Hey there, my name's Chelsea, I work at the Castro location on the weekends. First off, feel free to ask any questions without feeling rude. We really want to make sure you have the best experience, and all of us love making the customer happy. Plus everyone likes their cup differently, so the more info you give us, the better. The iced coffees are the "hardest" thing to make there. And when I say hard I mean it just takes a little more time and had the most instructions during training. Everyone seems to do it a little differently. We are trained to make them slightly warm, over lots of ice. I however, don't dig the luke-warm ness. I make em cold cold cold. The trick is shuffling the coffee between two cups with a handfull of ice until the coffee is really cooled down, and making sure the cream and suger is mixed before the shuffle. Most people will shuffle it two or three times. To make it really cold, you have to do the shuffle toss deal at least 6 and change the ice twice. My best advise is next time you go in for an iced coffee, simply request to make it extra cold. OR ask for me! =) But don't worry we won't take it the wrong way ;)

Take care and enjoy!

Hey this is Chelsea-Jordan, I work at the 4th location near the ballpark!!! Chelsea from Castro location is spot on in what she says! It's always my fear that I might dilute the coffee with the ice i use to cool it down but from feed back I have yet to do so. I'm positive that if you take time and swap it back and forth a few times and add very small amount of ice while doing so we baristas get to keep the coffee in it's purest form. As far as the cream goes.......it's all about if the coffee is hot enough to make it a smooth foam....and it's usually easy to get it just perfect as long as you add the cream before the final scoop of ice. Anyway....

Chels.