We serve a cold-brewed iced coffee, that sells well, but I have a few customers that are asking for an Iced Latte. . .I have gingerly talked them out of icing a latte instead selling them an iced coffee. Is there anyway to make an iced latte that won't result in a watery mess?? I just can't imagine pouring hot espresso followed by steamed milk over ice and getting anything but watery gunk. It seems like the customers are used to Macdonalds type iced lattes and Starbucks frappacinos that are totally frozen concoctions. Help me please!!

Views: 5603

Reply to This

Replies to This Discussion

I use Living Harvest Vanilla Hemp milk - my dairy supplier has it and it is a great alternative to soy. It steams up just like whole milk (as does the Pacific Soy Barista Blend that I use). It has become a huge hit with the folks that are lactose intolerant and don't like soy.

Kelly Wright said:
Hemp milk? Does that steam well? I'm intrigued

Becky Courington said:
Iced Lattes are among my customer's favorite drinks - I just don't steam the milk. I do pour the hot shots over a smidge of milk first to help retain the natural sweetness then I pour that over the ice and add more milk and stir. They keep coming back for more!!! I do this with all milk, whole, 2%, skim, soy, hemp, & 1/2&1/2 - folks LOVE it!!!
Two ways to do this: Pour the milk and espresso over the ice together. Or, to preserve crema, direct pour from portafilter when you are pulling the shot in to the milk of your choice. Fill the cup half way or so with the milk, pull the shot in to the cup and when your shot has finished, stir with spoon (thermometer is quick for me), add ice, and pau!
Kelly,
We use Hemp milk a lot. Steams very well lots of control. Beautiful drinks. We carry all the hemp milk line. Sell it on the shelf as well.
Joe

Kelly Wright said:
Hemp milk? Does that steam well? I'm intrigued

Becky Courington said:
Iced Lattes are among my customer's favorite drinks - I just don't steam the milk. I do pour the hot shots over a smidge of milk first to help retain the natural sweetness then I pour that over the ice and add more milk and stir. They keep coming back for more!!! I do this with all milk, whole, 2%, skim, soy, hemp, & 1/2&1/2 - folks LOVE it!!!
I think iced coffee is really good, but I also think having hot espresso is also tasty for an iced latte but that is if you have espresso iced cubes, that makes all the difference...i used to go to a French mans coffee shoppe in Cocoa Beach, Fl and he used that method and i tell ya it was one of the best iced coffee drinks i had had at that point...
We use corn cups so we can't do espresso first.

Milk half-way, the shots (straight from the PF), then ice. Pop the (dome) lid on and swirl 3-4 times. Everything is mixed wonderfully, no extra steps and you aren't shocking the espresso by pulling them on top of an ice/milk mixture.

We do ask if they want it shaken or with ice, but it's almost always with ice. We have shakers if they choose to just have it cold with no ice (this is the way I prefer it, but I also don't prefer iced lattes, or lattes at all, for that matter).

-bry
My method: Cup of ice 2/3 full, cold milk, add flavor (if ordered) and leaving room for shots. I pull the shots (if I'm using a thick sauce for flavor I pull shots into the flav. and mix well,) pour some cold milk in with the shots and mix, pour together and mix one last time. Seems like a lot of steps, but it turns out a really nice iced latte.
If I'm going to drink an iced latte myself I am extreamly picky on the quality, so I don't mind the extra mixing to get it right.

Cherie
I mix the espresso and flavor (if any) in the cup, add the milk, put the ice in the (separate) mixing cup, then pour the drink over the ice, then pour the ice and the drink back in the cup. This cools the whole drink, doesn't risk curdled milk, and distributes all flavor and consistencies thoroughly throughout the drink.
where i work, we make iced Lattes all the time and here's how:
don't steam the milk for iced drinks first off.....espresso, then un-steamed milk, then ice.....
if you pour the espresso over ice it melts and makes the watery mess you speak of but if you put the ice in last it all blends together just fine
NEVER steam the milk. Yuck. Yes you would be doing it like McDonalds.

1. Syrup or sauce first. 2. Hot shots on top to break down the sauce/syrup. 3. Stir the espresso if you have a thick sauce. 4. We use a coffee sleeve as a marker for how much cold milk will go into the clear cup. The milk will cool down the espresso (not shock it) shots. 5. Last add the ice, lid and serve.

We also use coldbrew coffee that most of customers prefer. During the summer we used about 2 gallons of coldbrew coffee per day.

Al
A latte macchiato is what starbucks does to their caramel maccs--steam the milk a little foamier than for a latte, then pour it into an empty cup, and add espresso to make little brown marks on top. I think it's gross, personally--just an obscene amount of milk. A traditional or "espresso macchiato" is made the other way around: Shot(s) in a demi, then top with a small amount of steamed latte-esque milk (obviously a small amount because it's in a demitasse). Espresso macchiato=cool, Latte macchiato=starbucks.

Bam Bam said:
Hey guys ...

What is a latte macchiato? I've heard tell of such a drink but am fuzzy on the details. Thanks!

Brady said:
The hot latte macchiato and latte are clearly two different drinks... they look and taste different. Sequence determines the finished drink.
Well, the way I understand it, starbucks was the originator of the "latte macchiato." I may be wrong on that and am willing to be corrected, but I think that is true. Since it was starbucks that started it, for whatever reason the caramel macchiato is almost always what people who order that are thinking of. Based on that, and since most starbucks locations (around my neck of the woods anyway) have sizes "Tall (12 oz) Grande (16 oz) and Venti (20 oz), I would say that is an obscene amount of milk.

I love straight espresso. Sometimes, though, I want something a little bigger. When I say "a little" bigger that is exactly what I mean. The largest espresso based drink that I would willingly consume is 10 ounces (which would still probably not be acceptable without a fist-fight), but would much prefer a 6 oz capp. So, given that, it makes sense why I would say "an obscene amount of milk."

Again, since most people ordering it would be coming from *$, they would probably want caramel in it. So, the sequence goes as follows: 1) caramel and vanilla in the cup, 2) steamed milk next, and finally 3) the espresso dumped on top and that is it--no stirring or anything else--just a layered drink. The rationale is that you taste the rich, creamy milk mingled with the perfect espresso first, and then as you finish the drink you are bid farewell by the sweetness of the caramel to leave your palate with fond memories of the encounter and parting with eagerness for the next opportunity to enjoy the finer things of life..........but let's cut the crap--it's was made at starbucks and none of those things happen because they suck beyond belief.

Then, if someone is expecting that, but they don't want the nasty boiled/bubbly *$ milk and charred/overextracted/watery *$ espresso, then they want the flavoring stirred in with it, so they taste the sweetness and not so much of the nastiness. That is what an "upside down caramel macchiato" is--a stirred caramel macc. It's like a latte, only the order is different, and in the end it's all stirred up anyways, so what you are left with is a foamy caramel latte.

Yeah, not a pretty thing. DON"T EVER MAKE/DRINK ONE!!!!!!!!! EVER!!!!!!!!!!!!!!!

P.S. The reason I know this stuff is because that is all I used to drink back when I didn't know anything. MMMMMMMMMMMM Barnes and Noble venti iced caramel macchiato with extra vanilla and extra caramel! Seriously, that's what I got any time I got "specialty coffee." If you don't believe me, I even posted that on another thread titled "drinks you used to love, but now hate to admit you drank" or something like that.

Bam Bam said:
Oh, got it. Thanks!

You mentioned an obscene amount of milk ... is the latte macchiato, by definition, made with an obscene amount of milk? Or is it defined by the order in which shots and milk are added? Or both?

BTW, what's an upside-down macchiato? Someone once requested this and I didn't know what she meant. I asked her if she could tell me more about what she wanted, and she said, "You know. Make a macchiato, but backward. Starbucks does it."

Daniel Williamson said:
A latte macchiato is what starbucks does to their caramel maccs--steam the milk a little foamier than for a latte, then pour it into an empty cup, and add espresso to make little brown marks on top. I think it's gross, personally--just an obscene amount of milk. A traditional or "espresso macchiato" is made the other way around: Shot(s) in a demi, then top with a small amount of steamed latte-esque milk (obviously a small amount because it's in a demitasse). Espresso macchiato=cool, Latte macchiato=starbucks.

Bam Bam said:
Hey guys ...

What is a latte macchiato? I've heard tell of such a drink but am fuzzy on the details. Thanks!


You are wrong on that. Starbucks didn't start it at all, but they did make it available in the US, and they may be the first to do so, but they didn't invent the drink.

Daniel Williamson said:
Well, the way I understand it, starbucks was the originator of the "latte macchiato." I may be wrong on that and am willing to be corrected, but I think that is true. Since it was starbucks that started it, for whatever reason the caramel macchiato is almost always what people who order that are thinking of. Based on that, and since most starbucks locations (around my neck of the woods anyway) have sizes "Tall (12 oz) Grande (16 oz) and Venti (20 oz), I would say that is an obscene amount of milk.

I love straight espresso. Sometimes, though, I want something a little bigger. When I say "a little" bigger that is exactly what I mean. The largest espresso based drink that I would willingly consume is 10 ounces (which would still probably not be acceptable without a fist-fight), but would much prefer a 6 oz capp. So, given that, it makes sense why I would say "an obscene amount of milk."

Again, since most people ordering it would be coming from *$, they would probably want caramel in it. So, the sequence goes as follows: 1) caramel and vanilla in the cup, 2) steamed milk next, and finally 3) the espresso dumped on top and that is it--no stirring or anything else--just a layered drink. The rationale is that you taste the rich, creamy milk mingled with the perfect espresso first, and then as you finish the drink you are bid farewell by the sweetness of the caramel to leave your palate with fond memories of the encounter and parting with eagerness for the next opportunity to enjoy the finer things of life..........but let's cut the crap--it's was made at starbucks and none of those things happen because they suck beyond belief.

Then, if someone is expecting that, but they don't want the nasty boiled/bubbly *$ milk and charred/overextracted/watery *$ espresso, then they want the flavoring stirred in with it, so they taste the sweetness and not so much of the nastiness. That is what an "upside down caramel macchiato" is--a stirred caramel macc. It's like a latte, only the order is different, and in the end it's all stirred up anyways, so what you are left with is a foamy caramel latte.

Yeah, not a pretty thing. DON"T EVER MAKE/DRINK ONE!!!!!!!!! EVER!!!!!!!!!!!!!!!

P.S. The reason I know this stuff is because that is all I used to drink back when I didn't know anything. MMMMMMMMMMMM Barnes and Noble venti iced caramel macchiato with extra vanilla and extra caramel! Seriously, that's what I got any time I got "specialty coffee." If you don't believe me, I even posted that on another thread titled "drinks you used to love, but now hate to admit you drank" or something like that.

Bam Bam said:
Oh, got it. Thanks!

You mentioned an obscene amount of milk ... is the latte macchiato, by definition, made with an obscene amount of milk? Or is it defined by the order in which shots and milk are added? Or both?

BTW, what's an upside-down macchiato? Someone once requested this and I didn't know what she meant. I asked her if she could tell me more about what she wanted, and she said, "You know. Make a macchiato, but backward. Starbucks does it."

Daniel Williamson said:
A latte macchiato is what starbucks does to their caramel maccs--steam the milk a little foamier than for a latte, then pour it into an empty cup, and add espresso to make little brown marks on top. I think it's gross, personally--just an obscene amount of milk. A traditional or "espresso macchiato" is made the other way around: Shot(s) in a demi, then top with a small amount of steamed latte-esque milk (obviously a small amount because it's in a demitasse). Espresso macchiato=cool, Latte macchiato=starbucks.

Bam Bam said:
Hey guys ...

What is a latte macchiato? I've heard tell of such a drink but am fuzzy on the details. Thanks!


Reply to Discussion

RSS

Barista Exchange Partners

Barista Exchange Friends

Keep Barista Exchange Free

Are you enjoying Barista Exchange? Is it helping you promote your business and helping you network in this great industry? Donate today to keep it free to all members. Supporters can join the "Supporters Group" with a donation. Thanks!

Clicky Web Analytics

© 2019   Created by Matt Milletto.   Powered by

Badges  |  Report an Issue  |  Terms of Service