{"id":120690,"date":"2025-08-26T06:37:00","date_gmt":"2025-08-26T05:37:00","guid":{"rendered":"https:\/\/perfectdailygrind.com\/?p=120690"},"modified":"2025-08-27T07:23:17","modified_gmt":"2025-08-27T06:23:17","slug":"iced-coffee-drinks-barista-workflow","status":"publish","type":"post","link":"https:\/\/perfectdailygrind.com\/2025\/08\/iced-coffee-drinks-barista-workflow\/","title":{"rendered":"Iced drinks have changed workflow: How baristas can adapt"},"content":{"rendered":"\n<ul class=\"wp-block-list\">\n<li>Iced, customised drinks are taking over coffee shop menus, often outselling \u201ctraditional\u201d hot coffee beverages.<\/li>\n\n\n\n<li>Major UK chain Caff\u00e8 Nero\u2019s cold drink sales rose 56% year-on-year in July 2025. Many specialty coffee shops are experiencing similar trends.<\/li>\n\n\n\n<li>Inevitably, this changes barista workflow; staff now need to factor in different ingredients, preparation methods, equipment, and even movements.<\/li>\n\n\n\n<li>Automation is emerging as one of the most effective and efficient ways to adapt to changing menus.<\/li>\n<\/ul>\n\n\n\n<p>\u201cWould you like that hot or iced?\u201d: a now standard question in many caf\u00e9s around the world.<\/p>\n\n\n\n<p>There\u2019s a cold revolution in the coffee industry \u2013 and it\u2019s more than just a seasonal trend. Iced and cold coffee beverages are rapidly becoming a key part of modern caf\u00e9 culture.<\/p>\n\n\n\n<p><a href=\"https:\/\/investor.starbucks.com\/press-releases\/financial-releases\/press-release-details\/2023\/Starbucks-Reports-Q3-Fiscal-2023-Results\/default.aspx\" target=\"_blank\" rel=\"noreferrer noopener\">They now account for more than 75% of Starbucks\u2019 US sales<\/a> \u2013 up from just 37% in 2013. And this isn\u2019t limited to chains; specialty coffee shops are seeing a similar shift. Many roasters, like Blue Bottle and Stumptown, serve cold drinks every day, all year round.<\/p>\n\n\n\n<p>This transformation has rewritten the rules of coffee service, forcing baristas to reconsider their workflow and sparking a new wave of innovation behind the bar.<\/p>\n\n\n\n<p>Keelan Hartnett of <a href=\"https:\/\/flo-smart.com\/\" target=\"_blank\" rel=\"noreferrer noopener\">Flo-Smart<\/a> and Josh Tarlo of <a href=\"https:\/\/www.origincoffee.co.uk\/\" target=\"_blank\" rel=\"noreferrer noopener\">Origin Coffee<\/a> explain how.<\/p>\n\n\n\n<p><strong><em>You may also like <\/em><\/strong><a href=\"https:\/\/perfectdailygrind.com\/2025\/08\/drinks-more-customised-shift-away-from-specialty-coffee\/\" target=\"_blank\" rel=\"noreferrer noopener\"><strong><em>our article on whether customised drinks push us away from specialty coffee<\/em><\/strong><\/a><strong><em>.<\/em><\/strong><\/p>\n\n\n<div class=\"wp-block-image\">\n<figure class=\"aligncenter size-full\"><img decoding=\"async\" src=\"data:image\/gif;base64,R0lGODlhAQABAIAAAAAAAP\/\/\/yH5BAEAAAAALAAAAAABAAEAAAIBRAA7\" data-src=\"https:\/\/perfectdailygrind.com\/wp-content\/uploads\/2025\/08\/Flo-Smart-milk-and-wine.webp\" alt=\"A Flo-Smart dispenses milk and red wine.\" class=\"wp-image-120734 lazyload\"\/><noscript><img decoding=\"async\" width=\"1000\" height=\"750\" src=\"https:\/\/perfectdailygrind.com\/wp-content\/uploads\/2025\/08\/Flo-Smart-milk-and-wine.webp\" alt=\"A Flo-Smart dispenses milk and red wine.\" class=\"wp-image-120734 lazyload\" srcset=\"https:\/\/perfectdailygrind.com\/wp-content\/uploads\/2025\/08\/Flo-Smart-milk-and-wine.webp 1000w, https:\/\/perfectdailygrind.com\/wp-content\/uploads\/2025\/08\/Flo-Smart-milk-and-wine-300x225.webp 300w, https:\/\/perfectdailygrind.com\/wp-content\/uploads\/2025\/08\/Flo-Smart-milk-and-wine-150x113.webp 150w, https:\/\/perfectdailygrind.com\/wp-content\/uploads\/2025\/08\/Flo-Smart-milk-and-wine-768x576.webp 768w\" sizes=\"(max-width: 1000px) 100vw, 1000px\" \/><\/noscript><\/figure><\/div>\n\n\n<h2 class=\"wp-block-heading\" id=\"h-from-seasonal-to-signature-the-rise-of-cold-coffee\"><strong>From seasonal to signature: The rise of cold coffee<\/strong><\/h2>\n\n\n\n<p>Only ten years ago, consumers looking for cold drinks had the choice of iced americanos and lattes or cold brew. But this limited selection is no longer sufficient, as the demand for cold coffee has since exploded.<\/p>\n\n\n\n<p>For instance, the National Coffee Association\u2019s fall 2023 <em>National Coffee Data Trends<\/em> report found that consumption of <a href=\"https:\/\/www.ncausa.org\/Research-Trends\/Market-Research\/NCDT\" target=\"_blank\" rel=\"noreferrer noopener\">cold brew in the US alone has increased by a staggering 300% over the past seven years<\/a>. Traditionally ordered during warmer months, consumers are now drinking iced and cold drinks all year-round, and they want more choice.<\/p>\n\n\n\n<p>Today, cold coffee encompasses nitro coffee, cold foam-topped drinks, flavoured matcha, and viral lattes with layered textures and visual elements.&nbsp;And there\u2019s one factor driving this explosion in variety: Gen Z\u2019s love for customisation.<\/p>\n\n\n\n<p>Recent research by UK roaster Lincoln &amp; York reveals that <a href=\"https:\/\/intelligence.coffee\/2025\/01\/gen-z-is-making-customised-coffee-cool\/\" target=\"_blank\" rel=\"noreferrer noopener\">nearly 40% of consumers aged 18 to 34 are drinking more coffee outside their homes than ever before<\/a>, and they are demanding more from their beverages.<\/p>\n\n\n\n<p>Up to 75% of these young coffee drinkers are opting to customise their drinks with add-ons like plant milks, flavoured syrups, cold foam, and functional ingredients. These include adaptogenic mushroom powder, MCT oil, and L-theanine, which are said to boost productivity and mental clarity.<\/p>\n\n\n\n<p>As <a href=\"https:\/\/www.cosmopolitan.com\/uk\/entertainment\/a44722032\/tiktok-subcultures-simple-pleasures\/\" target=\"_blank\" rel=\"noreferrer noopener\">\u201clittle treat\u201d culture<\/a> \u2013 the growing trend of indulging in small, affordable luxuries, often as a way to cope with stress during difficult economic times \u2013 proliferates, customised coffee is booming. In many cases, cold coffee is the ideal canvas for this creativity and self-expression, catering to the growing demand for indulgence and aesthetic appeal.<\/p>\n\n\n\n<p>\u201cPeople want drinks that actually taste and look different,\u201d says <a href=\"https:\/\/www.linkedin.com\/in\/joshua-tarlo-8598aa104\/\" target=\"_blank\" rel=\"noreferrer noopener\">Josh<\/a>, the director of growth at <a href=\"https:\/\/www.instagram.com\/origincoffeeroasters\/\" target=\"_blank\" rel=\"noreferrer noopener\">Origin Coffee<\/a>, a specialty coffee roaster in the UK.&nbsp;<\/p>\n\n\n\n<p>In turn, specialty coffee shops have an opportunity to drive revenue.<\/p>\n\n\n\n<p>\u201cOne of our most recent hits \u2013 the Cold Brew Cherry Tonka Cold Foam \u2013 helped increase cold drink sales by 70% year-over-year,\u201d Josh adds.<\/p>\n\n\n<div class=\"wp-block-image\">\n<figure class=\"aligncenter size-full\"><img decoding=\"async\" src=\"data:image\/gif;base64,R0lGODlhAQABAIAAAAAAAP\/\/\/yH5BAEAAAAALAAAAAABAAEAAAIBRAA7\" data-src=\"https:\/\/perfectdailygrind.com\/wp-content\/uploads\/2025\/08\/Ice-Cold-Drinks-FloSmart-03.webp\" alt=\"A Flo-Smart machine dispenses milk into a pitcher.\" class=\"wp-image-120693 lazyload\"\/><noscript><img decoding=\"async\" width=\"1000\" height=\"750\" src=\"https:\/\/perfectdailygrind.com\/wp-content\/uploads\/2025\/08\/Ice-Cold-Drinks-FloSmart-03.webp\" alt=\"A Flo-Smart machine dispenses milk into a pitcher.\" class=\"wp-image-120693 lazyload\" srcset=\"https:\/\/perfectdailygrind.com\/wp-content\/uploads\/2025\/08\/Ice-Cold-Drinks-FloSmart-03.webp 1000w, https:\/\/perfectdailygrind.com\/wp-content\/uploads\/2025\/08\/Ice-Cold-Drinks-FloSmart-03-300x225.webp 300w, https:\/\/perfectdailygrind.com\/wp-content\/uploads\/2025\/08\/Ice-Cold-Drinks-FloSmart-03-150x113.webp 150w, https:\/\/perfectdailygrind.com\/wp-content\/uploads\/2025\/08\/Ice-Cold-Drinks-FloSmart-03-768x576.webp 768w\" sizes=\"(max-width: 1000px) 100vw, 1000px\" \/><\/noscript><\/figure><\/div>\n\n\n<h2 class=\"wp-block-heading\" id=\"h-how-cold-coffee-has-transformed-barista-workflow\"><strong>How cold coffee has transformed barista workflow<\/strong><\/h2>\n\n\n\n<p>Although profitable, offering a variety of iced coffee drinks comes at a cost: more ingredients, more steps, and more pressure on baristas.<\/p>\n\n\n\n<p>Preparing cold beverages is often more time-consuming than hot coffee, pulling baristas away from the espresso machine toward a patchwork of fridges, syrup pumps, ice bins, and blenders.<\/p>\n\n\n\n<p>\u201cIced or customised drinks typically require a lot of manual steps, which can lead to slower service,\u201d says <a href=\"https:\/\/www.linkedin.com\/in\/keelanhartnett\/\" target=\"_blank\" rel=\"noreferrer noopener\">Keelan<\/a>, the managing director of <a href=\"https:\/\/www.instagram.com\/flosmart\/\" target=\"_blank\" rel=\"noreferrer noopener\">Flo-Smart<\/a>, a company specialising in smart beverage dispensing.<\/p>\n\n\n\n<p>The traditional bar setup \u2013 built around the espresso machine \u2013 is often ill-equipped for the ever-widening range of today\u2019s cold drinks. As caf\u00e9s have added more iced, customised offerings to their menus, the necessary equipment was often added on an ad hoc basis, rather than being fully integrated.<\/p>\n\n\n\n<p>The result? What Keelan refers to as a \u201cdisjointed workflow\u201d.<\/p>\n\n\n\n<p>A <a href=\"https:\/\/www.thetakeout.com\/1611756\/viral-cracking-latte-explained\/\" target=\"_blank\" rel=\"noreferrer noopener\">\u201ccracked\u201d latte<\/a>, for example, a viral iced latte served in a cup coated with hardened chocolate, which cracks when the cup is squeezed, might require seven or more steps across distant bar stations.&nbsp;<\/p>\n\n\n\n<p>\u201cYou\u2019re asking a barista to move five different times for one drink,\u201d Keelan says \u2013 an often impossible task for even the most seasoned staff, especially during a busy rush.<\/p>\n\n\n\n<p>\u201cStart by mapping out your current cold drink workflow,\u201d he adds. \u201cThen redesign the bar to reduce unnecessary movement; create zones where everything, from oat milk to syrup, is easily within reach.\u201d<\/p>\n\n\n\n<p>Josh explains that Origin has applied this approach across its wholesale partners, helping them streamline service.&nbsp;<\/p>\n\n\n\n<p>\u201cWe provide resources like concentrates and ready-to-drink formats so they can serve cold coffee properly,\u201d he tells me. \u201cYou can make an iced latte in a third of the time.\u201d<\/p>\n\n\n\n<p>Customised cold drinks tend to have higher profit margins \u2013 and customers are willing to pay more for them. But they also increase the risk of bottlenecks, waste, and inconsistent quality.<\/p>\n\n\n\n<p>To manage the complexity of modern cold drinks, more caf\u00e9s are adopting automation to assist baristas in readjusting their workflow. These systems include automated milk foamers, milk and beverage dispensers, water fonts, and cold brew makers.<\/p>\n\n\n\n<p>\u201cYou can go from 300 to 750 drinks a day and still maintain your margin,\u201d Keelan says. \u201cAutomating complex cold drink menus allows baristas to delegate repetitive tasks. These include dosing milk, cold brew, or espresso concentrate with precision and speed.&nbsp;<\/p>\n\n\n\n<p>\u201cYou could serve up to ten iced coffees in a minute without moving.\u201d<\/p>\n\n\n\n<h2 class=\"wp-block-heading\" id=\"h-from-optional-to-essential-what-s-next-for-iced-coffee\"><strong>From optional to essential: What\u2019s next for iced coffee?<\/strong><\/h2>\n\n\n\n<p>Josh sees the influence of cold, customised coffee growing.&nbsp;<\/p>\n\n\n\n<p>\u201cCold coffee opens up new flavour profiles and creative space,\u201d he says.<\/p>\n\n\n\n<p>The iced drink trend isn\u2019t just limited to Western countries. In <a href=\"https:\/\/perfectdailygrind.com\/2025\/02\/coffee-customised-beverages-east-asian-trends\/\" target=\"_blank\" rel=\"noreferrer noopener\">East Asia<\/a>, cold drinks have long been a creative playground. From cheese tea to sparkling cold brews, caf\u00e9s in Korea, Japan, and China are inspiring drink innovation globally.<\/p>\n\n\n\n<p>As customer preferences shift further toward cold beverages, caf\u00e9s can\u2019t afford to treat them as an afterthought. The tools to manage them \u2013 from bar layout to automation \u2013 are becoming increasingly essential.<\/p>\n\n\n\n<p>\u201cCold drinks have better margins, they\u2019re faster, and customers will pay more for something different,\u201d Josh concludes. \u201cAdapting to them is about making baristas faster and more consistent.\u201d<\/p>\n\n\n<div class=\"wp-block-image\">\n<figure class=\"aligncenter size-full\"><img decoding=\"async\" src=\"data:image\/gif;base64,R0lGODlhAQABAIAAAAAAAP\/\/\/yH5BAEAAAAALAAAAAABAAEAAAIBRAA7\" data-src=\"https:\/\/perfectdailygrind.com\/wp-content\/uploads\/2025\/08\/Ice-Cold-Drinks-FloSmart-04.webp\" alt=\"A barista sieves matcha into an iced latte.\" class=\"wp-image-120694 lazyload\"\/><noscript><img decoding=\"async\" width=\"1000\" height=\"750\" src=\"https:\/\/perfectdailygrind.com\/wp-content\/uploads\/2025\/08\/Ice-Cold-Drinks-FloSmart-04.webp\" alt=\"A barista sieves matcha into an iced latte.\" class=\"wp-image-120694 lazyload\" srcset=\"https:\/\/perfectdailygrind.com\/wp-content\/uploads\/2025\/08\/Ice-Cold-Drinks-FloSmart-04.webp 1000w, https:\/\/perfectdailygrind.com\/wp-content\/uploads\/2025\/08\/Ice-Cold-Drinks-FloSmart-04-300x225.webp 300w, https:\/\/perfectdailygrind.com\/wp-content\/uploads\/2025\/08\/Ice-Cold-Drinks-FloSmart-04-150x113.webp 150w, https:\/\/perfectdailygrind.com\/wp-content\/uploads\/2025\/08\/Ice-Cold-Drinks-FloSmart-04-768x576.webp 768w\" sizes=\"(max-width: 1000px) 100vw, 1000px\" \/><\/noscript><\/figure><\/div>\n\n\n<p>Cold, customised coffee beverages are here to stay \u2013 not just as a seasonal spike, but as core drivers of caf\u00e9 profitability. To thrive, coffee shops must adapt their service routines, invest in supportive equipment, and empower baristas to do their best work.<\/p>\n\n\n\n<p>By streamlining repetitive tasks and enabling creative freedom, caf\u00e9s can serve drinks that are as exciting as they are efficient. The future of coffee isn\u2019t just hot; it\u2019s cold, customisable, and built around smart design.<\/p>\n\n\n\n<p><strong><em>Enjoyed this? Then read <\/em><\/strong><a href=\"https:\/\/perfectdailygrind.com\/2025\/07\/specialty-coffee-shops-customer-service\/\" target=\"_blank\" rel=\"noreferrer noopener\"><strong><em>our article on whether coffee shops are overthinking the basics<\/em><\/strong><\/a><strong><em>.<\/em><\/strong><\/p>\n\n\n\n<p>Photo credits: <a href=\"https:\/\/flo-smart.com\/\" target=\"_blank\" rel=\"noreferrer noopener\">Flo-Smart<\/a><\/p>\n\n\n\n<p><em>Perfect Daily Grind<\/em><\/p>\n\n\n\n<p><strong>Want to read more articles like this? <\/strong><a href=\"https:\/\/manage.kmail-lists.com\/subscriptions\/subscribe?a=WsEz8z&amp;g=XDR4xE\" target=\"_blank\" rel=\"noreferrer noopener\"><strong>Sign up for our newsletter<\/strong><\/a><strong>!<\/strong><\/p>\n","protected":false},"excerpt":{"rendered":"<p>\u201cWould you like that hot or iced?\u201d: a now standard question in many caf\u00e9s around the world. There\u2019s a cold revolution in the coffee industry \u2013 and it\u2019s more than just a seasonal trend. Iced and cold coffee beverages are rapidly becoming a key part of modern caf\u00e9 culture. They now account for more than [&hellip;]<\/p>\n","protected":false},"author":1154,"featured_media":120735,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":""},"categories":[11629],"tags":[15511,13480,13271,15083,14866,11883,12412,11765,15510,12536],"class_list":["post-120690","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-cafe-management","tag-automation","tag-barista","tag-barista-workflow","tag-beverage-customisation","tag-coffee-shop-workflow","tag-cold-brew","tag-cold-coffee","tag-english","tag-iced-drinks","tag-matcha"],"acf":[],"yoast_head":"<!-- This site is optimized with the Yoast SEO Premium plugin v25.3 (Yoast SEO v25.3) - https:\/\/yoast.com\/wordpress\/plugins\/seo\/ -->\n<title>Iced drinks have changed workflow: How baristas can adapt - Perfect Daily Grind<\/title>\n<meta name=\"description\" content=\"Iced, customised drinks are taking over coffee shop menus \u2013 transforming barista workflow and accelerating the need for automation.\" \/>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/perfectdailygrind.com\/2025\/08\/iced-coffee-drinks-barista-workflow\/\" \/>\n<meta property=\"og:locale\" content=\"en_GB\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Iced drinks have changed workflow: How baristas can adapt\" \/>\n<meta property=\"og:description\" content=\"Iced, customised drinks are taking over coffee shop menus \u2013 transforming barista workflow and accelerating the need for automation.\" \/>\n<meta property=\"og:url\" content=\"https:\/\/perfectdailygrind.com\/2025\/08\/iced-coffee-drinks-barista-workflow\/\" \/>\n<meta property=\"og:site_name\" content=\"Perfect Daily Grind\" \/>\n<meta property=\"article:published_time\" content=\"2025-08-26T05:37:00+00:00\" \/>\n<meta property=\"article:modified_time\" content=\"2025-08-27T06:23:17+00:00\" \/>\n<meta property=\"og:image\" content=\"https:\/\/perfectdailygrind.com\/wp-content\/uploads\/2025\/08\/26_08_Article__PDG-EN-Thumbnail.png\" \/>\n\t<meta property=\"og:image:width\" content=\"1024\" \/>\n\t<meta property=\"og:image:height\" content=\"538\" \/>\n\t<meta property=\"og:image:type\" content=\"image\/png\" \/>\n<meta name=\"author\" content=\"Bianca Maschio\" \/>\n<meta name=\"twitter:card\" content=\"summary_large_image\" \/>\n<meta name=\"twitter:image\" content=\"https:\/\/perfectdailygrind.com\/wp-content\/uploads\/2025\/08\/26_08_Article__PDG-EN-FB-post.png\" \/>\n<meta name=\"twitter:label1\" content=\"Written by\" \/>\n\t<meta name=\"twitter:data1\" content=\"Bianca Maschio\" \/>\n\t<meta name=\"twitter:label2\" content=\"Estimated reading time\" \/>\n\t<meta name=\"twitter:data2\" content=\"7 minutes\" \/>\n<!-- \/ Yoast SEO Premium plugin. -->","yoast_head_json":{"title":"Iced drinks have changed workflow: How baristas can adapt - 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