Hi , I've only been making coffee for a short amount of time compared to most people in the industry ( only 5 years) and haven't kept up to date as much as I would have liked. When I worked in a cafe in Cairns I used to make an Iced Coffee Frappe made with an espresso shot, ice, ice-cream, sugar and milk. I know in a busy cafe using a mixture saves time, but nothing can compare to the real taste of espresso in your iced-coffee. You're giving the customer what they want without compromising the true coffee flavour. Just a thought, I can see how it may be difficult in an extremely busy cafe environment.
