How to make....?

Question

Okay so I started this new Job at a coffee shop.. and well, they didn't have a blender and all, so we didn't have to make blended drinks.. but now that we have a blender and all we don't know how to make them.. so if someone could possibly explain how to make blended drinks, then I will be so very happy.. thanks...

Answer 1

Blended coffee drinks can be tricky to get the right consistency and flavor.

I can tell you that the big guys (one company begins with an S and another that begins with a T here in Seattle) will use a pre-fabricated mixture that is shipped to them in generic, sealed, non-specific cartons...(makes you worry a little). This pre-fab mix contains the flavor recipe, sweetener, but more importantly contains thickening agents that were researched and studied for a long time to give the exact consistency and texture by people who get paid lots of money to do so.

If I were to describe the texture of this product I would say it is somewhere between half and half and heavy whipping cream...and it had a light brown color. Considering that the calorie content is fairly high, I am assuming it is a mixture of a high-fat liquid along with perhaps a coffee flavoring or additive.

When we'd make the blended coffee drinks in-store we would take a measured amount of the pre-fab, add almost an equal amount of ice, RISTRETTO shots for ex. 3 in a grande (really really important to keep the amount of liquid to a measured amount, else the drink will turn out watery..or too thick if not enough liquid).

The blender had a pre-set timer and speed setting. We would dump all the ingredients into the blender and just hit the button. I do believe it was set around 20 seconds however it was an automated variable speed blender. Which means that right when you turned it on it would give a strong initial burst and then somewhere along halfway through the blending cycle it would slow down a bit.

I have attempted to duplicate the drink at-home several times after leaving the company. yet it is very difficult without the special "mix". When you have all your mise-en-place ready to go it is fairly easy to make, however acquiring the right ingredients can be tricky.

So, after trying over and over and over to duplicate the drink at home, I have actually created this recipe which I will share with you....mind you it takes a lot of preparation and this recipe was created with large volume production in mind.



1st step.
Create a sweet coffee concentrate.

Brew a pitcher full of ristretto espresso (literally a pitcher, because you won't want to have to do this in the middle of the morning rush).
For every shot of espresso add at least one packet of raw sugar (the brown stuff gives it that rounded sweetness). That means if you got an 80 oz pitcher of espresso shots it's most likely you'll add 40 packets of raw sugar OR MORE to it. What we're trying to accomplish is to have a very very sweet and potent coffee concentrate. After you've mixed the HOT espresso and have dissolved ALL the sugar (this takes time) allow it to cool and place it well sealed into the fridge...don't forget to taste it! It should taste sickening sweet and have a thick and syrupy consistency. Of course you could just put it all in the blender, but BE CAREFUL, one wrong slip and the lid pops off and you've got hot, sticky espresso all over the place. Some people also try to cheat and use corn syrup....bad idea, the flavor comes out too sweet and almost plasticky.

Now you've got a concentrate that can last you all day long and it can be used on a variety of iced drinks...not just a blended drink.

2nd step.
When your cashier starts drink calling 3 and 4 drinks at a time, and you've got 10 cups lined up on top of your machine all with little pen scribbles on them, then it's not exactly the perfect time to be making your concentrate...so you better have it ready in the fridge below your workstation.

We always pre-measured our frozen drinks in the cup that is going to be used to drink it. That allows a more accurate measurement and less waste.

Grab your plastic cold-drink cup with the scribbles on it. Pour some cold coffee concentrate into the bottom, say a little less than 1/4th of the way up....you can change it based on the strength and sweetness of your concentrate. Next add some cold half and half about an equal amount compared to the coffee....now you should have a little more than 1/3rd of your cup full of liquid. Then scoop up your ice into the cup so that it goes to the top (VERY IMPORTANT TO USE THE PLASTIC CUP, it allows the correct amounts of ice and liquid to be put into the blender, that way you don't have a watery frap nor a chunky one and then you'll get consistent results and have happy customers! Who really wants to have a frappucino that is icy one day and watery the next?).
Pour the contents of the cup into your blender.

NOW you can add syrup. If they want mocha add your chocolate syrup, or their mint syrup or almond or whatever. Just remember that whatever you do, BE CONSISTENT. Sometimes customers asked for an espresso frappucino in which case you'd have to add even more espresso....and that also means the solid ingredients amounts change due to the proportion of espresso. Or better yet you can get creative and toss in 3 or 4 whole coffee beans into the blender as well....this is a real treat! Just remember, do NOT add syrup when all the ingredients are still in the cup, it ends up sticking to the cup and doesn't get blended. Always add syrup directly to the blender pitcher.

3rd step. BLEND.
Turn the thing on full blast....the highest setting at least for the first 5-10 seconds of blending. By going full speed it kicks all of the ingredients around and can be a barometer for what is going right or wrong with the drink. If it sticks to the sides of the blender and you hear the blade whirring, turn it off and pour a little more liquid into it (concentrate and half and half) and hit the darn thing on the side a few times. If it becomes watery too fast and you have a tidal wave on your hands, grab the ice scoop and dink a handful in there. After the initial 5-10 second burst, just leave it on medium-fast and allow the ingredients to blend.....it should have a slightly thinner-than-milkshake consistency and blends quite easily.

Make sure it blends for the full 20 seconds if not more, because what tends to happen is that if it is not blended well enough the ice and liquids will not bind together correctly and after the drink sits on the bar for about 2 minutes you'll see the ice separating from the liquids.

Also, if you make the drink too watery to begin with just dump it. If you add too much ice to it, it will dilute the flavor and you'll have to start over again anyway.

Either way the secret to blended coffee drinks is a consistent and precise process. I'm not saying you can't achieve a fine product doing it another way or by skipping steps. But if you want the drink to be the same time after time (consistent quality), and you want it to be easy to make, then I highly recommend that you adhere to the steps as I have laid them out for you. Of course it would be a lot easier if you had the pre-made mix that the big boys have....but unless you have an R&D team that you pay millions of dollars to, I don't think that's going to be happening any time soon.

Also, the sweetened espresso concentrate does well for iced drinks too! All ya gotta do is pour some into a cup with milk and syrup, stir, and put some ice in it....a layup.

Answer 2

Fill the serving cup with ice, add a shot of espresso to it, fill to the top with milk, and blend. Add flavors like chocolate, caramel, vanilla, etc.