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Making Shaken Iced Coffee Tutorial, While Vibe Coding

Learn how to make a delicious shaken iced coffee while vibe coding with Claude Code in the background. This fun multitasking tutorial is perfect for tech-savvy creators who love coffee and productivity. Zight lets you easily capture and share your cooking tutorials which is ideal for blogs, YouTube, or Reels.

Set Up with Claude Code

Before starting, ensure your Claude Code is set up and starting its work in parralel!

Prepare Coffee Grains

Let Claude Code work while you prepare your coffee grains, measuring out 18 grams on a scale.

Use a Tiny Scale

Ensure you have a precise tiny scale to measure your coffee.

Measure 18 Grams of Coffee

Aim for exactly 18 grams, but 18.1 is acceptable.

Grind the Coffee

Place the coffee in the grinder; finer grounds are better but not too fine.

Prepare the Portafilter

Use a bottomless portafilter with a magnetic top to avoid messy counters.

Remove Lumps

Use a tool to remove big lumps from the coffee grounds.

Tamp the Coffee

Tamp the coffee into the portafilter with constant and even pressure to compact it.

Clean the Portafilter

Ensure the portafilter is clean and coffee is tempered evenly for better water pressure.

Make the Coffee

Place the scale under the cup, add sugar if desired, and start pouring.

Observe the Coffee Stream

Make sure the coffee flows in a nice stream.

Check the Output

The coffee should yield about 36-40 milliliters.

Prepare Mason Jar with Ice

Use a mason jar with ice for the iced espresso.

Add Milk

Pour milk to drop the temperature of the coffee and pour the espresso + milk into the jar.

Shake the Coffee

For a shaken iced coffee, put the lid on and shake to create foam.

Enjoy

Admire the foam and enjoy your shaken iced coffee.

FAQ

Frequently Asked Questions

My shot isn't hitting the 36-40 milliliter yield — what should I check?

Grind and tamp. The guide calls for grounds that are finer but not too fine, and a tamp with constant, even pressure — unevenly tamped coffee throws off the water pressure.

What equipment does this recipe assume I have?

A precise tiny scale, a grinder, a bottomless portafilter with a magnetic top, and a mason jar with ice. The scale gets used twice — for weighing the 18 grams of coffee and again under the cup while pouring.

Does the dose really need to be exactly 18 grams?

Close — the guide aims for 18 flat but calls 18.1 acceptable. Weigh carefully on the small scale and let Claude Code keep working while you do.