The Caffè by Mr. Espresso summer drinks draw inspiration from two European traditions: the Italian Shakerato (espresso shaken over ice until frothy) and the Viennese Einspänner (coffee topped with a thick layer of cream).
The Art of the Small Pour: Reimagining Iced Coffee Drinks
When summer arrives, the coffee world often leans into maximalism: giant plastic cups, mountains of ice, and a deluge of sweet syrups that completely drown out the espresso. The Caffè by Mr. Espresso is countering this trend with a summer menu of compact, intensely flavorful, and meticulously crafted iced drinks.
For Luigi Di Ruocco, co-owner of Mr. Espresso, a warm-weather menu requires strict attention to ice: it should chill the beverage, never dilute it. To achieve this balance, The Caffè’s summer lineup draws inspiration from two classic European traditions: the Italian Shakerato (espresso shaken over ice until frothy) and the Viennese Einspänner (coffee topped with a thick layer of cream).
Di Ruocco’s approach lives at the intersection of these two traditions. The Caffè further evolves the classic shakerato into a shakerato cremoso by introducing cream for added depth and texture. Served in a deliberate, smaller format, this concentrated canvas ensures the bold espresso punches through, while guests still get to enjoy the beautiful, layered contrast of an Einspänner.
This hybrid technique also provides the framework for The Caffè’s summertime chef collaborations. We took this signature format—an intensely flavorful espresso base, shaken ice-cold and crowned with a luxurious, unstirred cream layer—and handed it to Oakland’s top culinary talents to interpret through the lens of their own heritage.
Here’s what they created:
- Dulce de Meski, a collaboration with Chef Nelson German of Sobre Mesa, alaMar, and Meski — Inspired by the popular East African donut served at Meski in San Francisco, this bold creation pairs a shaken white chocolate espresso with a tangy, vibrant guava chamoy cold foam and a zip of fresh lime zest.
- Banana Royale, a collaboration with Chef Michele McQueen of Lucy Blue — Comfort food in a glass. Rich espresso and milk are layered beneath a thick, house-made banana cream and garnished with a nostalgic crumbled Nilla Wafer.
- Purple Reign, a collaboration with Henry Awayan, author of The Ube Cookbook and owner of Whisk Creations — Your new purple obsession. A double shot of espresso is shaken with refreshing coconut water, then crowned with a thick, velvety layer of house-made ube cold foam and toasted coconut.
- Rice Is Life, a collaboration with James Beard-award-winning Chef Monique Feybesse of Tarts de Feybesse — A Filipino-inspired tribute to texture. Espresso is shaken with smooth rice milk, topped with a toasted rice flour foam, and finished with a playful sprinkle of chocolate Rice Krispies.
Unlike the limited-time guest collabs, guests can always order the drink that started it all: The Shakerato — espresso shaken with sweet hazelnut praline and a touch of cream, creating a velvety, frothy, and deeply indulgent chilled treat.
Sip them straight through the cream; no straw needed.
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