Iced Macchiato
Can anyone tell me how they make an iced macchiato? Customers are not liking the way we are doing it. Thanks for the help!!! :-)
Replies to This Discussion
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Permalink Reply by Brady on
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Considering the number of possible drinks that you and your customer could mean when you say iced macchiato, could you elaborate a bit?
Can't imagine you mean iced espresso macchiato. I suppose an iced latte-macchiato might make sense.
Just guessing, but the most probable customer request would be for an iced "caramel macchiato" - which I'd do as a cold caramel latte shaken with ice and poured (with ice) into a cup which had been drizzled with caramel... IFF you serve this drink. Some don't, I do.
Hope that helps.
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Permalink Reply by Dane du Hoffmann on
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(Keep in mind that i use these specifications for a large, iced drink cup)
I like to draw a design with carmel syrup all up and down the sides of the cup, then add two-three pumps of vanilla syrup, milk, and ice, but leave about 3 inches of room. Stir it a little, then drizzle more caramel on top of the ice. Pull 3-4 shots, and pour em on top. Voila! Sweet, tasty Iced Caramel Macchiatto.
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Permalink Reply by Ron Ingber on
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Very naive question.
What is the idea behind dripping/drizzling the syrup on the sides of the cup? I guess it looks nice (really?) but it doesn't flavor the drink until it is stirred in.
"Enquiring mind wants to know"
TIA
Ron, the Country Guy
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It looks nice. A little usually drips down into the bottom of the cup, where it can give a quick hit of caramel or chocolate on the first sip. The rest is just presentation.
Besides, that's how they do it at Starbucks.
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Permalink Reply by John P on
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Just because Starbucks did it doesn't mean it's an actual drink.
That being said, why not be a little more original, and do a shakerato style espresso (espresso, ice, and just a tiny dash of simple syrup) fill half of a four ounce tumbler with the now frothy espresso concoction and float 2 oz. of half/half or cream on top. About as close to and "Iced Mock-iatto" as one could come in a "Signature Drink" sort of way.
The other drink, whatever someone else wants to call it - it's a latte and you should be happy to make it as such.
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John P said:Just because Starbucks did it doesn't mean it's an actual drink...
True. But they did serve an awful lot of them and train many, many people how to ask for them and what to expect the drink to look and taste like. Hence the statement.
This is good and bad. Good because the bar is set reasonably low, its an easy drink to properly execute and it tastes much better with a properly pulled espresso. Bad because a large majority of our potential customers believe that they represent THE coffee authority and governing body. This fact puts us in the position of having to choose to either re-educate or just execute.
I think we should certainly try to do both, but can understand the decision not to do a copycat drink. Regardless, it seems unwise not to try to understand what your customers are looking for when they ask for a drink. Not to suggest we need to know their whole menu, but learning the popular drinks seems like it might come in handy for recommending alternatives.
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Brady,
Doing what's popular means being "just another"... Whoever does popular the coolest wins... until someone does it with sparkly lights.... and then hot barista.... and then pyro-jugglers...
One chooses what is popular is because they fear they have nothing of substance to offer. Be independent for a reason. Succeed with what YOU do, not with what someone else has done -- and poorly at that. Most business owners, especially new ones in our industry, think in terms of three years or five years. The wise business person will think in terms of 25 years at a time. Don't be shortsighted. Be a trend setter.
Brady said:John P said:Just because Starbucks did it doesn't mean it's an actual drink...
True. But they did serve an awful lot of them and train many, many people how to ask for them and what to expect the drink to look and taste like. Hence the statement.
This is good and bad. Good because the bar is set reasonably low, its an easy drink to properly execute and it tastes much better with a properly pulled espresso. Bad because a large majority of our potential customers believe that they represent THE coffee authority and governing body. This fact puts us in the position of having to choose to either re-educate or just execute.
I think we should certainly try to do both, but can understand the decision not to do a copycat drink. Regardless, it seems unwise not to try to understand what your customers are looking for when they ask for a drink. Not to suggest we need to know their whole menu, but learning the popular drinks seems like it might come in handy for recommending alternatives.
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Permalink Reply by Shadow on
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Anytime we have a customer ask for something "a little different" I simply ask them to describe what they expect/want. I then go on to tell them if I have the ingredients I can make them anything they are looking for and proceed to do so. I'm a purist at heart, but IMO to thrive you have to make what people want to buy from you and put those purist feelings aside.
Ask them what they expect an iced macchiato to be... volume, flavor (if any), etc. If they're not happy with what you give them, tweak the drink or dump it and start over. One customer with a bad experience can tell countless others in a short time.
If a customer asked me for this drink without really being specific, my first thought would be to extract a double shot over ice and top with 1-2 oz. of cold milk or half-n-half. Hand them this in a 4oz. sample cup and see what the response might be. We have all sorts of "customized" orders that aren't typical, but our regulars appreciate us knowing exactly what they like and how they like it prepared. Later!
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Don't extract the shot over ice, it REALLY alters the espresso. Better to add chilled or iced water after the brew -- sort of like a baby iced Americano sans ice. Doing it that way will avoid the metallic nasty taste that happens when you brew over ice. Do both and taste.
Shadow said:Anytime we have a customer ask for something "a little different" I simply ask them to describe what they expect/want. I then go on to tell them if I have the ingredients I can make them anything they are looking for and proceed to do so. I'm a purist at heart, but IMO to thrive you have to make what people want to buy from you and put those purist feelings aside.
Ask them what they expect an iced macchiato to be... volume, flavor (if any), etc. If they're not happy with what you give them, tweak the drink or dump it and start over. One customer with a bad experience can tell countless others in a short time.
If a customer asked me for this drink without really being specific, my first thought would be to extract a double shot over ice and top with 1-2 oz. of cold milk or half-n-half. Hand them this in a 4oz. sample cup and see what the response might be. We have all sorts of "customized" orders that aren't typical, but our regulars appreciate us knowing exactly what they like and how they like it prepared. Later!
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