Quick answer: Iced matcha lattes, cold foam and shaken espresso carry most spring and summer menus because they're fast, customizable and photogenic. Make iced matcha by whisking or shaking matcha with a little water before adding milk and ice; make cold foam with a high-speed frother and cold milk or sweet cream; make shaken espresso by shaking hot shots with ice and syrup. Prep components ahead, stock clear cups and sip lids, and price each as a specialty drink.
Key takeaways
- Cold drinks climb every spring; plan menus and cups early.
- Iced matcha: dissolve first, then add milk and ice.
- Cold foam: a high-margin add-on for any cold drink.
- Shaken espresso: fast, foamy and easy to flavor.
Why these three
Cold coffee keeps growing: 21% of past-day coffee drinkers had a cold coffee in NCA's fall 2026 data, up from 16% in 2022. NACS, citing NCA data, reports that 82% of away-from-home cold coffee is flavored and nearly half of coffee consumed by 18-to-24-year-olds is cold. These three drinks give customers color, texture and flavor options without complicating your bar.
Iced matcha latte
Recipe framework (16 oz): - 2–3 g matcha (about 1 tsp), per your recipe - 2 oz water (room temperature or slightly warm) - Sweetener (optional): 1–2 pumps vanilla or simple syrup - 8 oz cold milk (oat is a popular choice) - Ice
Method: shake or whisk matcha with water until there are no clumps. Fill the cup with ice and milk, then pour matcha on top for a layered look. Stir before drinking.
Tips: - Choose a matcha suited to lattes; grade names like "ceremonial" are marketing terms rather than official Japanese classifications, so taste before you buy. - Pre-mix matcha concentrate in small batches for rush periods, following your health department's holding guidance. - Offer strawberry, vanilla or honey variations.
See our full matcha guide.
Cold foam
Cold foam turns a simple cold brew or iced latte into a premium drink.
Base options: - Skim milk: foams light and stiff - Sweet cream blend (heavy cream, milk, vanilla syrup): rich and velvety - Plant-based: barista oat milk works with some frothers
Method: froth cold base with a high-speed handheld frother, a dedicated cold foam blender or a French press until thick but pourable. Spoon or pour over the drink.
Flavor ideas: vanilla, salted caramel, brown sugar, maple, chocolate, strawberry.
Prep: batch the sweet cream base at the start of the day and keep it at 41°F or below. Froth to order.
Shaken espresso
Recipe framework (16 oz): - 2–3 shots espresso - 1–2 pumps syrup (brown sugar, vanilla, hazelnut) - Ice (fill the shaker halfway) - 4–6 oz milk to top
Method: pull shots directly over syrup in a shaker, add ice, shake hard for about 10 seconds, strain or pour into a cup of fresh ice and top with milk.
Tips: keep dedicated shakers at the bar; rinse between drinks; a cocktail shaker with a built-in strainer saves time.
Equipment checklist
- Cocktail shakers (several)
- High-speed frother or cold foam blender
- Matcha whisk or shaker bottles
- Squeeze bottles for sauces and drizzles
- Plenty of ice; check your ice machine capacity before summer
Pricing
Illustrative 16 oz drinks:
| Drink | Ingredient + packaging cost | Price | Cost % |
|---|---|---|---|
| Iced matcha oat latte | ~$1.50 | $6.00 | ~25% |
| Cold brew + vanilla cold foam | ~$1.05 | $5.75 | ~18% |
| Brown sugar shaken espresso | ~$1.10 | $5.75 | ~19% |
Charge cold foam as a modifier (often $0.75–$1.25) on any cold drink. Cost yours with our cost per drink guide.
Cups and lids
- Clear PET or PP cups show off layers; see our PET vs. PP guide.
- Sip lids keep cold foam on top; dome lids suit whipped toppings.
- Straws or strawless lids depending on local rules and preference.
- Branded cups make every drink an ad on social media.
For the full seasonal plan, see our spring coffee drinks guide.
Stock up before the heat
Affogato Bean prints branded clear cold cups and lids with design help included, and Affogato Reserve can ramp deliveries as iced drink demand climbs. See products or request samples.
Frequently asked questions
How do you make an iced matcha latte for a café?
Whisk or shake matcha with a little water until smooth, add sweetener if desired, then pour over ice and cold milk. Layering matcha on top of the milk creates a striking two-tone look.
How is cold foam made?
Cold foam is made by frothing cold milk (often skim or a sweet cream blend) with a high-speed frother or blender until thick and pourable, then spooning or pouring it on top of a cold drink.
What is shaken espresso?
Shaken espresso is espresso shaken with ice and usually a syrup, which chills it quickly and creates a light foam, then topped with milk or served as is.
Sources
- The Shelby Report, “Coffee Trend Survey: Specialty Hits Record, Grocery Share Slips.”
- NACS Magazine, “Big Business (Still) at the Beverage Bar.”
- Ikkyu Tea, “Ceremonial vs. Culinary Matcha: Why 'Ceremonial Grade' Isn't a Japanese Classification.”
Sources checked October 2026. Statistics are reported as published by each source.