I have a question and will really much appreciate your answer. I live in a remote island, I love coffee but there are no coffee shops 😅… I bought my own machine to prepare Frappuccinos, so I found the powder bases and I liked them, but recently I discovered the liquid bases in KZfaq. I would like to ship the liquid bases from abroad. My question is, all the liquid bases are cold/ refrigerated when you buy them or is there any brand that needs to be refrigerated only after open it? I have only found the brand tropics and is sell in Walmart. Is there any other brand that you recommend and where can I buy it? Thanks.

@@patriciabarrientos7969 Hi, thanks for reaching out with your question! Typically, most syrups and sauces do not have to be refrigerated. When visiting a lot of coffee shops, you would normally see that syrups are left on the counters/or stored in cool/room temp. places. In regard to shelf life and refrigeration, I would double check the bottle and make sure, but in my experience we have not refrigerated them due to most of them not containing dairy! Liquid syrups and bases have a good amount of shelf life, however typically it runs pretty short in coffee shops, haha. Brand wise, I think that you may have some success in ordering off of Amazon if that is an option for you. My local Walmart hardly carries anything good there, but it's worth a shot to look for! Amazon sells really great brands such as Monin (my personal favorite), DaVinci, Starbucks Fontana bases, and more. I would suggest doing a bit of research in finding some other websites that can ship abroad, however I believe "webstaurant" is one. Additionally, another great option is to make your own frappe base(s) yourself! 🙂It would probably be more cost effective in the long run without having to incorporate some artificial tastes in your coffee beverages. I'll add a few links here, but most of the materials you can get from stores such as Walmart. LINKS: - kzfaq.info/get/bejne/arudaKSKm77DlYE.html&ab_channel=itstadhannah - www.amazon.com/Starbucks-Frappuccino-Chocolate-Replacement-Dispensing/dp/B08VHLV4Z4/ref=sr_1_18_sspa?gclid=Cj0KCQjw-fmZBhDtARIsAH6H8qgiiu2u17VOyQfX8JoHfQICYfJEHHq57Ns6G1QVrT2PD02i6qd1kZ4aAgssEALw_wcB&hvadid=490225739161&hvdev=c&hvlocphy=9010055&hvnetw=g&hvqmt=e&hvrand=14566597679666940556&hvtargid=kwd-333473867181&hydadcr=4382_9618909&keywords=monin+frappe+base&qid=1665069127&qu=eyJxc2MiOiIyLjcyIiwicXNhIjoiMi4zOSIsInFzcCI6IjEuMzAifQ%3D%3D&sr=8-18-spons&psc=1&spLa=ZW5jcnlwdGVkUXVhbGlmaWVyPUEyVEk1SVFKOUlVNUtXJmVuY3J5cHRlZElkPUEwMDkyMTM1SEJUUExLQktSUEtCJmVuY3J5cHRlZEFkSWQ9QTA2MTE5OTQxQ0hVODBQNjdRQTlMJndpZGdldE5hbWU9c3BfbXRmJmFjdGlvbj1jbGlja1JlZGlyZWN0JmRvTm90TG9nQ2xpY2s9dHJ1ZQ== - www.webstaurantstore.com/monin-neutral-frozen-beverage-base-mix-64-fl-oz/544BASGR333F.html?gclid=Cj0KCQjw-fmZBhDtARIsAH6H8qjTCG4msTt6RVS-vjLqWh4kek4AHQJtDgAEC0p0E4uceMlzcw5eqTkaAtfiEALw_wcB - kzfaq.info/get/bejne/nMqBpKedxMvIdpc.html&ab_channel=JoshuaWeissman

@@chamorritaraina9790 thank you so much for such great information. I realized I have a lot of research to do and it is interesting how there are so may ways to make the coffee more delicious. I am starting in this coffee path just to enjoy it myself as I am the only one who drinks lots of coffee at home. Thank you again.

hi, i’ve tried running a slow bar and my menu also included frappes and i use ice cream as the base but its not really time efficient for me. may i know how its going for you using ice cream?

@@syahm1 Hi there, of course! It goes well for us, actually! The company I have been with always tells their customers that we are not considered "fast food" so to expect a short wait while making products, especially because it is made with ice cream so it takes a bit longer. I think that if you have multiple people working and you scrape down the ice cream throughout the day (if you have larger tubs) so it's easier to scoop, it makes it way more efficient. Normally while one person takes an order another person starts to scoop for them just to make things a bit faster. It's definitely a process, but you just have to figure out a proper "flow" of things. Most people who order from us understand it takes more time but are also willing to wait for a higher quality beverage. We tend to get a lot of traffic though so as long as you're focusing on just making quality drinks I think things will be fine! Sometimes it can be stressful when you have multiple frappes and I definitely get that, haha. Let me know how things go for you or if you have any other questions, comments, or concerns. I'm happy to help!

@Kristen Stewart thanks

Everybody!

We used Cappuccine Vanilla Express in this video, but Cappuccine has a variety of different flavors you could use based on what you are trying to create! Order the Cappuccine Vanilla Express Powder: www.baristaproshop.com/catalog/product.php?productid=2587

We use a Blendtec as well as a Vitamix and love them both!

Hello! The liquid base is a specially modified with a coffee and usually dairy base that provides the perfect texture to blend with. Check out some of our products below! www.baristaproshop.com/catalog/index.php?categoryid=237

I think liquid base is good for cafes with non stop customer because it saves time and can be use fast but for a local cafe i prefer a powder base since u can store it for a long time