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
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.
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 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 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
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 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 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.
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.
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
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.
*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
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
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!
@@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.
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.
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
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.
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
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
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!
Who's everyone? I worked at a cafe, mix everything with the hot stuff add ice to the top and milk or cream. Commen sense. 🤦♂️🤦♂️🤦♂️🤦♂️🤦♂️🤦♂️🤦♂️🤦♂️
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.
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
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.
As a certified barista: mix syrup and espresso THEN add milk mix then ice if it’s a cold drink or foam if it’s hot. NO barista is going to tell you to mix last. That’s garbage. Idk who told you that. They were trolling you.
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.
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
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!
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.
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😅
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 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.
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.
Who teaches to put the syrup in first? I've never even made one before but common sense would suggest you try to melt and mix the syrup in hot coffee first before making it cold.
If you add sugar or cream(milk) to coffee, then you actually don't like coffee. Both of those change the chemical make up of coffee, meaning, you never actually taste the coffee at all.
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
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
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.
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 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)
Its not supposed to be homogenous you drink from a straw so the sweetness counteracts the bitterness of the coffee at first and as you drink it theres more and more coffee flavor
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.
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.
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 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 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 :)
@@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
One thing boomers are right about, is coffee being glamorized is the absolute dumbest thing to happen. Jus eat a packet of sugar or some sweets, this aint even coffee anymore 💀
