Iced Latte techniques... - Barista Exchange2024-03-28T14:22:47Zhttps://www.baristaexchange.com/forum/topics/iced-latte-techniques?feed=yes&xn_auth=noWhen we produce our Iced Latt…tag:www.baristaexchange.com,2011-03-27:1688216:Comment:10713602011-03-27T00:54:45.254ZRC Anderson, Ph.D.https://www.baristaexchange.com/profile/RCAndersonPhD
<p>When we produce our Iced Lattes, we do not steam the milk to foam it, we use cold-foamed milk. This gives the same visual sensation as normal steam foamed milk, however the entire drink is nice and cold for the customer which they seem to prefer as this is one of our best selling drinks. </p>
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<p>We utilize a wand type milk frother to create our cold foamed milk to top the drink with. These frothers do a much better job with 2% or fat free milk , but can be used on whole milk as…</p>
<p>When we produce our Iced Lattes, we do not steam the milk to foam it, we use cold-foamed milk. This gives the same visual sensation as normal steam foamed milk, however the entire drink is nice and cold for the customer which they seem to prefer as this is one of our best selling drinks. </p>
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<p>We utilize a wand type milk frother to create our cold foamed milk to top the drink with. These frothers do a much better job with 2% or fat free milk , but can be used on whole milk as well.</p> Ugh. I'm sorry you had to go…tag:www.baristaexchange.com,2010-04-08:1688216:Comment:8213932010-04-08T04:58:01.607ZNiqolai "Roadbike"https://www.baristaexchange.com/profile/NiqolaiRoadbike
Ugh. I'm sorry you had to go through that?<br />
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Personally, I'm a big fan of starting off by quickly steaming some milk (just for the foam after) and then putting it directly into the freezer as I go to get the ice cubes. Then, with milk/soy (and cold, for the love of everything, I've been wanting to try out frothing it with one of those electric gimics, though I'll have to try out a martini shaker possibly as well), adding the ice (two or three cubes), first, and then pouring the espresso (whether…
Ugh. I'm sorry you had to go through that?<br />
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Personally, I'm a big fan of starting off by quickly steaming some milk (just for the foam after) and then putting it directly into the freezer as I go to get the ice cubes. Then, with milk/soy (and cold, for the love of everything, I've been wanting to try out frothing it with one of those electric gimics, though I'll have to try out a martini shaker possibly as well), adding the ice (two or three cubes), first, and then pouring the espresso (whether pre-chilled, or fresh depending on the customer and how hot the day is) over the ice cubes directly, and then topping it with the microfoam from out of the freezer and maybe, a grind of nutmeg if they're into it. Creates a gorgeous layered effect. Trevor said:Ok, so the trick…tag:www.baristaexchange.com,2010-04-05:1688216:Comment:8189182010-04-05T05:25:11.977ZBryan Wrayhttps://www.baristaexchange.com/profile/BryanWray
<cite>Trevor said:</cite><blockquote cite="http://www.baristaexchange.com/forum/topics/iced-latte-techniques?xg_source=activity&id=1688216%3ATopic%3A814223&page=2#1688216Comment817474"><div>Ok, so the trick for adding texture to cold milk and sweetening it with some agitation is a martini shaker. Add espresso, cold milk, a couple ice cubes and shake vigorously. Fill your glass with desired amount of ice, liquid should be cold after shaking, and pour over top ice cubes. Shaking the milk…</div>
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<cite>Trevor said:</cite><blockquote cite="http://www.baristaexchange.com/forum/topics/iced-latte-techniques?xg_source=activity&id=1688216%3ATopic%3A814223&page=2#1688216Comment817474"><div>Ok, so the trick for adding texture to cold milk and sweetening it with some agitation is a martini shaker. Add espresso, cold milk, a couple ice cubes and shake vigorously. Fill your glass with desired amount of ice, liquid should be cold after shaking, and pour over top ice cubes. Shaking the milk with the espresso creates a nice foam on top of the latte. It also sweetens it a bit. This may be a result of the milk we are using as well. I honestly haven't tried it with other milks so can't offer any comparisons. So with that being said, shake it up. Also, if you are adding other ingredients to your lattes give it a try in the shaker. You'll see a major improvement all around. The results as opposed to stirring in ingredients are leaps and bounds better. Let me know how it works for ya.</div>
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Yeah I was gunna mention this, and also, honestly... you can shake the milk in just about anything. A lot of my iced drink creations of the past got topped with a tiny bit of half and half or heavy cream and I would just shake it in the cardboard container to froth it up, then slowly pour it on top to create a layer. Not ideal, but we were a bar as well as a cafe and sometimes you just had nothing but dirty- read as full of booze or in need of rinsing or whatever- martini shakers and eventually I figured out you could just shake away in the cream container and it worked just fine for frothing and layering.<br />
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Not very fancy looking, but it gets the job done, especially when you have like 50 people in line.<br />
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-bry I always use a martini shaker…tag:www.baristaexchange.com,2010-04-04:1688216:Comment:8183992010-04-04T16:20:14.542ZAlex Stoffregenhttps://www.baristaexchange.com/profile/AlexStoffregen
I always use a martini shaker to make my iced coffees and they always come out extremely cold and refreshing. i usually fill the shaker up with ice, add 2 shots of espresso, 6 oz of milk a teaspoon(ish) of sugar and shake until the shaker is too cold to hang on to anymore. too violently crushes too much ice and the coffee is diluted, but this has only happened to me once. The shaking gives a very nice cold foam at the top of the drink and you don't have to deal with any temperature difference…
I always use a martini shaker to make my iced coffees and they always come out extremely cold and refreshing. i usually fill the shaker up with ice, add 2 shots of espresso, 6 oz of milk a teaspoon(ish) of sugar and shake until the shaker is too cold to hang on to anymore. too violently crushes too much ice and the coffee is diluted, but this has only happened to me once. The shaking gives a very nice cold foam at the top of the drink and you don't have to deal with any temperature difference from steaming. Its quick, easy, and COLD.<br />
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Enjoy! Overall, when I first read th…tag:www.baristaexchange.com,2010-04-04:1688216:Comment:8182132010-04-04T06:13:04.039ZDeanna Kennedyhttps://www.baristaexchange.com/profile/DeannaKennedy
Overall, when I first read this thread, I thought "Ew, milk needs to be cold. duh." BUT just give it a try steamed low with plenty of froth. As was mentioned earlier, it just changes the whole texture of the drink to be very bubbly throughout and is reminiscent of the texture of beer.<br />
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I understand the reaction a lot of people have, but don't knock it til you have tried it (using proper methods!) You may be pleasantly surprised! In fact, my co-worker was so excited about the iced capps that he…
Overall, when I first read this thread, I thought "Ew, milk needs to be cold. duh." BUT just give it a try steamed low with plenty of froth. As was mentioned earlier, it just changes the whole texture of the drink to be very bubbly throughout and is reminiscent of the texture of beer.<br />
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I understand the reaction a lot of people have, but don't knock it til you have tried it (using proper methods!) You may be pleasantly surprised! In fact, my co-worker was so excited about the iced capps that he keeps making them for others and secretly hopes that they find the texture unappealing so he can down it himself!<br />
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Just think about trying it maybe... you might find a new summertime treat! :] I made an iced mocha like tha…tag:www.baristaexchange.com,2010-04-03:1688216:Comment:8179882010-04-03T21:52:37.887Zgabharihttps://www.baristaexchange.com/profile/gabhari
I made an iced mocha like that once.....on my second day of training almost 9 years ago when I didnt have a clue what I was doing. Not to be jugemental, but EWW!<br />
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I understand the concept (I hope there was a method to that madness, at least) behind steaming the flavor with the milk: incorporating the syrpu into the milk itself witht he addition of the heat of the steaming. However, that effect can also be achieved by mixing the espresso with the syrup THEN adding the milk.<br />
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That is my personal…
I made an iced mocha like that once.....on my second day of training almost 9 years ago when I didnt have a clue what I was doing. Not to be jugemental, but EWW!<br />
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I understand the concept (I hope there was a method to that madness, at least) behind steaming the flavor with the milk: incorporating the syrpu into the milk itself witht he addition of the heat of the steaming. However, that effect can also be achieved by mixing the espresso with the syrup THEN adding the milk.<br />
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That is my personal take and how I like to make flavored iced drinks. I like the espresso & syrp to hang out and get to know each other a bit before introducing the cold milk (then ice then more milk). The two do each other a favor by the syrup helping te 'spro to slowly cool without going bitter and the hot 'spro to loosen up all the lovely, lovely flavors of the syrup. It's kind of like introducing the boy/girlfriend to your parents: the 'spro & syrup need to get to know each other before being introduced to the cold milk parents. None of those three need or want a shock, but to join together to have a great relationship.<br />
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I really hope that was a weird enough analogy for everyone ;-) I actually tried to sway Tazz…tag:www.baristaexchange.com,2010-04-03:1688216:Comment:8178282010-04-03T17:21:01.381ZJeremy Conleyhttps://www.baristaexchange.com/profile/JeremyConley
I actually tried to sway Tazza Mia toward cold microfoam, but it never took. The few customers I served iced drinks that were made with milk steamed up to 98-100°f were really receptive. But it just never went anywhere.
I actually tried to sway Tazza Mia toward cold microfoam, but it never took. The few customers I served iced drinks that were made with milk steamed up to 98-100°f were really receptive. But it just never went anywhere. Ok, so the trick for adding t…tag:www.baristaexchange.com,2010-04-03:1688216:Comment:8174742010-04-03T01:02:53.568ZTrevorhttps://www.baristaexchange.com/profile/Trevor
Ok, so the trick for adding texture to cold milk and sweetening it with some agitation is a martini shaker. Add espresso, cold milk, a couple ice cubes and shake vigorously. Fill your glass with desired amount of ice, liquid should be cold after shaking, and pour over top ice cubes. Shaking the milk with the espresso creates a nice foam on top of the latte. It also sweetens it a bit. This may be a result of the milk we are using as well. I honestly haven't tried it with other milks so can't…
Ok, so the trick for adding texture to cold milk and sweetening it with some agitation is a martini shaker. Add espresso, cold milk, a couple ice cubes and shake vigorously. Fill your glass with desired amount of ice, liquid should be cold after shaking, and pour over top ice cubes. Shaking the milk with the espresso creates a nice foam on top of the latte. It also sweetens it a bit. This may be a result of the milk we are using as well. I honestly haven't tried it with other milks so can't offer any comparisons. So with that being said, shake it up. Also, if you are adding other ingredients to your lattes give it a try in the shaker. You'll see a major improvement all around. The results as opposed to stirring in ingredients are leaps and bounds better. Let me know how it works for ya. we talked about that too but…tag:www.baristaexchange.com,2010-04-02:1688216:Comment:8169162010-04-02T04:13:54.657ZDeanna Kennedyhttps://www.baristaexchange.com/profile/DeannaKennedy
we talked about that too but didn't try it... let me know if you do and if you have any success! In our discussion, we contemplated the possibility of the foam dying out by the time it got to the top, thus losing most of its texture! Let us know how that turns out! The warm foam is kind of interesting though I think!<br />
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<cite>Craigk said:</cite><blockquote cite="http://www.baristaexchange.com/forum/topics/iced-latte-techniques?xg_source=activity#1688216Comment816733"><div>How about scooping an…</div>
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we talked about that too but didn't try it... let me know if you do and if you have any success! In our discussion, we contemplated the possibility of the foam dying out by the time it got to the top, thus losing most of its texture! Let us know how that turns out! The warm foam is kind of interesting though I think!<br />
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<cite>Craigk said:</cite><blockquote cite="http://www.baristaexchange.com/forum/topics/iced-latte-techniques?xg_source=activity#1688216Comment816733"><div>How about scooping an inch or two of foam in the bottom of the cup, then the ice, then the shots and cold milk together? The foam will magically float to the top integrating with the espresso on the way. Less foam for a latte on the rocks. The art on the top sounds nice but some customers may be expecting a truly cold drink and the warm foam may throw them off.</div>
</blockquote> I've made two of these at hom…tag:www.baristaexchange.com,2010-04-02:1688216:Comment:8167732010-04-02T01:14:37.037ZBill Nostromhttps://www.baristaexchange.com/profile/BillNostrom
I've made two of these at home tonight, and I love them. I told my wife that we need to add them to the menu, and not soon enough. It's supposed to be 80 degrees tomorrow!<br />
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<cite>Deanna Kennedy said:</cite><blockquote cite="http://www.baristaexchange.com/forum/topics/iced-latte-techniques#1688216Comment816447"><div>Wow! We JUST tried this at our shop and it is absolutely SLAMMIN! The texture is a very nice touch and it is sweeter than a regular iced latte because of that little bit of…</div>
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I've made two of these at home tonight, and I love them. I told my wife that we need to add them to the menu, and not soon enough. It's supposed to be 80 degrees tomorrow!<br />
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<cite>Deanna Kennedy said:</cite><blockquote cite="http://www.baristaexchange.com/forum/topics/iced-latte-techniques#1688216Comment816447"><div>Wow! We JUST tried this at our shop and it is absolutely SLAMMIN! The texture is a very nice touch and it is sweeter than a regular iced latte because of that little bit of steaming!<br/> We tried both the 6-oz traditional iced cappuccino method and the iced latte method. The method my co-worker and I both preferred was (prepared in this order) the 16-oz cold cup with a splash of milk at the bottom, espresso, cup filled with ice, and milk texturized to about 100 degrees on top. It did have a nice head of foam that was great to drink straight-up strawless. Oh my, what an experience!</div>
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