3 tips for BEGINNERS to make perfect espresso martinis!
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- Опубліковано 3 жов 2024
- The Espresso Martini is a cult classic here in Australia due to our intense love of good coffee and it's exploding in popularity throughout the world... but, some people struggle to achieve that perfect crema atop of their espresso martinis so these 3 simple tips will help you achieve coffee foam perfection!
TIP 1 - make sure you use the best coffee possible. Freshly extracted espresso, cold drip or cold brew concentrate are all ideal.
TIP 2 - use larger ice cubes. Larger cubes are perfect for making a great crema on your espresso martinis as well as superior foams on your egg white cocktails. These 1.25" ice cube moulds are perfect for shaking cocktails at home: amzn.to/3bHiJiN
TIP 3 - focus on shaking technique by ensuring that the ice is agitated from end to end within the shaker tins for 10-12 seconds.
As simple as that. Use these 3 tips to make perfect crema on your espresso martinis at home!
How do you make the perfect crema on your espresso martinis?? p.s. here are the ice moulds I mention that are great for making cocktails at home: amzn.to/3bHiJiN
I make my coffee on the stove top and use my Cheat code..... a couple of drops of "WonderFoam" cocktail foamer... works a treat ☕🍸
I use big ice and concentrated cold brew. Still I can't get my crema thicker than 2mm. Maybe because my coupe glass is very wide so I get so much surface. Egg white helps.
I just use fresh espresso, and shake it hard. Works like a charm every time. 30ml Vanilla vodka, 30ml Kahlua, shot of strong espresso (~40ml), 15ml Frangelico and 10ml of simplesyrup.
Yes it's a sweeter version, but I've had great success with it. Were a huge hit at a bar I worked at.
1.Make sure you put ice in the glass or preferably have a chilled glass from the freezer,before you start.
2.Put all the ingredients in the
small shaker and put the espresso shots last.
I mentioned ‘shots’ because you can use 2 ristretto shots instead of an espresso shot,this will give higher concentration of oils and crema from the coffee.
Also,make sure you put the espresso shots right before you start shaking,don’t let the espresso get cold or too much oxygen cause it will start to get ‘flat’ and lose it’s properties.
3.Fill the large shaker with the biggest ice cubes you can find all the way to the top,make sure you fill it up to 100% so you won’t dillute the drink and make it chill and aerate faster.
Shake as hard as you can horizontally,make sure to get the ice from the one tin to the other,don’t do any up and down motions and create distance when you’re shaking so you can hear the ice hitting the bottom of each tin.
Use as much strength as you can and shake no more than 10-15 seconds.
4.Steps 2 and 3 are the most important ones,don’t mess those up.
5.Thank me later❤
Great video! I can't recall anyone on youtube ever doing a side by side of a cocktail made the right way vs one made poorly. This can be really helpful for home bartender novices who aren't sure why their cocktails aren't coming out as nice as they do at the bar. It'd be nice to see a series of videos of common mistakes a novice might make and how to fix them. I know I always have trouble with my wash line not being as high up the glass as I feel they should be.
Thanks for the feedback! I have a few videos like this lined up so it will be interesting to see the overall response 🙌
@@StevetheBartender_ looking forward to it! Very valuable content, my next drink is obviously E.M. with proper technique.
I'd love to see more of this as well! A lot of drinks I make aren't quite up there and I'd love to improve on it
Love the side-by-side illustration
Glad you do! I'll be doing more :)
5:15 someone in the background WANTS that martini 😂😂
Haha, he makes filming quite difficult 😅
@@StevetheBartender_ , it’s the toughest, most frustrating job you’ll ever love (and miss when they’re on their own)!
I wondered if anyone else heard that. I always love those Easter eggs! Great looking drinks!
Totally agree! I’m definitely a fan of the big ice and small agitator cubes! Aeration is key in a lot of drinks! Especially this favourite! 😍
Love that Noah is on set with you now too!! Learning all dads tricks 😉
Great clip brother! 🤘🏼
hey Steve, I actually ordered MR Black to get it perfect right. And I try to keep a smile as beautiful as yours up during shaking. Keep it up.
With the long break I kinda forgot how much I appreciate the vids, and that smile, that damned smile.
Why thank you, I appreciate you!
I'll be making espresso martinis for my loved ones really soon. Thank you for setting us up for success!
As I don't have an espresso machine, I usually use cold brew but I cheat to get a "crema" by adding a barspoon of aquafaba. It basically functions like saline solution with some added foam. Works at home for me :D
Very interesting video Steve and great tips. Thanks.
It was very cool to hear the "apprentice" agreeing with you on the quality of the foam and the right method to do it. 😀 He is learning fast. 😋
Cheers!
As someone who lives in a small condo, with no space for an espresso machine, I've found that an Aero press is an inexpensive, space sensitive, and absolutely fantastic replacement for an espresso machine. While the coffee isn't espresso by definition, it is the same strength, and has a very similar taste. It's the advice i give to everyone who wants to make espresso martinis without when they don't have an espresso machine.
ILY!!! I’m gonna make some for my friends birthday ❤🎉
My Favourite Cocktail to Make at Work
My favourite cocktail but overdid it one night away in a hotel and had 6 through the course of the evening. My hubby was giving me double espresso for making each one , I didn't realise as I don't actually drink tea or coffee. 12 espressos in 5 hours is most definitely not conducive to a restful sleep. Heart was still jumping the next morning!! Still love them though 😉
Lovely to hear Noah in the background 🥰
As a professional bartender I would say that these 3 tips apply to almost ALL cocktails. The espresso martini is just an excellent cocktail for exhibiting the difference between good vs bad technique.
If you dont have the luxury of big ice cubes, use a lot of smaller ice so that you can shake for long enough but not over dilute your cocktail (something pebble ice will do)
Good to see you again Steve!
Couldn't agree more!
Steve you are a genius. You Anders an leandro saved me during lock down. Thank you so much
It is so hard to find anywhere that makes these let alone good, forever hate my favorite drink but it's so good
We had +29 C today so I tried this cold coffee cocktail. It was very, very good. The crema thing worked like a charm. High and lasting long enough to be the last thing in the glass. Very much appreciated!
This is great. Love this type of video hope more to come.
Thanks Ramiro! More to come...
STEVE!!!! This is one cocktail I STILL haven't had!!! I will get some cold drip and make this!!! I might even film myself attempting this!!! CHEERS to you!!!
What!? No way... you should def try one then.
Came for the drink recipe, stayed for the epic smile.
408 pm. 9.22.24
Thank you!!! It's the ice!!!!!
Great tips!!
Great vid. Thank you. I have been very hit and miss with getting the perfect one. I now know why. Thank you.
Excellent video , great advice ! Thanks Steve.
Looking forward for your cocktail book which my wife ordered for me, and eventually I've managed to bought Mr. Black and able to try these awesome cocktails! Coffee negroni with it is awesomen
you also get good foam if you split the large cube in two and don't add any more ice. Also cognac is better than vodka in this.
Where I work we don't have good ice, so I usually get a very good result by hard shaking for about 20secs and obviously double straining, maybe that helps someone 😌
Love your vids... honestly my friends think Im magical..... so thank you...
I was hoping that you could do a homemade vermouth!
Amazon USA has the hardcover at 10% off. That’s $23.39. Just picked up some early Christmas gifts!!
These are great tips Steve!
Did you hack my content plan?! Love this, I stand by all three points 👌
Eek! Sorry Dan!! Just sub’d to your channel 🙌
@@StevetheBartender_ Haha, not at all, I'm all for any and all coffee cocktail content! Thanks for the sub; needless to say, I'm already subscribed 🤜🤛
They both look good to me, but the one is definitely better! Hope the family is doing well!
Excellent! perfect.
I don’t get the chance to make an espresso martini often, but I’ll always disappointed in how mine turns out. These tips are helpful.
Great as always!
Size of the ice was the tip I needed thanks. Also I cannot find Mr. Black anywhere. I’ve gone all over. Hopefully it’ll get distributed out more.
Great video 👍🏼👍🏼
Great tips Steve :)
I would add quarter an ounce creme de cocoa
Makes a huge difference in taste
We need a baby cam! Lol. Like the Big Ice Tip!
that was helpful. thanks a lot 👍
The espresso martini, for when you simultaneously need to wake up and also get wasted!
It's the go to wake me up cocktail for sure..
🤣🤣🤣
I’ve heard that alot bout these never had one but if so I’m gonna need to start having one before work lol
I love this video bro! I definitely can use the tips and info you provide! Cheers 🍻 my friend! #bingobaby
Cheers Mark! I'll keep em coming!
I used to use a martini glass switched over to a Manhattan glass a few months ago.
Great video Steve, quick question, what is the best temperature for the brewed coffee? Thanks
I really like your hard shake because you look like a machinegun Steve good job
The pebble ice one you let sit about 2 minutes before shaking. The increased surface area is going to melt faster.
I was waiting for someone to make that comment.
Not made espresso cocktails before but I’ve made one with cream and egg whites wich seems to also like big ice cubes shaken top to bottom vigorously
Have you made any drinks with skrewball whisky? If you have I want to see it.
Nope unfortunately, it’s not available in Australia. I’ve tried getting in touch with them directly to send me a bottle to use but no luck!
Babe wake up steve uploaded
1:33 didn’t cut the scene lol
Like the comparison between these two conditions. Let us easy to see the difference!
i do that same AAA when i knock things over at my bar
Plunger coffee ok?
All great tips. Also a Guinness well poured can simulate an espresso martini. Just saying 😉
Lol, just picturing a coupe of Guinness...
@@StevetheBartender_ you know it would work and next time you have it you will try 😂
Can't work out if you're slightly drunk whilst making this, or just sleep deprived from the baby :D
Either way, great tips - the "proper" crema not only looks fantastic, but also means you can float some beans on top for a garnish.
5:09 Baby disapprove no creamy martinis...
Nice vid man, its surprising the ice difference. Oh no I'm going to have to science the@#$#$@ out of this myself....:P
Does the coffee make such a big difference? I don't have access to neither espresso machine, cold drip nor cold brew coffee, the only things other than instant coffee I can make is coffee from Nespresso coffee machine and French press coffee using freshly ground coffee beans. Anything I could do?
If you have freshly ground beans then you can easily make your own cold brew or cold drip.. 👍
What about adding vanilla syrup
The music sends me back to all those elevators I've been on
Green screening Steve? I guess someone’s been chugging all the Mr. Black!
Green screening..?
damn. i feel so dumb, i have been using pebble ice. thanks !
I'm sure if you shake the hell out of it, it would probably make a semi decent crema... but then it would most likely be overdiluted... check out the ice cube trays I linked to in the video - they're literally perfect for making drinks at home.
When can we get the book?
It’s available for preorder now. cocktailguide.com has a list of retailers. It’s officially published Nov 15th.. 👍
Also, what is your tip for making multiple perfect espresso martinis at time? When I dual shake 4 cocktails (good technique), the result is never as good and consistent as when I focus on 1. Maybe while I pour from 1 shaker, the other shaker sits for too long and sitting in the ice destroys the crema?
When you strain the 2 cocktails from the 1 tin... do you fill one completely then the other? Or both halfway then top it? Nice crema if you just shake 1 in the tins though?
@@StevetheBartender_ I use the later method where I fill all 4 glasses half way with 1 shaker then top it with the second one to get an even crema across all of them. But the crema tend to be 'shorter' than when I make just 1 (perfect crema) 🤔
@@jamesho2865 feel free to send me a video DM on Instagram and I might be able to critique, if you like.
only use super syrup fresh roast grind robusta beans espresso for perfect espresso martini add vodka for cocktail
Super syrup? Kevin Kos' egg white replacement..?
Super syrup is amazing stuff, but was trying to figure out how to incorporate it without making the cocktail too sweet.
@@StevetheBartender_ yes, it's fantastic bro, i'm using just 15ml selfmade super syrup from kevin in my nick & nora glasses are more than enough foam, you all should try it amazing i never waste egg yolk any more since using super syrup 🤤
@@bobbarron1920 just using meth n xantan n tap water but do not using blender just simply combine n stir
Hello Steve great explanation! Just wondering, using a shot of espresso vs cold brew concentrate would also result in differing crema right?
Seems that way in my head because I’m thinking about how espresso would have lesser water content as compared to the concentrate…
Hey steve, what other spirit could you use for a espresso martini instead of vodka?
Tequila or rum work well :)
What's that bottle of packaged cold brew @0:35
First Press.
Do you have a link to the cocktail cheers you use please Steve?
Sorry, what did you mean to type?
@@StevetheBartender_ and I haven’t had a drink yet. Do you have a link to the cocktail set you use?
@@paramedicbarber974 I didn't but it as a set.. what items do you need? Shaker, strainer, jigger..?
@@StevetheBartender_ yes all of the above to get started
Perfect Bumble Bee?
Hey...?
I can never get the crema when I make 2 in 1 shaker. I only get foam on 1 at a time. Any advice
Alternate straining into each glass a third at a time so you don't have one drink that's mostly liquid, and one that's mostly foam.
@@Fiach0Connor I do that. I even double to triple the amount of time to shake for more foam
Do you not add simple syrup to your espresso martini?
You didn't watch the video? I used an equal part recipe for demonstration (cold drip, vodka, coffee liqueur): ua-cam.com/video/93tlLY4io_Q/v-deo.html
I did of course, you said coffee (either hot, cold brew or cold drip and explained the difference) equal parts vodka to coffee liquor
Unless your coffee liquor is mega sweet, or you prefer a sharper espresso martini, no mention of simple syrup
I don't have access to your coffee liquor through my suppliers, so I use Khuala instead (not sure that's how you spell it!!) And add 12ml simple syrup to 25ml vodka/coffee liquor plus double espresso
@@briansewell7263 Mr Black is far less sweet than Kahlua and has a stronger coffee flavour. No probs using simple if that’s how you like it. Note that I was also using an equal part recipe for the purpose of demonstrating how to get a good crema rather than demonstrating the best ratios.
needs 1 ounce of simple syrup
No thank you. Waaaay too much sugar for my liking. There’s enough sugar in coffee liqueur.
No hate whatsoever, i love you, Steve but personally i do
2.5cl sugar syrup
a double shot of espresso
5cl of vodka
Sugar and vodka in small tin
Fill big tin with ice and pour the espresso over the ice. Pour the vodka and sugar to the big one and shake that mf hard. I also finestrain my espresso martinits and i doubt yours would fill up to the top if finestrained.
Anyway i bet the coffee liquer is great, never tried it, I should.
Oh no sugar syrup ?
If you like it sweeter? Sure 👍
If you have the time, money and will to make real Espresso for these, do it. It's a game changer, but very time-consuming in getting used to dialing in Espresso, and bloody expensive to buy the machine, grinder and fresh beans...
i think there's too many variables that got changed here, type of ice, size of ice and shaking method all changed between the two. A proper comparison woudl have been at least 4 drinks, if not 6. A better comparison would have been to do one with the right shake and the big cube ice, one with the wrong shake and right ice, one with the wrong ice and right shake and one with the wrong ice and wrong shake. Could also have added a middle with doing just the medium cubes or even made one with a vigorous shake as (i think) most people would do no matter the ice they have.
First
🎉
Funny thing is the badly shaken one looks 100 times better. You definately won't need a 10-12 second shake for this drink either
Really? The one on the right hand side looks better, you think? 10-12 seconds is the ideal time to get the right amount of dilution and chilling.
I was thinking how funny it would have been if your "wrong way" shake turned into a good looking cocktail.
YESSSSSSSSSSSSS!!!! ----------------------->7th...
Love your work Tim!
@@StevetheBartender_ STEVE!! Thank you so much!!! I had excellent teachers!!!