I'm not even a barista myself but yeah, i think it's the most right thing and also the most basic logical thing. The heat makes sugar disolve easily and you don't need to wash extra dishes with that way!
Or you can put your syrup into the espresso and mix it in while the shot is still hot so it dissolves. Then add milk of choice to the mixture and give it a stir. Less dishes and just as efficient
Former bartender here. I've used more simple syrup at home for shaken iced coffee than I have for mixed drinks. Even using all the same ingredients, shaking is still a solid 20% higher quality result.
For anyone who doesn't wanna do this, as a former starbucks barista myself, just add the syrup in the espresso glass and then have the hot espresso pour over the syrup. It will dissolve easily and then u can mix that with the iced milk well.
Barista here. I put the syrup into an espresso cup, then put the double espresso into it too (straight from the machine, so it mixes naturally). Then I put the ice into the cup, then milk, and the syrup-espresso mixture then on top of that (that’s how you get the nice white/brown pattern look to it, as the espresso mixture will sit atop the milk until mixed in)
Barista here too. Yeah. I do the same thing. Iced drinks are the fastest to make and the best orders i like to hear during a busy hour and saves me a lot of time rather than shaking it.
I used to work at a café and one trick i used is to swirl the syrup in with the espresso, then add cold milk and ice to top it off. This gives the espresso time to cool and marry with the flavor of syrup you're adding. The fresh espresso also melts the syrup nicely. You should totally try it. I hope it works out for u!
It depends on the customer though, because some people don’t like it as sweet. Mixing the syrup in more thoroughly will definitely add more of a punch from the sugar, vs people who like the pours
The issue is that your caramel is too viscous, so a straw is your worst nightmare. Normally in cafe’s, and chain restaurants like Dunkin and Starbucks, they use syrups that have low viscosity [liquid is thin] so that it’ll mix better with a straw. I also think it’s just easier to control a pump or a shot since the mechanical work of measuring is kinda done for you 😂. The reason why a shaker works is because while shaking the bottle your breaking down the clumps of caramel to fully incorporate it better. Normally when mixing with a straw, you don’t want to spill anything so you avoid mixing as hard [hence syrups being low in viscosity]. You don’t have that problem with a shaker. The liquids are homogenous, they just need a little bit of help to mix lol.
@@orion10x10 really??? Normally for iced coffees at Dunkin their caramel swirls are less viscous. They mix in way easier. I assumed it was the same for the caramel shots at Starbucks?? Not the drizzle on top because that won’t mix in since the caramel is set already.
As someone who worked at a coffee shop for 9 years, I put the syrup in first, then shots. If it's a syrup like white mocha, mocha, anything with a thicker consistency, I'll swirl the cup while the shots pour, to blend the ingredients. You can use a stir stick after if you'd like, and then pour the cold/hot milk in, and it should blend easily. When you shake your coffee like that, you're adding a percentage of dilution to the coffee, thus weakening the flavor and caffeine content. If you're doing that, then you should probably account for that in the beans that you choose.
Barista as well, isn’t this a macchiato? Because a Latte is #1 flavor #2 express #3 ice and milk ( milk and ice can be interchangeably ), pretty sure the video shows a macchiato lol
@@thescispot4780 no this isnt a macchiato, a starbucks macchiato yes a traditional one no, caffè macchiato means stained coffee, thus it is espresso marked by a bit of milk foam on top
I was just coming here to comment he's too dumb for not mixing the hot coffee with the cold syrup before adding the milk. You, sir, just gave me some faith in humanity. I r appreciamicate.
specialty barista here and it's much simpler that that. PULL THE SHOT INTO THE SYRUP! just stir it into the shot and boom toss it into a pitcher with the right amount of milk for the drink you're making and pour over ice. everything is mixed together. at least that's how i do it at the cafe
*Note for anyone who’s never tried this before and intends to:* Be wary, don’t shake hot espresso on its own/without something in there to cool it. Pressure builds up in the shaker + you could burn yourself. Can’t tell you how many Starbucks baristas I worked with that made that mistake, myself included (wasn’t paying attention and forgot the ice a few times). It’s not as bad with shakers like these, but the lids pop off real quick on plastic ones. Also, when I worked at a hotel, my barista station was set up behind the bar. The bartenders would make a ton of espresso every day to use in espresso martinis. When I started helping them out and making it for them, I’d steal some for iced lattes. People loved it! Plus, it was a ton faster when I was in a rush. Might be worth a try for anyone interested!
Can confirm, I once put a hot beverage in a plastic bottle and started shaking it. It shot off and sprayed my face with iirc hot water (and lemon, honey afaicr))
Who is putting 30mL of espresso in an entire cocktail shaker all on it's own? One shake and there'd be barely enough in there to coat the walls of the shaker. It'd also instantly lose it's heat and the contraction of the small amount of steam would seal the cocktail shaker tighter. A shot of espresso isn't turning a giant, cold stainless steel shaker into a grenade.
@@Jamvan001if you read their comment it clearly states that they’re not talking about the shaker shown in the video (stainless steel ones) they’re talking about the plastic ones used in coffee shops like Starbucks
as a barista, i was never taught this way and most syrups are meant to be really easy to mix. while your espresso is hot add the syrup and milk give it a swish or stir depending on the viscosity of the syrup and then pour over the ice to give it just a little more of a mix
As a barista and someone who tastes my drink you mix the vanilla syrup with a lil bit of caramel on top and swirl so it becomes a homogenous mixture to which adding milk is able to once again with no heat of the espresso become homogenous with your caramel and syrup. Then ice and espresso then stir and this is a proper iced caramel macchiato. Taste and tell me I’m wrong
When I worked in a coffee shop we had a special long spoon that we would use to stir the lattes and you would have to beat it pretty fast to get it to work. They also emphasized stirring into the corners of the cup. Hope this helps in case you wanna try another way!
Was about to say, at the cafe I worked at we just used bar spoons and those worked just fine as long as you were fine with the drink being not foamy, that would need a shaker or blender
Me too! It works so well. I started doing this by happenstance because I got a new portofilter for Valentine’s Day, and because I accidentally knocked my cup rack over and was down to 1 espresso cup. Lol. Because of the portofilter shape I can fit larger cups including full size mugs. Then trying to cut down on steps this idea was born and it’s sooooo good, perfect every time with minimal stirring and using less dishes therefore less cleaning!
The only reason why cafes do that is because they want the separated look for visuals. I personally dont care for having to do the work myself and stirring the beverage till fully incorporated so I much prefer your method of shaking till everything is mixed and frothy
There's caramel syrup that is not the caramel drizzle used for topping drinks. Those caramel syrup, and not caramel itself, mixes well in drinks. I work at a cafe, and we usually just pull the shot, add the syrup, swirl it a bit before adding the cold milk and ice.
No cafe makes a caramel latte, iced or otherwise, this way. He's not using caramel SYRUP, which is exactly why. Also why it's not mixing for him. He's using caramel SAUCE, and it won't be homogeneous at all. The colder it is, the harder it gets. Don't do this folks. Just get flavor SYRUP. You should be able to see through it. Sauce is great on top, but it won't flavor your drink. You'll just get a cold chunk of caramel sauce and your straw every so often. And more than likely a good portion of it will still be in the cup when you're done.
I never thought about doing a shaken iced coffee, which is such an oxymoron since I love espresso martinis. I always make cold coffee for iced coffee drinks in the summer, so using my homemade creamer and this method made an amazing iced coffee! Thanks!
the expresso goes first and u pour the milk within 10 seconds or the expresso is expired, the only drink an expresso is poured over the milk is a macchiato. the expresso melts the syrup and technically you’re supposed to mix the expresso and syrup together, then pour the milk.
As a former barista: add the syrup and espresso together, add to the milk, stir, add ice to glass and pour the liquid on the ice so it doesn't get watered down.
I was a barista... you put your syrup or flavorings 1st then the coffee the milk since its cold goes last the warm coffee allows the syrups to melt then the milk cools it down.
We did this at our work too! Syrup goes in with the espresso (or mixed with chocolate powder+hot milk if we're doing hot chocolate/mocha) then ice then milk, or just milk.
I worked at clutech coffee and they always taught, flavor, shots, milk. Whje making a hot latte add you're flavor to the cup, then your espresso shots, then your steamed milk. Everything mixes together well this way. Same thing with an iced latte, add your flavor to the cup filled with ice then your espresso shots then your cold milk. Now the extra step here is what we'd call double clutching. You take another large cup and pour half that drink to the empty cup then pour it back into the serving cup. doing this helps the drink become nice and cold all throughout the drink giving you that ice cold refreshing late sensation in every sip. The only exception to this rule was the iced caramel macchiato where you'd put the milk into the caramel lined cup filled with ice first then you'd pour your espresso shorts mixed with the vanilla and caramel syrup on top of the milk and that's it.
I never understood why people put the syrup in first, theres no logical reason why it improves the taste to do that and it just makes your glass harder to clean afterwards. Pour another liquid in first, then the syrup, and it won't stick to the glass as much after you're done. I've seen others recommending this here as well, and I would agree that if you're making an iced latte, you want to pour in the espresso first, then the syrup, then milk. This way loosens the syrup by heating it up a bit and cools the espresso slightly before the milk goes in. Then you can just stir (ideally with a long bar spoon) or do whatever you want. Shaking is a great option too.
My trick that I learned while working as a high-volume barista was to pour the espresso over the syrup. Directly gets a better mix for thicker syrups like chocolate or caramel ~ but thinner syrups are better if you pour the espresso over after it's been extracted separately (just be quick about it). Then you pour your milk over, add desired amount of ice and any toppings like whip, sprinkle, drizzle, etc. Then everything is super homogeneous.
I work at starbucks, and honestly the best way to mix your espresso drinks (unless it has a powder mix) is just to use the espresso as a mixer. Shaking it makes espresso foam which can be really bitter.
As a barista, thats caramel SAUCE lol, using a syrup will actually blend easier with milk than sauces do. If you want to use sauces tho you can mix it with the espresso when its hot.
Having worked in a coffee shop, that was a macchiato, but macchiatos always get a light syrup, not a heavy one like that. In a Latte, Espresso should always be added to the syrup at the bottom of the cup where a generous amount of ice is added before milk is ever incorporated. This allows for flavor and temperature to be evenly distributed. If you like to leave a milk layer on top and a sweet espresso layer at the bottom for presentation, this also makes it simpler for the customer to blend flavors ❤
that's not a real macchiato. Starbucks for some reason called a latte a macchiato and everyone just ran with it. A macchiato is espresso with a dollop of foam. That's why it's called macchiato. It's italian for spotted because it's espresso with a spot of foam
@@MammaGutten Why else would there be so many people running small coffee shops? Those are (or at least were) low-margin businesses after you deal with the other expenses.
Ex batista tip: put the syrup in the class you drip your espresso or coffee in, than shake it. It melts the carmel together than the shaking makes it light an foamy
Syrup, espresso, milk, then ice in that order. Shaking could be ok, but could foam up the milk, and will dilute the drink. If you add the espresso with the syrup before the milk it will mix in a lot easier, and typically mixes together by itself while pouring in the milk and ice.
He didn't fix the latte by shaking it actually, he fixed it by adding the espresso after the sauce, before the milk, when went for the shaking method, this obviously melted the sauce down. Would work either shaken or stirred if you just add your ingredients in the correct order depending on the drink you're making.
While you should put syrup and espresso first, it's good practice to add a small amount of milk before stirring those together to keep the espresso fresh. Espresso dies after a few seconds without milk. Then, add the rest of your milk👍 I'm a head barista and was required to take a course when I was first hired so I knew what I was talking about when leading others😅
I am a Barista so here is better tips. (pull the shot on the flavour in a separate jug, put in a glass, the lastly put the espresso and the milk at the same time in the glass)
just put the espresso into the syrup and swirl it twice before adding milk and ice. what you made in the first clip is a macchiato, which is meant to get sweeter as you sip, not be stirred or shaken also fun fact: shaking the espresso actually changes the taste because the temperature changes how it "dies" or becomes more bitter. shaking it immediately will make it sweeter, especially if you do it with just the ice and add the milk/sugar after. source: i was a barista for 8 years at 4 different brands- big guys and little guys
i use creamless caramel syrup i make at home for coffee because it dissolves way better even in cold milk. this kind of caramel looks nice if you have it on the size of the glass but it's more meant for ice cream than coffee.
Although shaking it gives it an excellent taste profile. Just pour the shot on top the syrup. The heat will allow the syrup to bind with the oils in the coffee. Than pour the milk on top it will naturally mix.
2 things… 1. Caramel macchiatos are made by either a caramel or vanilla syrup not caramel sauce..mix the syrup with milk and it will homogenize…sauce is thick and will not dissolve. You then add ice, then a shot, then the caramel sauce on top. 2. I’ve never seen somebody say to use caramel sauce first then cold milk…if your coffee shop does this just go to Starbucks If you do this, you might as well be drinking a plain latte
As a barista, where I used to work we put the syrup in the cup first then espresso then milk then we get a shaker, put in some ice grab another shaker and pour then drink in there, then we go back and forth between the two shakers until we felt it was done. I love both shaker methods But this is what we used:)
You can try to make the milk frothy first by blending it with ice flakes and a bit of brown sugar before adding the coffee and shaking , I like the texture better 😊
Starbucks method: syrups/sugars, shot poured over while swirling, add milk then ice. Can tell you from experience shaking dairy or alternatives (i.e. iced matcha or pink drink) blows, fr; it just creates bubbles and doesn't mix well (especially with powders).
Instead, do what we do at stores! Pull the shot right into the cup with the syrup at the bottom. This will melt the syrup and mix it directly with the espresso. If you want it homogynous, add milk then ice. If you want pretty different colors, add ice then milk!
Barista here. I have been a barista at a coffee house *we use fire and flow and union* and still am today. For iced coffee you put in syrup first, then milk and espresso. It might be different because we use 2 shots but you have to mix the syrup in. For normal coffee it’s syrup, espresso and then milk.
Brother in Italy we do this since the late 80'. Have a look its called caffè shakerato, yours its pretty good but Little hint to spicy It up and add some flavor to It put 1 second of bayles or 2-3sec if you want to make It alchoolic
i do this as well, however if im already hyper i will make green tea, sugar , and milk i then shake it {make sure you do sugar or honey before milk so it can blend with the tea} and put it in a cup with 2 ice cubes i think it taste really good and really easy to make maybe you can try that!
I mix the sugar or caramel with the milk first. Then pour the milk over ice. And then the espresso. It creates a nice layer and it’s extremely satisfying to look at.
I can't have caffeine but I LOVE iced coffee. Every coffee shop I go to I order an iced decaf americano. It works everytime (if they have decaf espresso).
At Dutch bros, we’re taught syrup, espresso, then milk. Its so the heat of the espresso melts things like caramel, white chocolate, and dark chocolate syrups.
Very easy. Add your syrup first. Then espresso. Stir. Add milk so the espresso doesn’t melt the ice, then add ice last. Final stir. No need to over-complicate this
To a glass pour ice, 2-3 fingers fresh milk then pour 3-4 fingers shaken 0% milk. When it sits , take one dose of espresso mix it with sugar and ice and from a height pour it to the glass , it will stay between the fresh milk and the shaken . After that pour the caramel syrup and you good to go.
The foam from shaking is definitely next level but if u don’t want to go through the trouble or just don’t like the foam- u should add the espresso after the syrup and mix that together, then the milk with that and personally then I would pour it over ice or u could just add ice directly to it.
Caramel is a sauce it needs to go directly into espresso before cold milk. Same applies to other sauces like white chocolate and dark chocolate. For syrups it doesn’t matter as much as they are less viscous.
working at a semi-cafe (not really known for its barista drinks but has “specialty drinks”), ive told my trainees to but the syrup in a (not plastic!!!!) cup/pitcher and then put the espresso in, stir (while the espresso is hot!), and serve over milk or whatever the customer wants. granted, this is restaurant is also kinda similar to fast food so we dont have super fancy barista machines.
Viola!! This is what I was looking for. I didn’t want to use the blender since it will crush the ice so was looking for an alternate solution and you showed it, Garacias 😎
Take a nice heavy glass mug - stick it in the freezer. Do this well in advance. Next up - Espresso and Syrup: Mix em. Ideally pull the espresso into an oversized glass, and put your syrup in second. The why? Sugar LOVES liquid - and by putting the syrup into the liquid, you are less prone to a thick syrup or sauce clinging to the bottom, making it easier to mix. Pull that chilled glass out, put some milk into the cup, poor the espresso+syrup mixture into the cup, and top with more milk. No ice to water it down, the cold glass will work to keep it cool, and by putting some milk into the bottom BEFORE the espresso, you avoid thermal shock that could crack the glass.
We used to make our iced coffees in a shaker, but then that doesn't work out so well if you have several orders for them close together or on one docket, which is often the case since they're so popular now among young people, suddenly you have a lot of work to do and people start complaining about how long their drink is taking. We just do what you described initially and don't get any complaints haha
I'd never considered this! I'm a barista. I'll do syrup then toddy (or toddy and then sauce), and then I'll swish it around until it mixes. Add the milk, and it'll all come together! And then I accidentally do this part when I add the ice and then pour that all back and forth between the cup and a pitcher to get it all ice-cold instead of just fridge-cold. 🤭
At my workplace we mix the espresso and the syrup with a whisk before adding it to the milk. That way you can have great tasting flavoured latte and at the same time, the 'galaxy' effect when you pour in the espresso into the milk
Something I have done in bars for espresso Martinis is batch out hot espresso into a bottle with the syrup poured on top then shake the bottle gently. Good option if you're on the go. Additionally I find when using a Boston shaker one on the top and bottom caps for each half give a better range of movement and helps stop the shakers splitting apart or leaking as the pressure from your hands on either side can open the seal between the shaker cups.
First, you put the syrup in the shot glass you pull the espresso into. That way the espresso and syrup mix well, whether you’re making an iced drink or a hot drink. Or put the syrup into the drinking cup, pull the shot separately and then mix them together and milk goes in last. The milk should always go in last.
I put caramel or honey in with the espresso right after it comes from the machine. It melts and mixes.
Barista of 5 years. This is the way.
@@Nikeel_A.W this IS the way
Yeah been doing for awhile. It's the way. Also if you are putting spices like cinnamon, now is the time too
I'm not even a barista myself but yeah, i think it's the most right thing and also the most basic logical thing. The heat makes sugar disolve easily and you don't need to wash extra dishes with that way!
I knew I couldn't be the only one...
Or you can put your syrup into the espresso and mix it in while the shot is still hot so it dissolves. Then add milk of choice to the mixture and give it a stir. Less dishes and just as efficient
Exactly this!!! This is how I do it for years. Works perfectly 🥰
I am a Barista and this is how we are taught
@@caprisun6910 yep, same
Shaking does add a bit of aeration and extra texture but for my morning cup yeah I would just pull the espresso over syrup
exactly. I used to work at sbux
1. Syrup 2. Espresso 3. Milk 4. Ice
This order will have everything mixed properly, no shaker needed
Freddo Cappuccino in Greece years now🇬🇷
Not exactly.
Nothing beats french press
A channel named Percepta Analytica has a great video on coffee
This is the way. Or mix espresso and milk before pouring over ice. Either way keeps the ice from melting and diluting your drink
Literally what we actually do in cafes lol, this dude doing it like this for no reason
Just because I don’t drink coffee doesn’t mean I can’t be interested in how it’s made, solid video dude!
Former bartender here. I've used more simple syrup at home for shaken iced coffee than I have for mixed drinks. Even using all the same ingredients, shaking is still a solid 20% higher quality result.
For anyone who doesn't wanna do this, as a former starbucks barista myself, just add the syrup in the espresso glass and then have the hot espresso pour over the syrup. It will dissolve easily and then u can mix that with the iced milk well.
Former Starbucks worker as well! I have my own coffee machine and I do that also 🙂
You are just doing it the right way... no need to break out a shaker for an iced latte unless you wanna be mad extra
Thank you so much! Great tips
A shaker will aid air to the drink and makes it better
Starbucks está sobrevalorado
Mejor en coctelera
Barista here. I put the syrup into an espresso cup, then put the double espresso into it too (straight from the machine, so it mixes naturally). Then I put the ice into the cup, then milk, and the syrup-espresso mixture then on top of that (that’s how you get the nice white/brown pattern look to it, as the espresso mixture will sit atop the milk until mixed in)
Barista here too. Yeah. I do the same thing. Iced drinks are the fastest to make and the best orders i like to hear during a busy hour and saves me a lot of time rather than shaking it.
@@JaxxAndrei nothing better than hearing a double espresso to take away 😭
former barista yep thats the way to do it fsfs
This is how we do at my job. :)
I used to work at a café and one trick i used is to swirl the syrup in with the espresso, then add cold milk and ice to top it off. This gives the espresso time to cool and marry with the flavor of syrup you're adding. The fresh espresso also melts the syrup nicely. You should totally try it. I hope it works out for u!
It depends on the customer though, because some people don’t like it as sweet. Mixing the syrup in more thoroughly will definitely add more of a punch from the sugar, vs people who like the pours
I'm currently a barista and that's how we make our iced lattes
@@izayahmorgan4254where do you work at?
Congrats on their marriage 😋
The issue is that your caramel is too viscous, so a straw is your worst nightmare. Normally in cafe’s, and chain restaurants like Dunkin and Starbucks, they use syrups that have low viscosity [liquid is thin] so that it’ll mix better with a straw. I also think it’s just easier to control a pump or a shot since the mechanical work of measuring is kinda done for you 😂.
The reason why a shaker works is because while shaking the bottle your breaking down the clumps of caramel to fully incorporate it better. Normally when mixing with a straw, you don’t want to spill anything so you avoid mixing as hard [hence syrups being low in viscosity]. You don’t have that problem with a shaker. The liquids are homogenous, they just need a little bit of help to mix lol.
Their caramel drizzle is definitely not mixed in, at starbucks it pools at the bottom too (worked there for three years)
@@orion10x10 really??? Normally for iced coffees at Dunkin their caramel swirls are less viscous. They mix in way easier. I assumed it was the same for the caramel shots at Starbucks?? Not the drizzle on top because that won’t mix in since the caramel is set already.
@@tracyjacquet1902 the drizzle is thick
As someone who worked at a coffee shop for 9 years, I put the syrup in first, then shots. If it's a syrup like white mocha, mocha, anything with a thicker consistency, I'll swirl the cup while the shots pour, to blend the ingredients. You can use a stir stick after if you'd like, and then pour the cold/hot milk in, and it should blend easily.
When you shake your coffee like that, you're adding a percentage of dilution to the coffee, thus weakening the flavor and caffeine content. If you're doing that, then you should probably account for that in the beans that you choose.
As a barista, you gotta mix the syrup with the espresso before adding it to milk. 👌
Barista as well, isn’t this a macchiato? Because a Latte is #1 flavor #2 express #3 ice and milk ( milk and ice can be interchangeably ), pretty sure the video shows a macchiato lol
@@thescispot4780Hmmmm maybe. Honestly, I only serve hot macchiatos which is just espresso and steamed milk/foam
@@jennaschwinna2347this is what i used to do for macchiatos when i was a barista
@@thescispot4780 no this isnt a macchiato, a starbucks macchiato yes a traditional one no, caffè macchiato means stained coffee, thus it is espresso marked by a bit of milk foam on top
im lazy on takeout orders i just put the syrup in first since its quicker
I’ve always mixed the syrup with the hot coffee before adding ice/milk because it dissolves better, no grainy lattes!
Still doesn't taste good for me 💀💀
I was just coming here to comment he's too dumb for not mixing the hot coffee with the cold syrup before adding the milk.
You, sir, just gave me some faith in humanity. I r appreciamicate.
@@nc375 You think shaking it will make it taste better💀💀
@@nc375 get good coffee beans, not cheap ones
He’s not a barista, he’s a mixologist.
Is this a ref to that one movie where a black dude marries a mexican girl?
Any real barista knows you pull the shot on top of the syrup because the espresso is hot.
@@davidharraway7992 facts
Omg just made one like this. Sooooo much better THANKS ETHAN ❤❤🎉
specialty barista here and it's much simpler that that. PULL THE SHOT INTO THE SYRUP! just stir it into the shot and boom toss it into a pitcher with the right amount of milk for the drink you're making and pour over ice. everything is mixed together. at least that's how i do it at the cafe
*Note for anyone who’s never tried this before and intends to:* Be wary, don’t shake hot espresso on its own/without something in there to cool it. Pressure builds up in the shaker + you could burn yourself. Can’t tell you how many Starbucks baristas I worked with that made that mistake, myself included (wasn’t paying attention and forgot the ice a few times). It’s not as bad with shakers like these, but the lids pop off real quick on plastic ones.
Also, when I worked at a hotel, my barista station was set up behind the bar. The bartenders would make a ton of espresso every day to use in espresso martinis. When I started helping them out and making it for them, I’d steal some for iced lattes. People loved it! Plus, it was a ton faster when I was in a rush. Might be worth a try for anyone interested!
Can confirm, I once put a hot beverage in a plastic bottle and started shaking it. It shot off and sprayed my face with iirc hot water (and lemon, honey afaicr))
Who is putting 30mL of espresso in an entire cocktail shaker all on it's own? One shake and there'd be barely enough in there to coat the walls of the shaker. It'd also instantly lose it's heat and the contraction of the small amount of steam would seal the cocktail shaker tighter. A shot of espresso isn't turning a giant, cold stainless steel shaker into a grenade.
@@Jamvan001if you read their comment it clearly states that they’re not talking about the shaker shown in the video (stainless steel ones) they’re talking about the plastic ones used in coffee shops like Starbucks
@@thesocialtaco Every word I said holds equally true for a plastic shaker. Just a stellar contribution on your part
@@Jamvan001 ??? it would still be hot and heat doesn't "seal" a shaker you can mess up sometimes lol.
as a barista, i was never taught this way and most syrups are meant to be really easy to mix. while your espresso is hot add the syrup and milk give it a swish or stir depending on the viscosity of the syrup and then pour over the ice to give it just a little more of a mix
Used to make drinks. Was always syrup with shot stir then quickly add milk and ice store again works perfectly😊
yea he intentionally made it incorrectly to clickbait.
if you have something hot, put that in first with the syrup so it dissolves properly
@@NerobyrneI like how you repeated exactly what the original comment said... ffs
@@Jason-gh9dd I can't even understand what they meant
As a barista and someone who tastes my drink you mix the vanilla syrup with a lil bit of caramel on top and swirl so it becomes a homogenous mixture to which adding milk is able to once again with no heat of the espresso become homogenous with your caramel and syrup. Then ice and espresso then stir and this is a proper iced caramel macchiato. Taste and tell me I’m wrong
When I worked in a coffee shop we had a special long spoon that we would use to stir the lattes and you would have to beat it pretty fast to get it to work. They also emphasized stirring into the corners of the cup. Hope this helps in case you wanna try another way!
Was about to say, at the cafe I worked at we just used bar spoons and those worked just fine as long as you were fine with the drink being not foamy, that would need a shaker or blender
Yep
I normally add my syrups to the cup and brewing my espresso right into it. Works like a charm.
Me too! It works so well. I started doing this by happenstance because I got a new portofilter for Valentine’s Day, and because I accidentally knocked my cup rack over and was down to 1 espresso cup. Lol. Because of the portofilter shape I can fit larger cups including full size mugs. Then trying to cut down on steps this idea was born and it’s sooooo good, perfect every time with minimal stirring and using less dishes therefore less cleaning!
As do all sensible people who aren't inventing problems for the sake of content.
Tried this yesterday. Best iced latte I've ever made!!!
Nothing beats french press
A channel named Percepta Analytica has a great video on coffee
problem: liquids aren’t well mixed. suggested solution: mix them better. thank god you gave us this hack, truly life-changing
The only reason why cafes do that is because they want the separated look for visuals. I personally dont care for having to do the work myself and stirring the beverage till fully incorporated so I much prefer your method of shaking till everything is mixed and frothy
There's caramel syrup that is not the caramel drizzle used for topping drinks. Those caramel syrup, and not caramel itself, mixes well in drinks. I work at a cafe, and we usually just pull the shot, add the syrup, swirl it a bit before adding the cold milk and ice.
No cafe makes a caramel latte, iced or otherwise, this way. He's not using caramel SYRUP, which is exactly why. Also why it's not mixing for him. He's using caramel SAUCE, and it won't be homogeneous at all. The colder it is, the harder it gets. Don't do this folks. Just get flavor SYRUP. You should be able to see through it. Sauce is great on top, but it won't flavor your drink. You'll just get a cold chunk of caramel sauce and your straw every so often. And more than likely a good portion of it will still be in the cup when you're done.
I never thought about doing a shaken iced coffee, which is such an oxymoron since I love espresso martinis. I always make cold coffee for iced coffee drinks in the summer, so using my homemade creamer and this method made an amazing iced coffee! Thanks!
the expresso goes first and u pour the milk within 10 seconds or the expresso is expired, the only drink an expresso is poured over the milk is a macchiato. the expresso melts the syrup and technically you’re supposed to mix the expresso and syrup together, then pour the milk.
As a former barista: add the syrup and espresso together, add to the milk, stir, add ice to glass and pour the liquid on the ice so it doesn't get watered down.
Love this tip!
Glad it was helpful!
I normally add instant coffee in milk and some stir, works like a charm!
I just completely mix my milk and syrup with a frother, and add ice, then the shot.
Works everytime.
Nothing beats french press
A channel named Percepta Analytica has a great video on coffee
As do all sensible people who aren't inventing problems for the sake of content.
I was a barista... you put your syrup or flavorings 1st then the coffee the milk since its cold goes last the warm coffee allows the syrups to melt then the milk cools it down.
I used to work in a coffee shop and we did in fact make our lattes like this
Damn I learn new techniques of coffee from you
Happy you do!
Tip from a barista we always mix thick syrups with hot espresso and and thin syrups with the milk and then mix.
As do all sensible people who aren't inventing problems for the sake of content.
@@Jamvan001 what was made up?
We did this at our work too! Syrup goes in with the espresso (or mixed with chocolate powder+hot milk if we're doing hot chocolate/mocha) then ice then milk, or just milk.
What syrup?
Nice glassware👍
I worked at clutech coffee and they always taught, flavor, shots, milk.
Whje making a hot latte add you're flavor to the cup, then your espresso shots, then your steamed milk. Everything mixes together well this way.
Same thing with an iced latte, add your flavor to the cup filled with ice then your espresso shots then your cold milk. Now the extra step here is what we'd call double clutching. You take another large cup and pour half that drink to the empty cup then pour it back into the serving cup. doing this helps the drink become nice and cold all throughout the drink giving you that ice cold refreshing late sensation in every sip. The only exception to this rule was the iced caramel macchiato where you'd put the milk into the caramel lined cup filled with ice first then you'd pour your espresso shorts mixed with the vanilla and caramel syrup on top of the milk and that's it.
I never understood why people put the syrup in first, theres no logical reason why it improves the taste to do that and it just makes your glass harder to clean afterwards. Pour another liquid in first, then the syrup, and it won't stick to the glass as much after you're done.
I've seen others recommending this here as well, and I would agree that if you're making an iced latte, you want to pour in the espresso first, then the syrup, then milk. This way loosens the syrup by heating it up a bit and cools the espresso slightly before the milk goes in. Then you can just stir (ideally with a long bar spoon) or do whatever you want. Shaking is a great option too.
I drank so much iced coffee w caramel that I could smell and taste this 😂😂😂 I miss iced coffee 😭😭😭😭
My trick that I learned while working as a high-volume barista was to pour the espresso over the syrup. Directly gets a better mix for thicker syrups like chocolate or caramel ~ but thinner syrups are better if you pour the espresso over after it's been extracted separately (just be quick about it).
Then you pour your milk over, add desired amount of ice and any toppings like whip, sprinkle, drizzle, etc. Then everything is super homogeneous.
I work at starbucks, and honestly the best way to mix your espresso drinks (unless it has a powder mix) is just to use the espresso as a mixer. Shaking it makes espresso foam which can be really bitter.
yep. he intentionally made it incorrectly to clickbait.
As a barista, thats caramel SAUCE lol, using a syrup will actually blend easier with milk than sauces do. If you want to use sauces tho you can mix it with the espresso when its hot.
Omg I tried this and I couldn't believe how much fun it was and it was delicious 😋. Thank you for the suggestion....
Blender Bottles also work great. And yeah like people are saying, as a previous barista, it goes syrup, espresso, milk, ice
Having worked in a coffee shop, that was a macchiato, but macchiatos always get a light syrup, not a heavy one like that. In a Latte, Espresso should always be added to the syrup at the bottom of the cup where a generous amount of ice is added before milk is ever incorporated. This allows for flavor and temperature to be evenly distributed. If you like to leave a milk layer on top and a sweet espresso layer at the bottom for presentation, this also makes it simpler for the customer to blend flavors ❤
that's not a real macchiato. Starbucks for some reason called a latte a macchiato and everyone just ran with it. A macchiato is espresso with a dollop of foam. That's why it's called macchiato. It's italian for spotted because it's espresso with a spot of foam
Fucks sake, I didn’t know the process of making coffee required a PhD and 5 years time
coffee making is a hobby, and like any other hobby it requires knowledge and practice
mf let people enjoy things
a hobby? 😂😂
@@MammaGutten Why else would there be so many people running small coffee shops? Those are (or at least were) low-margin businesses after you deal with the other expenses.
@@MammaGuttenyes. A hobby, clownboi
I tried it and it worked, you’re a godsend
Ex batista tip: put the syrup in the class you drip your espresso or coffee in, than shake it. It melts the carmel together than the shaking makes it light an foamy
Syrup, espresso, milk, then ice in that order. Shaking could be ok, but could foam up the milk, and will dilute the drink. If you add the espresso with the syrup before the milk it will mix in a lot easier, and typically mixes together by itself while pouring in the milk and ice.
He didn't fix the latte by shaking it actually, he fixed it by adding the espresso after the sauce, before the milk, when went for the shaking method, this obviously melted the sauce down. Would work either shaken or stirred if you just add your ingredients in the correct order depending on the drink you're making.
While you should put syrup and espresso first, it's good practice to add a small amount of milk before stirring those together to keep the espresso fresh. Espresso dies after a few seconds without milk. Then, add the rest of your milk👍 I'm a head barista and was required to take a course when I was first hired so I knew what I was talking about when leading others😅
I am a Barista so here is better tips. (pull the shot on the flavour in a separate jug, put in a glass, the lastly put the espresso and the milk at the same time in the glass)
just put the espresso into the syrup and swirl it twice before adding milk and ice. what you made in the first clip is a macchiato, which is meant to get sweeter as you sip, not be stirred or shaken
also fun fact: shaking the espresso actually changes the taste because the temperature changes how it "dies" or becomes more bitter. shaking it immediately will make it sweeter, especially if you do it with just the ice and add the milk/sugar after.
source: i was a barista for 8 years at 4 different brands- big guys and little guys
i use creamless caramel syrup i make at home for coffee because it dissolves way better even in cold milk. this kind of caramel looks nice if you have it on the size of the glass but it's more meant for ice cream than coffee.
Although shaking it gives it an excellent taste profile. Just pour the shot on top the syrup. The heat will allow the syrup to bind with the oils in the coffee. Than pour the milk on top it will naturally mix.
at starbucks its syrup, shots, milk, ice for an iced latte. i would also recommend just stirring the syrup in to save your time
2 things…
1. Caramel macchiatos are made by either a caramel or vanilla syrup not caramel sauce..mix the syrup with milk and it will homogenize…sauce is thick and will not dissolve. You then add ice, then a shot, then the caramel sauce on top.
2. I’ve never seen somebody say to use caramel sauce first then cold milk…if your coffee shop does this just go to Starbucks
If you do this, you might as well be drinking a plain latte
I was taught to always put the syrup in first, then the hot espresso to melt the syrup. For me personally, that works the best.
Bro really went "shaken not stirred"
In the first section I felt like you were speaking to my soul 🥲
As a barista, where I used to work we put the syrup in the cup first then espresso then milk then we get a shaker, put in some ice grab another shaker and pour then drink in there, then we go back and forth between the two shakers until we felt it was done. I love both shaker methods But this is what we used:)
i only use brown sugar instead of any syrups and it really just makes my lattes taste so much better than when I used syrups for some reason.
I learned this from my time at Dunkin. If nothing else, i learned how to make myself and other people a damn good coffee
You can try to make the milk frothy first by blending it with ice flakes and a bit of brown sugar before adding the coffee and shaking , I like the texture better 😊
Wow this looks delicious, I would lose the syrup, the milk, the ice, the straw and enjoy it perfectly
Starbucks method: syrups/sugars, shot poured over while swirling, add milk then ice. Can tell you from experience shaking dairy or alternatives (i.e. iced matcha or pink drink) blows, fr; it just creates bubbles and doesn't mix well (especially with powders).
Instead, do what we do at stores! Pull the shot right into the cup with the syrup at the bottom. This will melt the syrup and mix it directly with the espresso. If you want it homogynous, add milk then ice. If you want pretty different colors, add ice then milk!
Loveeeee your videos.... Subscribed Ur channel like a few weeks back.... & Thank You I'm gonna take Ur advice....
Barista here. I have been a barista at a coffee house *we use fire and flow and union* and still am today. For iced coffee you put in syrup first, then milk and espresso. It might be different because we use 2 shots but you have to mix the syrup in. For normal coffee it’s syrup, espresso and then milk.
You can just disolve caramel in hot espresso and add it on top of the milk with ice,and youll get an beautifull art in your glass cup :3
Brother in Italy we do this since the late 80'. Have a look its called caffè shakerato, yours its pretty good but Little hint to spicy It up and add some flavor to It put 1 second of bayles or 2-3sec if you want to make It alchoolic
i do this as well, however if im already hyper i will make green tea, sugar , and milk i then shake it {make sure you do sugar or honey before milk so it can blend with the tea} and put it in a cup with 2 ice cubes i think it taste really good and really easy to make maybe you can try that!
Work at a bubble tea shop and can confirm. We give each drink a mix with a little fork and then every single one is shaken with ice
I mix the sugar or caramel with the milk first. Then pour the milk over ice. And then the espresso. It creates a nice layer and it’s extremely satisfying to look at.
I can't have caffeine but I LOVE iced coffee. Every coffee shop I go to I order an iced decaf americano. It works everytime (if they have decaf espresso).
At Dutch bros, we’re taught syrup, espresso, then milk. Its so the heat of the espresso melts things like caramel, white chocolate, and dark chocolate syrups.
Very easy. Add your syrup first. Then espresso. Stir. Add milk so the espresso doesn’t melt the ice, then add ice last. Final stir. No need to over-complicate this
To a glass pour ice, 2-3 fingers fresh milk then pour 3-4 fingers shaken 0% milk. When it sits , take one dose of espresso mix it with sugar and ice and from a height pour it to the glass , it will stay between the fresh milk and the shaken . After that pour the caramel syrup and you good to go.
The foam from shaking is definitely next level but if u don’t want to go through the trouble or just don’t like the foam- u should add the espresso after the syrup and mix that together, then the milk with that and personally then I would pour it over ice or u could just add ice directly to it.
Use a French press to plunge everything together a few times. Then add ice.
Caramel is a sauce it needs to go directly into espresso before cold milk. Same applies to other sauces like white chocolate and dark chocolate. For syrups it doesn’t matter as much as they are less viscous.
Cafe employee here, we just mix tf out of it with those long twisted bar spoons
I started doing this, and oh my gosh, it is so smooth and rich! I even added collagen, and it homogenized beautifully
working at a semi-cafe (not really known for its barista drinks but has “specialty drinks”), ive told my trainees to but the syrup in a (not plastic!!!!) cup/pitcher and then put the espresso in, stir (while the espresso is hot!), and serve over milk or whatever the customer wants. granted, this is restaurant is also kinda similar to fast food so we dont have super fancy barista machines.
OHHHHHHH MY GOSH my coffee has never been better. You are GODSENT
Viola!! This is what I was looking for. I didn’t want to use the blender since it will crush the ice so was looking for an alternate solution and you showed it, Garacias 😎
Take a nice heavy glass mug - stick it in the freezer. Do this well in advance.
Next up - Espresso and Syrup: Mix em. Ideally pull the espresso into an oversized glass, and put your syrup in second. The why? Sugar LOVES liquid - and by putting the syrup into the liquid, you are less prone to a thick syrup or sauce clinging to the bottom, making it easier to mix.
Pull that chilled glass out, put some milk into the cup, poor the espresso+syrup mixture into the cup, and top with more milk.
No ice to water it down, the cold glass will work to keep it cool, and by putting some milk into the bottom BEFORE the espresso, you avoid thermal shock that could crack the glass.
We used to make our iced coffees in a shaker, but then that doesn't work out so well if you have several orders for them close together or on one docket, which is often the case since they're so popular now among young people, suddenly you have a lot of work to do and people start complaining about how long their drink is taking. We just do what you described initially and don't get any complaints haha
I worked at Starbucks. It’s syrup, espresso, stir, milk than ice. You don’t really need to shake it.
Also pro tip get quality ice
former barista. good cafe’s pour shots right into syrups/sauces and mix with a stirring spoon to combine then add milk/ice
I'd never considered this! I'm a barista. I'll do syrup then toddy (or toddy and then sauce), and then I'll swish it around until it mixes. Add the milk, and it'll all come together! And then I accidentally do this part when I add the ice and then pour that all back and forth between the cup and a pitcher to get it all ice-cold instead of just fridge-cold. 🤭
The parts that really gets me in this video is that this can somehow be called coffee.
We should just call it what it is.
Flavored milk.
This helped me. Thanks so much!
At my workplace we mix the espresso and the syrup with a whisk before adding it to the milk. That way you can have great tasting flavoured latte and at the same time, the 'galaxy' effect when you pour in the espresso into the milk
U can also try to mix the milk with the syrup with the milk frother then addking in ur coffee to also get that aesthetic look for pictures
Something I have done in bars for espresso Martinis is batch out hot espresso into a bottle with the syrup poured on top then shake the bottle gently. Good option if you're on the go. Additionally I find when using a Boston shaker one on the top and bottom caps for each half give a better range of movement and helps stop the shakers splitting apart or leaking as the pressure from your hands on either side can open the seal between the shaker cups.
First, you put the syrup in the shot glass you pull the espresso into. That way the espresso and syrup mix well, whether you’re making an iced drink or a hot drink.
Or put the syrup into the drinking cup, pull the shot separately and then mix them together and milk goes in last. The milk should always go in last.
this is great but if you dont wana deal with shaking it my order is: syrup, shots, stir, ice, milk.
give it a little spin in the cup.
the heat of the expresso will help easily dissolve the syrup.