What is a sea salt shakerato?

A sea salt shakerato is strong coffee shaken hard with ice, sweetened condensed milk, milk, and a pinch of sea salt until it turns cold, silky, and foamy. Shakerato is an Italian technique. This version uses Vietnamese robusta and condensed milk for a bolder, sweeter drink.

Does salt make coffee taste better?

A small amount of salt does not make coffee taste salty. It softens bitterness and makes sweet flavors like condensed milk taste rounder, the same reason salted caramel works. Start with a pinch and add more to taste.

Is a sea salt shakerato the same as Vietnamese salt coffee (cà phê muối)?

No. Cà phê muối is a salt coffee from Hue, Vietnam, made with phin-brewed coffee and topped with a layer of lightly salted cream. A sea salt shakerato mixes the salt into the coffee and shakes everything with ice. Both balance bitter, sweet, and salty flavors.

Can I make a shakerato without an espresso machine?

Yes. Brew a strong, concentrated coffee with a Vietnamese phin filter, a moka pot, or a French press using extra grounds. Use about 2 ounces of that concentrate in place of the espresso.

What kind of salt should I use in coffee?

Use fine sea salt in the drink, since it dissolves quickly in cold coffee. Save flaky sea salt for the garnish on top, where its crunch and texture show.

Sea Salt Shakerato: A Salted Vietnamese Coffee Recipe

5 min prep time

Sea salt shakerato made with Vietnamese robusta coffee and condensed milk, served over ice

Salt in coffee sounds like a mistake until you taste it. A small pinch does not make coffee salty. It softens the bitterness and makes the sweetness of condensed milk taste rounder and deeper. It is the same reason salted caramel works.

This shakerato is my take on that idea. Shakerato is an Italian technique: strong coffee shaken hard with ice until it turns cold, silky, and foamy. I build ours with bold Vietnamese robusta, sweetened condensed milk, and a pinch of sea salt, so it lands somewhere between an iced latte and dessert.

Is this cà phê muối?

Not quite. Cà phê muối, the salt coffee from Hue, Vietnam, tops phin-brewed coffee with a layer of lightly salted cream. The shakerato mixes the salt right into the coffee. If you want something fast, cold, and a little dramatic, grab a shaker.

What coffee works best?

Use something strong. A double shot of espresso, a Vietnamese phin filter concentrate, or our ready-to-drink Espresso Black all work. 100% robusta gives you the most body, and it holds up to the condensed milk without getting lost.

What you'll need

2 oz Vietnamese robusta coffee; brew our beans, Ground Espresso or ready-to-drink Espresso Black cans
1.5 tablespoons of condensed milk
1 tablespoon milk
up to 1/8 teaspoon of coarse sea salt