Symphony of cold Espresso

Symphony of cold Espresso



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  • 3 tbsp (40-50 ml) espresso
  • 1 tbsp (15 ml) liquid sugar
  • Hazelnut soft chocolate
  • (gianduia) shavings
  • 10 ice cubes


When two Espressos with different textures – one cooled in a mixing glass, the other blended – meet in the same drink, the result is a symphony of flavors and colors. This cocktail offers a strong, sophisticated experience, made all the more enjoyable by a layer of soft hazelnut chocolate (gianduia).

  1. Chill the glass.
  2. Prepare two Espressos in the cups.
  3. In the mixing glass, mix the 5 ice cubes, liquid sugar and one of the Espressos. Cool and pour into the glass, filtering the ice with a strainer.
  4. Put the remaining ice cubes, 2 tsp (10 ml) of liquid sugar and, last of all, the other Espresso, in the Boston shaker. Shake until the mixture becomes creamy.
  5. Pour this too into the serving glass, filtering the ice with a strainer.
  6. Garnish with gianduia shavings, and serve.

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