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I did a bit of a search and couldnt find anything about that Italian classic, the cafe frèddo.
Its a superb summer drink and with the weather warming up I thought it was a worthy reminder.
Americans and Australians tend to make cold coffee with milk, this is much less common in europe where it is typically made without milk.
In Italy I have mainly seen it made by the barista with a cocktail shaker, but a bamix works just fine.
I make an espresso doppio and add a good teaspoon of sugar and stir in, in a milkshake beaker, (any narrow, tall container would do), i put half a dozen ice blocks and then hit it with the barmix.
It turns into a creamy froth throughout and i then pour it into a chilled wine glass, the coffee very slowly separates at the bottom leaving a big creamy head - it looks a bit like a glass of Guinness!
Very refreshing!
Its a superb summer drink and with the weather warming up I thought it was a worthy reminder.
Americans and Australians tend to make cold coffee with milk, this is much less common in europe where it is typically made without milk.
In Italy I have mainly seen it made by the barista with a cocktail shaker, but a bamix works just fine.
I make an espresso doppio and add a good teaspoon of sugar and stir in, in a milkshake beaker, (any narrow, tall container would do), i put half a dozen ice blocks and then hit it with the barmix.
It turns into a creamy froth throughout and i then pour it into a chilled wine glass, the coffee very slowly separates at the bottom leaving a big creamy head - it looks a bit like a glass of Guinness!
Very refreshing!
Will try again this arvo - looking like another scorcher and Im the cafe opener today so thatll be a perfect project for when I get home.
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