Iced espresso drinks

Applies to: iced americano, iced latte, and iced flavored coffees built over ice.

Target: under 75 seconds.

Keep the ice bin full with a dedicated scoop — never scoop with a cup or bare hands.
Have cold milk and any syrups within reach at the cold station.
Pull espresso fresh per the espresso-extraction SOP — never pre-pull shots to sit.

Fill the glass fully with ice — full ice is what controls dilution; a half-iced glass makes a watery drink.
Full ice is a spec, not a garnish — it is how the drink stays cold and correctly strong.
Add any syrup, then cold milk (for milk drinks) or cold water (for an americano) to the fill line.
Pull the fresh espresso and pour it over the ice immediately so it chills on contact.
Stir where the recipe calls for it; leave layered drinks (like an iced caramel macchiato) unstirred.

Glass is still full of ice at the pass — a melted-down build is re-iced, not topped up with liquid.
Layered drinks show clean layers; a muddy pour means it was stirred or the shots were dumped, not floated.
No watery or weak taste from under-icing or pre-pulled shots.

The dilution math only works if the glass starts full of ice and the shots are pulled to order — those two habits carry the whole category.