Easy iced coffee hack #coffee

[WHSuperman]

I put caramel or honey in with the espresso right after it comes from the machine. It melts and mixes.

[mduby]

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

[TylerWilhelm-tjtw]

1. Syrup 2. Espresso 3. Milk 4. Ice
This order will have everything mixed properly, no shaker needed

[oliviajenks]

Just because I don’t drink coffee doesn’t mean I can’t be interested in how it’s made, solid video dude!

[zacharylona]

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.

[VoteOrDie]

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.

[willow]

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)

[jennaschwinna]

As a barista, you gotta mix the syrup with the espresso before adding it to milk. 👌

[tracyjacquet]

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.

[TheFornesto]

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.

[noahthompson]

He’s not a barista, he’s a mixologist.

[Olivia-jrpf]

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!

[sambarrett]

I’ve always mixed the syrup with the hot coffee before adding ice/milk because it dissolves better, no grainy lattes!

[deirdre]

Omg just made one like this. much better THANKS ETHAN ❤❤🎉

[michaellampson]

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

[DelightfullyGrace]

*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!

[hungwellgames]

Tried this yesterday. Best iced latte I've ever made!!!

[maryscheitler]

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.

[AEOU]

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

[jakeconnelly]

I normally add my syrups to the cup and brewing my espresso right into it. Works like a charm.