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Starbucks 101 > Chapter 1 - Espresso Beverages > Flashcards

Chapter 1 - Espresso Beverages Flashcards

Recipe for the 25 drinks

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1
Q

Name the 6 Starbucks size cups in order from smallest to largest (Name + oz).

A

Demi (3 Oz) 88ml
Short (8 Oz) 236ml
Tall (12 Oz) 354 ml
Grande (16 Oz) 473ml
Venti (24 Oz) 591ml
Trenta (31 Oz) 916ml

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2
Q

Espresso

Indicate the ID, Taste, Aroma, Texture. How would you prepare solo & doppio?

A

ID: E
Taste: Smoky espresso
Aroma: Smoky coffee
Texture: Medium body
Espresso: Signature

  1. Queue shots accordingly (1,2)
  2. Hit up the cup (if “for here”) with hot water.
  3. Add in flavor/sugar (1,2)
  4. Finish & connect
    To go: Serve in short cup
    For here: Serve in a demi ceramic demitasse
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3
Q

Espresso Con Panna

Indicate the ID, Taste, Aroma, Texture. How would you prepare solo or doppio espresso shots?

A

ID: ECP
Taste: Smoky espresso
Aroma: Smoky coffee
Texture: Thin body
Espresso: Signature

  1. Queue shots accordingly (1,2)
  2. Hit up the cup (if “for here”) with hot water.
  3. Add in flavor/sugar (1,2)
    *4. Finish & connect with whipped cream on top
    To go: Serve in short cup
    For here: Serve in a demi ceramic demitasse
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4
Q

Espresso Macchiato

Indicate the ID, Taste, Aroma, Texture. How would you prepare solo or doppio espresso shots?

A

ID: EM
Taste: Smoky espresso
Aroma: Smoky coffee
Texture: Medium body
Espresso: Signature

+ Steam milk, aerate 6-8s (cappuccino foam)
1. Queue shots accordingly (1,2)
2. Hit up the cup (if “for here”) with hot water.
3. Add in flavor/sugar (1,2)
*4. Finish & connect - Use a spoon to “mark” expresso with a dollop of foam
To go: Serve in short cup
For here: Serve in a demi ceramic demitasse

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5
Q

Caffe Americano (Exception)

Indicate the ID, Taste, Aroma, Texture. How would you prepare tall, grande or venti size?

A

ID: A
Taste: Smoky espresso
Aroma: Smoky coffee
Texture: Thin body
Espresso: Signature

  1. Queue shots accordingly (1,2,3,4)
  2. Add in flavor/sugar (2,3,4,5)
  3. Finish & connect - Top with hot water from coffee brewer or instant hot water dispenser (this is very hot!)
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6
Q

ICED Caffe Americano (Exception)

Indicate the ID, Taste, Aroma, Texture. How would you prepare tall, grande or venti size?

A

ID: A
Taste: Smoky espresso
Aroma: Smoky coffee
Texture: Thin body
Espresso: Signature

+Add distiller water to the 2nd line
1. Queue shots accordingly (1,2,3,4)
2. Add in flavor/sugar (2,3,4,5)
3. Finish & connect - Add Ice

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7
Q

Caffe Latte (Standard)

Indicate the ID, Taste, Aroma, Texture. How would you prepare tall, grande or venti size?

A

ID: L
Taste: Sweet diary
Aroma: Roasty coffee
Texture: Frothy foam
Espresso: Signature

  1. Steam and aerate milk accordingly to line in pitcher for 1-3 seconds.
  2. Queue shots accordingly (1,1,2,2)
    *Extra shot: 2,2,3,3
  3. Add in flavor/sugar into cup (2,3,4,5)
  4. Finish & connect - Add the shots, swirl if have syrup. Add the milk.

Note:
Oatmilk Latte (OL) Replace full cream milk with Oatmilk

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8
Q

ICED Caffe Latte (Standard)

Indicate the ID, Taste, Aroma, Texture. How would you prepare tall, grande or venti size?

A

ID: L
Taste: Smoky expresso
Aroma: Slight caramel
Texture: Medium body
Espresso: Signature

  1. Add flavor/sugar into cup (2,3,4,5)
  2. Add milk to the 3rd line
  3. Queue shots accordingly (1,1,2,2)
    *Extra shot: 2,2,3,3
  4. Add expresso shots into cup. Add ice.

Note:
Oatmilk Latte (OL) Replace full cream milk with Oatmilk

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9
Q

Cappuccino (Standard - 1 syrup pump)

Indicate the ID, Taste, Aroma, Texture. How would you prepare tall, grande or venti size?

A

ID: C
Taste: Sweet dairy
Aroma: Steamed milk
Texture: Airy foam
Espresso: Signature

  1. Pour milk to 0.5 line less than usual to cater for more foam. Steam and aerate milk 6-8 seconds.
  2. Queue shots accordingly (1,1,2,2)
  3. Add flavor/sugar into cup (1,2,3,4)
  4. Add in the milk, pour from the side instead of the tip to capture more foam.
    Dry : more foam
    Wet: more steamed milk
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10
Q

ICED Cappuccino (Standard - 1 syrup pump)

Indicate the ID, Taste, Aroma, Texture. How would you prepare tall, grande or venti size?

A

ID: C
Taste: Smoky expresso
Aroma: Slight caramel
Texture: Medium body
Espresso: Signature

  1. Pour milk to 0.5 line less than usual to cater for more foam. Steam and aerate milk 6-8 seconds.
  2. Queue shots accordingly (1,1,2,2)
  3. Add flavor/sugar into cup (1,2,3,4)
  4. Add in the milk to the 2nd line of cup.
  5. Pour the shots in. Add ice to 3/4 full. Free pour foam.
    Dry : more foam
    Wet: more steamed milk
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11
Q

Flat White (Exception) HOT only!

Indicate the ID, Taste, Aroma, Texture. How would you prepare tall, grande or venti size?

A

ID: FW
Taste: Sweet dairy
Aroma: Steamed dairy
Texture: Silky Foam
Espresso: Signature

  1. Pour milk to one line more than usual. Steam and aerate milk 1-3 seconds.
  2. Queue shots accordingly (2,2,3,4)
  3. Add flavor/sugar into cup (2,3,4,5)
  4. Pour the shots in. Add in the milk. Remove the foam using bar spoon, top up to form a small “dot” of foam.

Note:
Almondmilk Flatwhite (AFW) Replace full cream milk with Almondmilk

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12
Q

Ristretto Bianco (Exception) HOT only!

Indicate the ID, Taste, Aroma, Texture. How would you prepare tall, grande or venti size?

A

ID: RB
Taste: Dairy & Roasty
Aroma: Roasty
Texture: Medium Body
Espresso: Signature

  1. Pour milk to one line more than usual. Steam and aerate milk 4-5 seconds (in between latte and cappuccino).
  2. Queue shots accordingly (2,3,4,4)
  3. Add flavor/sugar into cup (2,3,4,5)
  4. Pour the shots in. Add in the milk. Top up to form a small “dot” of foam.
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13
Q

Caffe Mocha (Standard)

Indicate the ID, Taste, Aroma, Texture. How would you prepare tall, grande or venti size?

A

ID: M
Taste: Bittersweet chocolate
Aroma: Vanilla
Texture: Medium body
Espresso: Signature

  1. Pour milk to line accordingly. Steam and aerate milk 1-3 seconds.
  2. Queue shots accordingly (1,1,2,2)
  3. Add mocha sauce (bar mocha) into cup (2,3,4,5)
  4. Add in the espresso shot. Swirl to dissolve mocha sauce.
  5. Add in the milk, pour from the tip of the pitcher.
  6. Top with whipped cream.

Note:
Soymilk Mocha (SMO) Replace full cream milk with Soymilk

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14
Q

ICED Caffe Mocha (Standard)

Indicate the ID, Taste, Aroma, Texture. How would you prepare tall, grande or venti size?

A

ID: M
Taste: Cocoa powder
Aroma: Milky vanilla
Texture: Thin body
Espresso: Signature

  1. Queue shots accordingly (1,1,2,2)
  2. Add mocha sauce (bar mocha) into cup (2,3,4,5)
  3. Add in the espresso shot. Swirl to dissolve mocha sauce.
  4. Add milk to the 3rd line. Add ice.
  5. Top with whipped cream.

Note:
Soymilk Mocha (SMO) Replace full cream milk with Soymilk

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15
Q

White Chocolate Mocha (Standard)

Indicate the ID, Taste, Aroma, Texture. How would you prepare tall, grande or venti size?

A

ID: WM
Taste: Creamy Vanilla
Aroma: Vanilla
Texture: Medium body
Espresso: Signature

  1. Pour milk to line accordingly. Steam and aerate milk 1-3 seconds.
  2. Queue shots accordingly (1,1,2,2)
  3. Add mocha sauce (bar mocha) into cup (2,3,4,5)
  4. Add in the espresso shot. Swirl to dissolve mocha sauce.
  5. Add in the milk, pour from the tip of the pitcher.
  6. Top with whipped cream.
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16
Q

ICED White Chocolate Mocha (Standard)

Indicate the ID, Taste, Aroma, Texture. How would you prepare tall, grande or venti size?

A

ID: WM
Taste: Creamy Vanilla
Aroma: Milky Vanilla
Texture: Medium body
Espresso: Signature

  1. Queue shots accordingly (1,1,2,2)
  2. Add white mocha sauce into cup (2,3,4,5)
  3. Add in the espresso shot. Swirl to dissolve mocha sauce.
  4. Add milk to the 3rd line. Add ice.
  5. Top with whipped cream.
17
Q

Caramel Macchiato (Standard - 1 syrup pump)

Indicate the ID, Taste, Aroma, Texture. How would you prepare tall, grande or venti size?

A

ID: CM
Taste: Sweet dairy
Aroma: Butterscotch
Texture: Frothy foam
Espresso: Signature

  1. Pour milk accordingly, aerate 1-3 seconds.
  2. Queue shots accordingly (1,1,2,2)
  3. Add VANILLLA flavor/sugar into cup (1,2,3,4)
  4. Add in the milk.
  5. Pour in the espresso shots in the middle.
  6. Top with caramel drizzle (crosshatch, double circle design)
18
Q

ICED Caramel Macchiato (Standard - 1 syrup pump)

Indicate the ID, Taste, Aroma, Texture. How would you prepare tall, grande or venti size?

A

ID: CM
Taste: Buttery caramel
Aroma: Roasty coffee
Texture: Chunky caramel
Espresso: Signature

  1. Queue shots accordingly (1,1,2,2)
  2. Add VANILLLA flavor/sugar into cup (1,2,3,4)
  3. Pour the cold milk to the 3rd line. Add Ice.
  4. Pour in the espresso shots in the middle.
  5. Top with caramel drizzle (crosshatch, double circle design)
19
Q

Oatmilk cocoa macchiato (Standard - 1 syrup pump)

Indicate the ID, Taste, Aroma, Texture. How would you prepare tall, grande or venti size?

A

ID: OCM
Taste: Chocolate, vanilla
Aroma: Cereal, chocolate
Texture: Medium body
Espresso: Signature

  1. Pour oatmilk to appropriate line on pitcher. Aerate 6-8 seconds.
  2. Queue shots accordingly (1,1,2,2)
  3. Add Mocha Sauce (Bar Mocha) (1,2,3,4)
  4. Add in the steamed oatmilk. Swirl with sauce.
  5. Pour in the espresso shots in the middle through the foam.
  6. Top with chocolate drizzle (crosshatch, double circle design)
20
Q

ICED Oatmilk cocoa macchiato (Standard - 1 syrup pump)

Indicate the ID, Taste, Aroma, Texture. How would you prepare tall, grande or venti size?

A

D: OCM
Taste: Chocolate, vanilla
Aroma: Cereal, chocolate
Texture: Medium body
Espresso: Signature

  1. Queue shots accordingly (1,1,2,2)
  2. Add Mocha Sauce (Bar Mocha) (1,2,3,4)
  3. Add in the cold oatmilk to the 3rd line. Swirl with sauce. Add ice.
  4. Pour in the espresso shots.
  5. Top with chocolate drizzle (crosshatch, double circle design)
21
Q

Summarise:

  1. Which drinks follow the standard of Espresso shot -1,2,2 & syrup 3,4,5?
  2. Which drinks are the exception cases with different espresso shots ratio?
  3. Which drinks have the standard espresso shot ratio but one less syrup pump?
  4. Which drink involve adding in the milk first then espresso shot (HOT) and adding in milk, & ice before adding espresso shot (ICED)?
  5. For iced drinks, state the line that marks where the milk should fill.
  6. For cappuccino, where should you pour the milk level to in the pitcher? For flat white, where should it be?
A
  1. Latte, Mocha (dark, white)
  2. Americano: 1,2,3,4
    Flat White: 2,2,3,4
    Ristretto Bianco:2,3,4,4
  3. Cappuccino & Caramel macchiato
  4. Caramel macchiato
  5. Latte, Mocha & caramel macchiato (milk to 3rd line)
    Americano & Cappuccino (milk to 2nd line)

Bonus: Frappuccino, Cold brew (1st line)

  1. cappuccino (one line or half a line less); flat white (one line more)

Starbucks 101 (6 decks)

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