- Coffee
- 18 g
Double-smoothed espresso with ice and served on new ice. Fresh, sparkling and to take without haste, the Greek.
By Equipo Cocinoa
What you need
Tap each piece to see its catalogue entry.
- EssentialEspresso coffee makerWater to 9 bars of pressure through fine and pressed coffee. Here are the machine types, from the lever to the double boiler.€150–3500approx.
- RecommendedEspresso grinderElectric grinder with very fine adjustment, designed for espresso. It matters more than the machine itself.€150–700approx.
- RecommendedMilk spumerMilk spuma without espresso machine: with a hand-to-battery mixer or an electric pitcher that heats and beats at the same time.€10–100approx.
- OptionalCocktailTo shake with ice and get cold drinks with foam: shakerate, espresso martini or espresso fredo.€10–40approx.
No Espresso coffee maker? This works too
- Portable espresso€130–350Hand and compact equipment, type Picopresso or Flair, that reach the pressure of the espresso without electricity. To travel or to begin.
- Italian coffee maker (moka)€20–60The life-long stove coffee maker: the steam pushes the water through the coffee. Intense, with body and very cheap.
- AeroPress€35–55A plastic cylinder with plunger: immersion and a soft pressure. Versatile, resistant and almost unbreakable. Ideal for travel.
Method
Prepare a double espresso ("Espresso" recipe) and, if you take it sweet, dissolve the hot sugar.
Pass it to a pitcher with 3-4 ice cubes.
Bat with the foamer or shake with force about 15 seconds, until it is cold and sparkling.
Pour over a tall glass with new ice and serve with a straw.
Tips and warnings
It was popularized in Greece in the 1990s as a relief from the frappé. There you take a slow sip for a long time, almost as an excuse for the talk.
One last thing
In Greece a parrot lasts all afternoon. You take your time... and if you have a spare ko- fi, here we go.