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Look book vol. 4
Pear & hojicha smoothieRecipesLook book vol. 4
Saffron & orange shaken espresso
Published Oct 21, 2026
- Skill level
- Serve
- Cold
- Mouthfeel
- Global flavour exchange
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All You Need
| Amount | Ingredient |
|---|---|
| 150 ml | Oatly Barista Edition |
| Double espresso | |
| 25 ml | orange juice |
| 0,1 g | clove ground(small pinch) |
| 100 g | ice |
Saffron syrup(7 portions)
| |
Tools
- Glass
- Shaker
- Pestle and mortar
- Saucepan and hob
To-Do List
For the saffron syrup:
- Grind the saffron strands with a pestle and mortar
- Add an ice cube to the ground saffron and leave to melt
- Add sugar and water to a pan
- Bring to a boil, stirring to dissolve the sugar
- Add the saffron water and stir
- Remove from the heat
- Store refrigerated
For the drink:
- Add double espresso, orange juice, ground clove, 20 ml saffron syrup and ice to a shaker
- Shake for 10–20 seconds
- Pour into a glass
- Top with Oatly Barista Edition
We recommend a natural Brazilian coffee for this one, to give some funkiness but keep the acidity low
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