Caffè Shakerato
What a caffè shakerato is: espresso shaken hard with ice and sugar until frothy, then strained into a martini glass. Italy's summer coffee, and how to make it.
What is a caffè shakerato?
A caffè shakerato is an Italian summer coffee: espresso, sugar and ice shaken hard in a cocktail shaker until cold and frothy, then strained into a martini glass so it wears a thick, pale foam. It has no alcohol and no milk. The name comes from the English "shake" with an Italian ending.
Ingredients
- 2 shots (about 60 ml)espresso
- 10 g syrup, or to tastesugar syrup (1:1) or raw sugar
- a shaker fullice cubes
Method
Chill the glass
Put a martini glass in the freezer, or fill it with ice water while you work.
Espresso and sweetener
Brew two shots of espresso straight into the shaker with the syrup or sugar.
Add ice and shake25 s
Fill the shaker with ice, cap it and shake hard for 20–30 seconds.
Strain and serve
Strain into the chilled glass, pouring slowly so the foam stays on top.
A caffè shakerato is Italy’s summer coffee: espresso, sugar and ice shaken hard in a cocktail shaker until ice-cold and frothy, then strained into a martini glass. It looks like a cocktail, with a thick pale head that could pass for cream, but it’s just coffee, sugar and air. Barista Magazine calls it elusive and elegant, and one of the most refreshing cold drinks there is. Here’s how to make one properly.
The short version
- Espresso, sugar and ice, shaken hard.
- Strained into a martini glass, without ice.
- No milk and no alcohol: the “cream” is foam.
- An Italian summer favourite, often shaken with a flourish.
- Shakerato = English “shake” plus an Italian ending.
What’s in a caffè shakerato?
Three things. The two recipes agree closely:
| Barista Magazine | La Marzocco USA | |
|---|---|---|
| Espresso | 2 shots | Two double shots, about 60 ml |
| Sweetener | 10 g of 1:1 sugar syrup (traditionalists use raw sugar) | ½ oz of 1:1 simple syrup |
| Ice | A tumbler of ice | Ice in the shaker |
| Extra | Two drops of saline solution, optional, to soften the bitterness | None |
| Shake | Vigorously | 20–30 seconds |
The sweetener is where opinions split. Barista Magazine notes that a manager at Sant’Eustachio il Caffè in Rome reacted strongly against syrup, and that traditionalists insist on raw sugar.
How do you make a shakerato?
La Marzocco’s method:
- Pull two shots of espresso straight into the bottom of a cocktail shaker with the syrup.
- Add ice, cap the shaker and shake vigorously for 20–30 seconds.
- Strain into a glass, pouring slowly so the head of foam is kept.
Why the foam? La Marzocco explains that shaking over ice stretches the espresso’s crema into a tightly knit foam: as the shot is aerated, its natural oils trap air bubbles. The syrup adds sweetness and helps stabilise it. Honest Coffee Guide adds that although it looks topped with cream, it’s only ice, sugar and coffee.
Where does the shakerato come from?
Italy, but nobody knows exactly when. The sources agree on that much:
| Claim | Source |
|---|---|
| No definitive record of its invention; it originated in Italy and gained popularity during the 1990s | La Marzocco USA |
| Its origin is unknown; claims around Italy “make for good storytelling” but aren’t reliable history | Barista Magazine |
| The earliest use of the word they could find is a 1966 Italian publication, Tempo presente, where it describes an alcoholic drink | Honest Coffee Guide |
Cold coffee itself is much older in Italy: Barista Magazine says iced coffee was served in Salento as early as the late 1700s, a tradition from Valencia where coffee was chilled with snow. La Marzocco suggests the shakerato was born behind the bar of the Italian café, which is coffee shop and cocktail bar in one, with the shaker and the espresso machine side by side.
Shakerato vs other iced coffees
- Freddo espresso: Greece’s shaken espresso, poured over fresh ice.
- Espresso martini: the shaken coffee cocktail, with vodka.
- Iced Americano: espresso with cold water and ice.
- Espresso tonic: espresso poured over iced tonic water.
Explore every drink in the iced and blended chapter.
Words in this guide
- Crema
- Crema is the golden-brown foam on top of an espresso.
Questions & answers
Does a caffè shakerato contain alcohol?
No. It's espresso, sugar and ice. Honest Coffee Guide warns not to confuse it with a Campari shakerato, an alcoholic cocktail with no coffee at all.
What does shakerato mean?
"Shaken". Honest Coffee Guide and Barista Magazine say the word is the English verb "shake" with the Italian past-participle ending -ato.
Why does a shakerato have foam?
Shaking aerates the espresso. La Marzocco explains that shaking over ice stretches the crema into a tight foam, as the coffee's oils trap air bubbles, and that the syrup helps stabilise it.
Syrup or sugar?
It's debated. Barista Magazine's recipe uses 10 g of 1:1 sugar syrup, but notes that traditionalists insist on raw sugar, and a manager at Rome's Sant'Eustachio il Caffè reacted strongly against syrup.
How is it different from a freddo espresso?
They're close cousins. The Greek freddo espresso is also espresso shaken with ice, but it's poured over fresh ice in a tall glass; the shakerato is strained into a martini glass, without ice. Daniel Young calls the freddo comparable to the Italian shakerato.
Sources
- Misunderstood coffee drinks: the shakerato. Barista Magazine
- The history of the caffè shakerato. La Marzocco USA
- The freddo cappuccino is a modern Greek classic. Daniel Young, Young and Foodish
- What is a shakerato?. Honest Coffee Guide
General guidance only. Not medical, food-safety or professional advice.