hebel. today · 3 November 202661 / 68
Food · Coffee Culture
Automating the texture of espresso-based drinks
Coffee shops increasingly rely on automated milk systems to maintain consistency across diverse dairy and plant-based offerings. Systems such as Thermoplan’s AirSteam measure milk temperature and volume to standardize microfoam texture, which prevents variations…
From 3 newsletters · 1 min read · one thing to try
Coffee shops increasingly rely on automated milk systems to maintain consistency across diverse dairy and plant-based offerings (Perfect Daily Grind). Systems such as Thermoplan’s AirSteam measure milk temperature and volume to standardize microfoam texture, which prevents variations that can ruin a beverage regardless of espresso quality. This technology allows businesses to expand menus without increasing training costs or service times. Consistency remains the primary driver for repeat custom, as customers expect identical results for every visit.
Beyond automation, the physical preparation of espresso creates distinct regional rituals. In Trieste, locals drink espresso while standing at the bar in three unhurried sips, a practice that defines the city’s coffee culture (Love Italy). Home brewers can replicate professional textures using a cocktail shaker; by shaking hot espresso with ice for ten seconds, you achieve a full-bodied, velvet froth known as caffè shakerato (Gatekeeping). This manual technique preserves the espresso’s flavor profile and provides a creamy mouthfeel without requiring specialized industrial machinery.
Try today · 5 min
Prepare a caffè shakerato at home to master espresso texture manually.
Use a cocktail shaker to aerate your hot espresso into a dense, velvet foam.
You need
- 2 shots of hot espresso
- 1 cup of ice cubes
- Cocktail shaker
- Martini glass
Steps
- Brew two shots of fresh espresso.
- Fill a cocktail shaker halfway with ice.
- Pour the hot espresso over the ice.
- Seal the shaker tightly.
- Shake vigorously for ten seconds until the outside of the shaker feels cold.
- Strain the mixture into a martini glass to serve.