What is the primary characteristic of the ice used in the Shaken Espresso?

In Shaken Espresso, the primary characteristic of the ice used is a heaping amount of ice. Using a substantial amount of ice is crucial for the preparation of this beverage because it helps to chill the espresso quickly and effectively. The shaking process, combined with a generous amount of ice, enhances the emulsification of the ingredients, resulting in a smooth and frothy texture. This technique not only cools the drink but also allows for a more balanced flavor profile as the ice dilutes the espresso slightly, creating a more refreshing experience.

The other types of ice, such as crushed, regular cubes, or shaved ice, do not provide the same effect when shaking. Crushed ice can melt too quickly, leading to excessive dilution before the drink is served. Regular ice cubes may not achieve the desired chilling effect as efficiently when shaken. Shaved ice, while smooth, can also melt too quickly, impacting the drink's flavor.