Shelf Life Standards

COFFEE AND TEA POWDERS AND INCLUSIONS

PRODUCT SHELF LIFE PRODUCT SHELF LIFE

Whole Bean Bags Unopened: Frappuccino Chips 7 days

Expiration date on
package Tea Powders 7 days
Opened: 7 days Starbucks 5 days
(today’s date +6) Refreshers
Coffee ground for Discard at end of Inclusions
Pour Over day Vanilla Bean Powder 7 days
Frappuccino Roast 48 hours Chocolate Malt 7 days
unrefrigerated Powder (US)
Brewed Coffee 30 minutes

Iced Coffee 12 hours SAUCES AND SYRUPS

unrefrigerated
PRODUCT SHELF LIFE
Cold Brew 7 days refrigerated
Caramel Sauce (as 14 days
Iced Tea 12 hours topping) unrefrigerated
unrefrigerated
Mocha Sauce 24 hours
unrefrigerated
DAIRY AND NON-DAIRY ITEMS
Frappuccino Syrup 30 days
PRODUCT SHELF LIFE Bases

Cream, Milk and Expiration date on Chai Concentrate 5 days refrigerated

Lactaid package 24 hours
unrefrigerated
Almond, Soy, 7 days refrigerated
Coconut and Oat All other Sauces 14 days
Beverage All Syrups 30 days
Prepared Whipped 24 hours
Cream refrigerated
TOPPINGS AND CONDIMENT BAR
Vanilla Sweet Cream 48 hours ITEMS
refrigerated
PRODUCT SHELF LIFE

JUICES Cinnamon Dolce 5 months

Topping
PRODUCT SHELF LIFE
Cinnamon and 5 months
Apple Juice 7 days refrigerated Nutmeg Powder

Peach and Guava 24 hours ambient Mocha Powder 3 months

Flavored Juice 5 days refrigerated
Vanilla Powder 4 months
Starbucks 72 hours ambient
All other Toppings 14 days
Refreshers Base

Strawberry Purée 5 days refrigerated NOTE: Condiment bar product in glass shakers has the
same shelf life as its opened bulk container. It does not
need a separate day dot.
Lemonade 2X 7 days refrigerated

Lemonade (mixed) 48 hours

refrigerated

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Made in collaboration with discord.gg/starbucks and r/starbucks.
Beverage Component Recipes
WHIPPED CREAM ICED COFFEE

MAJO R STEPS BUI LD NOTES MAJOR STE PS 5 oz . BAG 9 oz . BAG

1. Pump Vanilla 4 pumps into steaming pitcher. 1. Set brew size To quarter batch. To half batch.
syrup
2. Brew Into urn.
2. Pour heavy • Fill steaming pitcher to “max fill”
cream line. 3. Dispense into To 1 L line.
• Pour ingredients into the whipped 2-litre
cream canister. pitcher(s)

3. Charge Place whipped cream charger into the 4. Add ice To 2 L line.
ingredients charger holder and twist the charger
5. Finish • Cover with appropriate lid and
onto the dispenser.
date code.
4. Shake canister 4 times in upright position. • Store unrefrigerated on CBS.

5. Label canister • Place canister on its side.

• Day dot canister. COLD BREW (TODDY)
6. Shake canister • 8 times in upside down position. MAJOR STE PS 3 lb. BAG 5 lb. BAG
• Remove the whipped cream
charger. 1. Prepare and • Open the filter and place into dry
grind Toddy brewer.
QUALITY NOTES: Always prepare whipped cream using a canister • Fill with coarsely ground Cold
at fridge temperature. Brew Blend.

2. Add cold water • Pour 4.5 L • Pour 7 L into

TEAVANA ICED TEA into the filter. the filter.

• Tie the string in a knot around the

MAJO R STEPS BUI LD N OTES filter.
1. Prepare Using tongs, place place one iced tea
• Pour another • Pour another
filterbag into dry 2-litre pitcher.
4.5 L on top of 7 L on top of
2. Add hot water To 1 L line. the the the the
closed filter. closed filter.
3. Steep For 5 minutes for all teas.
3. Brew • Cover the Toddy brewer with lid.
4. Drain Lift bag out with tongs and drain bag • Date code the brewer for 20 hour
for 10 seconds . brew time.
• Store in BOH and let the coffee
5. Add ice and • Add one Venti scoop of ice. brew unrefrigerated.
cold water • Fill to the 2 L line with cold filtered
water. 4. Dispense Transfer Cold Brew concentrate into
2-litre pitchers.
6. Finish • Mix well with whisk.
• Cover with appropriate lid and 5. Finish • Cover with appropriate lid and
date code. date code.
• Store unrefrigerated on CBS. • Store in the refrigerator.

QUALI-TEA NOTES: Never squeeze the tea bag. Squeezing can QUALITY NOTES: Be careful when moving the Toddy around.
cause bitterness. Agitation can cause over-extraction.

VANILLA SWEET CREAM

MAJO R STEPS SMALL /3 25 ml MED IUM/53 2 ml LARGE/2L

Step 1 Pump Vanilla syrup into steaming Pump Vanilla syrup into steaming In a 2-litre pitcher, pour Heavy
pitcher: 8 pumps. pitcher: 13 pumps. cream to 1L line.

Step 2 Add dairy to steaming pitcher: 2% Add dairy to steaming pitcher: 2% In a cold foam blender, measure
to short line then heavy cream to to tall line then heavy cream to 350 ml of Vanilla syrup and add it
grande line. max line. to the 2-litre pitcher.

Step 3 Pour Sweet Cream into dedicated Pour Sweet Cream into dedicated In a cold foam blender, measure
carafe and attach lid. Mix well. carafe and attach lid. Mix well. 600 ml of 2% and add it to the 2-
litre pitcher.

Step 4 Agitate with a whisk to mix well.

Place lid on 2-litre pitcher.
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Made in collaboration with discord.gg/starbucks and r/starbucks.
Standard Builds
ESPRESSO CUSTOM TEA LATTE

MAJO R STEPS S T G V MAJOR STE PS S T G V

1. Steam milk Pour milk to appropriate line on 1. Steam milk Short Line Tall Line
pitcher. Aerate.
2. Add tea
2. Queue espresso shots sachet(s) 1 1 2 2
For Lattes and 3. Pump Liquid
Cappuccinos 1 1 2 2 Cane Sugar
into cup 2 3 4 5
For Americanos 1 2 3 4 (half dose pump)

For Flat Whites

2 2 3 3 4. Finish • Fill cup half full with hot water.
(ristretto)
• Fill the rest with steamed milk.
3. Pump flavored
QUALI-TEA NOTES: London Fogs get full dose pumps of Vanilla
syrup 2 3 4 5 syrup.
(full dose pump)

4. Finish • Fill cup with steamed milk.

• Top per recipe. ICED CUSTOM TEA LATTE

QUALITY NOTES: Caramel Macchiatos get one less pump of syrup. MAJOR STE PS T G V
Flat Whites are made with whole milk. Shots should pull between
18 and 23 seconds. Swirl espresso with sauces and syrup to 1. Steep tea • Add tea sachet(s) to the
combine. Drinks with whipped cream should get minimal foam. appropriate size hot cup. T:1,
G:2, V:2
• Fill cup half full with hot
ICED ESPRESSO water.
• Allow tea to steep:
MAJO R STEPS T G V • White and Green teas: 3
minutes
1. Queue espresso shots • Black and herbal teas: 5
minutes
For Iced Lattes 1 2 3 • Remove tea sachet(s) using
tongs.
For Iced Americanos
and Shaken Espresso 2 3 4 2. Add tea to shaker To Base line.
For Iced Flat Whites
(ristretto) 2 3 4 3. Pump Liquid Cane
Sugar into shaker 3 4 6
2. Pump flavored (half dose pump)
syrup 3 4 6 4. Add ice Fill to Ice line.
(full dose pump)

3. Add milk Add cold milk to upper line on 5. Shake and pour Shake 10 times and pour into cup.
cup. 6. Finish Fill cup with milk.
4. Finish • Fill cup with ice.
QUALI-TEA NOTES: Never squeeze the tea bag. Squeezing can
• Top per recipe.
cause bitterness. Iced London Fogs get full dose pumps of Vanilla
QUALITY NOTES: Shaken Espressos get half dose pumps of syrup. syrup.
Iced Caramel Macchiatos get one less pump of syrup. Iced Flat
Whites are made with whole milk. Shots should pull between 18
COLD FOAM MODIFIER
and 23 seconds. Swirl espresso with sauces and syrup to
combine. Always catch shots in shot glass before pouring on ice
to allow shots to form. MAJOR STE PS BUILD NOTES
1. Add milk Pour nonfat milk to 100 ml line.

2. Add syrup Pump 2 pumps Vanilla syrup (full

dose pump) into cold foam
pitcher

3. Blend Cold Foam in Blend — press button #3.

Cold Foam pitcher

4. Finish Leave 2 cm of room in the

prepared beverage and top with
cold foam.

Created for sbuxdates.com. This is not an official resource made by Starbucks.

Made in collaboration with discord.gg/starbucks and r/starbucks.
FRAPPUCCINO STARBUCKS REFRESHERS

MAJO R STEPS T G V MAJOR STE PS T G V TR

1. Pump Frappuccino 1. Add refresher Fill shaker to Base line.
Roast base
(skip for Crème 2 3 4
Frappuccino) 2. Add water, Fill shaker to Water/Lemonade/Milk
lemonade or line for all sizes.
2. Pour milk To lower line on cup. coconutmilk
3. Pour cup contents Into blender pitcher. 3. Scoop dried
fruit inclusion 1 1 1 2
4. Pump flavored
syrup or scoop dry
inclusions 2 3 4 4. Finish • Fill with ice to Ice line.
(half dose pump)
• Put lid on shaker and shake
vigorously 10 times.
5. Add ice Use appropriate size scoop. • Pour contents into cup.
6. Pump Frappuccino
syrup base 2 3 4
7. Blend Press button #1.

8. Finish • Pour blender contents into

cup.
• Top with whipped cream and
toppings per recipe.

QUALITY NOTES: If a syrup or sauce is only available with full dose

pumps, use 1/2/2 full dose pumps for T/G/V sizes respectively. For
decaf Frappuccinos, use 1/2/3 shots of decaf espresso for T/G/V
sizes respectively. Coffee and Espresso Frappuccinos without
flavoured syrup do not get whipped cream. The Matcha Green Tea
Frappuccino gets full dose pumps of syrup. The Espresso
Frappuccino gets one shot of espresso, regardless of size.

SHAKEN ICED TEA

MAJO R STEPS T G V TR
1. Add tea Fill shaker to Base line.

2. Add juice Fill shaker to Juice line.

3. Add water or Fill shaker to Water/Lemonade/Milk

lemonade line for all sizes.

4. Pump Liquid
Cane Sugar
into shaker 3 4 6 7
(half dose pump)

5. Finish • Fill with ice to Ice line.

• Put lid on shaker and shake
vigorously 10 times.
• Pour contents into cup.
QUALI-TEA NOTES: Skip Step 4 for U.S. stores. For Shaken Iced
Teas without juice, skip Step 2.

Created for sbuxdates.com. This is not an official resource made by Starbucks.

Made in collaboration with discord.gg/starbucks and r/starbucks.