Nick Puffer 
I hadn’t tried one. Hadn’t even heard of it, really—not until someone posted about it in one of those coffee groups on Facebook where everyone’s either a snob or a beginner pretending not to be.
The post was short. Just a question: “Anyone here into Caffè Shakerato?” No photo. No description. Just a firestorm of comments from Italians praising it as the summer espresso drink, and confused reactions from Americans asking if it was a Starbucks secret menu item.
So I looked it up.
Turns out it’s about as classic as it gets—served in Italian cafés from Rome to Milan when the weather turns hot and the usual ristretto just doesn’t hit the same. It’s not flashy. It’s not sweet by default. It’s a drink built for grown-ups who want something cold, sharp, and alive.
At its core, a Caffè Shakerato is just espresso, ice, and a little sugar—shaken hard in a cocktail tin until it gets cold and frothy. No milk. No cream. No nonsense. It’s the kind of drink you sip in two or three mouthfuls and walk away from feeling a little more awake than before.
You’ll usually find it served in a stemmed glass, like it’s a little black-tie espresso martini—minus the vodka, minus the syrupy mess. And while you won’t see it on every menu in the States, more and more independent shops are starting to play with it, especially those paying attention to what coffee culture looks like beyond our borders.
You only need three ingredients, but like most simple recipes, the quality of each one makes a big difference. If your espresso is bitter or stale, or your ice is melting before you shake, the whole thing falls flat.
Here’s what you need for a traditional Caffè Shakerato recipe:
Freshly brewed espresso – Preferably a double shot (about 2 oz), pulled hot and strong. Avoid weak or under-extracted espresso—it won’t hold up against the ice.
Ice – You need a lot. A full shaker’s worth, enough to cool the drink fast without diluting it too much. Don’t use chipped or half-melted ice from the bottom of your freezer.
Sugar or simple syrup – Classic Italian style uses plain sugar stirred into the hot espresso so it dissolves before shaking. Simple syrup is fine, especially if you’re rushing. Start with 1 to 2 teaspoons depending on how bold or sweet you want it.
If you’re making this at home without a fancy machine, don’t stress. You can absolutely use one of these espresso without a machine techniques. Moka pots, AeroPress, or even concentrated French press can get you close enough to the right flavor profile, especially if you know how to dial in your grind.
Also, don’t underestimate the power of fresh beans. If your espresso tastes flat, it’s probably not your method—it’s your coffee. Try picking up a local roast or grind your beans fresh if you can. For better balance and repeatability, check out our guide on making strong coffee at home—it’ll help you fine-tune your flavor so this drink actually sings.
Prep Time: 5 Minutes
Servings: 1
SHARE THIS RECIPE
Want a bold, cold, no-fuss espresso drink that doesn’t hide behind whipped cream or syrups? The Caffè Shakerato is your go-to.
A classic Italian summer drink made with espresso, ice, and sugar
Shaken, not stirred—for texture and froth
No milk, no nonsense—just a fast, intense coffee hit
Ideal for espresso lovers who want a chilled option without compromise
Easy to make at home—even without an espresso machine
Welcome to Coffee Slang—I’m Nick Puffer, a former barista turned coffee enthusiast. What started behind the counter became a passion I now share with others. Join me as we explore the craft, culture, and lifestyle of coffee.
Once you’ve nailed the Shakerato, explore these cold espresso drinks:
Try this bold and simple iced Americano recipe for a longer sip with no fluff.
Explore a creamier option with this iced flat white.
Still wondering which drink actually hits harder? Read up on whether espresso is stronger than coffee.
Or just go back to basics and learn how to make good coffee at home with repeatable results.
