Step-by-Step Tutorial: Master Shaken Iced Latte in Minutes

As we mentioned in our previous article, once the ice melts, an iced latte can lose much of its charm, and the overall mouthfeel often falls short of a hot latte. That's why FrontStreet Coffee adds one extra step when making iced lattes: shaking!

By using external force to whip foam into the coffee-and-milk mixture, you keep the coffee's original rich aroma while adding the luscious texture of fine foam. To further heighten our perception of the other flavors and bring out a pleasant sweetness, FrontStreet Coffee also adds a tiny pinch of salt to the iced latte.

Method One: Building Foam with a French Press

Start by finding a milk-frothing tool. A handheld electric frother works well, or you can simply use a French press, as we do here. What you'll need: a frother (or French press), espresso, fresh milk, fine salt, and an iced glass.

First, pour 180ml of fresh milk into the French press.

Next, sprinkle in a small pinch of fine salt — just a tiny amount is enough.

Extract 40g of espresso from 20g of ground coffee over 28 seconds, then pour it into the French press.

Secure the lid and press down firmly. Pump the plunger up and down quickly 5 times to aerate the mixture, then position the metal filter just below the foam layer and keep pressing 6-10 times until the foam turns smooth and silky.

Take your glass, add two ice cubes as a base (or simply use a pre-chilled glass), and pour in the freshly made milk coffee.

Method Two: Shaking to Build Foam

Alternatively, grab a sealed container you can shake vigorously to build foam. A dedicated shaker works, but ordinary jars and bottles from home are just as good — the material doesn't matter as long as it can hold ice and seals tightly enough not to leak. We're not fussy here: we used a cleaned glass bottle that recently held a honeysuckle drink. Why buy new when you can reuse?

What you'll need: a wide-mouth sealed bottle or shaker, espresso, fresh milk, fine salt, ice cubes, and a glass.

First, add 50g of ice cubes to the bottle, then pour in 180ml of fresh milk.

Sprinkle in a small pinch of fine salt — again, just a tiny amount.

Extract 40g of espresso from 20g of ground coffee over 28 seconds, and pour it into the bottle.

Twist the lid on tight and shake vigorously up and down about 20-30 times, until the foam turns thick and dense.

Finally, pour the milk coffee straight into a prepared iced glass, and it's ready to enjoy.

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FrontStreet Coffee Recommendation

Since this shaken iced latte relies on a French press to build its foam, it's worth noting that the French press is one of the easiest brewers to master — add grounds, pour hot water, stir, and press. Because it's a full-immersion method with a metal mesh filter, it produces a fuller body and richer oils. FrontStreet Coffee suggests medium or medium-dark roasts for it, so the sweetness and caramel notes shine through.

For a fragrant, fruit-forward cup, try FrontStreet's Strawberry Candy — a geisha blend combining a Costa Rica honey-processed coffee with a washed Panama geisha. Brewed in a French press, it releases aromas of rose, citrus, grape, and dried blueberry, and with milk it takes on a strawberry-soft-candy sweetness — a perfect match for this iced latte.

If you prefer a low-acid, full-bodied black coffee with plenty of crema, go for FrontStreet's PWN Golden Mandheling. One of Asia's most celebrated specialty coffees, it passes through three rounds of hand-sorting plus one machine-sorting for evenly bright beans. Medium-dark roasted, it offers rich spice, caramel, cedar, and dark chocolate notes, and delivers a thick, smooth mouthfeel with good oils under immersion brewing.