A greek novelty, first introduced in 1992 by KAFEA TERRA, as a cold summer beverage with creamy texture. It is enjoyed all year round!x
Burr Coffee Grinder
Thick wall glass (~270ml)
17-19 grams (or dose according to your filter basket size)
Grind 17-19 grams of coffee in the filter basket.
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.
Position the portafilter in the grouphead and start the extraction immediately.
Extraction completion ~ 30-35 sec. If not, adjust the grind size.
Add 3-4 ice cubes (for an instant chill) to the espresso and use the drink mixer to give the espresso a creamy texture.
Serve into a glass with ice.Use a strainer as your pour to maintain a creamy texture without large bubbles.
Set the straw (preferably not a plastic one).