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Starbucks Cheat Sheet
Starbucks Cheat Sheet
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
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.
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.
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.
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.
MAJO R STEPS T G V TR
1. Add tea Fill shaker to Base line.
4. Pump Liquid
Cane Sugar
into shaker 3 4 6 7
(half dose pump)