Espresso Martini glasses

The standard build is five centilitres of vodka, three centilitres of coffee liqueur and a fresh espresso of about three centilitres. Shaking adds meltwater on top of that, so you strain twelve to fourteen centilitres into the glass, foam included. A bowl of 20 to 24 cl is the sweet spot: full enough to look generous, with just enough rim above it to keep the beans dry.

Anything over 28 cl gets tricky. In a 30 cl coupe the same volume of liquid spreads across a wider surface, so the foam layer thins out and breaks sooner. If you do want a large glass, shake one and a half servings. Smaller than 15 cl works too, and that is exactly what a nick & nora is: that bowl sits here among the other shapes because it handles the same cocktail in a more compact serve. Pay attention to the rim as well. A thin, tempered rim feels better against the lip than a thick one, and with foam you notice that difference more than with a plain drink.

Shaking here is not a stylistic choice but a technique. The foam forms because the oils in a fresh espresso emulsify with air under force, and that only works with a shaker full of ice and at least ten seconds of hard work. Cold espresso from the fridge does not work, because the oil has already separated and the foam never appears. So pull the shot fresh and let it stand for a minute at most.

Chill the glass while the espresso is brewing. Five minutes in the freezer is enough, or fill it with ice and water and tip that out just before you strain. Then strain through a fine mesh so no ice shards come along, because those puncture the foam. Place the three beans on top once the foam has settled, and not before. Serve straight away: after five minutes or so the layer is gone, and it still tastes good but it looks different.

Coffee cocktails are harder on glassware than you would expect. Coffee liqueur is high in sugar and sticky, and at high temperatures those residues bake into the surface. So rinse the glasses briefly with cold water before they go into the dishwasher, or at the very least do not leave them standing all evening.

Then run a short glassware cycle at a moderate temperature. Lead-free crystal glass, used by brands such as NUDE Glass and Chef & Sommelier, is thinner and clearer than tempered glass but picks up a dull haze more quickly from washing too hot. Place the glasses apart in the rack and keep the stems from touching. Polish afterwards with a lint-free cloth, because streaks show up immediately against a dark cocktail.

Looking specifically for the classic V shape? You will find the martini glasses listed separately, and the wide bowl sits with the champagne coupe glasses. For the compact bowl many bars are switching to, have a look at the nick & nora glasses. The full overview of shapes is under cocktail glasses. The recipe with proportions and shaking time is on the page for the espresso martini, and for a warmer coffee cocktail the carajillo is worth a look. Already have the glassware but no shaker? Then browse the cocktail shakers.