Starbucks has launched a new product. What I drink is not coffee, but the confidence of the barista!

On June 14, Starbucks China announced the launch of a new category of iced coffee, the "Ice shock concentrate" series. At present, it includes two products: sea salt caramel ice shock concentration and Tahiti vanilla style ice shock concentration.

Starbucks, one of the first to become famous for hidden menus, once gave hidden menus official status. The International Finance newspaper reported that Starbucks spokeswoman Maggie Jantzen said in an interview with CNBC that because of these "hidden menus", Starbucks baristas can learn more than 170000 custom drinks.

But because of the allure of these customized drinks, some drinks will become menu drinks at Starbucks, and this "Ice shock concentrate" series is also on the shelves because more people have ordered it.

This series of products has its own real name-Caffe'Shakerato. As a national drink for Italians, drinking espresso has become an indispensable ceremony for every Italian every day. But when the summer heat hits, people always want to drink a cup of iced espresso, but they don't want to dilute the taste of the coffee with ice water.

So some Italian bartenders began to use the bartender technique to shake the extracted espresso liquid into a sherk cup filled with ice and syrup. Accept the baptism of ice cubes without the reaction of espresso. While retaining the rich aroma and flavor of espresso, it brings a hint of sweetness and rich and dense foam. Let the coffee have the feeling of drinking dark beer both in taste and vision.

Of course, each bartender who makes Caffe'Shakerato has his own recipe, and some will add different sweet spirits to it to make a special flavor of wine. Later, this practice gradually spread to other parts of Europe and gradually became popular.

Every time it is spread to a country, locals will adjust this coffee drink according to public taste, add all kinds of milk / plant milk, and then replace it with different flavor syrup. This Caffe'Shakerato has also become the signature drink of many coffee shops in Europe and the United States, and it is also the most primitive way of making iced cappuccino.

But! In fact, it is not easy for this coffee to shake delicate and dense milk bubbles, which tests the shaking skills of baristas / bartenders, and the shaking process must be more cold! How icy it is! How icy it is! Only when there are enough ice cubes can espresso be cooled without being overdiluted by the rapid melting of ice.

And the shaking technique also requires ♾️ to shake in order to produce a delicate and dense foam. Therefore, although this coffee product has been popular abroad for many years, not many coffee shops are willing to write it on the menu.

And this time Starbucks concentrated this ice shock on the shelves, it is also a cruel person! After all, it's not easy to make a good cup! Even if the guests don't pay attention to the taste of foam, they are quite useless baristas. Especially when "speculation" (peak period).

The launch of "Ice shock concentration" has also become one of the after-dinner topics on social platforms. One is that it breaks the traditional method of making espresso, and the refreshing public consumers' understanding of the way espresso is made will also become an imitation of a new round of coffee shop product innovation; the other is that this drink drinks not coffee, but the confidence of baristas.

Many netizens have discussed the production process of the "ice shock concentration" they bought, as well as their feelings about the finished products. Some netizens said that they feel like an injustice, in fact, it is the foam with more layers of flavor latte. Some netizens said that in the process of making that cup, the barista was very perfunctory and did not have bubbles.

Some netizens even posted that the barista added oatmeal milk to the original formula without notice during the production process, but poured it into whole milk and did not inform the use of whole milk when it was produced. If the customer is lactose intolerant, then this situation is really ….

The idea of "ice shock concentration" on the shelves is indeed of great help to the brand's new round of "out-of-the-circle", but the production of the product does not guarantee the corresponding quality of each cup, and whether it can eventually become a permanent drink on the menu. it still takes time to verify.

Is this coffee good? opinions differ. The only thing that is certain is that the baristas who have finished this product will increase their self-confidence, change from social fear to social cattle, improve the muscle lines of their arms, and have one more choice for their future employment-bartenders.

And everyone can easily make a cup of Caffe'Shakerato in daily life! Find a sealed cup (preferably a special snow cup), add more than half a cup of ice (try to choose a small piece of ice), add syrup / sweet spirits according to your preference, and finally pour in freeze-dried coffee powder espresso / prefabricated espresso liquid to start shake shake shake (let's shake together), decompress and save money!

(I must have opened it in the wrong way.)

Once more? No, I'm going to do the laundry.

Photo source: online Starbucks China

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