I'm wondering if anyone has the actual Starbucks manual that can look and tell me if the milk is supposed to be heated when making an iced mocha latte, or if cold milk is just supposed to be added to the espresso and chocolate.

At least two SB's I used to go steamed the milk and mixed it with the chocolate and espresso, and then added ice.  The last couple SB's I've went to, however, are simply adding cold milk to the chocolate and espresso. (And it doesn't taste the same to me.  It tastes better to me when the milk is steamed and then iced.)  That's why I'm wondering what it actually states in the manual.

Also, I'm wondering how it's made at most good coffeehouses.  Thanks.

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I can't say what *most* good coffeehouses do, but the ones I've worked at and gone to have all just mixed cold milk with the other ingredients.  The only exception I've seen was a place that would make chocolate milk with the Ghirardelli chocolate powder, which doesn't really mix when cold. In that case, the barista steams a tiny amount of milk (1-2oz max) just hot enough to melt and mix the chocolate and then adds cold milk the rest of the way up.

We steam it up since we use real callebault chocolate , but any Starbuck suck in any way possible , Well maybe except marketing and finance.But can stand there coffee.

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.

Can't speak to the Starbucks process, but here's how we used to do it:

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.

2. When ready to use, thin the sauce with an equal part of milk. This makes the refrigerated concentrate easier to pour when cold.

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.

This is not the usual way to do it, but it made the best version of this drink that I've had.

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.

It could also be done using a housemade sauce that was combined with espresso, then topped with milk - all cold. Shaking helps lots.

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.

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 :)

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.

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.

Our shop uses Ghiradelli powder & we combine w espresso, stir, then add cold milk.

Pour over ice.

I tried to use a shaker a few times but my coworkers frowned on the frothy texture it produced. : (

Since this thread is up again, here's the SCAA definition of an iced mocha:

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. 

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.

I prefer the shaken method mentioned above. I feel like it mixes the espresso, chocolate, and milk better, giving the drink a better consistency.

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.

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. 


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