grouphead and start the extraction immediately.
Step 4
Extraction completion ~ 30-35 sec. If not, adjust the grind size.
Step 5
Add 3-4 ice cubes (for an instant chill) to the espresso and use the drink mixer to give the espresso a creamy texture.
Step 6
Serve into a glass with ice.Use a strainer as your pour to maintain a creamy texture without large bubbles.
Step 7
Set the straw (preferably not a plastic one).
