Foam on iced lattes - Barista Exchange2024-03-28T15:50:26Zhttps://www.baristaexchange.com/forum/topics/foam-on-iced-lattes?commentId=1688216%3AComment%3A733487&feed=yes&xn_auth=noWhy is it so good when a capp…tag:www.baristaexchange.com,2014-03-03:1688216:Comment:15096172014-03-03T22:23:28.936ZLevi Andersenhttps://www.baristaexchange.com/profile/LeviAndersen
<p>Why is it so good when a cappuccine or hot latte has stretched milk and foam on top, but then we do not stretch our cold lattes? .........I am going to play with this - I have been inspired.</p>
<p>Why is it so good when a cappuccine or hot latte has stretched milk and foam on top, but then we do not stretch our cold lattes? .........I am going to play with this - I have been inspired.</p> Personally, I hate iced latte…tag:www.baristaexchange.com,2011-11-04:1688216:Comment:13113372011-11-04T01:42:05.139ZJillianhttps://www.baristaexchange.com/profile/Jillian
<p>Personally, I hate iced lattes like this. It makes the ice melt and has a weird sensation between hot and cold. And this would probably be the drink I'd hate to make, so time consuming. What I find best for making a more "foamy" iced latte is to put a less than usual amount of milk in a shaker with ice and shake like crazy, forcing air into the milk making it foam up.</p>
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<p>-Jillian Roholt</p>
<p>Personally, I hate iced lattes like this. It makes the ice melt and has a weird sensation between hot and cold. And this would probably be the drink I'd hate to make, so time consuming. What I find best for making a more "foamy" iced latte is to put a less than usual amount of milk in a shaker with ice and shake like crazy, forcing air into the milk making it foam up.</p>
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<p>-Jillian Roholt</p> Plus, it is *your staff. Show…tag:www.baristaexchange.com,2011-10-26:1688216:Comment:13075912011-10-26T22:15:27.636ZCharlotte Savagehttps://www.baristaexchange.com/profile/Charlottedeharlott
Plus, it is *your staff. Show them what's up.
Plus, it is *your staff. Show them what's up. I do. It makes it look nicer,…tag:www.baristaexchange.com,2011-10-26:1688216:Comment:13076902011-10-26T22:14:01.505ZCharlotte Savagehttps://www.baristaexchange.com/profile/Charlottedeharlott
I do. It makes it look nicer, and unlocks the tastes of the milk. I just pour cold milk over espresso and ice, then stretch like, 3oz of milk. There is a little waste, but maaaybe 1 oz of miak.
I do. It makes it look nicer, and unlocks the tastes of the milk. I just pour cold milk over espresso and ice, then stretch like, 3oz of milk. There is a little waste, but maaaybe 1 oz of miak. Most people i know who freque…tag:www.baristaexchange.com,2009-12-30:1688216:Comment:7334872009-12-30T14:49:47.487ZJackson Ballhttps://www.baristaexchange.com/profile/JacksonBall
Most people i know who frequently pruchase iced drinks like to have "foo-foo'ed" up with whip cream, carmel, etc etc...<br />
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Although personally, I prefer them in simple traditional fashion(espresso, bittersweet choc, milk, ice) - i think most customers appreciate something that not only tastes good, but looks appealing to the eye.<br />
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If you can accomplish this in an efficient manner, than I believe it might be worth pursuing.<br />
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The best way to accomplish this is w/o a doubt - using an electric…
Most people i know who frequently pruchase iced drinks like to have "foo-foo'ed" up with whip cream, carmel, etc etc...<br />
<br />
Although personally, I prefer them in simple traditional fashion(espresso, bittersweet choc, milk, ice) - i think most customers appreciate something that not only tastes good, but looks appealing to the eye.<br />
<br />
If you can accomplish this in an efficient manner, than I believe it might be worth pursuing.<br />
<br />
The best way to accomplish this is w/o a doubt - using an electric frothing wand similar to the one produced by bodum. It is quick, and easy to clean up. It does not warm the milk either. Warm milk will cause the drink to be watered down.<br />
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GL Vanessa Barigelli said:I have…tag:www.baristaexchange.com,2009-12-20:1688216:Comment:7257112009-12-20T13:44:12.182ZBradyhttps://www.baristaexchange.com/profile/Brady
<cite>Vanessa Barigelli said:</cite><blockquote cite="http://www.baristaexchange.com/forum/topics/foam-on-iced-lattes?x=1&id=1688216%3ATopic%3A724936&page=2#1688216Comment725448"><div>I have always been under the impression that it is a health hazard due to the difference in temperature between the two substances, increasing the potential for growth of bacteria on the surface of the beverage. We have completely stopped putting warm foam on top of iced…</div>
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<cite>Vanessa Barigelli said:</cite><blockquote cite="http://www.baristaexchange.com/forum/topics/foam-on-iced-lattes?x=1&id=1688216%3ATopic%3A724936&page=2#1688216Comment725448"><div>I have always been under the impression that it is a health hazard due to the difference in temperature between the two substances, increasing the potential for growth of bacteria on the surface of the beverage. We have completely stopped putting warm foam on top of iced beverages.</div>
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This impression is incorrect. Its all about temperature. If you mix in the hot foam to cool it back below 40 degrees, there is no risk. If you let it sit on the counter to cool for hours OR stash it in the fridge in such a way that it sits above 40 degrees for a couple of hours you have a problem.<br />
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The flavor and texture that is added by FRESHLY steamed milk foam being incorporated into the drink is significant. Try it, then decide if it is worth adding.<br />
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Shaking drinks is worthwhile. Just ask James Bond (and millions of professional bartenders).<br />
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As a side note I'll mention that, in my opinion, a quality-focused bar should not have a pitcher of steamed milk hanging around. I mention this here because I do see this used as a source of milk foam for iced drinks, at least around here. For best hot drink flavor, steam your milk to order, use it all immediately, and don't ever resteam it. Steam only what you can use right away and dump any that remains once it cools. I don't know that I would go…tag:www.baristaexchange.com,2009-12-20:1688216:Comment:7254842009-12-20T04:59:32.036ZJeremy Conleyhttps://www.baristaexchange.com/profile/JeremyConley
I don't know that I would go so far as shaking the entire drink. Though I'll try anything twice.<br />
I was thinking more so that it would be faster to just froth a bit of cold milk in a shaker and add it as a garnish, as it's the appearance that is the OP's main concern.<br />
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<cite>Jarred Hoffpauir said:</cite><blockquote cite="http://baristaexchange.ning.com/forum/topics/foam-on-iced-lattes?id=1688216%3ATopic%3A724936&page=-1#1688216Comment725434"><div>I love the idea of shaking the iced drinks.…</div>
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I don't know that I would go so far as shaking the entire drink. Though I'll try anything twice.<br />
I was thinking more so that it would be faster to just froth a bit of cold milk in a shaker and add it as a garnish, as it's the appearance that is the OP's main concern.<br />
<br />
<cite>Jarred Hoffpauir said:</cite><blockquote cite="http://baristaexchange.ning.com/forum/topics/foam-on-iced-lattes?id=1688216%3ATopic%3A724936&page=-1#1688216Comment725434"><div>I love the idea of shaking the iced drinks. They always seem to lack something so I only order them once a year or so. Then im reminded of why I dont really like them and then spend the next 15 min chewing on the ice. ANYWAY im going to give the "Shaken Iced Latte" a try.</div>
</blockquote> I have always been under the…tag:www.baristaexchange.com,2009-12-20:1688216:Comment:7254482009-12-20T04:45:59.779ZVanessa Barigellihttps://www.baristaexchange.com/profile/VanessaBarigelli
I have always been under the impression that it is a health hazard due to the difference in temperature between the two substances, increasing the potential for growth of bacteria on the surface of the beverage. We have completely stopped putting warm foam on top of iced beverages.
I have always been under the impression that it is a health hazard due to the difference in temperature between the two substances, increasing the potential for growth of bacteria on the surface of the beverage. We have completely stopped putting warm foam on top of iced beverages. I love the idea of shaking th…tag:www.baristaexchange.com,2009-12-20:1688216:Comment:7254342009-12-20T04:14:23.193ZJarred Hoffpauirhttps://www.baristaexchange.com/profile/JarredHoffpauir
I love the idea of shaking the iced drinks. They always seem to lack something so I only order them once a year or so. Then im reminded of why I dont really like them and then spend the next 15 min chewing on the ice. ANYWAY im going to give the "Shaken Iced Latte" a try.
I love the idea of shaking the iced drinks. They always seem to lack something so I only order them once a year or so. Then im reminded of why I dont really like them and then spend the next 15 min chewing on the ice. ANYWAY im going to give the "Shaken Iced Latte" a try. Definatly not, putting froth(…tag:www.baristaexchange.com,2009-12-20:1688216:Comment:7254102009-12-20T03:21:37.806ZDustin DeMershttps://www.baristaexchange.com/profile/DustinDeMers998
Definatly not, putting froth(or whip cream for that matter) on top of iced drinks is gross. Generally people drink iced drinks with a straw anyway so there not even going to taste it. I was in a small coffee shop once and my girlfriend and i had to tell the barista like 5 times "NO FROTH ON TOP OF THE ICED LATTE!"
Definatly not, putting froth(or whip cream for that matter) on top of iced drinks is gross. Generally people drink iced drinks with a straw anyway so there not even going to taste it. I was in a small coffee shop once and my girlfriend and i had to tell the barista like 5 times "NO FROTH ON TOP OF THE ICED LATTE!"