In the context described, the shots of espresso are shaken with ice. This process is performed to create espresso foam and aerate the espresso, which is believed to improve its taste.
Understanding the Shaking Process
When coffee drinks are prepared by shaking, the primary component being shaken is the espresso itself. This isn't about shaking the final beverage but specifically shaking the espresso shots before they are combined with other ingredients like milk or syrups in the final cup.
Based on the provided information, the steps typically involve:
- Shaking: Shots of espresso are placed in a shaker, often with ice.
- Result: The shaking with ice creates espresso foam and aerates the liquid.
- Purpose: This aeration and foam are "supposed to make it taste good."
- Final Assembly: The shaken espresso is then "dumped into the cup," and the drink is completed by adding other components, such as being "topped with a splash of milk." The milk then cascades down through the shaken espresso.
What is Shaken?
Here's a simple breakdown:
| Item Shaken | Shaken With |
|---|---|
| Espresso Shots | Ice |
Why Shake Espresso?
Shaking espresso with ice serves a specific purpose beyond just chilling the drink:
- Creates Foam: The vigorous agitation introduces air into the espresso, resulting in a frothy layer of foam.
- Aerates the Espresso: Shaking helps to aerate the liquid, which can slightly change its texture and flavor profile.
- Enhances Flavor (Claimed): The process is noted as being "supposed to make it taste good," suggesting it's intended to improve the drinking experience.
This shaking method is distinct from simply stirring or pouring ingredients over ice. It's a deliberate technique used in certain coffee preparations to achieve a particular texture and appearance, like the characteristic layer of foam.
