Iced Mocha lattes - Barista Exchange2024-03-29T05:22:30Zhttps://www.baristaexchange.com/forum/topics/iced-mocha-lattes?commentId=1688216%3AComment%3A1365228&feed=yes&xn_auth=noFACT! tag:www.baristaexchange.com,2012-07-16:1688216:Comment:13976682012-07-16T17:59:24.957Zlance battenfieldhttps://www.baristaexchange.com/profile/lancebattenfield
<p>FACT! </p>
<p>FACT! </p> In the starbucks beverge book…tag:www.baristaexchange.com,2012-07-16:1688216:Comment:13976652012-07-16T17:58:16.469Zlance battenfieldhttps://www.baristaexchange.com/profile/lancebattenfield
<p>In the starbucks beverge book it has you adding mocha, milk, then the espresso and then the ice on top of all that... good luck stirring in all that mocha sauce. </p>
<p>In the starbucks beverge book it has you adding mocha, milk, then the espresso and then the ice on top of all that... good luck stirring in all that mocha sauce. </p> Steaming milk, then cooling i…tag:www.baristaexchange.com,2012-05-17:1688216:Comment:13832142012-05-17T04:48:29.719ZJohnny Blockheadhttps://www.baristaexchange.com/profile/JohnnyBlockhead
<p>Steaming milk, then cooling it, isn't currently Sbux practice. Currently, the proper Sbux method is pulling shots into the chocolate and mixing with cold milk before adding ice.</p>
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<p>I prefer the shaken method mentioned above. I feel like it mixes the espresso, chocolate, and milk better, giving the drink a better consistency.</p>
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<p>Steaming the milk then cooling it with ice is frowned upon due to strict HACCP compliances by Sbux. They're concerned because there's the…</p>
<p>Steaming milk, then cooling it, isn't currently Sbux practice. Currently, the proper Sbux method is pulling shots into the chocolate and mixing with cold milk before adding ice.</p>
<p></p>
<p>I prefer the shaken method mentioned above. I feel like it mixes the espresso, chocolate, and milk better, giving the drink a better consistency.</p>
<p></p>
<p>Steaming the milk then cooling it with ice is frowned upon due to strict HACCP compliances by Sbux. They're concerned because there's the potential for bacteria growth in the milk after it's been steamed and left to cool.</p> Since this thread is up again…tag:www.baristaexchange.com,2012-05-16:1688216:Comment:13835532012-05-16T22:22:55.326ZBrian Fosterhttps://www.baristaexchange.com/profile/Arieh
<p>Since this thread is up again, here's the SCAA definition of an iced mocha:</p>
<blockquote><p class="p1">Espresso pulled into chocolate sauce, stirred while adding approx 4 oz. milk, then topped with ice in 16oz cup. Mixing espresso with chocolate first helps incorporate chocolate flavor throughout the beverage. </p>
</blockquote>
<p>Since this thread is up again, here's the SCAA definition of an iced mocha:</p>
<blockquote><p class="p1">Espresso pulled into chocolate sauce, stirred while adding approx 4 oz. milk, then topped with ice in 16oz cup. Mixing espresso with chocolate first helps incorporate chocolate flavor throughout the beverage. </p>
</blockquote> Our shop uses Ghiradelli powd…tag:www.baristaexchange.com,2012-05-16:1688216:Comment:13834662012-05-16T22:14:47.343ZSarah Lhttps://www.baristaexchange.com/profile/SarahL
<p>Our shop uses Ghiradelli powder & we combine w espresso, stir, then add cold milk.</p>
<p>Pour over ice.</p>
<p>I tried to use a shaker a few times but my coworkers frowned on the frothy texture it produced. : (</p>
<p>Our shop uses Ghiradelli powder & we combine w espresso, stir, then add cold milk.</p>
<p>Pour over ice.</p>
<p>I tried to use a shaker a few times but my coworkers frowned on the frothy texture it produced. : (</p> We use Hershey's milk chocola…tag:www.baristaexchange.com,2012-05-16:1688216:Comment:13833502012-05-16T19:02:27.764ZLaura Clarkhttps://www.baristaexchange.com/profile/LauraClark
<p>We use Hershey's milk chocolate at our shop. When I make it, I add the shots to the cup then add the chocolate and stir it, then add milk then the ice. Otherwise the chocolate or any sauce seems to stick to bottom of the cup.</p>
<p>We use Hershey's milk chocolate at our shop. When I make it, I add the shots to the cup then add the chocolate and stir it, then add milk then the ice. Otherwise the chocolate or any sauce seems to stick to bottom of the cup.</p> Iced Mocha lattes are heavenl…tag:www.baristaexchange.com,2012-04-13:1688216:Comment:13734682012-04-13T13:01:00.986ZMoffee Coffhttps://www.baristaexchange.com/profile/MoffeeCoff
<p>Iced Mocha lattes are heavenly deliciousness in a cup with a straw. Well, The actual recipe doesn't seem to be as valuable as the comments on the side of the page. I think they might get you on the right path to your heavenly deliciousness in a cup.</p>
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<p>Iced Mocha lattes are heavenly deliciousness in a cup with a straw. Well, The actual recipe doesn't seem to be as valuable as the comments on the side of the page. I think they might get you on the right path to your heavenly deliciousness in a cup.</p>
<p></p> In our shop, we use Ghana cho…tag:www.baristaexchange.com,2012-04-10:1688216:Comment:13723682012-04-10T15:39:14.549ZEmily Wiersmahttps://www.baristaexchange.com/profile/EmilyWiersma
<p>In our shop, we use Ghana chocolate sauce, which mixes well with hot espresso. We add a dash of cold milk to keep from shocking the shots, add ice, and then fill the cup with milk. No steaming necessary :)</p>
<p>In our shop, we use Ghana chocolate sauce, which mixes well with hot espresso. We add a dash of cold milk to keep from shocking the shots, add ice, and then fill the cup with milk. No steaming necessary :)</p> Can't speak to the Starbucks…tag:www.baristaexchange.com,2012-03-20:1688216:Comment:13653502012-03-20T01:59:57.075ZBradyhttps://www.baristaexchange.com/profile/Brady
<p>Can't speak to the Starbucks process, but here's how we used to do it:</p>
<p>1. Make a chocolate sauce by boiling simple syrup and dutched cocoa. Cool once smooth. It stores in the fridge for a week at least. It can be used as is, but has a very short shelf life at room temp.</p>
<p>2. When ready to use, thin the sauce with an equal part of milk. This makes the refrigerated concentrate easier to pour when cold.</p>
<p>3. When ready to make a drink, measure the proper amount of concentrate…</p>
<p>Can't speak to the Starbucks process, but here's how we used to do it:</p>
<p>1. Make a chocolate sauce by boiling simple syrup and dutched cocoa. Cool once smooth. It stores in the fridge for a week at least. It can be used as is, but has a very short shelf life at room temp.</p>
<p>2. When ready to use, thin the sauce with an equal part of milk. This makes the refrigerated concentrate easier to pour when cold.</p>
<p>3. When ready to make a drink, measure the proper amount of concentrate into a shaker. Add espresso and cold milk, then top with ice. Shake and pour over fresh ice in a cup.</p>
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<p>This is not the usual way to do it, but it made the best version of this drink that I've had.</p>
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<p>To save time, we did the mixing in a graduated glass. I found a couple of enormous ones that were big enough to hold a pair of 12 oz drinks plus lots of ice and still have room to mix.</p>
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<p>It could also be done using a housemade sauce that was combined with espresso, then topped with milk - all cold. Shaking helps lots.</p>
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<p>I'd steer clear of any method that heated too much of the mix. This will water the drink down when you add the ice.</p> My shop uses Ghiradelli powde…tag:www.baristaexchange.com,2012-03-19:1688216:Comment:13652282012-03-19T23:58:46.214ZBrian Fosterhttps://www.baristaexchange.com/profile/Arieh
<p>My shop uses Ghiradelli powder, which doesn't mix well. I use a cheap bar shaker. It gives the milk a little bit of froth, and mixes everything. Plus it looks fancy.</p>
<p>My shop uses Ghiradelli powder, which doesn't mix well. I use a cheap bar shaker. It gives the milk a little bit of froth, and mixes everything. Plus it looks fancy.</p>