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Permalink Reply by Eric Hammond on February 21, 2010 at 12:45pm

Iced tea. Make them strong. Half water and pour the hot tea over a cup of ice. Works well and it's always fresh. They can add sugar if they want while it's hot. These can work well, or just be awful. Do them well, please. Italian Cream soda. Syrup (strawberry, orange, cherry, raspberry or what ever. Just only do a few no need to buy tons of syrups.), soda water and cream. Serve with ice or maybe some fresh fruit. Iced Americano. Ice and espresso. Easy. Shakes- call them whatever you want- Sauce, espresso, ice cream mix or dairy base, a cup of ice and a blinder. Blended chai. Chai base, ice cream or dairy base, ice. And then we'll ice what ever else we make.

Pacific makes a shelf stable dairy and soy base. We use Monin syrups and Sauces. They use cane sugar. My local dairy makes a ice cream base. It works really well, but it's not shelf stable and has slightly more fat and sugar than the Pacific stuff. I'd say try and see which you like better. Have fun with it!

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Permalink Reply by Jared Rutledge on February 21, 2010 at 12:56pm

double strength iced coffee (cold brewed either in a toddy filter or a big 5 gallon bucket) mixed half and half with soda water. drink it black. you'll thank me later.

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Permalink Reply by Rob on February 21, 2010 at 1:16pm

Great ideas. Simple and will work well. I appreciate your help. Thoughts on the powders for iced capps/mocha's etc that are out there? Are they ok or just powdery blech?

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Permalink Reply by Bryan Wray on February 21, 2010 at 1:57pm

http://www.baristaexchange.com/forum/topics/1688216:Topic:174081

-bry

Rob said:

Great ideas. Simple and will work well. I appreciate your help. Thoughts on the powders for iced capps/mocha's etc that are out there? Are they ok or just powdery blech?

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Permalink Reply by Jeremy Perrine on February 21, 2010 at 3:34pm

If you pull a great shot of espresso, there's absolutely no need for powders. Avoid the extra cost and have a superior product.
In my opinion, if your powdered drinks taste better than your espresso-based drinks; you need to seriously refocus.

Rob said:

Great ideas. Simple and will work well. I appreciate your help. Thoughts on the powders for iced capps/mocha's etc that are out there? Are they ok or just powdery blech?

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Permalink Reply by Aeryn on February 21, 2010 at 3:55pm

4oz of dble brewed iced coffee a pump or two each o Irish cream & vanilla syrup lil splash of cream & soda water . Oo or Iced cafe royal iced coffee & condensed milk, or Thai iced coffee , coffee & coconut milk . All good options to that silly frappé crappe

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Permalink Reply by Bryan Wray on February 21, 2010 at 4:36pm

Jeremiah Perrine said:

If you pull a great shot of espresso, there's absolutely no need for powders. Avoid the extra cost and have a superior product.
In my opinion, if your powdered drinks taste better than your espresso-based drinks; you need to seriously refocus.

I don't like blended powders just as much as the next guy, but they are the "glue" that holds the liquid and ice together (i.e. prevents the "slurpee" effect of liquid and ice separating out).

1) Are you referring to blended drinks?
2) Do you have a way of creating a blended drink without a powder base (other than some other heavy "bonding" agent like ice cream, peanut butter... whatever) where the drink doesn't separate out in a couple minutes? I'd love to know the method if you're willing to share.

-bry

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Permalink Reply by Jeremy Perrine on February 22, 2010 at 5:35am

We use Pacific Natural Barista Series Frappe Dairy/Soy Base.

for 16oz drinks: 2oz espresso, 1oz syrup/sauce (to taste), 5oz Base. Fill the Plastic Cup with ice, add all to blender.
It's quite delicious.

We chose Pacific Natural over Ice Cream Base because it's shelf stable and has not high fructose corn syrup.

Bryan Wray said:

Jeremiah Perrine said:

If you pull a great shot of espresso, there's absolutely no need for powders. Avoid the extra cost and have a superior product.
In my opinion, if your powdered drinks taste better than your espresso-based drinks; you need to seriously refocus.

I don't like blended powders just as much as the next guy, but they are the "glue" that holds the liquid and ice together (i.e. prevents the "slurpee" effect of liquid and ice separating out).

1) Are you referring to blended drinks?
2) Do you have a way of creating a blended drink without a powder base (other than some other heavy "bonding" agent like ice cream, peanut butter... whatever) where the drink doesn't separate out in a couple minutes? I'd love to know the method if you're willing to share.

-bry

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