Method Info

Shortly after the freddo espresso was invented, the cappuccino version of it was added.The addition of ice-cold frothed milk enhances the beverge’s velvety texture.


Fine grind


Burr Coffee Grinder

Precision scale

Espresso machine

Drink mixer

Thick wall glass (300-330 ml)


17-19 grams (or dose according to your filter basket size)

Extraction ratio

1: 3

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.

Step 5

Pour cold milk in a chilled container and use the drink mixer to give it a creamy texture.

Step 6

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 7

Serve into a glass with ice.
Use a strainer as your pour to maintain a creamy texture without large bubbles and also hold back the spent ice.

Step 8

Add the cold frothed milk to the surface of the coffee.

Step 9

Set the straw (preferably not a plastic one).

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