During long summer days, coffeeshops put their best plans on ice
BY BRENDA RUSSELL F
lavored iced teas, frappes, smoothies, Hawaiian shaved ices and iced
espresso drinks allow coff ee shops to expand their profi table options as the weather takes some of the steam out of their hot brewed off erings. “Many of our customers like their
favorite espresso beverages either as a frappe [blended with ice] or just over ice,” says Ken Bradford, co-owner of Mag’s Coff ee Shop in Clarksville, Tenn. From there it’s a short swing to
the Spunky Monkey, which Bradford describes as a “pleasant combination of gourmet chocolate, vanilla, espresso, milk, ice and a whole fresh banana.” Another Mag’s favorite is the Sunset Beach, an espresso-based peach beverage. And the syrups that add a boost to
hot beverages can also jump-start a more creative menu of cold drinks like Salted Caramel and Cinnamon Vanilla or Mountain Dew frappes. “Flavored syrups can be added to
sparkling water to make a hand-craſt ed Italian soda, or added to iced teas, lemonades or milk,” adds Amy Ware, syrup brand director at Torani in South San Francisco, Calif. “And fl avored syrup makes some of the best milkshakes around!” Beans & Leaves Coff ee & Tea Cafe
serves 20 fl avored drinks such as Chocolate Chip Cookie Dough (a Torani fl avor) to visitors in Long Grove, Ill. “We certainly use the syrups for iced coff ees, lattes, iced teas, frappes, blended creams, Arnold
12 | June 2011 • www.specialty-coffee.com
