How to get better espresso martini foam
Use fresh coffee, hard ice, enough shaking time, and a fine strain for a stable crema-like cap.
Start with coffee that can aerate
Fresh espresso contains oils and dissolved gas that help build texture. Let it cool briefly so it does not melt the ice immediately.
Use enough hard ice
Fill the shaker about two-thirds. Small wet ice dilutes quickly and gives less time to aerate.
Shake with intent
Shake for 15–20 seconds with full movement. The goal is rapid chilling and air incorporation.
Double-strain and wait
A fine strainer catches ice chips. Let the drink rest for about 20 seconds before garnishing.