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

@Nikeel_A.W

Жыл бұрын

Barista of 5 years. This is the way.

@WHSuperman2005

Жыл бұрын

@@Nikeel_A.W this IS the way

@rh7225

Жыл бұрын

Yeah been doing for awhile. It's the way. Also if you are putting spices like cinnamon, now is the time too

@xavier8564

Жыл бұрын

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!

@maxklein1614

Жыл бұрын

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

@kimsoer5750

Жыл бұрын

Exactly this!!! This is how I do it for years. Works perfectly 🥰

@caprisun6910

Жыл бұрын

I am a Barista and this is how we are taught

@mduby7821

Жыл бұрын

@@caprisun6910 yep, same

@meethepie

Жыл бұрын

Shaking does add a bit of aeration and extra texture but for my morning cup yeah I would just pull the espresso over syrup

@LARVAMOLT

Жыл бұрын

exactly. I used to work at sbux

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)

@JaxxAndrei

8 ай бұрын

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.

@willow4407

8 ай бұрын

@@JaxxAndrei nothing better than hearing a double espresso to take away 😭

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

8 ай бұрын

Their caramel drizzle is definitely not mixed in, at starbucks it pools at the bottom too (worked there for three years)

@tracyjacquet1902

8 ай бұрын

@@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.

@allergictohumansnotanimals5671

5 ай бұрын

​@@tracyjacquet1902 the drizzle is thick

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

@fiorentzis8084

Жыл бұрын

Freddo Cappuccino in Greece years now🇬🇷

@sabrinagardner9494

Жыл бұрын

Not exactly.

@farhanmirza4756

Жыл бұрын

Nothing beats french press A channel named Percepta Analytica has a great video on coffee

@lynettemiller6519

Жыл бұрын

This is the way. Or mix espresso and milk before pouring over ice. Either way keeps the ice from melting and diluting your drink

@noahhkun5097

Жыл бұрын

Literally what we actually do in cafes lol, this dude doing it like this for no reason

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.

@mielygold423

6 ай бұрын

Former Starbucks worker as well! I have my own coffee machine and I do that also 🙂

@angeldoesfunny

6 ай бұрын

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

@SourdoughHyena

5 ай бұрын

Thank you so much! Great tips

@JayMoney-hd1jl

3 ай бұрын

A shaker will aid air to the drink and makes it better

@CfPdh9eUnu8JjeZwkAH0a

Ай бұрын

Starbucks está sobrevalorado Mejor en coctelera

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

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

@thescispot4780

Жыл бұрын

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

@jennaschwinna2347

Жыл бұрын

​@@thescispot4780Hmmmm maybe. Honestly, I only serve hot macchiatos which is just espresso and steamed milk/foam

@DanDhl

Жыл бұрын

@@jennaschwinna2347this is what i used to do for macchiatos when i was a barista

@primetimehome

Жыл бұрын

@@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

@primetimehome

Жыл бұрын

im lazy on takeout orders i just put the syrup in first since its quicker

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

@myheartwillstopinjoy8142

11 ай бұрын

Is this a ref to that one movie where a black dude marries a mexican girl?

@davidharraway7992

11 ай бұрын

Any real barista knows you pull the shot on top of the syrup because the espresso is hot.

@HundredSlot

11 ай бұрын

​@@davidharraway7992 facts

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.

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

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!

@BigRheno

10 ай бұрын

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

@izayahmorgan4254

9 ай бұрын

I'm currently a barista and that's how we make our iced lattes

@teddyjohnson284

7 ай бұрын

@@izayahmorgan4254where do you work at?

@TheBeastlySort02

6 ай бұрын

Congrats on their marriage 😋

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

@nc375

Жыл бұрын

Still doesn't taste good for me 💀💀

@jonslg240

Жыл бұрын

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.

@thomastorode3549

11 ай бұрын

@@nc375 You think shaking it will make it taste better💀💀

@zionsong2033

11 ай бұрын

@@nc375 get good coffee beans, not cheap ones

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.

It’s actually pretty common if they’re a good cafe

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

@LoveeeJonesss

Жыл бұрын

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!

@Jamvan001

Жыл бұрын

As do all sensible people who aren't inventing problems for the sake of content.

*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!

@zimzimph

Жыл бұрын

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))

@Jamvan001

Жыл бұрын

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.

@thesocialtaco

Жыл бұрын

@@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

@Jamvan001

Жыл бұрын

@@thesocialtaco Every word I said holds equally true for a plastic shaker. Just a stellar contribution on your part

@BerryFin

Жыл бұрын

@@Jamvan001 ??? it would still be hot and heat doesn't "seal" a shaker you can mess up sometimes lol.

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 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.

Used to make drinks. Was always syrup with shot stir then quickly add milk and ice store again works perfectly😊

@matts3425

11 ай бұрын

yea he intentionally made it incorrectly to clickbait.

@Nerobyrne

11 ай бұрын

if you have something hot, put that in first with the syrup so it dissolves properly

@Jason-gh9dd

11 ай бұрын

​@@NerobyrneI like how you repeated exactly what the original comment said... ffs

@Nerobyrne

11 ай бұрын

@@Jason-gh9dd I can't even understand what they meant

As someone who recently quit drinking coffee, I still really enjoy your content! You clearly work very hard, and I am extremely impressed by your skill.

@hotstuffbacon1816

Жыл бұрын

Why did you quit? If you don’t mind me asking 😶

@Ethanrodecoffee

Жыл бұрын

Appreciate you still watching

@thepurpleones

Жыл бұрын

@@hotstuffbacon1816 i cant speak for them but most quit because they feel they become too reliant on the caffeine or that cutting it out has personal health benefits :)

@farhanmirza4756

Жыл бұрын

Nothing beats french press A channel named Percepta Analytica has a great video on coffee

@tonygabagool

Жыл бұрын

@@thepurpleonesI switched to decaf bc I’m obsessed with drinking/tasting coffee. Decaf allows me t drink 4 or 4 cups without having a panic attack or not sleeping

I truely love watching the art of making all these fancy coffee drinks. While i drink my simple black coffee.

I started doing this, and oh my gosh, it is so smooth and rich! I even added collagen, and it homogenized beautifully

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.

Twelve year barista here, the espresso goes over the syrup, then the milk, then the ice. Then shake it gently. You can literally pour it from one shaker to the other three to four times and you're done. Enjoy!

Bro really went "shaken not stirred"

Been doing this for iced espresso for quite awhile and it's so damn good

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

@farhanmirza4756

Жыл бұрын

Nothing beats french press A channel named Percepta Analytica has a great video on coffee

Tip from a barista we always mix thick syrups with hot espresso and and thin syrups with the milk and then mix.

@Jamvan001

Жыл бұрын

As do all sensible people who aren't inventing problems for the sake of content.

@thestrawberrydino2900

Жыл бұрын

@@Jamvan001 what was made up?

@lilym2818

Жыл бұрын

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.

@87911

Жыл бұрын

What syrup?

I love the little wave 🥄

Just made this today and it turned out great, thanks :)

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!

@Fen_Fox

Жыл бұрын

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

@lizziedrucker9586

Жыл бұрын

Yep

I just completely mix my milk and syrup with a frother, and add ice, then the shot. Works everytime.

@farhanmirza4756

Жыл бұрын

Nothing beats french press A channel named Percepta Analytica has a great video on coffee

@Jamvan001

Жыл бұрын

As do all sensible people who aren't inventing problems for the sake of content.

instructions unclear, I'm now a bartender

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.

I normally add instant coffee in milk and some stir, works like a charm!

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!

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

This helped me. Thanks so much!

Love this tip!

@Ethanrodecoffee

Жыл бұрын

Glad it was helpful!

Damn I learn new techniques of coffee from you

@Ethanrodecoffee

Жыл бұрын

Happy you do!

I tried it and it worked, you’re a godsend

Looks amazing 😮

I drank so much iced coffee w caramel that I could smell and taste this 😂😂😂 I miss iced coffee 😭😭😭😭

Emulsification is the key! You're right.

That looks so good

That is a caramel sauce, syrups are much thinner and mix with the liquid easier. Though I highly recommend pulling your shot over the syrup and it will blend. This works for sauce or honey too

OHHHHHHH MY GOSH my coffee has never been better. You are GODSENT

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.

@matts3425

11 ай бұрын

yep. he intentionally made it incorrectly to clickbait.

Nice glassware👍

I used to work in a coffee shop and we did in fact make our lattes like this

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

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.

Blender Bottles also work great. And yeah like people are saying, as a previous barista, it goes syrup, espresso, milk, ice

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

I like the different shaped glasses!

Fucks sake, I didn’t know the process of making coffee required a PhD and 5 years time

@megaplayer5201

11 ай бұрын

coffee making is a hobby, and like any other hobby it requires knowledge and practice

@MagnusPeccatori

11 ай бұрын

mf let people enjoy things

@MammaGutten

11 ай бұрын

a hobby? 😂😂

@Thalanox

11 ай бұрын

@@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.

@B2Roland

11 ай бұрын

​@@MammaGuttenyes. A hobby, clownboi

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 ❤

@ravenatrandom

9 ай бұрын

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

That looks amazing

i like all flavors mixed with coffee. warm helps dissolve then add milk later for the layer and stirring works better

I learned this from my time at Dunkin. If nothing else, i learned how to make myself and other people a damn good coffee

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 😎

Shaking makes it sooooo much better. Starbucks iced shaken espresso are my go to.

Looks good 💅

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

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

Cafe employee here, we just mix tf out of it with those long twisted bar spoons

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.

your cups are so cool

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.

At Dunkin Donuts, we put the ice before the syrup. That way the syrup drips through the ice making it completely even through the drink once you pour in the milk and espresso

Love your glasses!

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.

Barista here. Just mix your syrups or powders with the coffee.

problem: liquids aren’t well mixed. suggested solution: mix them better. thank god you gave us this hack, truly life-changing

I make iced coffee very differently. My family mostly use a coffee press, so I take the left overs (often already cold), and add it to my cup with sugar syrup, or a watered down version with hot water and sugar (mixed together before coffees added). From there it's either just ice and milk, or additional flavours like chocolate syrup, or flavouring essence. Works for me

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

You've just discovered the art of italian coffee

Hey, barista here, I put the syrup and/or sauce in the same cup I have the espresso flow into. Then I put ice in a clear cup, then I put milk, then espresso. It’s standard practice at the coffee shop I work at.

Dunkin employees been shaking the coffee

I tried this today and it made my new favorite iced coffee.

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.

I recommend this to my boss since it fits the theme of his coffee shop. But he just ignored me.

ill have to try this some time

Omg I tried this and I couldn't believe how much fun it was and it was delicious 😋. Thank you for the suggestion....

That was perfect👌🏻

Starbucks barista here: What we do is pull the espresso over any flavouring and that mixes it quite well 👍

This is just caffeine addiction with someone who's in love with the ritual aspect of it 😂

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).

Oh myyy. I tried it and it's bomb ❤❤ it's so much better than regular coffee. I love your videos. Thank you for all the tips.

Loveeeee your videos.... Subscribed Ur channel like a few weeks back.... & Thank You I'm gonna take Ur advice....

I did it and it came out great

It was sooo good

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

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😅

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.

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.

As someone who works in a cafe it goes espresso, sweetener or syrup, ice than milk and finally stir all together. It’s that way that you make shore everything is mixed evenly because the heat from espresso mixes with the syrup and then ice helps cool it before adding the milk so it tastes better and doesn’t curdle due to heat and milk straight away

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)

joked to my mum about using her cocktail mixer for iced coffee like an hour ago since she’s gonna be away for two days but now i may actually try it