What's the best way to make an iced latte?

by Clint Rowan

Jun 28, 2011

From what I have discovered, when making an iced latte it's always best to mix the milk and espresso before adding ice. Simply so the ice doesn't melt as quick and the espresso isn't shocked by the abrupt change in temperature. It's even as if there is a strange bitterness to the drink when the espresso is poured directly onto the ice. By mixing the milk and espresso first then adding ice, the drink seems to be extra creamy as if the crema is still playing a large part. Also, the espresso tends to be more vibrant in the milk, there is less melted ice to make the drink taste watery. 

 It drives me nuts when a barista extracts a shot directly on the ice. Maybe it's just me though. 

 

Does anybody else agree that the order you mix an iced latte truly affects the outcome?

 

Can someone explain this phenomenon of bitterness?

 

Thanks!

Load Previous Replies
  • up

    Brady

    Syrup, then milk, then shot, then ice, then shake, then serve.

    Jun 30, 2011

  • up

    Brady

    Three things to add to this:

     

    We build these drinks in a heat-resistant measuring glass. This lets us measure the bases, milk, and then add ice to the proper level. This also guarantees at least one thorough mix, as it is tossed from this into the cold cup, and eliminates the problem of sweet pockets.

     

    If a thick sauce is used it goes in the mixing glass first, followed by the espresso. A swirl helps thin the mixture. Then milk is added and everything combines quite nicely. As others have noticed, if you add cold milk to thick sauce, it gets even thicker and doesn't mix well. Ice goes last.

     

    For the record, I've never noticed drinks being more bitter from the espresso being poured over ice. You'll definitely get a far waterier drink that way though, which is probably why the OP perceives the other way to taste creamier. That's also why I don't do it that way. Water doesn't add flavor. For those that haven't seen my past rants on this, I feel that the deleterious effects of "shocking" espresso by pouring it directly onto ice to be highly exaggerated.

    Jun 30, 2011

  • up

    Rob Morrisey

    We make ours just like Brady describes: flavor(or a little milk) first, then the shot to thin the sauce/syrup, then the milk. And all this goes into a shaker. I live by James Bond rule of "shaken not stirred." It really gives the milk a creamy, airy mouth feel to it and we never have flavor on the bottom. Plus the customer loves the theatrics of the shaker. Can't lose. Maybe we should add some flippy "Cocktail" moves.

    Brady said:

    Three things to add to this:

     

    We build these drinks in a heat-resistant measuring glass. This lets us measure the bases, milk, and then add ice to the proper level. This also guarantees at least one thorough mix, as it is tossed from this into the cold cup, and eliminates the problem of sweet pockets.

     

    If a thick sauce is used it goes in the mixing glass first, followed by the espresso. A swirl helps thin the mixture. Then milk is added and everything combines quite nicely. As others have noticed, if you add cold milk to thick sauce, it gets even thicker and doesn't mix well. Ice goes last.

     

    For the record, I've never noticed drinks being more bitter from the espresso being poured over ice. You'll definitely get a far waterier drink that way though, which is probably why the OP perceives the other way to taste creamier. That's also why I don't do it that way. Water doesn't add flavor. For those that haven't seen my past rants on this, I feel that the deleterious effects of "shocking" espresso by pouring it directly onto ice to be highly exaggerated.

    Aug 29, 2011