Ingredients
- 18-20g ground coffee dose
- 36-40g espresso output
- 18-22g brown sugar syrup
- 120g ice for shaking
- Fresh serving ice
- 60-90g cold milk (optional)
Method
- Pull a balanced double shot and move immediately to the shaker.
- Add syrup and ice, then shake hard for 10-15 seconds.
- Strain into a tall glass with fresh ice.
- Top with milk only if you want a lighter sweetness and less intensity.
Ratio Guide
| Style | Syrup | Milk |
|---|---|---|
| Classic | 20g | 75g |
| Stronger | 16-18g | 0-40g |
Related Guides
Dial your base with brewing espresso over ice, improve chilling with flash-chill espresso, and tune milk balance with iced latte ratios.