Worried about over-diluting the drink, then proceeds to shake with ice for 20 seconds… Take it from someone who makes about 100 espresso martinis a night, every night: you don’t need a stupid electric foamer wand. You just need to shake HARD and fast for 10 seconds (you want your shake to sound like a fast-moving train). That’s it. The coffee/espresso doesn’t need to be fresh, or hot, or cold before going in the tin. None of that matters. It’s all in the shake.
Plus this guy only got that much foam because he has a double shot espresso. There’s no way he has a single shot espresso in there. Anyways i tried it out with more espresso than usual and it foamed like crazy and looked amazing but you could taste the espresso too much. Than tried a couple of different things and the one that worked out the best for me was 4cl vodka 5cl khalua 1cl simple syrup 4cl espresso shot and shake brutally for up to 15 seconds and it came up very foamy and tasted perfect. Try it out and lemme know 😉
I agree don't buy milk foamer waste of time and cash, but I also disagree with you. You never ever shake something that is still hot otherwise shaker go BOOM. So dryshaking an espresso Martini... bad idea.
I find that a post dry shake with a single strain utilizes the tiny ice shards. These shards help the frothing process and melt in the process eliminating the use of a fine strainer which saves a fraction of time.
Yeah.. I was like wtf?! One for health, one for wealth, and one for happiness… Not getting them makes me feel like the bartender tryna curse me lmao 😅 Tacky or not, I want my coffee bean blessings. AND.. they smell ridiculously good and lends to a better overall experience
I just fill the shaker with 70-80% ice and shake horizontally and hard till it sounds different (you can hear when it happens). It gets the same result
Using the frother..? 👌🏼 solid. Maybe it’s not good enough for the purists “learn to shake properly” but man it works. Also for egg white sours… Aaaand I think it’s faster and cleaner than a dry shake or revers shake.. BUT… not adding coffee beans?! ❌ Not cool man. One for health, one for wealth, one for happiness. Don’t curse my martini by leaving em out! And and and they smell amazing and make the experience better overall
A couple of points: * Surfactants in the espresso are still able to produce a foam when shaken, even when the espresso isn't as fresh and the crema has dissipated. * Lipids (fats; coffee oils) in the coffee actually inhibit formation of foam, although they should be solid at freezing temperatures, so they probably don't interfere with the foaming capability of the drink in a meaningful capacity. Neat recipe, though 😁
Espresso for an espresso martini will hold for about 3 days by using a fresh shot you over dilute the drink from the heat. You don't need a milk foamer just dry shake and shake for about 10 seconds then shake vigorously with ice for another 10 seconds.
Use Fresh cooled down espresso from the same day, and learn to shake properly. yeah... just learn to shake properly... you get more then enought foam even if you poor it over 10 shots and more...
It’s easy for one person to ‘learn to shake properly’ but if you are a bar with multiple staff this method (not necessarily this brand) is a great, repeatable and quick way to replace dry shaking.
Yeah I know the future is cocktails from the tap, peaople get weaker and weaker every day in comon professions. Professional Employes die in this profession.@@jamiethomson8456
And no espresso martinis never need dry shaking, we are not talking about a eggwhite cocktail and the proper way for an eggwhite cocktail is allways a reverse dry shake anyway... but thats another topic@@jamiethomson8456
and last info if you look for an amazing and super quick way to make perfekt espresso martinis. You need one of this "Whip Cream Bottles" Load it with Nitro Capsules Figure out the right recipe. Press the button of the "whip cream Bottle" and poor the perfect espresso Martini into the glas of your desire, in less then 3 seconds. trust me this video is in anyway totaly useless@@jamiethomson8456
Subminimal NanoFoamer Milk Frother with the Lithium Battery, you can get it with replaceable batteries but this one is rechargeable. I have it, it’s awesome
Mate you just explained crema all well at the end. Why begin by saying carbon dioxide is what causes it when you explained that there are other parts too 😅 Also, nanofoamer ftw!
I disagree it being tacky, if it's good coffee it's a delightful treat. Just because you're too delicate to eat a coffee bean mate and tasteless to understand art
I disagree, espresso has foam on top nkt because of co2 because of oils and fats in the beans that are melted out of the coffee beans as espresss is made under pressure 100+c water why would there be co2 in coffee?
Not a really necessary thing, with fresh coffee shaken right the foam is already huge and support what you want to put on it. Awesime video still but... you know it's fancy method, cool for you at home but ridiculously complex and long for work.
You will see a lot of cocktail bars now use similar tools replacing dry shake, especially in egg white cocktails. This way is actually quicker and really less tiring (then shaking twice).
@@jamiethomson8456 Come on man if shaking is exhausting then you don't know how to shake properly, and dry shake is shaking without 90% of the mass come on... This is a gadget it cost more, and take more time. I have done too many espresso Martinis to let you say this nonsense. In a professionnal context you need to use the quickest way to have the best. The foamer is useless, you don't dry shake an espresso Martini because your hot coffee will blow your shaker in two parts. You put your ice then shake it hard, fastest and the foam is just the same. Same for egg white cocktail, foamer is useless, you can use it as long as you want in a cocktail without egg white or other foaming ingredients you will never have a foam that stay you may even not have any foam at all. You want a real bartender trick : just put a dash of orgeat syrup in your espresso Martini, the taste of it will never be felt but the foam is going to be even thicker than in this video. And I never saw a foamer used in places I worked in or came in to have a drink. Never once and I work in like 3 differents place/year.
@@FusRoDraaaa91 It’s about being efficient. If you haven’t seen it doesn’t mean it’s not around. If doing this is slower than shaking twice then you are using it wrong. As for espresso martini, it will help some places (and households) that may not have great shaking ice. As for adding Orgeat, love that but concerned about adding an unnecessary allergen into the drink.
@@jamiethomson8456 What the hell are you talking about... just do a dozen of espresso martinis with your stupid foamer you will understand why this is all but efficient. Also how the hell you help places with "bad ice shaking" what the fuck is even good or bad ice shaking ? Just use an ice machine for little piece and make a big bloc that you cut if you need big pieces. And if you dont have ice then dont do cocktails. And again you never dry shake a espresso Martini... are you even a bartender mate ? Double shaking is also useless and will make too much foam just one hard shake and you have a top tier result made in the fastest way possible. You are right for allergen thats why you put every ingredients on your menu, even without it the foam will be just like in the video without wasting time. Ok enough arguing we are free men do whatever you want
This is bullshit, I am a barmanager. I pre-tap my espresso in a bottle and use 25-30 ml (because of freepouring) of that. I get even more foam than this guy just by dryshaking.
