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The espresso martini is the rare cocktail that doubles as a coffee drink, and the decaf version is arguably more logical than the original.

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What is an espresso martini?

An espresso martini is a shaken cocktail made from vodka, fresh espresso, coffee liqueur, and a small amount of simple syrup. It is served in a chilled martini glass and topped with a foam layer that resembles espresso crema - the result of vigorous shaking with ice. The drink is cold, strong, and intensely coffee-flavoured. The standard recipe:
  • 50ml vodka
  • 30ml fresh espresso (pulled immediately before shaking)
  • 20ml coffee liqueur (Kahlua or Mr Black)
  • 5ml simple syrup
Combine all ingredients in a cocktail shaker with plenty of ice. Shake hard for 15 seconds - harder and longer than you would for most cocktails. Double-strain through a fine mesh strainer into a pre-chilled martini glass. Garnish with three coffee beans placed on the foam surface.

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Where did the espresso martini come from?

The drink was created by London bartender Dick Bradsell in 1983 at the Soho Brasserie. The story most frequently told is that a young model approached the bar and asked for something to “wake me up then f*** me up.” Bradsell had an espresso machine directly beside his bar, which was unusual at the time, and combined the two requests into a single drink. He originally called it the Vodka Espresso, later renamed the Pharmaceutical Stimulant, before the espresso martini name stuck through widespread adoption. It fell out of fashion in the 2000s when cocktail culture moved toward more complex or spirit-forward drinks, then returned sharply in the early 2020s as one of the most ordered cocktails globally.

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Why does the foam matter?

The foam on an espresso martini is not decorative - it is a quality signal. Vigorous shaking with ice creates a brief emulsification of the espresso oils and CO2, producing a crema-like layer on the surface. A thick, stable foam indicates fresh espresso and proper shaking technique. A thin or absent foam usually means the espresso was pulled too long ago, was not at full temperature when added to the shaker, or the shaking was too gentle. The three coffee bean garnish placed on the foam is traditional. The beans represent health, wealth, and happiness in Italian coffee culture - and they also signal that the foam is stable enough to hold them. The espresso martini is almost exclusively an evening cocktail. It is served after dinner, at parties, and during late-night occasions. A standard version contains roughly 60-80mg of caffeine from the espresso plus additional caffeine from coffee liqueur. That is a meaningful dose for someone trying to sleep at a reasonable hour after a party. The decaf espresso martini removes the sleep-disruption problem while keeping everything that makes the drink enjoyable. The vodka effect is unchanged. The coffee flavour is identical. The foam behaves the same way. For people who are caffeine-sensitive but enjoy coffee cocktails, it opens up a category that would otherwise be off-limits after 6pm.

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How does espresso freshness affect the result?

Fresh espresso is not optional in this recipe - it is the primary variable that determines whether the drink works. Espresso begins losing its CO2 and aromatic compounds within 20-30 seconds of being pulled. Cold espresso produces dramatically less foam when shaken and loses the volatile top notes that give the drink its coffee aroma. The correct workflow is: pull the shot, add it to the shaker while still hot, add the remaining ingredients, then add ice and shake immediately. The temperature contrast between the hot espresso and the cold ice in the shaker is part of what creates the emulsification that produces foam. Coffee liqueur can be poured ahead of time. The espresso cannot.

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Which Colipse Decaf Coffee product makes the best espresso martini?

The Colipse Decaf Espresso Beans are specifically roasted for espresso extraction, which matters significantly here. The foam in an espresso martini depends on the oils naturally present in coffee - these are released during roasting and preserved when the beans are kept fresh. The Swiss Water® Process used to decaffeinate Colipse beans removes 99.9% of caffeine using water only, with no chemical solvents. Chemical solvent-based decaffeination methods can strip some of the oils that contribute to body and foam; Swiss Water® avoids this problem entirely. Each cup contains 2-15mg of residual caffeine rather than the 60-80mg in a standard espresso shot. The beans are roasted to order, which means you receive them close to roast date - fresh beans produce better crema and more foam than beans that have been sitting in a warehouse for weeks.