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Permalink Reply by Jeff Greiner on September 23, 2008 at 12:44pm

not your most common, but a root beer float latte (sarsparilla or root beer flavor and vanilla) on ice is pretty darn good

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Permalink Reply by Joe Marino on September 23, 2008 at 1:00pm

Actually, that does sound pretty good. Thanks Jeff!

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Permalink Reply by Ray Lindsey on September 24, 2008 at 9:49am

Think candy bars. Almond Joy Mounds Reese's heath bar all of those would be great frozen or iced

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Permalink Reply by Chris Hooton on September 24, 2008 at 10:29am

right on- a snickers is our best seller. a couple pumps each chocolate, caramel and an oz of hazelnut, 1.5 oz espresso, a half glass of milk and a full glass of ice - blend.

Ray Lindsey said:

Think candy bars. Almond Joy Mounds Reese's heath bar all of those would be great frozen or iced

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Permalink Reply by Joe Marino on September 25, 2008 at 5:36am

Thanks guys! This all sounds great! I think I need to change my question, though....I'm looking for easy ways to make iced drinks, like having a base to start with that I can make in large batches....shorten the process. I have a great process for iced lattes, but I need a process for blended drinks "frappuccino". Keep the ideas coming though, everything helps and sounds fantastic!

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Permalink Reply by Jay Caragay on September 25, 2008 at 6:03am

Hope you don't mind me asking... but why?

Why do you need blended drinks? Are you just trying to emulate Starbucks? No offense to others, but a "Snickers" frappuccino? It may sell well but my soul would slowly die selling that kind of nonsense.

If you're really serious about developing production shortcuts, maybe you should think of following the original George Howell way of utilizing a soft serve ice cream machine and filling it with a milk mix that pumps out at the right consistency. It's fast and easy.

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Permalink Reply by Mavin on September 25, 2008 at 12:12pm

hi Joe, try mixing chilled coffee with chocolate/vanilla syrup with toasted marshmallow syrup and cherries. blend it. hope it helps.

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Permalink Reply by Joe Marino on September 25, 2008 at 12:45pm

Thanks Jay. I know how you feel about the candied up sugar drinks, and when it comes right down to it, I'm a coffee purist as well...if it's not a double espresso, it's a black cup of coffee for me. Nevertheless, to bring people into the shop, especially in the summer heat, I have to hook them with these types of drinks. Most of my clientele is still new to specialty coffee...if I can get them in the door, then the education process begins from there!

Thanks for the Howell advice. Nice pics!

Joe

Jay Caragay said:

Hope you don't mind me asking... but why?

Why do you need blended drinks? Are you just trying to emulate Starbucks? No offense to others, but a "Snickers" frappuccino? It may sell well but my soul would slowly die selling that kind of nonsense.

If you're really serious about developing production shortcuts, maybe you should think of following the original George Howell way of utilizing a soft serve ice cream machine and filling it with a milk mix that pumps out at the right consistency. It's fast and easy.

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Permalink Reply by Joe Marino on September 25, 2008 at 12:46pm

Hey Mavin, thanks for the recipe!


Mavin said:

hi Joe, try mixing chilled coffee with chocolate/vanilla syrup with toasted marshmallow syrup and cherries. blend it. hope it helps.

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Permalink Reply by Brady on September 25, 2008 at 2:34pm

As Jay suggested, you should decide why you are offering these drinks and define your approach from there.

For me, I like to keep them simple. Choose flavors that complement the coffee, and make sure that the coffee flavors still come through. Not the most exciting approach, but it works.

I happen to like over-ice drinks a little better. Iced vanilla lattes sell really well for us. That said, I usually just have an iced americano when it is hot.

In terms of blender drinks, we do Caramel, Mocha, White Chocolate, and Coffee. They sell in about that order. I like the caramel one myself, the caramel seems to really compliment the coffee flavor.

Most shops use powder bases (Big Train, etc) for blender drinks. We just use the standard sauces (Ghiradelli and Torani) plus espresso, milk, and ice.

Good luck.

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Permalink Reply by Brady on September 25, 2008 at 2:49pm

Jay Caragay said:

Hope you don't mind me asking... but why?
Why do you need blended drinks? Are you just trying to emulate Starbucks? No offense to others, but a "Snickers" frappuccino? It may sell well but my soul would slowly die selling that kind of nonsense.

Hi Jay,

Haven't been anywhere near The Spro in a while, but plan to stop next time I'm near. Love the concept.

Do you have customers come in asking for "something like a frappuccino"? If you do, do they usually just end up ordering a mocha or vanilla latte over ice? I'd expect that most would be perfectly happy with a well-made iced mocha, vanilla latte, etc. Is this the case?

I guess the bottom line is, has it been your experience that a quality iced drink program is a good alternative for the "nonsense"?

Thanks.

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Permalink Reply by Banks Thomas on September 25, 2008 at 2:58pm

I agree, I think most customers would be happy with a mocha or vanilla latte over ice. You just have to educate the customer a little. Good luck with your shop.

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