Shaken Coffee with Lemon

Prepare the lemon-flavored syrup the day before the shaken coffee. Take a lemon, preferably untreated or Sorrento lemon, which is sweeter, and remove the peel with a vegetable peeler 1 and cut the zest into julienne strips 2. Then take a saucepan and pour in the sugar 3.

Add the water 4, the sliced zests 5 and bring to a boil for at least 9 minutes 6. Then transfer it to a bowl and cover it with plastic wrap. The syrup should rest in the refrigerator overnight before it can be used. The indicated doses will yield a quantity of syrup greater than that needed for the preparation of the shaken coffee. The leftover syrup can be stored in the fridge for 1 month with the zests completely submerged and tightly closed in a glass jar.

To prepare the candied lemon peels, take a lemon, remove the pulp while keeping the white part and the peel, then cut into strips about 0.39 inches thick 7. Take a saucepan, fill it with water, and add the lemon peels 8, blanch them 3 times, changing the water each time 9.

Now pour the sugar into another saucepan 10 and add the water 11. Add the blanched lemon peels 12 and simmer for about 60 minutes over very low heat in the water and sugar syrup.

Once candied, transfer them with a strainer from the saucepan to a rack to drain 13. Meanwhile, melt the dark chocolate, tempering it in the microwave not exceeding 88°F, and when the peels are dry, dip them 3/4 into the chocolate 14 and place them on a sheet of parchment paper to let the chocolate solidify 15.

To prepare the shaken coffee with lemon, start with the coffee. To get a great coffee, fill your moka pot's boiler with cold water, ideally low in calcium, making sure not to exceed the safety valve 16 (otherwise you'll get a longer coffee). Fill the filter with ground coffee creating a mound that you'll level by tapping the filter on the table with decisive movements 17. Do not press with the spoon, nor make holes in the surface 18.

Close the coffee maker very tightly 19, so that the coffee does not leak from the sides as it rises, and place it on a low and consistent flame to get a full-bodied coffee. As the coffee rises, a thick foam will form 20: we recommend not letting the coffee gurgle too long to maintain its sweetness and aroma. Your coffee is ready: before using it, stir it directly in the moka with a spoon to make the coffee more homogeneous 21.

Now take the lemon zest syrup you left to rest in the fridge overnight and strain 80 ml (the amount needed for 4 shaken coffees) through a sieve, separating it from the zests 22. At this point, take a shaker and to prepare 1 shaken coffee, add 5/6 ice cubes, then add 20 ml of lemon syrup 23 and 50 ml of freshly brewed moka coffee, still hot 34.

Now shake well and vigorously 25. Pour the coffee into a martini glass 26: if you have shaken well, you will get about 0.39 inches of foam. Once garnished with the zests 27, your shaken coffee with lemon is ready to be served and enjoyed along with the candied lemon peels!