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Starbucks > Drinks > Flashcards

Drinks Flashcards

1
Q

Classic Chai Tea Latte (CH)

A
  • Steam Milk : pour milk to appropriate line on pitcher (S,T,G at short line and V at tall line) and aerate for 3 secs
  • Pump Classic Chai Concentrate : S=2, T=3, G=4, V=5
  • Finish : Fill cup half with hot water and fill the rest with steamed milk and 1/4” foam to 1/4” below cup rim
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2
Q

Green Tea Latte (GRTL)

A
  • Add matcha scoops to steaming pitcher (S=1, T=2, G=3, and V=4)
  • Steam Milk : Pour milk to appropriate line to pitcher and Aerate for 1-3 seconds
  • Finish : Fill with steamed milk/matcha mixture and 1/4” foam to 1/4” below cup rim
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3
Q

Iced Green Tea Latte (GRTL)

A
  • Add Milk : Add cold milk to upper line on cup
  • Add Matcha Scoops : T=2, G=3, and V=4
  • Finish : Fill to ice 1/4” below cup rim and top with flat lid and swirl vigorously until fully mixed and hand off with app. size straw
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4
Q

Caramel Machiatto (CM)

A
  • Steam Milk : Pour milk to app. line on pitcher and aerate 1-3 sec.
  • Queue espresso shots into shot glass : S=1, T=1, G=2, and V=2
  • Pump Vanilla Syrup : S=1, T=2, G=3, and V=4
  • Finish : Fill cup 3/4” with steamed milk, top with foam to 1/2” below cup rim and pour espresso shots through the foam and top with caramel sauce, creating the crosshatch, double-circle design
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5
Q

Iced Caramel Macchiato (CM)

A

-Queue espresso shots in shot glass : T=1, G=2, and V=3
Pump Vanilla Syrup : T=2, G=3, and V=5
-Add milk : Add cold milk to upper line on cup
-Add ice and espresso : Add ice to 1/2” below cup rim and pour espresso shots over the top of the ice
-Finish : Top with caramel sauce in the crosshatch, double-circle pattern and top with flat lid and hand off with app. size straw

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6
Q

Cappuccino/ Flavored Cappuccino (C/ for flavored Cap. see beverage ID codes [syrup])

A
  • Steam Milk : Pour milk to app. line of pitcher and aerate 6-8 sec.
  • Queue espresso shots : S=1, T=1, G=2, and V=2
  • Pump Flavored Syrup : S=1, T=2, G=3, and V=4
  • Finish : Free pour foamy milk into cup 1/4” below cup rim (Dry Cappuccino - Less steamed milk, more foam)(Wet Cappuccino - More steamed milk, less foam)
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7
Q

Iced Flat White (FW)

A
  • Queue Ristretto espresso shots : T=2, G=3, and V=4
  • Add whole milk : Add cold milk to upper line on cup
  • Finish : Fill with ice to 1/4” below rim cup and top with flat lid and hand of with app. size straw
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8
Q

Cold Foam Cold Brew (CFCB)

A
  • Blend cold foam(in Cold foam pitcher) : 2 Pumps of Vanilla syrup and pour nonfat milk to 100ml line and blend -press button #3
  • Pour cold brew : Pour cold brew concentrate to bottom line on drink ID box (for nitro stores : pour cold brew to upper line on cup[for all sizes]
  • Add water : Add water to upper line on cup
  • Add ice ; fill with ice to 1”(2cm) below cup rim
  • Finish : top with cold foam and top with nitro lid and for trenta use a flat lid
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9
Q

Caffe Misto (MIS)

A
  • Steam milk : pour milk to app. line on pitcher and aerate 1-3 sec.(S&T = short line and G&V = tall line)
  • Add coffee : fill cup half full with brewed coffee
  • Finish : Fill cup with steamed milk and 1/4” foam to 1/4” below cup rim
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10
Q

Cinnamon Dolce Latte (CDL)

A
  • Steam milk : pour milk to app. line on pitcher and aerate 1-3 sec.
  • Queue espresso shots : S=1, T=1, G=2, and V=2
  • Pump cinnamon dolce syrup : S=2, T=3, T=4, V=5
  • Finish : fill cup with steamed mil 1/2” below cup rim and topped with whip cream and cinnamon dolce sprinkles
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11
Q

Caffe Latte/ Flavored Caffe Latte (L/ flavored L see beverage ID codes [syrup])

A
  • Steam milk : pour milk to app. line on pitcher and aerate 1-3 sec.
  • queue espresso shots : S=1,T=1, G=2, and V=2
  • Pump flavored syrup : S=2, T=3, G=4, and V=5
  • Finish : fill cup with steamed milk and 1/4” foam to 1/4 “ below cup rim
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12
Q

Espresso Frappe/ Light Blended Coffee (EF/EFL)

A

-Pump frappe roast : T=2, G=3, V=4
-Add espresso shot : T,G, and V=1
-Pour milk : To lower line on cup
Pour cup contents : Into blender
-Add ice : use app. volumetric scoop
- Pump coffee or coffee light frappe syrup base : T=2, G=3, V=4
-Blend : Press button #1
-Finish : Top with lid and hand off

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13
Q

Shaken Iced Tea/Iced Tea Lemonade [Passion Tango, Black, or Green Tea] (PT/BT/GT/PTL/BTL/GTL)

A
  • Add tea : Fill shaker with tea concentrate to app. line
  • Add water or lemonade : Fill shaker with cold water or lemonade to app. line
  • Pump classic syrup : T=3, G=4, V=6, T=7
  • Finish -fill ice to designated line and place lid and shake 10x and pour contents into cup and top with flat lid and hand off
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14
Q

Iced Caffe Americano (A)

A
  • Queue espresso shots : T=2, G=3, V=4
  • Add water : water to upper line
  • Finish : Fill ice 1/4” below cup rim and top it with a flat top and hand off
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15
Q

Caffe Americano (A)

A
  • Queue espresso shots : S=1, T=2, G=3, V=4

- Finish : Fill hot water from the coffee brewer or instant hot water from dispense to 1/4” below rim cup

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16
Q

Caffe Mocha/ White Chocolate Mocha (M/WM)

A
  • Steam Milk : Pour milk to app. line for grande and venti pour milk a line below app.and aerate 1-3 sec. and steam it to 150 F - 170 F
  • Queue espresso shots : S=1 T=1, G=2, V=2
  • Pump mocha or W.Mocha sauce : S=2, T=3, G=4, V=5
  • Finish : Swirl espresso & sauce fill the cup with steamed milk to 1/2” below cup rim and topped with whip cream
17
Q

Iced Caffe Mocha/Iced White Chocolate Mocha (M/WM)

A
  • Queue espresso shots : T=1, G=2, V=3
  • Pump Mocha/W.Mocha sauce : T=3, G=4, V=6
  • Add milk : swirl espresso and mocha sauce and add cold milk to upper line on cup
  • Finish : Add ice to 1/2” below rim cup and topped with whipped cream and domed lid and handed off
18
Q

Almond Milk Honey Flat White with Blonde Espresso / Almond Milk Honey Flat White (AHFW)

A
  • Steam Almond Milk : Pour to app. line and aerate 1-3 sec.
  • Queue ristretto espresso shots : S=2, T=2, G=3, V=3
  • Pump Honey Blend : S=2, T=3, G=4, V=5 (Blonde: S=1, T=2, G=3, V=4
  • Finish : Free pour the A.milk in slowly, steady stream above the center until 2/3 full and tilt streaming pitcher spout forward keeping it close to surface and continue pouring 1/4” below cup rim, creating a small dot of foam
19
Q

Honey Citrus Mint Tea (HCMT)

A
  • Steam Lemonade : Pour lemonade to app. line S,T,& G =Short Line and V= Tall Line (Steam 140 F for adult & 130 F for child)
  • Pump Honey Blend (Non-standard build) : S=1, T=1, G=2, V=2
  • Add jade Citrus Mint Tea Sachet : All sizes = 1
  • Add Peach Tranquility Tea Sachet : All sizes = 1
  • Finish : Fill cup half full with hot water and fill the rest with streamed lemonade to 1/4” below cup rim
20
Q

Salted Cream Cold Foam Cold Brew (SCCFCB)

A

-Blend SCCF in Cold Foam Pitcher : T&G = 2packs of salt, pour vanilla sweet cream10 100ml line and blend (press #3)
V&T = Add 3 packs of salt, pour vanilla sweet cream to 150ml line and blend (#3)
-Pump Caramel Syrup : S=3, T=4, G=6, V=7
-Pour Cold Brew : till bottom line ( for nitro fill to upper line on cup)
- Add Water : Till upper line on cup
-Add ice : Fill ice to 1’ below cup rim
-Finish : Top with Salted Cream Cold Foam topped with nitro lid for trenta flat lid

21
Q

Iced Guava Passionfruit Drink (GPD)

A
  • Add Coconut milk to shaker : Fill shaker to baseline
  • Add Guava juice to shaker : Fill shaker with Guava juice to water/lemonade/milk line
  • Pump Pineapple Ginger syrup into shaker : T=3, G=4, V=6
  • Finish : Fill with Ice to ice line, shake 10x, and pour contents into cup
22
Q

Iced Pineapple Matcha Drink (PMD)

A
  • Add Coconut Milk : Fill shaker with C.milk to Water/lemonade/milk line
  • Pump Pineapple Ginger syrup into shaker : T=3, G=4, V=6
  • Add Matcha to shaker (small scoop) : T=2, G=3, V=4
  • Finish : Fill ice to ice line, shake 10x, and pour content into cup
23
Q

Iced Golden Ginger Drink (GGD)

A
  • Add Coconut milk to shaker: Fill C.milk to line
  • Pump Pineapple Ginger syrup into shaker : T=3, G=4, V=6
  • Add Golden Ginger blend to shaker : T=2, G=3, V=4
  • Finish : Fill ice to ice line, shake 10x, pour contents into cup
24
Q

Caramel Cloud Macchiato (CCLM)

A
  • Pour Milk : pour milk to app. line on pitcher
  • Scoop Cloud Powder- S=1, T=2, G=3, V=4
  • Steam Milk : Aerate 1-3 sec.
  • Queue Espresso shots : S&T =1 G&V = 2
  • Pump Vanilla Syrup (Non-standard) : S&T =1 and G&V =2
  • Finish : Fill cup 3/4 full with steamed milk top with foam to 1/2” below rim, pour espresso shots thru foam, and topped with caramel sauce ( cross-hatched and double circle)
25
Q

Iced Cocoa Cloud Macchiato (COCLM)

A
  • Pour 2% milk into cold foam pitcher : T= 100ml, G=150ml, V=200ml
  • Pump toffee nut syrup : T=1, G&V = 2
  • Scoop cloud powder : T=2, G=3, V=4
  • Blend Cold Foam : Press Button #4
  • Queue Espresso shots : T=1, G=2, V=3
  • Pour Cold Foam : Free pour to top of the line on cup
  • Add iced then espresso : Add ice to 1/2” below rim, pour espresso shots over the ice
  • Finish : Add caramel sauce (Crosshatch) and add Mocha drizzle (double circle)
26
Q

Cocoa Cloud Macchiato (COCLM)

A
  • Pour Milk : Pour to App. line in pitcher
  • Scoop Cloud Powder : S=1, T=2, G=3, V=4
  • Steam Milk : Aerate 1-3 sec.
  • Queue espresso shots : S&T = 1 and G&V = 2
  • Pump Toffee Nut syrup (Non-standard) : S&T = 1and G&V =2
  • Finish : fill cup 3/4 full with steamed milk topped 1/2” below rim topped with caramel sauce (crosshatched) and mocha drizzle (double circle)
27
Q

Iced Caramel Cloud Macchiato (CCLM)

A
  • Pour 2% Milk into cold foam pitcher : T=100ml, G=150ml, V=200ml
  • Pump Vanilla Syrup : T=1 and G&V = 2
  • Scoop Cloud Powder : T=2, G=3, V=4
  • Blend Cold Foam : Button #4
  • Queue espresso shots : T=1, G=2, V=3
  • Pour cold Foam : Free pour to the top line in cup
  • Add ice, then espresso : Add ice to 1/2” below rim and pour espresso shots over the ice
  • Finish : Top with caramel sauce (crosshatched and double circled)

Starbucks (7 decks)

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