Dasko - How to Make Cold Espresso Drinks Like a Pro: A Beginners Guide to DIY Iced Lattes & Frappes

Hello and welcome to the wonderful world of DIY espresso! My name is Bethany, and Im your host today. I am also an ex-barista. When I was working in the industry, I was pretty surprised at how simple and easy the cold (iced and frozen) espresso drinks were to make.People spent insane amounts of money on them every month hundreds of dollars sometimes - but they really didnt need to.Fast forward a few years to where I started my own travel mug and drinkware company called Humerus Wares. When I started the company, I knew that it would be ideal to help my customers save even more money by learning to make their own cold espresso drinks.What began as a quick how-to guide has evolved into the ebook you are reading today. I take you step-by-step through the process of making your own iced lattes and frappuccino style frozen drinks (aka the Frappe!).I wrote this book specifically for those of you who aren't necessarily interested in learning the perfect grinding, tamping, and shot-pulling techniques of traditional espresso -- you simply want to be able to make a delicious drink like the one you get from your local coffee house.If that is you, then I truly hope you enjoy this book. It came from my heart, with a true desire to share my knowledge -- and I hope you find it useful.So, sit back and read on to learn how to save loads of money by making your own espresso drinks.- BethanyIntroduction:
Chapter 1:
Chapter 2:
Chapter 3:
Chapter 4:
Chapter 5:
Chapter 6:
Chapter 7:
Chapter 8:


In this economy, it just makes sense to start making your coffeehouse drinks at home. Most iced and blended coffeehouse drinks can be completely duplicated at home for fractions of what you would pay your local espresso shop.
If you go to the espresso stand even twice per week, that can add up to over $450 a year. The person with a 5-latte-per-week habit spends over $1000 per year on lattes alone!
Now, please dont get me wrong I also believe very strongly in supporting local merchants, and if people completely abandoned their favorite local coffee stand, it would be a very negative effect on their business and the economy in general.
However, we need to keep all things in balance, and when money is tight we need to find ways to cut back a little. This way you can cut back your spending while having an alternative.
So - turn the page and we'll get started with the instructions!

In this tutorial I am teaching you how to make both iced and blended drinks. However, I realize that not everyone will be making both kinds. Following is a list of items you most likely already have in your kitchen. I have notated each piece if it is only used for one type of drink.

• Kitchen colander
• 4QT or larger container
• Storage jars for the refrigerator
• Cheesecloth or coffee filters
• Tablespoon
• Cup measure set (including 1/4, 1/3 cups, etc)
• Graduated measuring container that measures in ounces (for blended drinks only) such as a Pyrex measuring cup
• Long stirring spoon

Mostly this applies to blended drinks. The three pieces of equipment that I highly recommend are the following:
A high powered blender
Yes, you may have a standard basic blender but we would definitely recommend getting one that is higher powered, made for blended drinks. That doesnt mean spending $300 on a Vita-Mix (though they do work GREAT) but investing a little more if all you have is the basic $20 blender. If you make more than a few blended drinks, you are going to burn out the motor unless it was designed for use like that.
A large graduated measuring cup
With blended drinks it is important to make sure your measurements are exact, because too much or too little can affect the blending of your drink.

• These can be found in restaurant supply and bar supply stores.
• They are tall beer-type glasses but they have measuring marks for ounces.
• If you have one of the Pyrex measuring cups they will work in a pinch but the special ones are perfect because you have a mark for EACH ounce level.

Small graduated measuring cup
This actually would go for both iced and blended drinks.

• These can be found in most grocery stores, restaurant supply and bar supply stores.
• They generally measure up to one or two ounces with graduated marks for tablespoons and fractions.
• In the recipes on step 4 and 5, Ive given the syrup proportions in both tablespoons and ounces. For the larger drinks, though, it is really nice to be able to measure 1.5 or 2 ounces of syrups in a nice small container to make it more accurate.

If you are going to go all out and make a nice fancy iced latte or blended drink for yourself, you should serve it in a cup that corresponds with saidfanciness. There are all sorts of great fancy glasses you can serve iced and blended drinks in, and many options for to-go cups as well.
The truth is, when you go get an espresso drink, you arent just getting coffee you are buying an experience. Its a little indulgence, just a little fanciness for your day. Unfortunately, it also gets expensive.
But if you are going to try and replicate that experience while making these drinks at home, you really will not get the full experience unless you serve it in a manner that it warrants. We'll go a little more into that in Chapter 6.

Toddy is a concentrated coffee that is brewed using not hot water, but cold water over a longer period of time. The end result is a deliciously smooth coffee concentrate that is low acid and perfect for all kinds of cold and hot coffee drinks.
Before we move on, allow me one caveat before I get accused of misleading anyone -- Toddy is technically not espresso. Both are coffee, yes, but they are brewed with different methods and there is a difference in flavor.
However, given that my intention for this book is to teach you how to make iced lattes & frappe drinks without any specialized equipment, Toddy is the appropriate choice. Not only that, but it is what we used during my barista days for all cold drinks with good reason - it tastes fantastic.
Toddy is easy to make and stores well in the fridge. Most coffeeshops and espresso stands use toddy for their iced drinks. Because it is stored in the fridge, it comes out cold and so theres no heat like with espresso shots to melt ice in iced drinks, resulting in a better tasting, less watery iced drink.