Foamiest espresso martini!

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Foamiest espresso martini!

Рет қаралды 198,830

Golden Brown Coffee

Күн бұрын

Пікірлер: 117

@einar_476 Жыл бұрын

Neat. * sips gfuel *

@Goldenbrown.coffee Жыл бұрын

Wonder what that would be like whizzed up

@brendengowler4784 Жыл бұрын

Instead of buyimg a milk foamer,Save yourself some money and dry shake before wet shaking

@FusRoDraaaa91 10 ай бұрын

I agree don't buy milk foamer waste of time and cash, but I also disagree with you. You never ever shake something that is still hot otherwise shaker go BOOM. So dryshaking an espresso Martini... bad idea.

@user-nx9mw7rm8r 9 ай бұрын

I find that a post dry shake with a single strain utilizes the tiny ice shards. These shards help the frothing process and melt in the process eliminating the use of a fine strainer which saves a fraction of time.

@The_Jovian 8 ай бұрын

@@FusRoDraaaa91I feel like your drink should be lukewarm at best after mixing with the other ingredients

@josedelacruz1270 8 ай бұрын

I like to dry shake after straining :)

@DrBunnyflipflopEOA 2 ай бұрын

Reverse dry shake, maybe?

@eyespy3001 7 ай бұрын

Worried about over-diluting the drink, then proceeds to shake with ice for 20 seconds… Take it from someone who makes about 100 espresso martinis a night, every night: you don’t need a stupid electric foamer wand. You just need to shake HARD and fast for 10 seconds (you want your shake to sound like a fast-moving train). That’s it. The coffee/espresso doesn’t need to be fresh, or hot, or cold before going in the tin. None of that matters. It’s all in the shake.

@sid.v609 4 ай бұрын

Plus this guy only got that much foam because he has a double shot espresso. There’s no way he has a single shot espresso in there. Anyways i tried it out with more espresso than usual and it foamed like crazy and looked amazing but you could taste the espresso too much. Than tried a couple of different things and the one that worked out the best for me was 4cl vodka 5cl khalua 1cl simple syrup 4cl espresso shot and shake brutally for up to 15 seconds and it came up very foamy and tasted perfect. Try it out and lemme know 😉

@eyespy3001 4 ай бұрын

@@sid.v609 Don’t even need to try it to know that it’s going to be good, because you’ve made a proper espresso martini 👍

@anjupaul24 2 ай бұрын

Great info for this home cook and now I can use this advice! Thanks!

@joannerickman2966 7 ай бұрын

I love the coffee beans

@Donmindme112 7 ай бұрын

“Make it frothier by frothing it” thank you capt obvious

@bobfrandsen583 Жыл бұрын

I just fill the shaker with 70-80% ice and shake horizontally and hard till it sounds different (you can hear when it happens). It gets the same result

@JohannesFH 9 ай бұрын

A couple of points: * Surfactants in the espresso are still able to produce a foam when shaken, even when the espresso isn't as fresh and the crema has dissipated. * Lipids (fats; coffee oils) in the coffee actually inhibit formation of foam, although they should be solid at freezing temperatures, so they probably don't interfere with the foaming capability of the drink in a meaningful capacity. Neat recipe, though 😁

@HC-kn2sq Жыл бұрын

Why are coffee beans tacky?

@Cocktails-and-Craft 9 ай бұрын

Yeah.. I was like wtf?! One for health, one for wealth, and one for happiness… Not getting them makes me feel like the bartender tryna curse me lmao 😅 Tacky or not, I want my coffee bean blessings. AND.. they smell ridiculously good and lends to a better overall experience

@atticustay1 8 ай бұрын

Cause they’re not nice to eat or drink so it’s just a gimmick

@UCBirdi 8 ай бұрын

@@atticustay1 Neither is orange/lemon peel...? They're a garnish like any other

@Cocktails-and-Craft 8 ай бұрын

@@atticustay1 well obviously it’s a bit hard to DRINK a whole coffee bean… But they actually are nice to eat if you appreciate bitter coffee flavors.

@enzv32 8 ай бұрын

It’s called La Mosca in Italian. Each coffee bean represents health, wealth, and happiness.

@Cocktails-and-Craft 9 ай бұрын

Using the frother..? 👌🏼 solid. Maybe it’s not good enough for the purists “learn to shake properly” but man it works. Also for egg white sours… Aaaand I think it’s faster and cleaner than a dry shake or revers shake.. BUT… not adding coffee beans?! ❌ Not cool man. One for health, one for wealth, one for happiness. Don’t curse my martini by leaving em out! And and and they smell amazing and make the experience better overall

@1XApollo 11 ай бұрын

Another secret ingredient I like to use is agave instead of simple syrup, and a couple dashes of angistora bitters

@lavonnewr 10 ай бұрын

Regular bitters, or cocoa bitters? Love cocoa bitters.

@1XApollo 10 ай бұрын

@@lavonnewr either or! If it’s a vodka I use cocoa, if it’s tequila(repo) or mescal, I use regular 🤙🏾. All personal preference though

@riverolson2989 Ай бұрын

Espresso for an espresso martini will hold for about 3 days by using a fresh shot you over dilute the drink from the heat. You don't need a milk foamer just dry shake and shake for about 10 seconds then shake vigorously with ice for another 10 seconds.

@priscillakowal9440 8 ай бұрын

That looks great, could you send me the whole recipe please? I’ve been making them at home lately. Thank you

@UniqueisUnity 7 күн бұрын

Looks so good. Going to do this

@ellulu4006 10 ай бұрын

Shake with ice, strain back in shaker, dry shake it, pour without a strainer lotsa foam

@MegaSaeedi Жыл бұрын

Looks delicious 😋

@Goldenbrown.coffee Жыл бұрын

Thanks!

@JimboCKW Жыл бұрын

You could probably just do a dry shake (without ice) first if you don’t have a nanofoamer

@Goldenbrown.coffee Жыл бұрын

Yup! You can, just a bartender trick people do with any foamer. Also great for pre made cocktails to bring life back into them on serving

@Jvat88 Жыл бұрын

You can also use one large cube with 1 or 2 smaller ones. It will stop it from over diluting and still create a good foam.

@rockingskater15 9 ай бұрын

Dry shake with hot espresso is not a good idea. Will blow up in your face most likely

@afsalkeloth3646 Жыл бұрын

Coffee milk shake super❤❤

@christinecamley 8 ай бұрын

Gorgeous!!

@stevilovell8452 11 ай бұрын

So what is the recipe? Apart from Mr black, vodka and coffee..?

@ElizabethBartley 5 ай бұрын

Why would beans on it be tacky? It show cases what the drink is based on. I love them

@easyskills4210 10 ай бұрын

Use Fresh cooled down espresso from the same day, and learn to shake properly. yeah... just learn to shake properly... you get more then enought foam even if you poor it over 10 shots and more...

@jamiethomson8456 10 ай бұрын

It’s easy for one person to ‘learn to shake properly’ but if you are a bar with multiple staff this method (not necessarily this brand) is a great, repeatable and quick way to replace dry shaking.

@easyskills4210 10 ай бұрын

Yeah I know the future is cocktails from the tap, peaople get weaker and weaker every day in comon professions. Professional Employes die in this profession.@@jamiethomson8456

@easyskills4210 10 ай бұрын

And no espresso martinis never need dry shaking, we are not talking about a eggwhite cocktail and the proper way for an eggwhite cocktail is allways a reverse dry shake anyway... but thats another topic@@jamiethomson8456

@easyskills4210 10 ай бұрын

and last info if you look for an amazing and super quick way to make perfekt espresso martinis. You need one of this "Whip Cream Bottles" Load it with Nitro Capsules Figure out the right recipe. Press the button of the "whip cream Bottle" and poor the perfect espresso Martini into the glas of your desire, in less then 3 seconds. trust me this video is in anyway totaly useless@@jamiethomson8456

@atigbagchi8381 2 ай бұрын

Mate you just explained crema all well at the end. Why begin by saying carbon dioxide is what causes it when you explained that there are other parts too 😅 Also, nanofoamer ftw!

@homayona566 Ай бұрын

What is your coffee mix?

@tombaker8500 Жыл бұрын

This is superb.

@Goldenbrown.coffee Жыл бұрын

You are!

@mrstevordz 8 ай бұрын

wet shake, dry shake. Or vice versa It will look the exact same

@navalkishorebairwa7072 8 ай бұрын

Can you send recipe that espresso martini

@user-iv9iv5gm2d 3 ай бұрын

Can you do expresso martini with hints of coconut flavor?

@kctaylor1263 3 ай бұрын

You could either use coconut rum Instead of vodka or add coconut liquor and even Fat wash the vodka with coconut oil.

@user-iv9iv5gm2d 3 ай бұрын

@@kctaylor1263 Thank you!

@holypeachy 7 ай бұрын

This is why whipping with a piece of ice or dry shakes are a thing

@onepocketpool 5 ай бұрын

Pebble ice and square cubed ice together. Hard shake for 10 seconds

@andrewmaderer1989 Жыл бұрын

I don’t think you said foam enough.

@Goldenbrown.coffee Жыл бұрын

Foam

@ianchinsor9248 10 ай бұрын

Save yourself time and just shake it, its the quality of the espresso that gets the crema

@arjunpandya4786 Ай бұрын

Full recipe please?

@Bomboclat_420 Жыл бұрын

What kind of beans do you use?

@Goldenbrown.coffee Жыл бұрын

We have a couple blends ourselves and then I also just use whatever is local to Melbourne. Do you need any recommendations?

@Bomboclat_420 Жыл бұрын

@@Goldenbrown.coffee no im fine thanks, just checked out your shop and I think I found some matching beans, thanks:)

@tylerromer7261 8 ай бұрын

Coffee beans

@ericktellez7632 8 ай бұрын

The answer is dry shaking and then shaking again with ice

@nispen Ай бұрын

Yeah, no. Foams perfectly with instant coffee too. Just shake. That's it.

@jonjames7616 9 ай бұрын

Why not just dry shake?

@Ennisrfc93 7 ай бұрын

I disagree it being tacky, if it's good coffee it's a delightful treat. Just because you're too delicate to eat a coffee bean mate and tasteless to understand art

@darkworld_007 4 ай бұрын

Mr. Black 👉🏻 👁 👈🏻

@user-iv9iv5gm2d 3 ай бұрын

Yummy ❤

@felipemotorhead 7 ай бұрын

Whats the milk frothing brand and model?

@janetharvey-brewster 7 ай бұрын

Subminimal NanoFoamer Milk Frother with the Lithium Battery, you can get it with replaceable batteries but this one is rechargeable. I have it, it’s awesome

@igorpeshkov2560 Жыл бұрын

This elbow hit on shakers. Damn

@onerobertfour 6 ай бұрын

The trick, obviously, is knocking the shaker loose with your elbow. WTF.

@eugeneyem 5 ай бұрын

what is the full recipe?

@petercook8516 2 ай бұрын

Some people like the “tacky” coffee beans. 🤷🏻‍♂️

@mrconor6842 8 ай бұрын

I disagree, espresso has foam on top nkt because of co2 because of oils and fats in the beans that are melted out of the coffee beans as espresss is made under pressure 100+c water why would there be co2 in coffee?

@ryuno2097 7 ай бұрын

Lol at the reaction of drinking that coffee. So not genuine. 😂

@FusRoDraaaa91 10 ай бұрын

Not a really necessary thing, with fresh coffee shaken right the foam is already huge and support what you want to put on it. Awesime video still but... you know it's fancy method, cool for you at home but ridiculously complex and long for work.

@jamiethomson8456 10 ай бұрын

You will see a lot of cocktail bars now use similar tools replacing dry shake, especially in egg white cocktails. This way is actually quicker and really less tiring (then shaking twice).

@FusRoDraaaa91 10 ай бұрын

@@jamiethomson8456 Come on man if shaking is exhausting then you don't know how to shake properly, and dry shake is shaking without 90% of the mass come on... This is a gadget it cost more, and take more time. I have done too many espresso Martinis to let you say this nonsense. In a professionnal context you need to use the quickest way to have the best. The foamer is useless, you don't dry shake an espresso Martini because your hot coffee will blow your shaker in two parts. You put your ice then shake it hard, fastest and the foam is just the same. Same for egg white cocktail, foamer is useless, you can use it as long as you want in a cocktail without egg white or other foaming ingredients you will never have a foam that stay you may even not have any foam at all. You want a real bartender trick : just put a dash of orgeat syrup in your espresso Martini, the taste of it will never be felt but the foam is going to be even thicker than in this video. And I never saw a foamer used in places I worked in or came in to have a drink. Never once and I work in like 3 differents place/year.

@jamiethomson8456 10 ай бұрын

@@FusRoDraaaa91 It’s about being efficient. If you haven’t seen it doesn’t mean it’s not around. If doing this is slower than shaking twice then you are using it wrong. As for espresso martini, it will help some places (and households) that may not have great shaking ice. As for adding Orgeat, love that but concerned about adding an unnecessary allergen into the drink.

@FusRoDraaaa91 10 ай бұрын

@@jamiethomson8456 What the hell are you talking about... just do a dozen of espresso martinis with your stupid foamer you will understand why this is all but efficient. Also how the hell you help places with "bad ice shaking" what the fuck is even good or bad ice shaking ? Just use an ice machine for little piece and make a big bloc that you cut if you need big pieces. And if you dont have ice then dont do cocktails. And again you never dry shake a espresso Martini... are you even a bartender mate ? Double shaking is also useless and will make too much foam just one hard shake and you have a top tier result made in the fastest way possible. You are right for allergen thats why you put every ingredients on your menu, even without it the foam will be just like in the video without wasting time. Ok enough arguing we are free men do whatever you want

@RavenThePlayer 7 ай бұрын

Can't trust a bartender that doesn't know how to store their Boston shaker to prevent mildew.

@carrionvergara 10 ай бұрын

Or you just shake without ice first, then with ice before serving.

@shawn_moore990 6 ай бұрын

"TACKY" ?!?!? Not at all

@shelbythompsoon 7 ай бұрын

What is “Kremer”

@felpips Жыл бұрын

What it that milkfoamer?

@unseenthreat5045 Жыл бұрын

It's called the NanoFoamer from Subliminal, and it is capable of latte art as well

@eeeejdjejsmcneksknddnjd Жыл бұрын

To much damn work for a Yahoo’s container amount of coffee (actually less)

@seanryan9260 9 ай бұрын

Just use a big rock.

@jamesmcivor3090 9 ай бұрын

Tacky lmao. How pretentious.

@AkaAka_AkaAka 11 ай бұрын

What kind of gin is that?

@FusRoDraaaa91 10 ай бұрын

It's vodka bro

@AkaAka_AkaAka 10 ай бұрын

@@FusRoDraaaa91 oh so it's a cocktail not a Martini thanks.

@FusRoDraaaa91 10 ай бұрын

@@AkaAka_AkaAka It's an espresso Martini yeah, not the same thing yeah 😁

@rockingskater15 9 ай бұрын

@@AkaAka_AkaAkait's called Martini because of the glass 🤦🤦

@AkaAka_AkaAka 9 ай бұрын

@@rockingskater15 oh Lord make that a double 🤦🤦‍♂️ cause the glass is named after the drink... not the other way around...just read the fuckin wiki

@simonjaghammar797 9 ай бұрын

Not during full service. Hell no

@benjaminaasa 8 ай бұрын

This is bullshit, I am a barmanager. I pre-tap my espresso in a bottle and use 25-30 ml (because of freepouring) of that. I get even more foam than this guy just by dryshaking.