Posted by Jimmy Evans

Cold Coffee Menu Explained - How to make everything on the menu plus a FREE recipe guide!

In this video Jimmy goes through the process of making the 10 cold drinks that every good cafe should have on their menu. These drinks include cold brew, iced long blacks, affogato's, iced turmeric lattes, frappes and more.

Not only does Jimmy show you how to make each of the drinks he also has a free downloadable PDF guide for you which details the recipe for all of them. These cold drink are an absolute seasonal must for cafes heading into the warmer months.

Enjoy the video. 

 Video Transcript

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Hey, guys.

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Today I'm talking you through the cold drink menu.

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We're going to cover everything from cold

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brew to iced lattes, iced long blacks and frappes.

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And these are the top ten drinks you should find on a good cafe menu.

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I'm going to talk you through the way that we prepare them and our recipes.

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So let's kick it off with an ice latte latté.

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Now, often some confusion between an iced latte and an iced coffee.

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So let's start here with our

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two twenty mil latte glass.

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Now, I'm going to need

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my I'm going to use a single shot for this one.

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Now, all of these coffees are going to be based

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on the artisti recipe, which you can go back and watch.

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The video will put a link below

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to how to prepare the artistri recipe, but is using a 21 gram basket.

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We've got 22.5 grams of coffee in our head

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and our full double double shot extraction will be 45 grams of yield

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So therefore, when I'm doing my single shot,

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I am just using 22.5

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grams of coffee from one side of that double spout if I'm doing a double

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ristretto I'll be catching both spouts and I'll still be getting that 22.5

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grams of coffee.

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Now I'm going to grab this.

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I'm also just going to chuck one little cube of ice in there.

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I'll catch the other side, but I'm going to use this single shot

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because I'm cooling that one down

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So obviously we're trying

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to avoid dropping hot coffee straight on to

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into the drink and warming up the drink, which is not ideal.

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But sometimes you can't avoid it if you're in the rush.

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We still want the coffee to taste great so throughout this whole process.

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I'm still trying to use fresh coffee, but not necessarily the hottest coffee.

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So while that's running

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I will just

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get a good amount of ice in my glass

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now make it look pretty.

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I'll go a little bit low tide on that one.

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Grab this.

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Already pre chilled.

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And that right there

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is an iced latte.

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I love those.

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I often order those myself, so

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I haven't mentioned this already.

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Stick it out with me.

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Keep going through these

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and I've got something special for you at the end of this video.

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So let's just move straight on to an iced chai.

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So this is a little bit different now where I've made a mix.

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I've just melted down some of the chai powder.

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You can also use a chai syrup

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and you're basically just wanting it to be nice and chilled and pre-prepared.

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I've got that ready to go. So again,

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I'll just chuck some ice in my glass

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top up with milk,

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and then I can go straight over the top

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with my chai

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Beautiful and sweet,

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nice little chilled drink

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for your summer.

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So let's jump straight over and do an iced turmeric.

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Again a bit of an odd one, but you know, something quite different.

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If you're looking

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for a point of difference in your cafe, So we sell a golden turmeric.

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It's Alchemy brand.

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All of these products you can buy through us.

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If you have an Ordermentum account,

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you can connect to us and order these products through us as well.

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But we've tried and tested these.

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We love them, they're great products.

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So and a lot of our wholesale cafe partners are using them as well.

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And obviously, when we go into summer, everyone stocks up

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to be able to make these unique drinks on their menu.

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So again,

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just for the customers experience, we're always chasing that.

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When you put that cup down on the table, you want it to look beautiful.

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If you've got the opportunity, grab a tasting card that you can put with that,

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that coffee that you're serving or the drink, and therefore you'll be able

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to give that customer a better experience of what they're tasting

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So there we go.

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Now let's jump straight into cold brew.

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So cold brew, we obviously have to prepare prior to making the drink on the spot,

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which makes it a great drink, a great cold drink for any menu

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because you can pretty prepare it.

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You could even have it ready

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to serve on the spot as a customer orders and speed up your service.

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For us, we have a range of different brewing devices

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that we use and we sell these in cold drip.

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You've got your Bruer system that is a Puck Puck attachment

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that goes on to your AeroPress.

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So if you have an AeroPress, you can turn your AeroPress into a cold brew device

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and it's amazing.

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So I've also got one prepared here.

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I've got an Ethiopian Guji here

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that's been chilling

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There's more there's more videos on on our recipes for these.

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I won't go into how to brew those right now, but obviously having them pre

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prepared is going to be key to success on the cold brews but it's very simple.

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We just have that ready to go.

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You just top that up straight on top of that ice and that

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is your cold brew.

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So one drink that we don't come across

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a lot would be the iced long black again a lot of confusion around this one but

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basically you're preparing a long black um chilled, cold water, ice.

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Now I'm just going to prepare some ice in this shot glass because I'm going

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to put my double ristretto shot straight on top of that ice and start chilling it.

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I will also just prep this as well.

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So while this is

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I'll get my shot on in a second.

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But I've got a good amount of ice there.

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I'd use some chilled, chilled water

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to just have that ready to go

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and we'll get that double ristretto straight on

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for that.

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Now, I'm using our champion blend here.

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But again, you could you can change it up, go to a single origin

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and have that better experience for the customer.

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Change the range of flavor

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that they're going to get.

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All right.

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So iced long black,

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good to go.

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Wonderful and I would just sit that straight over the top again.

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You're maintaining that crema.

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It is nice and fresh

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fresh in there,

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and that is an iced long black.

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Now, all of these recipes are obviously based on our small size

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should you go to a large if you want to do a big one,

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if you're doing a takeaway, you want to go in like 500 mil takeaway cup.

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Obviously, you can increase the recipes much like you would have a small coffee

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single shot, a double ristretto you can just go up to your double shot

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or you triples.

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But I always encourage

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all of all of our cafe partners and everyone watching to taste everything.

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If you want to get the best experience for your customer, you've got to taste them.

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You should know what they taste

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like when you're selling them, but also just to get your ratios right.

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So again, these are the right ratios for our recipe

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the 220ml glass that 170ml tulip

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cup there so tried and tested all taste delicious.

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Now everyone should know an affogato, but how do we make it here at Artisti?

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We are simply dropping a double shot straight on top,

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ohh a double shot that I'm going to pour over the top of ice cream.

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Nice creamy vanilla ice cream. So

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I'll get that shot started

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So this one

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is obviously more we know it is like a dessert kind of drink,

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but beautiful on a hot hot day.

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Again, change the experience with the nice

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iced drink.

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Where am I going?

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All right, I'm going to drop this double

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ristretto on top of some ice again.

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Actually, know what, I've done a double ristretto

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but that's not what I want.

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I'm going to drink that one

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anyway, but I actually want a double shot.

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So let's do a double shot. It's what I get.

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Trying to do many things at once.

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Again,

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I'm also not going to chill my glass because I don't want that ice in there.

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I'm getting caught up on all the other drinks

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I'm just going to go

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I'm going to go straight into my lat, into that piccolo glass now.

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Yes, I will probably get comments about people saying, "but

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you're leaving crema behind on the piccolo glass".

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I understand that.

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That is a part of the process, but

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I also want to not completely melt this ice cream

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prior to prior to serving it.

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So let's

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let's make sure that the whole experience

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is great.

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It's nice and warm here in Australia.

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So our ice cream is already melted for us.

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There's plenty of ice cream.

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I went for one scoop.

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I probably ended up with

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more than one scoop.

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I've got a double shot of ice cream.

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I'm going to pour that straight on top.

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That is beautiful.

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To be honest

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I could have backed off on the ice cream a little bit.

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I like ice cream, so

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I'd be pretty

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stoked if I got that as an affogato in a cafe.

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Nice, full double espresso.

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45 grams of liquid.

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Such a good experience for the customer.

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And they'll love that.

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So that is our small drinks

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because now we're going to move on to our iced mocha,

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our iced coffee and iced chocolate, and then do a frappé.

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So let's move over.

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I'm going to prepare an iced coffee. So

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I've got a 500ml

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tall glass here.

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I'm going to start by

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putting a good amount of ice

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in the bottom of this glass

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because what I want to do is, is obviously make sure it's chilled

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but get the, get the ice cream scoop

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to the top of the surface.

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I'm going to serve this

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with a straw and a spoon, so I'm going to sneak them in there early.

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I could have put them in the start actually, but sneak them in the early

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now to make

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this video a little bit faster and cheat a little bit myself.

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I'm just going to

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prepare this one.

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But if I was doing an ice chocolate, I'd be doing the same thing I'd be making.

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I'd just be putting a drizzle of chocolate around the outside

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I'm going to need a double shot for this one as well.

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So I'll just get that ready while I talk.

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But basically,

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if I was making an ice chocolate, I would have done this same process

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I would have just put a little drizzle of chocolate

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around the outside and poured that chocolate straight on top,

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and that would be my iced chocolate now same process.

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Again,

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I'm going to turn this iced coffee into an iced mocha so you can see that.

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All right.

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You notice obviously I'm

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a little bit low tide on on that because I've got to fit the coffee

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and the last thing I want to do is fill up with milk and then you're going

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to run out of room for, for your coffee.

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Beautiful, cool.

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So there's our double espresso coming

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again for the customers

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experience, we want to make sure that they're

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getting a beautiful looking espresso pouring through that milk.

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And I get that experience and I can top that off.

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with a little drizzle and chocolate on top there.

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So that to me is a delicious iced coffee.

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Now like I said, if I hadn't put the the coffee in there and I just

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put some chocolate around the outside and I put a drizzle of chocolate

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all through it, I'd be making an iced chocolate.

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Now I can turn this into an iced mocha.

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Just by adding that chocolate. Now,

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this is Kali chocolate that we sell and we use here.

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It's in our shakers for our cappuccinos.

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We use it for our hot chocolates but we also melt that down

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and put it into a pump bottle. So when we're busy we're not always mixing.

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A little trick for you, but basically I can

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now just

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that is an iced mocha.

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Now, obviously a customer is going to get that.

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They're going to mix that through and experience that whole thing.

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But for you, as much as you're tempted to mix that through for them,

00:14:04:12 - 00:14:06:26
for the drinking experience, they will do that.

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You can send it out looking beautiful like that.

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So that is now an iced mocha.

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Moving on to our coffee frappe.

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Now these can again, a little bit of work. So

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what we're going to do is just get our ice.

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Ideally, yeah, partly crushed ice is helpful.

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Big ice cubes can be can be challenging.

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Now, a frappé is is predominantly ice.

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It's not going to be,

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not really supposed to be a super milky drink.

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But I do put some a little bit of ice cream in there.

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Little bit of milk and that coffee. Now

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I'm going to use this.

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No, I'm going to put a fresh shot on for this one.

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So again,

00:15:01:26 - 00:15:04:26
I will use a full double shot espresso in this

00:15:05:02 - 00:15:24:24
that 45 grams of yield.

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Great!

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Like I said, predominantly icy.

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Little bit of milk.

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Cool.

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I'm going to sneak a little bit of ice cream in there.

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Of course

00:15:57:03 - 00:15:58:01
you know, you do it your way.

00:15:58:01 - 00:16:00:04
This is how we do it here.

00:16:00:18 - 00:16:01:27
It tastes great.

00:16:01:27 - 00:16:05:26
So we got a double shot, I'm going to chuck that straight in there. So

00:16:08:24 - 00:16:10:15
going to make sure that I've

00:16:10:15 - 00:16:14:13
got plenty of ice because that's the that's going to be the main thing for me

00:16:15:00 - 00:16:18:23
that's going to make it really icy and you want that consistency.

00:16:18:23 - 00:16:22:26
You're not making an iced coffee milkshake.

00:16:22:26 - 00:16:25:27
Essentially, we want the ice to be the dominant thing here.

00:16:25:27 - 00:16:30:22
So you know what, I'm going to make sure I've got plenty of ice.

00:16:30:22 - 00:16:34:01
Just using a Nutribullet.

00:16:34:01 - 00:16:34:22
Nice and simple.

00:16:34:22 - 00:16:39:06
Obviously, there's far bigger and better blenders

00:16:39:06 - 00:16:48:24
that I could be using but.

00:16:48:24 - 00:16:56:14
See I want lots of ice in there but

00:16:58:22 - 00:16:59:15
the challenge is

00:16:59:15 - 00:17:02:00
to make sure you've got enough liquid,

00:17:03:11 - 00:17:06:29
to make sure you've got a good amount of, a good amount in there.

00:17:07:22 - 00:17:09:21
See we're close.

00:17:09:21 - 00:17:12:21
I'm just going to top up a little bit just so I can

00:17:13:24 - 00:17:16:08
make sure that it's going to get out of there.

00:17:16:08 - 00:17:19:10
But for me, I want this to be nice and icy.

00:17:23:24 - 00:17:24:19
Let's go.

00:17:38:02 - 00:17:39:03
One more time.

00:17:39:10 - 00:17:40:10
Here we go.

00:17:46:03 - 00:17:48:26
Yeah.

00:17:48:26 - 00:17:54:22
Ohh, big jug,

00:17:55:21 - 00:17:59:24
skinny glass but this is what we want.

00:17:59:24 - 00:18:01:24
We want this to be this.

00:18:02:11 - 00:18:03:16
Now, I will say, like,

00:18:03:16 - 00:18:06:22
if you're a bit of a sweet tooth and you want to make any of these sweeter

00:18:06:22 - 00:18:10:17
of course, you can always sneak a little squirt of vanilla in there.

00:18:11:03 - 00:18:11:27
Look at the mess I'm making.

00:18:11:27 - 00:18:14:24
It's alright, it's all good fun.

00:18:14:24 - 00:18:16:15
You can always sneak a bit of vanilla in there.

00:18:16:15 - 00:18:18:22
A bit of caramel, anything you like.

00:18:20:08 - 00:18:23:08
Just just to sweeten it up.

00:18:23:08 - 00:18:26:17
For me we want to make sure that we do maintain that

00:18:26:17 - 00:18:30:17
that coffee flavor and we're not changing the flavor of the coffee too much.

00:18:31:09 - 00:18:32:04
And that right there,

00:18:33:13 - 00:18:36:05
I think I'm going to need that spoon, considering how thick that is.

00:18:36:17 - 00:18:39:13
That for me, is a tasty

00:18:39:13 - 00:18:42:24
little coffee frappé. Now,

00:18:42:24 - 00:18:45:23
if once we've got our ice mocha,

00:18:46:12 - 00:18:48:29
iced coffee, iced chocolate, they are the ten main drinks

00:18:48:29 - 00:18:51:19
I would love to see on everyone's good coffee menu.

00:18:52:00 - 00:18:53:14
The other thing that you could do that

00:18:53:14 - 00:18:57:19
I wanted to add was there's no reason that you can't get creative.

00:18:57:19 - 00:19:02:25
You buy a coffee drip bags like this and little pour over bags, take the top off

00:19:03:11 - 00:19:06:00
brew this coffee drip bag put it in the fridge

00:19:06:07 - 00:19:07:20
and then chuck it in your favorite takeaway

00:19:07:20 - 00:19:10:17
cup to bring it out of the fridge when you want just for home.

00:19:11:16 - 00:19:13:27
So there's plenty of ways to drink cold coffee.

00:19:14:12 - 00:19:15:07
You can chill it.

00:19:15:07 - 00:19:16:16
You just try to maintain the flavor.

00:19:16:16 - 00:19:18:12
So that's another quick one.

00:19:18:12 - 00:19:20:23
Guys they are all the drinks.

00:19:20:23 - 00:19:21:15
But stick around.

00:19:21:15 - 00:19:22:21
I've got something for you.

00:19:22:21 - 00:19:25:20
So we've done this before with our Hot Drinks menu.

00:19:25:20 - 00:19:27:21
So you haven't got this before.

00:19:27:21 - 00:19:31:29
You can see the Hot Drinks menu, but I have created this PDF, this

00:19:31:29 - 00:19:32:26
downloadable.

00:19:32:26 - 00:19:37:12
I'll put a link to it below you should be all going to grab this PDF

00:19:37:24 - 00:19:42:05
so that you and your staff can make all of these drinks in your cafe.

00:19:42:07 - 00:19:45:00
Make sure that everyone's on the same page being consistent.

00:19:45:00 - 00:19:50:13
Every customer gets the same drink, and that's why we're big on these PDF's.

00:19:50:13 - 00:19:53:24
We want to make sure everyone's making the best coffee they can

00:19:54:20 - 00:19:58:04
if you've got any questions or if you've got ideas for cold drinks

00:19:58:04 - 00:20:01:07
or something special that you make in your cafe, maybe

00:20:01:07 - 00:20:05:03
that you would like to see more in cafes put them in the comments below.

00:20:05:10 - 00:20:07:29
We reply to everything. We love to see the community grow.

00:20:09:04 - 00:20:10:13
Hit the like button if you

00:20:10:13 - 00:20:13:28
haven't already subscribe to the channel, there is always new content coming out.

00:20:13:28 - 00:20:16:28
Guys I appreciate you watching this video and I'll see you next time.

00:20:17:00 - 00:20:17:12
Thanks

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