METHOD INFO
A Greek novelty, first introduced in 1992 by KAFEA TERRA, as a cold summer beverage with a creamy texture. It is enjoyed all year round!
COFFEE, EQUIPMENT AND RECIPE
COFFEE
Fine Grind
EQUIPMENT
Burr Coffee Grinder
Precision scale
Espresso machine
Drink mixer
Thick wall glass (300-330 ml)
Precision scale
Espresso machine
Drink mixer
Thick wall glass (300-330 ml)
DOSE
17-19 grams (or dose according to your filter basket size)
EXTRACTION RATIO
1:3
PREPARATION (FOR 1 DRINK)
STEP 1
Grind 17-19 grams of coffee in the filter basket.
STEP 2
Distribute the coffee equally in the filter basket and then tamp, just enough to seal the coffee in. The goal is a smooth, level surface.
STEP 3
Position the portafilter in the grouphead and start the extraction immediately.
STEP 4
Extraction completion ~ 30-35 sec. If not, adjust the grind size.
STEP 5
Add 3-4 ice cubes (for an instant chill) to the espresso and use the drink mixer to give the espresso a creamy texture.
STEP 6
Serve in a glass with ice. Use a strainer as your pour to maintain a creamy texture without large bubbles.
STEP 7
Set the straw (preferably not a plastic one).
