It was first introduced in 1992 from KAFEA TERRA as a cold summer beverage with creamy texture. You can enjoy it all year round!
- Thin grinding
- Coffee mill (with blades)
- Precision scale
- Espresso machine
- Drink mixer
- Glass with thick walls (~270ml)
- 17-19 grams (or depending on the size of the bin’s shutter)
Grind the desired coffee grams in the espresso machine. (17-19 g).
Distribute the coffee evenly with the assistance of a distribution frame or by hand and press with a press in order to seal the coffee.
Place the shutter on the espresso machine and start the extraction. The completion of the extraction must be done at 26-29 ’’ or else check the grinding level.
Add 3-4 ice cubes in the espresso for immediate freezing and use the mixer to mix it until you get a creamy texture.
Serve in a glass that contains ice. Use a shacker with a foam cacher when you pour the coffee in the glass while maintaining a creamy texture without bubbles.
Your coffee is ready to be served.