Good video and tips. I got myself a second hand Nespresso Vertuo machine for about 15-16 £ Does a great jon extracted straigt into a chilled chacker filled with espresso-liquor, sugar-suryp and vodka.
Thanks a lot for the amazing content! ❤ It would be great to know how much ice (in grams) should we use and how much total liquid should we expect to get in the end.
Great advice, I am plesed to say it is the way i make an espresso martini. The vodka is not in the freezer (no room) it is though in the fridge. The martini glass is in the fridge.
I much prefer espresso as cold brew concentrate still lacks the strength I think you need for an Espresso Martini. I would personally use high quality instant coffee over cold brew concentrate, if you can access that. Check out my ‘Instant Classic’ video for a recipe guide 🙂 ua-cam.com/video/KZJBzAi4Jh0/v-deo.htmlsi=tK71MwBvaLY9_bpm
Hey Dan, Love the channel, I have two questions is there a way to make an espresso martini using homemade cold brew if you don't have access to an espresso machine & question 2: could you tell me how I would go about batching an espresso martini in a large quantity, what would be the best recipe to use?.
I run a ~double strength french press at my job and let that cool down. Keeps for a couple days. I'd say an extra strong cold brew should be fine. Or just buy chameleon cold brew. 1:1:1 coffee, coffee liqueur (Mr black), vanilla vodka works for me well. I'd batch then shake each individually of course
Hi Thomas. Thank you for the kind words! Here are my thoughts: 1) Sort of, yes, but you need to brew extremely strong to get anywhere close to the texture of espresso. I actually prefer to use brew methods with hot water rather than cold brewing as it gets you closer to the character of espresso and methods such as the Aeropress and Wacaco Picopresso etc allow you to apply pressure to the extraction which gets you closer again. Cold brew concentrate can absolutely work to make a delicious drink, but I think picking up an espresso from your local coffee shop may yield better results, assuming they use great coffee and brew well. 2) This recipe can be scaled up as much as needed, bottled and shaken as required. I recommend brewing the espresso the same day you plan to serve the drinks for best results. I have an episode lined up around this in the future, so watch this space!
Advice I follow. I do not store the vodka in the freezer, no room, but it is in the fridge. My martini glass is in the freezer. I use specialty coffee, my choice for an espresso martini a couple of days ago, two shots of single origin washed Colombian coffee. My vodka Amos Owens craft vodka, which sadly I’m now down to my last few drops. I learnt as I write, won gold at the World Vodka Awards 2021. Shaken vigorously with lots of ice. The ice filtered water not tap water.
Hello Dan, Thanks for the great video! I just have a quick question. Instead of saline solution, would it have similar effects to add a tiny pinch of fine salt? Or does this sound like a disaster to you haha?😅
Haha, it would have a similar effect for sure, it is just so easy to overdo it and difficult to accurately measure with regular salt, so I prefer the accuracy and control of saline solution. It keeps for an extremely long time so I think it’s worth the effort to avoid making an otherwise delicious drink too salty and have to throw it out because it’s ruined!
I see horror stories all the time. A cocktail bar, now no more, espresso poured out of a bottle, vanilla vodka and coffee liqueur at room temperature, shaken, then poured into a glass at room temperature. When questioned the espresso poured out of a bottle not fresh brewed, told it was fresh as brewed that morning. The coffee poor quality catering supply coffe. A self-declared fine dining restaurant, on the menu claimed premium cocktails. I asked how espresso martini when ancient espresso machine kaput. Poured out of a bottle. A coffee shop cum restaurant cum bar owned by a roastery, the ingredients for an espresso martini, espresso, vanilla vodka, coffee liqueur and vanilla syrup. I watched a cocktail shaken, it was as though watching in slow motion. I did not know whether to laugh or cry, it was embarrassing to watch.
Can’t wait to try it thanks for the advice 😊
Hi Dan, thanks for the super nice videos:), can i ask how large the glasses should be? Would 24cl be too much?
Thanks again, and cheers 😊
Good video and tips. I got myself a second hand Nespresso Vertuo machine for about 15-16 £ Does a great jon extracted straigt into a chilled chacker filled with espresso-liquor, sugar-suryp and vodka.
Thanks a lot for the amazing content! ❤ It would be great to know how much ice (in grams) should we use and how much total liquid should we expect to get in the end.
Great advice, I am plesed to say it is the way i make an espresso martini.
The vodka is not in the freezer (no room) it is though in the fridge. The martini glass is in the fridge.
And the results look amazing!
What is the beautiful glassware you are using, from where to obtain? Thiugh i fear to fragile and i'll end up breaking.
Hi Keith. They are primarily from Nude, this is the Coupetini. I can relate to the breaking point, I broke one last week, but they are beautiful!
@@DANFELLOWScoffeecocktails
I looked them up after asking.
Sixty pounds for a pair. Ouch.
Can I use cold brew concentrate?
I much prefer espresso as cold brew concentrate still lacks the strength I think you need for an Espresso Martini. I would personally use high quality instant coffee over cold brew concentrate, if you can access that. Check out my ‘Instant Classic’ video for a recipe guide 🙂
ua-cam.com/video/KZJBzAi4Jh0/v-deo.htmlsi=tK71MwBvaLY9_bpm
Hey Dan,
Love the channel, I have two questions is there a way to make an espresso martini using homemade cold brew if you don't have access to an espresso machine & question 2: could you tell me how I would go about batching an espresso martini in a large quantity, what would be the best recipe to use?.
I run a ~double strength french press at my job and let that cool down. Keeps for a couple days. I'd say an extra strong cold brew should be fine. Or just buy chameleon cold brew.
1:1:1 coffee, coffee liqueur (Mr black), vanilla vodka works for me well. I'd batch then shake each individually of course
Hi Thomas. Thank you for the kind words! Here are my thoughts:
1) Sort of, yes, but you need to brew extremely strong to get anywhere close to the texture of espresso. I actually prefer to use brew methods with hot water rather than cold brewing as it gets you closer to the character of espresso and methods such as the Aeropress and Wacaco Picopresso etc allow you to apply pressure to the extraction which gets you closer again. Cold brew concentrate can absolutely work to make a delicious drink, but I think picking up an espresso from your local coffee shop may yield better results, assuming they use great coffee and brew well.
2) This recipe can be scaled up as much as needed, bottled and shaken as required. I recommend brewing the espresso the same day you plan to serve the drinks for best results. I have an episode lined up around this in the future, so watch this space!
Advice I follow.
I do not store the vodka in the freezer, no room, but it is in the fridge. My martini glass is in the freezer.
I use specialty coffee, my choice for an espresso martini a couple of days ago, two shots of single origin washed Colombian coffee.
My vodka Amos Owens craft vodka, which sadly I’m now down to my last few drops. I learnt as I write, won gold at the World Vodka Awards 2021.
Shaken vigorously with lots of ice. The ice filtered water not tap water.
Hello Dan, Thanks for the great video! I just have a quick question. Instead of saline solution, would it have similar effects to add a tiny pinch of fine salt? Or does this sound like a disaster to you haha?😅
Haha, it would have a similar effect for sure, it is just so easy to overdo it and difficult to accurately measure with regular salt, so I prefer the accuracy and control of saline solution. It keeps for an extremely long time so I think it’s worth the effort to avoid making an otherwise delicious drink too salty and have to throw it out because it’s ruined!
Bummer all the coffee shops are closed when i want an espresso martini
👏👏👏
👍👍
I see horror stories all the time.
A cocktail bar, now no more, espresso poured out of a bottle, vanilla vodka and coffee liqueur at room temperature, shaken, then poured into a glass at room temperature. When questioned the espresso poured out of a bottle not fresh brewed, told it was fresh as brewed that morning. The coffee poor quality catering supply coffe.
A self-declared fine dining restaurant, on the menu claimed premium cocktails. I asked how espresso martini when ancient espresso machine kaput. Poured out of a bottle.
A coffee shop cum restaurant cum bar owned by a roastery, the ingredients for an espresso martini, espresso, vanilla vodka, coffee liqueur and vanilla syrup. I watched a cocktail shaken, it was as though watching in slow motion. I did not know whether to laugh or cry, it was embarrassing to watch.