Any cold coffee beverages being made that your excited about? Anything other than the usual iced latte, and iced coffee.(unless theres a twist) I recently read something about someone adding a little lemon juice to an iced americano. Anyone try that before?

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Hmmm... haven't had that drink before, Ron. How do you make it?

Ron Ingber said:
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I tried the twist of lemon thing with drip, toddy and espresso.  I was inspired by Boondock Saints when Willem Dafoe's character had that cop go get him one!  It's pretty good with the iced coffee/americano!

I just added 'a twist' of lemon to the coffees.  Nothing special to prepare.

or best seller iced dring is a portion of our hme made gelato (pick the flavour) milk, ice . 1 shot of espresso and in the blender

If you want some great ideas for cold signature beverages you should start paying attention to what people are doing in barista competitions.  There are plenty of ideas.

 

We created an entire menu of signature beverages for our customers to enjoy this summer.  The key is to get original.  If you offer the same things as everyone around you then your customers can go anywhere to get the same things.

 

Try a shakerato on the menu, they are selling like crazy for us.  Sparkling Americanos (especially adding some citrus fruits) are a big hit.

 

I've created some signature beverages for the menu that seem to be doing very well.  One drink, rather complicated, involves brewing a double strength pour over (think 8oz water, 28 grams coffee) onto ice cubes; the second part of the drink involves a different coffee being prepared as a double espresso, then combined with iced soda water and shaken to form froth.  The frothed espresso is poured on top of the iced pour over to create a beverage with two different coffees and two different textures.  As you drink the beverage the liquid part (iced pour over) pulls the froth in combining the two flavors.  Or you can just suck some of the froth off of the top to get a totally different flavor.  And still, if you decide to use a straw to get below the froth, you can get still another flavor.  This is a beverage that I designed to be used at some point in the future as a signature drink.

 

We also have a beverage using hot vanilla rooibos tea to brew an iced pour over, rather than hot water.  The beverage tastes just like coffee until you exhale after finishing drinking, at which point an interesting vanilla pipe tobacco flavor emerges.  It's incredible.

 

These drinks are our signatures, use them if you wish, but moreover, I'd rather just see people look around their shop and realize what they already have on hand and use it.  It's not hard, it just takes a moment of creativity.  Hold a meeting and tell each employee to bring 3 new cold drink ideas to the meeting.  Set rules for the drinks.  For example, our mission this summer is to not have to use the blenders.  We know we will, but it's setting the goal that's important.  Tell the baristas that the drinks cannot contain milk, or cannot contain sugar/syrups.  Say they must involve a specific coffee, or result in a specific texture.  By setting limits on what a barista can't do, you force them to use their brains to realize how much you really can do.  Once that realization is in place there is no limit to where our craft can take us.

 

Our customers are loving the creative and unique ideas that we are presenting to them.  We are showing that we truly are craftsmen and that we know our coffees incredibly well; when to pick which one for espresso froth, when to pick another for an iced pour over, when to pick yet another for a shakerato, and yet another for cold brew.  Remember, a curious customer is a loyal customer and loyalty fills the cash box.

 

-bry

We're doing one shake, shakerato, affogato & a coffee soda. All are very nice.

Damn, thank you for all that! Its funny you mention the tea used to brew iced coffee, as i was just talking with a fellow barista about that(his idea). And Ill have to try out a shakerato as ive never made one before.

Bryan Wray said:

If you want some great ideas for cold signature beverages you should start paying attention to what people are doing in barista competitions.  There are plenty of ideas.

 

We created an entire menu of signature beverages for our customers to enjoy this summer.  The key is to get original.  If you offer the same things as everyone around you then your customers can go anywhere to get the same things.

 

Try a shakerato on the menu, they are selling like crazy for us.  Sparkling Americanos (especially adding some citrus fruits) are a big hit.

 

I've created some signature beverages for the menu that seem to be doing very well.  One drink, rather complicated, involves brewing a double strength pour over (think 8oz water, 28 grams coffee) onto ice cubes; the second part of the drink involves a different coffee being prepared as a double espresso, then combined with iced soda water and shaken to form froth.  The frothed espresso is poured on top of the iced pour over to create a beverage with two different coffees and two different textures.  As you drink the beverage the liquid part (iced pour over) pulls the froth in combining the two flavors.  Or you can just suck some of the froth off of the top to get a totally different flavor.  And still, if you decide to use a straw to get below the froth, you can get still another flavor.  This is a beverage that I designed to be used at some point in the future as a signature drink.

 

We also have a beverage using hot vanilla rooibos tea to brew an iced pour over, rather than hot water.  The beverage tastes just like coffee until you exhale after finishing drinking, at which point an interesting vanilla pipe tobacco flavor emerges.  It's incredible.

 

These drinks are our signatures, use them if you wish, but moreover, I'd rather just see people look around their shop and realize what they already have on hand and use it.  It's not hard, it just takes a moment of creativity.  Hold a meeting and tell each employee to bring 3 new cold drink ideas to the meeting.  Set rules for the drinks.  For example, our mission this summer is to not have to use the blenders.  We know we will, but it's setting the goal that's important.  Tell the baristas that the drinks cannot contain milk, or cannot contain sugar/syrups.  Say they must involve a specific coffee, or result in a specific texture.  By setting limits on what a barista can't do, you force them to use their brains to realize how much you really can do.  Once that realization is in place there is no limit to where our craft can take us.

 

Our customers are loving the creative and unique ideas that we are presenting to them.  We are showing that we truly are craftsmen and that we know our coffees incredibly well; when to pick which one for espresso froth, when to pick another for an iced pour over, when to pick yet another for a shakerato, and yet another for cold brew.  Remember, a curious customer is a loyal customer and loyalty fills the cash box.

 

-bry

Coffee + Soda = Coffee soda? Ricky can you tell me a little more about what you put in your coffee soda? I tried goggleing it but it didnt help much.

 

 

 

 

 

Ricky Sutton said

We're doing one shake, shakerato, affogato & a coffee soda. All are very nice.

coffee(preferably double strength) + carbonated water + simple syrup = coffee soda. 

espresso + sparkling water = sparkling Americano

 

Summer time is always a good time to get the creative juices flowing.  Both behind the bar, and in the marketing "department". 

 

Cool thanks Jason. Ill have to try a coffee soda sounds good, might even add a little half and half to make it creamy.

Jason Haeger said:

coffee(preferably double strength) + carbonated water + simple syrup = coffee soda. 

espresso + sparkling water = sparkling Americano

 

Summer time is always a good time to get the creative juices flowing.  Both behind the bar, and in the marketing "department". 

 

One that I like making for myself (more of an aquired taste) is pouring san pelligrino limonata into a 12oz cup with ice and then slowly drizzlinig espresso on top.  A different twist to the sparkling americano.

Jason nailed it. I use toddy concentrate at the same ratio that I would normally mix with water to make iced coffee, but instead I mix it with carbonated water. I use Mineragua because it's super carbonated and super salty, both of which are needed for this soda. Then slightly more simple syrup than you would normally add to your drink size. It was inspired by an espresso soda that Trader Joe's used to sell but discontinued.

 

While on the topic, how is everyone making sparkling americano's? Every time I try this, I end up with lots of bitter foam. The espresso upsets the carbonated water too much. I've even made shakerato's and added them to sparkling water, so the espresso was cold when combined with the same results. Any suggestions?

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