I still have ptsd from when my dad told me that he scheduled my birth in order to more effectively write me off his taxes, so I know exactly how that spro machine feels rn
It's not often I go context-heavy, but I think half the fun of ordering stuff with obscure names is actually knowing all the background behind it. Skip to 1:50 for the super-simple recipe. (Shake a double shot of espresso with a pinch of salt, a shot of Licor 43, and a handful of ice before straining into a tiny coupe glass.)
Don't be too hard on yourself, there's already a complete recipe (for a Carajillo) even before the one minute mark lol, and two more before that timestamp (the Shakerato recipe and the Italian variation). That's pretty versatile "context" 😅
Instead of "shots", which can sometimes be obfuscated by region, 45mls , 30mls, 40mls, depending on the country, one can also opt for (1:2) parts/ratios. Or buy a jigger. Cocktailing is definitely more of cooking than baking but measuring does help with clarifying the process😄 I would happily buy you a sturdy cocktail shaker set (though yours works wonderfully) and japanese jigger for christmas, Shaq. Especially as a tender who hates espresso martinis, this vid was great!
absolutely valid and if you've ever served/been served something in a martini glass then you know how right he is. as a server those glasses are the bane of my existence to carry and serve
@@itsdonuttime7729 they're very top heavy so it's easy to tip over/spill. martinis are also very liquor forward and something that requires a mature palate to enjoy so i don't like drinking them anyway
@@itsdonuttime7729 Also the shape. A coupe glass slopes to keep the liquid in, some of them even go negative and almost act like a hook to keep the liquid from running up and spilling out. The martini just slingshots gin onto the bar with its straight sides even when it's not that full. I love martinis and have a couple glasses, I love the way they look but I usually drink it out of a coupe myself and always serve it that way.
As a bartender, I’ve noticed carajillos becoming pretty popular in the last year, or at least they are here in Texas. I always offer to shake it for the exact same reasons you outlined here. It turns it into one of the only somewhat popular drinks that’s actually god-tier. Also, as a bartender, I feel your hatred of martini glasses in the deepest depths of my soul
I picked up a bottle of 43 on a whim/recommendation as a rum mixer alternative. It's neat, but my trash palette struggles to find the difference sometimes. Thanks for giving me a new reason to use it!
Wow. I just bought some 43 and made one. AMAZING! I've been looking for a coffee cocktail that doesn't have cream or cream liquor. So glad you introduced this to me. Thank you!!
yeah the coffee industry should stop teaching baristas about the single vs. double shot distinction and just call it 'a shot' bc the clarification required when someone orders 'two shots' or 'an extra shot' is so annoying from both the customer's and barista's perspective
Italians!! I have a La Pavoni Leva machine and in researching the tiny basket it came with - Italians liked to have really strong single shots as many times a day as their hearts could handle
If you’re in Italy the standard is a strong single shot unless you ask for a doppia (double). My favorite is a cafe lungo which is just a long single shot
@@davidlawrence5914 well to be fair an extra shot depends on how many shots the original drink you're getting has. And one shot is traditionally a single shot. Changine it will confuse former generations even more. - former barista
Sweet video! Definitely going to try this once I pick up a bottle of 43. Since you mentioned that the Carajillo Shakerato has much more complexity than an espresso martini (and I agree, vodka isn’t really my “complex” alcohol of choice), here’s a recipe for an espresso martini you could try that might be a little more interesting, but only because of the specific liqueur: 1.5 oz vodka (just slightly less than this, actually) 1 oz espresso liqueur 1 shot of espresso 2 dashes Mole bitters The vodka used here is Boyd and Blair, a potato vodka which is mostly flavorless, pretty smooth, and just a little sweet. The espresso liqueur is Cantera Negra Cafe, which is the real star of the drink. It’s an espresso liqueur which uses agave as the base spirit, and it really adds some fun flavors to an otherwise potentially boring drink. I use only a single shot of espresso, but I’m pulling mine from a Flair Neo, so it might be larger than your single shots. If you can’t find Mole bitters, I have used Fee Brothers “Aztec Chocolate” bitters, which are also good. Shake all with ice quite vigorously, and double strain into a coupe. Apologies for the weird measurements, my friend and I have been trying to recreate this cocktail from when we had it in a bar a long time ago and this is the closest we’ve got so far. Probably not perfect though, so feel free to experiment, you might make a better one.
In Australia the standard Espresso Martini recipe uses Kahlua (and the simple syrup is debatable!), which I'm guessing is similar to the coffee liqueur you've mentioned? I can imagine the drink with vodka only wouldn't be a very exciting beverage!
i really love carajillos, we make them at work a lot because they're on our desert drink menu. a mint or cinnamon garnish can work really well, and recently i added just a dash of chocolate syrup to someone's carajillo on request and it was amaaazing, so that's definitely worth trying!
so fun fact: the two differently sized metal cups method is in fact called a boston shaker (although boston shakers are purpose made with specific dimension). they’re a popular choice among professionals because they’re unlikely to freeze closed and are relatively quicker to work with. the only real downside is the slightly more complicated operation and the requirement for an external strainer.
I'm so glad someone else feels the pain of wanting an espresso machine, and being told that "the best espresso experience" isn't available unless you are willing to spend at least 300+$
and $300 is on the not worth it end too, the awful thing about developing a palatte is the added price tag that comes along with it. Wait until you get into grinders since any grinder made to grind fine enough for espresso comes with a matching price tag.
Atleast if you regularly buy coffee, if you get a home machine and make your own most days then the machine will pay itself off before too long. I started with a la pavoni manual machine it was fairly cheap but I've spent a chunk restoring it. Also it is time consuming and not really a 'daily driver'. I'd probably recommend the gagia classic, they have a big community for good maintenance and mod support. And I think they probably last longer than the brevile/sage stuff. Also there are enough around that you could buy a cheap one and fix it up.
We used to do this but with rum as well, but really you can use pretty much any liquer, seriously: I’ve made espresso martinis with even midori and somehow its perfectly drinkable. Frangelico is fun for a hazelnut one, as are dark berry or chocolate liquers but its worth trying anything you can get your hands on
You should have a look in similar cold coffee which is served in Greece, it's called Freddo Espresso and it's neater, it's also foamy , no milk added, only sugar if you wish
While on the topic of Licor 43 and coffee, you should have included the Spanish Barraquito, a beautiful amalgation of Coffee, Milk as well as condensed milk and Licor 43. Process is as following: Take a large tall glass to the bottom add about a tablespoon or so of sweetened condensed milk (the stuff you use for key lime pie) add a shot of Licor 43 2 shots of espresso or coffee top off the glass with foamed milk Serve unstirred with a long spoon becuase it looks cool, drink it stirred though.
During warm days I love to wake up to an iced coffee, and shaking anything over ice is the best way to cool it down. No espresso machine for me, so a double serving aeropress is what I go with. Shaken with whole milk and artificial sweetener or amaretto if I'm feeling fancy. I'll definitely be adding Licor 43 to my shopping list.
You can actually make something like nitro cold brew by dumping a shot, water and ice into a pitcher and then using your steam wand to froth it like you would froth milk. It was kinda trendy in coffee circles for like a month last year as an "aerocano," a play on an Americano. I bet you could do the same for this cocktail as well if you don't have/want to use a cocktail shaker.
espresso martini is the best, especially if one bothers to make your own coffee liquor. Higher abv is also a plus, not a minus. Going to try making espresso martini with rum one of these days though.
I was served Licor 43 at a Brazillian steakhouse, and it was set on fire and burned for a while to caramelize the sugar. Sipping gingerly on a half shot of that was dessert enough for me after all the beef.
Morning, just a few mind notes from the Video. A classic here in germany when we were younger, cold milk with a shot of liquer43. Delicious! Also as a coffee snob who also likes shakeratos a few notes. I dont want to fuss with salt, so I just got myself a cheap dropper bottle from the pharmacie for 1€ or so, and prepped the saline solution once (20g Salt/100ml water). The bottle is small, doesnt go bad, and is always handy. Just 2 dropps every time. More effecient and clean than guessing the salt and dirting the fingers with a pinch. And it also has other uses for other drinks. Highly recommend having a saline solution as a staple in the kitchen. Also, i would advise against using the leveler on your tamper. It has been shown time and time again that this worsens the coffee. Just tamping would yield better results =) If you really want to go the extra mile on the shot, a 3€ WDT Tool is a 10sec way to improve every shot. Lastly, on the shakerato i would recommend getting a light roasted, fruity african coffee just for that. I completley understand everyone who doesnt like the sour modern coffees, but here it works wonders. No bitterness, just tart, refreshing, fruity vibes with the sweet notes from the 43. And yes, this also works in a mocca pot =) In the end, as long as the guests and yourself like it the way it is, everything can stay the same. Just thought on noting it down =)
Gaggia classic pro is the best cheap entry level machine bought new - it's cheaper than the bambino plus and uses a standard 58mm portafilter. Used older gaggia classic variants can be had for less than $100 with great parts availability for machines even 40+ years old
As a Spaniard, I want to note a couple of things: - A carajillo's true form is with brandy de Jerez (our own cognac), a teaspoon of sugar and a few (3?) coffee grains and cinnamon stick which gets flambéed. Most bars are lazy and just settle for coffe+brandy, which is what older people drink in the morning. - Licor 43 is the base of a delicious coffee based cocktail in Cartagena, Licor 43's hometown: the Asiático. It's like the flambéed carajillo, but it also includes a lemon rind and its sweetener is not sugar, but condensed milk. Drank boiling hot in one of the hottest parts of the peninsula.
A few lines of angostura bitters dragged across the foam is a sexy, and welcome garnish for me. Tried it, Yuma luma ding dong. Should try it if you got them.
I love these. I thought a Carajillo was always served foamy because that is how they made them when I went to Mazatlan. The small amount of alcohol served with a shot of espresso was a pretty decent hangover cure drink.
Me and my dad make a different version which instead of a espresso shot, we use café de olla (which is basically coffee+cinammon water) and it is imo, best drink for after dinnner
I'm not sure about US prices but the LA Pavoni Europiccola is IMO by far the best entry level machine. The easiest machine to repair/maintain, as long as you have access to replacement parts it will last forever. Used machines, even non functional are a great budget option because of the easy repairability. It might not be the easiest to pull your first great shot but after the first few weeks you will have fantastic espresso every day. The hand lever gives you the ability to pressure profile your shots like with machines that cost several thousands. It's not great at making more than 3 cappuccinos at a time but it still should be enough for most home setups.
Sadly, we don't seem to have the strong used market for the Europiccola in the US that many other parts of the world enjoy, so it's pretty hard to get one in good shape for less than $500.
@@techmage89 The prices have gone up in the EU recently, got my professional 3 years ago for under 300€ including replacement parts and It's even hard to find a europiccola for that price nowadays. I imagine the replacement parts are also more expensive in the US but even for 500 it's super competitive, none of the other machines in this price bracket will last nearly as long. (Mine is like 30 years old)
@@TheHabadababa True, they look like really good long-term investments. I want one myself. It's just that in the US, they're fairly rare and hard to get, so it's more inconvenient and expensive to buy and repair, while something like the Bambino is both cheaper and more convenient (though probably not as well designed or well made). This has made it popular mostly with committed enthusiasts, which reinforces the common perception that it's fussy and difficult to use.
This is awesome I'll have to try it out. I tried to make so many carajillos with my Licor 43 and always found it too viscious and cloying to make a good cocktail even tho I had an amazing carajillo that inspired me to make this drink. It makes me think maybe it's important to have really hot coffee mixed with it first but idk. Will try this out and see how it goes, thanks!
Pro tip, if you don't have an espresso machine, you can get a similar flavor with good quality instant coffee mixed at double strength to the instructions. Also if you're looking to be really fancy and pretentious, you can enhance the presentation by floating a one or two coffee beans on the foam.
My first and one of my fav alcoholic beverages is equal parts cold black coffee and vodka, and I feel like more people my age are realizing that bitter coffee + alcohol is good
pro tip: carefully place 3 halved roasted coffee beans in the center of the drink before serving. It adds to the presentation and gives you a bomb of coffee on the nose (ie flavor) with every sip.
I can not Express enough how much the breed of coffee beans you use doing anything without milk or creamer will make you enjoy your coffee more, slightly underextracted Ethiopian thats sweet and fruity will make you understand why and what you like about coffee
Flair Signature is the cheapest best espresso machine out there. Granted, it's manual, but it makes 10/10 espressos, and is only $200 with the pressure gauge kit.
I got some cometeer from your dry ice vid. I absolutely loathe subscription services but I still recommend it to friends because I don’t think there is another option that comes close to the quality and convenience. I did cancel the subscription after my first shipment though, I’ll buy more when I’m ready, not on an inflexible schedule that the company provides.
The aim of the game here is to keep the drink cold for as long as possible. The next time you make it put your glasses in the freezer first whilst your making it (make it the first thing you do). By the time you use the glasses they will be nice and frosty, and will chill the drink down even further and will be even tastier.
I’ve looked at espresso machines and decided I’ll stick with Moka pot coffee lol. I know it’s not espresso but if it’s good enough for the Italians it’s good enough for me
the fact that you include the leveling but not the tamping in the video means there is no explicit proof that the tamping happened, which has the former barista in me foaming at the mouth
You changed my life with that Mr. Bali Hai recommendation so I'm very excited to experiment with Licor 43. These cocktail videos feel heavily targeted to exactly my tastes.
I think the real ones also know you turned down their ad a while back. I'm just sitting here thinking, "it finally happened. The correct circumstances allowed for this sponsorship to happen"
@@internetshaquille I spent a few months in CDM this year for work (and will spend more in following years) and it's amazing how much cultural exchange there is still. I see super old spanish traditions slightly changed over there. Similar family and social dynamics, foods with a similar vibe. I swear. It was a huge shock for me. Didn't expect it after so many years of independence. The carajillo is just my latest discovery hahaha. Very cool
I do not own an espresso machine, and when making espresso cocktails, the foam/crema (I’m an idiot, please don’t lambast me) is very absent on the finished drink. I have tried to use egg white in a shaker to help with this, but still have not found a good result. Would a nitrogen whipped cream canister help with mitigating this absence? I was thinking using some espresso concentrate and whipped cream would make a good substitute? Thanks for any suggestions
I still have ptsd from when my dad told me that he scheduled my birth in order to more effectively write me off his taxes, so I know exactly how that spro machine feels rn
Your dad rocks sorry
I love your dad more than he loves you
It’s hispanic heritage month, im a young mexican from the hood that gets high on my TH-cam channel & does vlogs
Weird way of flexing you were a planned birth, but okay.
@@SevenHunnid sick bro
It's not often I go context-heavy, but I think half the fun of ordering stuff with obscure names is actually knowing all the background behind it. Skip to 1:50 for the super-simple recipe. (Shake a double shot of espresso with a pinch of salt, a shot of Licor 43, and a handful of ice before straining into a tiny coupe glass.)
Don't be too hard on yourself, there's already a complete recipe (for a Carajillo) even before the one minute mark lol, and two more before that timestamp (the Shakerato recipe and the Italian variation). That's pretty versatile "context" 😅
All good, “The Chad Carajillo Shakerato” is worth the wait 😂
Apologises for making a 5:30 video lmaoooo
Instead of "shots", which can sometimes be obfuscated by region, 45mls , 30mls, 40mls, depending on the country, one can also opt for (1:2) parts/ratios. Or buy a jigger. Cocktailing is definitely more of cooking than baking but measuring does help with clarifying the process😄
I would happily buy you a sturdy cocktail shaker set (though yours works wonderfully) and japanese jigger for christmas, Shaq. Especially as a tender who hates espresso martinis, this vid was great!
this is the sort of thing I'm here for homie. your personality and passion bleeds through every video regardless of the topoc
Hearing this man be angry enough to call a piece of glassware a "bastard cup" is the exact reason I watch these as soon as I can
absolutely valid and if you've ever served/been served something in a martini glass then you know how right he is. as a server those glasses are the bane of my existence to carry and serve
@@sleepysxb7710 I don't drink alcohol. Why do martini glasses suck?
@@itsdonuttime7729 they're very top heavy so it's easy to tip over/spill. martinis are also very liquor forward and something that requires a mature palate to enjoy so i don't like drinking them anyway
@@itsdonuttime7729 Also the shape. A coupe glass slopes to keep the liquid in, some of them even go negative and almost act like a hook to keep the liquid from running up and spilling out. The martini just slingshots gin onto the bar with its straight sides even when it's not that full. I love martinis and have a couple glasses, I love the way they look but I usually drink it out of a coupe myself and always serve it that way.
As a bartender, I’ve noticed carajillos becoming pretty popular in the last year, or at least they are here in Texas. I always offer to shake it for the exact same reasons you outlined here. It turns it into one of the only somewhat popular drinks that’s actually god-tier.
Also, as a bartender, I feel your hatred of martini glasses in the deepest depths of my soul
a new internet shaquille video posted only 4 minutes ago?!? the sweet taste of fresh content!!
Recipe aside, the whole video was just exceptionally well done. Content, delivery, graphics, execution, clever ending: so. damn. good. 👏
thank u amru31 :)
@@internetshaquille Of course! Keep it up young king 👑
I picked up a bottle of 43 on a whim/recommendation as a rum mixer alternative. It's neat, but my trash palette struggles to find the difference sometimes. Thanks for giving me a new reason to use it!
Ironically the original carajillo was made with Rum and Coffee on ice in Cuba
Wow. I just bought some 43 and made one. AMAZING!
I've been looking for a coffee cocktail that doesn't have cream or cream liquor. So glad you introduced this to me. Thank you!!
Had Licor 43 for the first time in Mexico this summer, and was instantly sold. Such a smooth, tasty drink.
I love how a double shot is the bare minimum for espresso nowadays and is now just called “a shot”. Like what lunatic pulls a literal single shot 😂
So much so that I forgot single shots even exist until I started editing
yeah the coffee industry should stop teaching baristas about the single vs. double shot distinction and just call it 'a shot' bc the clarification required when someone orders 'two shots' or 'an extra shot' is so annoying from both the customer's and barista's perspective
Italians!! I have a La Pavoni Leva machine and in researching the tiny basket it came with - Italians liked to have really strong single shots as many times a day as their hearts could handle
If you’re in Italy the standard is a strong single shot unless you ask for a doppia (double). My favorite is a cafe lungo which is just a long single shot
@@davidlawrence5914 well to be fair an extra shot depends on how many shots the original drink you're getting has. And one shot is traditionally a single shot. Changine it will confuse former generations even more. - former barista
Nice to see that you have a bambino and I’m validated in my choice. It’s like Fantano recommending an album I already like.
Sweet video! Definitely going to try this once I pick up a bottle of 43.
Since you mentioned that the Carajillo Shakerato has much more complexity than an espresso martini (and I agree, vodka isn’t really my “complex” alcohol of choice), here’s a recipe for an espresso martini you could try that might be a little more interesting, but only because of the specific liqueur:
1.5 oz vodka (just slightly less than this, actually)
1 oz espresso liqueur
1 shot of espresso
2 dashes Mole bitters
The vodka used here is Boyd and Blair, a potato vodka which is mostly flavorless, pretty smooth, and just a little sweet.
The espresso liqueur is Cantera Negra Cafe, which is the real star of the drink. It’s an espresso liqueur which uses agave as the base spirit, and it really adds some fun flavors to an otherwise potentially boring drink.
I use only a single shot of espresso, but I’m pulling mine from a Flair Neo, so it might be larger than your single shots.
If you can’t find Mole bitters, I have used Fee Brothers “Aztec Chocolate” bitters, which are also good.
Shake all with ice quite vigorously, and double strain into a coupe.
Apologies for the weird measurements, my friend and I have been trying to recreate this cocktail from when we had it in a bar a long time ago and this is the closest we’ve got so far. Probably not perfect though, so feel free to experiment, you might make a better one.
In Australia the standard Espresso Martini recipe uses Kahlua (and the simple syrup is debatable!), which I'm guessing is similar to the coffee liqueur you've mentioned? I can imagine the drink with vodka only wouldn't be a very exciting beverage!
I drink very little coffee OR alcohol. However, your content is always fascinating and educational, so here I am
i really love carajillos, we make them at work a lot because they're on our desert drink menu. a mint or cinnamon garnish can work really well, and recently i added just a dash of chocolate syrup to someone's carajillo on request and it was amaaazing, so that's definitely worth trying!
solid video. i always stick around for the ad reads because you actually seem to put effort into them and vet them.
The IRS agent watching this, sipping their shakerato: "I'll allow it."
A concise and thorough video with a relevant, quick and appealing sponsor plug?? Have I just found THE PERFECT TH-cam VIDEO?!?
so fun fact: the two differently sized metal cups method is in fact called a boston shaker (although boston shakers are purpose made with specific dimension). they’re a popular choice among professionals because they’re unlikely to freeze closed and are relatively quicker to work with. the only real downside is the slightly more complicated operation and the requirement for an external strainer.
I'm so glad someone else feels the pain of wanting an espresso machine, and being told that "the best espresso experience" isn't available unless you are willing to spend at least 300+$
Manual machines can be under 100 bucks
and $300 is on the not worth it end too, the awful thing about developing a palatte is the added price tag that comes along with it. Wait until you get into grinders since any grinder made to grind fine enough for espresso comes with a matching price tag.
Atleast if you regularly buy coffee, if you get a home machine and make your own most days then the machine will pay itself off before too long. I started with a la pavoni manual machine it was fairly cheap but I've spent a chunk restoring it. Also it is time consuming and not really a 'daily driver'. I'd probably recommend the gagia classic, they have a big community for good maintenance and mod support. And I think they probably last longer than the brevile/sage stuff. Also there are enough around that you could buy a cheap one and fix it up.
@@Brent-jj6qi you can buy automatic ones for 100 dollars too. They aren't "the best espresso experience."
I got a used dual boiler machine for $400, the deals are out there if you don’t mind a little wrenching
surprised you didn’t go with a Flair manual espresso machine, it seems up your alley!
I would, but I gotta have my steamed milk
I was so hoping for a James Hoffmann reference as soon as I saw the title of the vid and you did not disappoint!
my man managed to make his $500 espresso machine tax deductible. nice
We used to do this but with rum as well, but really you can use pretty much any liquer, seriously: I’ve made espresso martinis with even midori and somehow its perfectly drinkable. Frangelico is fun for a hazelnut one, as are dark berry or chocolate liquers but its worth trying anything you can get your hands on
I drink neither coffee or alcohol, yet I will still watch any and all Shaq videos and manage to learn something every time!
I don't drink coffee. I don't know why I'm here. Well I do, it's because I love how you explain things even when I'm not interested in them.
briefly imagined a shaq hoff collab vid and was very pleased, awesome vid and i love the coffee content!
You should have a look in similar cold coffee which is served in Greece, it's called Freddo Espresso and it's neater, it's also foamy , no milk added, only sugar if you wish
In Canary Islands we call it Barraquito Especial or Saperoco.
My fav drink! Over here in Mexico I've had corn carajillos, guava carajillos, hot chilli carajillos, etc. Definitely a delicious and versatile drink.
While on the topic of Licor 43 and coffee, you should have included the Spanish Barraquito, a beautiful amalgation of Coffee, Milk as well as condensed milk and Licor 43.
Process is as following:
Take a large tall glass
to the bottom add about a tablespoon or so of sweetened condensed milk (the stuff you use for key lime pie)
add a shot of Licor 43
2 shots of espresso or coffee
top off the glass with foamed milk
Serve unstirred with a long spoon becuase it looks cool, drink it stirred though.
During warm days I love to wake up to an iced coffee, and shaking anything over ice is the best way to cool it down.
No espresso machine for me, so a double serving aeropress is what I go with. Shaken with whole milk and artificial sweetener or amaretto if I'm feeling fancy. I'll definitely be adding Licor 43 to my shopping list.
I’ve truly never been let down by a netshaq vid but this is my sweet spot. Can’t wait to give it a go.
I had my first Carajillo shakerato this summer and it was a great Sunday afternoon drink
Just as a I was looking for a cocktail recipe to use with my new bottle of Licor 43. Thanks!
You can actually make something like nitro cold brew by dumping a shot, water and ice into a pitcher and then using your steam wand to froth it like you would froth milk. It was kinda trendy in coffee circles for like a month last year as an "aerocano," a play on an Americano. I bet you could do the same for this cocktail as well if you don't have/want to use a cocktail shaker.
I love your sponsor segways so much. They're not the mindfuck garbage every other youtuber insists on doing.
espresso martini is the best, especially if one bothers to make your own coffee liquor. Higher abv is also a plus, not a minus. Going to try making espresso martini with rum one of these days though.
I was served Licor 43 at a Brazillian steakhouse, and it was set on fire and burned for a while to caramelize the sugar. Sipping gingerly on a half shot of that was dessert enough for me after all the beef.
Finally a vid in this one - thank you Shaq!! Espresso boys ☕️☕️☕️
Morning,
just a few mind notes from the Video. A classic here in germany when we were younger, cold milk with a shot of liquer43. Delicious!
Also as a coffee snob who also likes shakeratos a few notes. I dont want to fuss with salt, so I just got myself a cheap dropper bottle from the pharmacie for 1€ or so, and prepped the saline solution once (20g Salt/100ml water). The bottle is small, doesnt go bad, and is always handy. Just 2 dropps every time. More effecient and clean than guessing the salt and dirting the fingers with a pinch. And it also has other uses for other drinks. Highly recommend having a saline solution as a staple in the kitchen.
Also, i would advise against using the leveler on your tamper. It has been shown time and time again that this worsens the coffee. Just tamping would yield better results =) If you really want to go the extra mile on the shot, a 3€ WDT Tool is a 10sec way to improve every shot.
Lastly, on the shakerato i would recommend getting a light roasted, fruity african coffee just for that. I completley understand everyone who doesnt like the sour modern coffees, but here it works wonders. No bitterness, just tart, refreshing, fruity vibes with the sweet notes from the 43.
And yes, this also works in a mocca pot =)
In the end, as long as the guests and yourself like it the way it is, everything can stay the same. Just thought on noting it down =)
The shakerado can 100% be made without sugar for anyone wondering, more like a Freddo Americano, super tasty and foamy :)
Great video! Nice too see you made it back, keep the video’s coming!
Welcome to the world of home espresso! What grinder are you using?
Check out the Barraquito! It's a drink from the Canary Islands also made with coffee and Licor 43! Absolutely amazing
Try a Kaffe Karlsson (Coffee Carlsson). Coffee, Bailey's, Cointreau. Whipped cream and brown sugar on top.
Gaggia classic pro is the best cheap entry level machine bought new - it's cheaper than the bambino plus and uses a standard 58mm portafilter. Used older gaggia classic variants can be had for less than $100 with great parts availability for machines even 40+ years old
As a Spaniard, I want to note a couple of things:
- A carajillo's true form is with brandy de Jerez (our own cognac), a teaspoon of sugar and a few (3?) coffee grains and cinnamon stick which gets flambéed. Most bars are lazy and just settle for coffe+brandy, which is what older people drink in the morning.
- Licor 43 is the base of a delicious coffee based cocktail in Cartagena, Licor 43's hometown: the Asiático. It's like the flambéed carajillo, but it also includes a lemon rind and its sweetener is not sugar, but condensed milk. Drank boiling hot in one of the hottest parts of the peninsula.
Regional difference, not a "true" carajillo. In Mexico, it's exactly as he describes
the shakerato is made in a similar way to what we in Greece call a freddo espresso minus the icecubes that we put in it.
"43 y coca cola" was my go-to fancy drink when I was a high-school exchange student in Spain back in '86. Good times.
I always enjoy your content, enthusiasm, and snark. Thanks.
love this video! also i love cometeer. i love how judicious you are with brand deals! it's much appreciated.
We need to get this man a cocktail shaqer
Ideal for making the shaqerato.
why is this man's videos always so damn good?
Pull the shot over ice, steam it. It sounds so wrong but tastes so good, the steaming makes it even more airy and like nitro cold brew.
4:20
It's not simply just a fusion between Italy, Spain and whatever origin the bean comes from.
It's a Mediterranean Being
A few lines of angostura bitters dragged across the foam is a sexy, and welcome garnish for me. Tried it, Yuma luma ding dong. Should try it if you got them.
So glad I’m not the only one that really hates martini glasses
Had a Carajillo for the first time 6 months ago in San Diego. Great post meal drink!
I love these. I thought a Carajillo was always served foamy because that is how they made them when I went to Mazatlan. The small amount of alcohol served with a shot of espresso was a pretty decent hangover cure drink.
Fun fact! In Greece we call the "Shakerato" a "Freddo Esspesso"
I've just been putting Four Loko into my coffee but I keep waking up on top of the Hungry Howies roof. I'll have to give this a try!
Me and my dad make a different version which instead of a espresso shot, we use café de olla (which is basically coffee+cinammon water) and it is imo, best drink for after dinnner
Thank you for the video sir. Top notch work
I'm not sure about US prices but the LA Pavoni Europiccola is IMO by far the best entry level machine. The easiest machine to repair/maintain, as long as you have access to replacement parts it will last forever. Used machines, even non functional are a great budget option because of the easy repairability. It might not be the easiest to pull your first great shot but after the first few weeks you will have fantastic espresso every day. The hand lever gives you the ability to pressure profile your shots like with machines that cost several thousands. It's not great at making more than 3 cappuccinos at a time but it still should be enough for most home setups.
Sadly, we don't seem to have the strong used market for the Europiccola in the US that many other parts of the world enjoy, so it's pretty hard to get one in good shape for less than $500.
@@techmage89 The prices have gone up in the EU recently, got my professional 3 years ago for under 300€ including replacement parts and It's even hard to find a europiccola for that price nowadays. I imagine the replacement parts are also more expensive in the US but even for 500 it's super competitive, none of the other machines in this price bracket will last nearly as long. (Mine is like 30 years old)
@@TheHabadababa True, they look like really good long-term investments. I want one myself. It's just that in the US, they're fairly rare and hard to get, so it's more inconvenient and expensive to buy and repair, while something like the Bambino is both cheaper and more convenient (though probably not as well designed or well made). This has made it popular mostly with committed enthusiasts, which reinforces the common perception that it's fussy and difficult to use.
This is awesome I'll have to try it out. I tried to make so many carajillos with my Licor 43 and always found it too viscious and cloying to make a good cocktail even tho I had an amazing carajillo that inspired me to make this drink. It makes me think maybe it's important to have really hot coffee mixed with it first but idk. Will try this out and see how it goes, thanks!
Pro tip, if you don't have an espresso machine, you can get a similar flavor with good quality instant coffee mixed at double strength to the instructions.
Also if you're looking to be really fancy and pretentious, you can enhance the presentation by floating a one or two coffee beans on the foam.
In Germany 43 with cold milk was a thing around 10 years ago. Not the worst drink
I know I'll never make this (because fuck paying 500 for a fancy coffee maker) but this guy never ceases to engross me in whatever he talks about
Use an aeropress or moka pot it's $30
That’s what they called me in high school (thank you for the much needed update)
These look so good!
I can't really drink more than a couple of sips of alcohol because it bothers my skin, but I might still give that shakerato a go!
My first and one of my fav alcoholic beverages is equal parts cold black coffee and vodka, and I feel like more people my age are realizing that bitter coffee + alcohol is good
pro tip: carefully place 3 halved roasted coffee beans in the center of the drink before serving. It adds to the presentation and gives you a bomb of coffee on the nose (ie flavor) with every sip.
I love Licor 43 but I can't do coffee due to anxiety. But this looks like so much fun!
You could try Decaf? if you're super intrested in trying this but can't because of the caffeine
@@jollyholly106 I could, but I also hate the taste of coffee :( absolute heathen, I know 😅
Hey I have Licor 43, it was flirting with me from the shelf for several years before I actually bought it.
I can not Express enough how much the breed of coffee beans you use doing anything without milk or creamer will make you enjoy your coffee more, slightly underextracted Ethiopian thats sweet and fruity will make you understand why and what you like about coffee
Flair Signature is the cheapest best espresso machine out there. Granted, it's manual, but it makes 10/10 espressos, and is only $200 with the pressure gauge kit.
I got some cometeer from your dry ice vid. I absolutely loathe subscription services but I still recommend it to friends because I don’t think there is another option that comes close to the quality and convenience. I did cancel the subscription after my first shipment though, I’ll buy more when I’m ready, not on an inflexible schedule that the company provides.
The aim of the game here is to keep the drink cold for as long as possible. The next time you make it put your glasses in the freezer first whilst your making it (make it the first thing you do). By the time you use the glasses they will be nice and frosty, and will chill the drink down even further and will be even tastier.
I’ve looked at espresso machines and decided I’ll stick with Moka pot coffee lol. I know it’s not espresso but if it’s good enough for the Italians it’s good enough for me
🎉🎉🎉 was waiting for this to happen! get a bottomless portafilter shaqqy and delve into this dark foamy madness with me ☕️
I'm one of those real ones 🤣 I immediately thought that, similar to your Backyard pizza oven. Much love, Victor 🤌
the fact that you include the leveling but not the tamping in the video means there is no explicit proof that the tamping happened, which has the former barista in me foaming at the mouth
Nice write-off video king!
Would cold brew ice cubes work to make sure that the drink isn't diluted by the hot coffee melting regular ice cubes?
Dear Mr Shaq, no videos in 3 weeks got me having the DTs
Patreon just got a new video yesterday ;)
You changed my life with that Mr. Bali Hai recommendation so I'm very excited to experiment with Licor 43. These cocktail videos feel heavily targeted to exactly my tastes.
I've seen that aerated coffee idea in Cyrpus too, it's called a frappe there. So potentially you could say this is a triple culture fusion
You gotta give that steam wand a clean my guy
I think the real ones also know you turned down their ad a while back. I'm just sitting here thinking, "it finally happened. The correct circumstances allowed for this sponsorship to happen"
Is there a connection between Carajillo and the swear word Carajo?
Could you use gum syrup to make the foam more substantial, or would that make the body of the drink too thick?
licor 43 sounds goddamn delicious and i cannot wait to try it next time i drink
I would have never guessed mexicans drank licor 43 in thwir carajillos. It always seemed an extremely local liqueur here in Spain to me
I spent most of my life thinking it was a Mexican liqueur because of how popular it was here!
@@internetshaquille I spent a few months in CDM this year for work (and will spend more in following years) and it's amazing how much cultural exchange there is still.
I see super old spanish traditions slightly changed over there. Similar family and social dynamics, foods with a similar vibe.
I swear. It was a huge shock for me. Didn't expect it after so many years of independence.
The carajillo is just my latest discovery hahaha. Very cool
@@jtj9609 fuimos nueva españa por 300 años, no se que esperabas
"Real Chad's will know I made this video to tax write off my new espresso machine."
Based
SHAQ FINALLY DID IT TO EM’
I do not own an espresso machine, and when making espresso cocktails, the foam/crema (I’m an idiot, please don’t lambast me) is very absent on the finished drink. I have tried to use egg white in a shaker to help with this, but still have not found a good result. Would a nitrogen whipped cream canister help with mitigating this absence? I was thinking using some espresso concentrate and whipped cream would make a good substitute? Thanks for any suggestions
where'd you get the shirt?
Hey Shaq, what's the music you used in this video ? Thanks in advance
So THIS is the brand of frozen coffee that tastes better frozen!