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Starbucks ELPX > Iced Espresso > Flashcards

Iced Espresso Flashcards

1
Q

Iced Brown Sugar Oatmilk
Shaken Espresso

A

Starbucks® Blonde espresso, brown sugar and cinnamon shaken together and topped with oatmilk.

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2
Q

Tall
Iced Brown Sugar Oatmilk
Shaken Espresso

A
  1. Queue espresso shots into shot glass - 2
    (Blonde default)
  2. Pump Brown Sugar syrup into shaker - 3
    (half dose pump)
  3. Add ice - Fill ice to “Tall” ice line on shaker.
  4. Add cinnamon powder - 2 shakes.
  5. Add espresso - Pour shots over ice, top with
    the lid and shake 10 times.
  6. Finish - Pour contents into cup.
    - top with oatmilk to 1/4” (6mm) below
    cup rim.
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3
Q

Grande
Iced Brown Sugar Oatmilk
Shaken Espresso

A
  1. Queue espresso shots into shot glass - 3
    (Blonde default)
  2. Pump Brown Sugar syrup into shaker - 4
    (half dose pump)
  3. Add ice - Fill ice to “Grande” ice line on shaker.
  4. Add cinnamon powder - 2 shakes.
  5. Add espresso - Pour shots over ice, top with
    the lid and shake 10 times.
  6. Finish - Pour contents into cup.
    - top with oatmilk to 1/4” (6mm) below
    cup rim.
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4
Q

Venti
Iced Brown Sugar Oatmilk
Shaken Espresso

A
  1. Queue espresso shots into shot glass - 4
    (Blonde default)
  2. Pump Brown Sugar syrup into shaker - 6
    (half dose pump)
  3. Add ice - Fill ice to “Venti” ice line on shaker.
  4. Add cinnamon powder - 2 shakes.
  5. Add espresso - Pour shots over ice, top with
    the lid and shake 10 times.
  6. Finish - Pour contents into cup.
    - top with oatmilk to 1/4” (6mm) below
    cup rim.
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5
Q

Iced Caffè Americano/
Iced Caffè Americano with Milk

A

Signature or Starbucks® Blonde espresso combined with water and served over ice.

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6
Q

Tall
Iced Caffè Americano

A
  1. Queue espresso shots - 2
  2. Add water - Add cold water to upper line on
    cup.
  3. Finish - Fill with ice to 1/4” (6mm) below
    cup rim.

For “Light Water” requests, fill to lower or middle line on cup.

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7
Q

Grande
Iced Caffè Americano

A
  1. Queue espresso shots - 3
  2. Add water - Add cold water to upper line on
    cup.
  3. Finish - Fill with ice to 1/4” (6mm) below
    cup rim.

For “Light Water” requests, fill to lower or middle line on cup.

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8
Q

Venti
Iced Caffè Americano

A
  1. Queue espresso shots - 4
  2. Add water - Add cold water to upper line on
    cup.
  3. Finish - Fill with ice to 1/4” (6mm) below
    cup rim.

For “Light Water” requests, fill to lower or middle line on cup.

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9
Q

Tall
Iced Caffè Americano
with Milk

A
  1. Queue espresso shots - 2
  2. Add water - Add cold water to middle line on
    cup.
  3. Add milk - Add cold milk to upper line on cup.
  4. Finish - Fill with ice to 1/4” (6mm) below
    cup rim.

For “Light Water” requests, fill to lower or middle line on cup.

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10
Q

Grande
Iced Caffè Americano
with Milk

A
  1. Queue espresso shots - 3
  2. Add water - Add cold water to middle line on
    cup.
  3. Add milk - Add cold milk to upper line on cup.
  4. Finish - Fill with ice to 1/4” (6mm) below
    cup rim.

For “Light Water” requests, fill to lower or middle line on cup.

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11
Q

Venti
Iced Caffè Americano
with Milk

A
  1. Queue espresso shots - 4
  2. Add water - Add cold water to middle line on
    cup.
  3. Add milk - Add cold milk to upper line on cup.
  4. Finish - Fill with ice to 1/4” (6mm) below
    cup rim.

For “Light Water” requests, fill to lower or middle line on cup.

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12
Q

Iced Caffè Latte

A

Signature or Starbucks® Blonde espresso and cold milk served over ice. Also available with the option of adding a flavored syrup.

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13
Q

Tall
Iced Caffè Latte

A
  1. Queue espresso shots - 1
  2. Pump flavored syrup - 3
    (full dose pump)
  3. Add milk - Add cold milk to upper line on cup..
  4. Finish - Fill with ice to 1/4” (6mm) below
    cup rim.
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14
Q

Grande
Iced Caffè Latte

A
  1. Queue espresso shots - 2
  2. Pump flavored syrup - 4
    (full dose pump)
  3. Add milk - Add cold milk to upper line on cup..
  4. Finish - Fill with ice to 1/4” (6mm) below
    cup rim.
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15
Q

Venti
Iced Caffè Latte

A
  1. Queue espresso shots - 3
  2. Pump flavored syrup - 6
    (full dose pump)
  3. Add milk - Add cold milk to upper line on cup..
  4. Finish - Fill with ice to 1/4” (6mm) below
    cup rim.
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16
Q

Iced Caffè Mocha/
Iced White Chocolate Mocha

A

Signature or Starbucks® Blonde espresso with bittersweet Mocha sauce or White Chocolate Mocha sauce and milk, served over ice. Topped with whipped cream.

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17
Q

Tall
Iced Caffè Mocha

A
  1. Queue espresso shots - 1
  2. Pump Mocha sauce - 3
    (full dose pump)
  3. Add milk - Swirl espresso and Mocha sauce.
    - Add cold milk to upper line on cup..
  4. Finish - Fill with ice to 1/2” (1cm) below
    cup rim.
    - Topped with whipped cream.
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18
Q

Grande
Iced Caffè Mocha

A
  1. Queue espresso shots - 2
  2. Pump Mocha sauce - 4
    (full dose pump)
  3. Add milk - Swirl espresso and Mocha sauce.
    - Add cold milk to upper line on cup..
  4. Finish - Fill with ice to 1/2” (1cm) below
    cup rim.
    - Topped with whipped cream.
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19
Q

Venti
Iced Caffè Mocha

A
  1. Queue espresso shots - 3
  2. Pump Mocha sauce - 6
    (full dose pump)
  3. Add milk - Swirl espresso and Mocha sauce.
    - Add cold milk to upper line on cup..
  4. Finish - Fill with ice to 1/2” (1cm) below
    cup rim.
    - Topped with whipped cream.
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20
Q

Tall
Iced White Chocolate Mocha

A
  1. Queue espresso shots - 1
  2. Pump White Chocolate Mocha sauce - 3
    (full dose pump)
  3. Add milk - Swirl espresso and Mocha sauce.
    - Add cold milk to upper line on cup..
  4. Finish - Fill with ice to 1/2” (1cm) below
    cup rim.
    - Topped with whipped cream.
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21
Q

Grande
Iced White Chocolate Mocha

A
  1. Queue espresso shots - 2
  2. Pump White Chocolate Mocha sauce - 4
    (full dose pump)
  3. Add milk - Swirl espresso and Mocha sauce.
    - Add cold milk to upper line on cup..
  4. Finish - Fill with ice to 1/2” (1cm) below
    cup rim.
    - Topped with whipped cream.
22
Q

Venti
Iced White Chocolate Mocha

A
  1. Queue espresso shots - 3
  2. Pump White Chocolate Mocha sauce - 6
    (full dose pump)
  3. Add milk - Swirl espresso and Mocha sauce.
    - Add cold milk to upper line on cup..
  4. Finish - Fill with ice to 1/2” (1cm) below
    cup rim.
    - Topped with whipped cream.
23
Q

Iced
Caramel Macchiato

A

Signature or Starbucks ® Blonde espresso combined with Vanilla syrup, milk and ice, finished with Caramel drizzle.

24
Q

Tall
Iced
Caramel Macchiato

A
  1. Queue espresso shots in shot glass - 1
  2. Pump Vanilla syrup - 2
    (full dose pump)
  3. Add milk - Add cold milk to upper line on cup.
  4. Add Ice and espresso - Add ice to 1/2” (1cm)
    below cup rim.
    - Pour espresso shots
    over the top of the ice.
  5. Finish - Top with Caramel drizzle, creating
    the crosshatch, double-circle design.
25
Q

Grande
Iced
Caramel Macchiato

A
  1. Queue espresso shots in shot glass - 2
  2. Pump Vanilla syrup - 3
    (full dose pump)
  3. Add milk - Add cold milk to upper line on cup.
  4. Add Ice and espresso - Add ice to 1/2” (1cm)
    below cup rim.
    - Pour espresso shots
    over the top of the ice.
  5. Finish - Top with Caramel drizzle, creating
    the crosshatch, double-circle design.
26
Q

Venti
Iced
Caramel Macchiato

A
  1. Queue espresso shots in shot glass - 3
  2. Pump Vanilla syrup - 5
    (full dose pump)
  3. Add milk - Add cold milk to upper line on cup.
  4. Add Ice and espresso - Add ice to 1/2” (1cm)
    below cup rim.
    - Pour espresso shots
    over the top of the ice.
  5. Finish - Top with Caramel drizzle, creating
    the crosshatch, double-circle design.
27
Q

Iced
Chocolate Almondmilk
Shaken Espresso

A

Starbucks® Blonde espresso, cocoa and notes of malt shaken together and topped with almondmilk.

28
Q

Tall
Iced
Chocolate Almondmilk
Shaken Espresso

A
  1. Queue espresso shots into shot glass - 2
    (Blonde default)
  2. Add ice - Fill ice to “Tall” ice line on shaker.
  3. Scoop Chocolate Malt powder into shaker - 2
  4. Add espresso - Pour shots over ice, top with
    the lid and shake 10 times.
  5. Finish - Pour contents into cup.
    - Top with almondmilk to 1/4” (6mm)
    below cup rim.
29
Q

Grand
Iced
Chocolate Almondmilk
Shaken Espresso

A
  1. Queue espresso shots into shot glass - 3
    (Blonde default)
  2. Add ice - Fill ice to “Grande” ice line on shaker.
  3. Scoop Chocolate Malt powder into shaker - 3
  4. Add espresso - Pour shots over ice, top with
    the lid and shake 10 times.
  5. Finish - Pour contents into cup.
    - Top with almondmilk to 1/4” (6mm)
    below cup rim.
30
Q

Venti
Iced
Chocolate Almondmilk
Shaken Espresso

A
  1. Queue espresso shots into shot glass - 4
    (Blonde default)
  2. Add ice - Fill ice to “Venti” ice line on shaker.
  3. Scoop Chocolate Malt powder into shaker - 4
  4. Add espresso - Pour shots over ice, top with
    the lid and shake 10 times.
  5. Finish - Pour contents into cup.
    - Top with almondmilk to 1/4” (6mm)
    below cup rim.
31
Q

Iced Espresso

A

Signature or Starbucks® Blonde espresso served over ice.

32
Q

Solo
Iced Espresso

A
  1. Queue espresso shots into shot glass - 1
  2. Add ice - Add Ice using the “Tall” ice scoop.
  3. Finish - Pull shots directly into cup over ice.

Note - Cup will not be full.
- Use iced tall cup unless customer
requests a different size

33
Q

Double
Iced Espresso

A
  1. Queue espresso shots into shot glass - 2
  2. Add ice - Add Ice using the “Tall” ice scoop.
  3. Finish - Pull shots directly into cup over ice.

Note - Cup will not be full.
- Use iced tall cup unless customer
requests a different size

34
Q

Triple
Iced Espresso

A
  1. Queue espresso shots into shot glass - 3
  2. Add ice - Add Ice using the “Tall” ice scoop.
  3. Finish - Pull shots directly into cup over ice.

Note - Cup will not be full.
- Use iced tall cup unless customer
requests a different size

35
Q

Quad
Iced Espresso

A
  1. Queue espresso shots into shot glass - 4
  2. Add ice - Add Ice using the “Tall” ice scoop.
  3. Finish - Pull shots directly into cup over ice.

Note - Cup will not be full.
- Use iced tall cup unless customer
requests a different size

36
Q

Iced
Flat White

A

Ristretto shots of Signature or Starbucks® Blonde espresso, adding one extra shot to each size for a strong flavor. Made with whole milk and served over ice.

37
Q

Tall
Iced
Flat White

A
  1. Queue Ristretto espresso shots - 2
  2. Add whole milk - Add cold milk to upper line
    on cup.
  3. Finish - Fill with ice to 1/4” (6mm) below cup
    rim.
38
Q

Grande
Iced
Flat White

A
  1. Queue Ristretto espresso shots - 3
  2. Add whole milk - Add cold milk to upper line
    on cup.
  3. Finish - Fill with ice to 1/4” (6mm) below cup
    rim.
39
Q

Venti
Iced
Flat White

A
  1. Queue Ristretto espresso shots - 3
  2. Add whole milk - Add cold milk to upper line
    on cup.
  3. Finish - Fill with ice to 1/4” (6mm) below cup
    rim.
40
Q

Iced
Honey Almondmilk
Flat White

A

Ristretto shots of Starbucks® Blonde espresso combined with almondmilk, ice and a hint of honey.

41
Q

Tall
Iced
Honey Almondmilk
Flat White

A
  1. Queue Ristretto espresso shots - 2
    (Blonde default)
  2. Pump Honey Blend - 3
    (full dose pump)
  3. Add almondmilk - Add cold almondmilk to
    upper line on cup.
  4. Finish - Top with almondmilk to 1/4” (6mm)
    below cup rim.
42
Q

Grande
Iced
Honey Almondmilk
Flat White

A
  1. Queue Ristretto espresso shots - 3
    (Blonde default)
  2. Pump Honey Blend - 4
    (full dose pump)
  3. Add almondmilk - Add cold almondmilk to
    upper line on cup.
  4. Finish - Top with almondmilk to 1/4” (6mm)
    below cup rim.
43
Q

Venti
Iced
Honey Almondmilk
Flat White

A
  1. Queue Ristretto espresso shots - 4
    (Blonde default)
  2. Pump Honey Blend - 6
    (full dose pump)
  3. Add almondmilk - Add cold almondmilk to
    upper line on cup.
  4. Finish - Top with almondmilk to 1/4” (6mm)
    below cup rim.
44
Q

Iced
Shaken Espresso

A

Signature espresso shaken with classic syrup and topped with milk.

45
Q

Tall
Iced
Shaken Espresso

A
  1. Queue espresso shots into shot glass - 2
  2. Pump Classic syrup into shaker - 3
    (half dose pump)
  3. Add ice - Fill ice to “Tall” ice line on shaker.
  4. Add espresso - Pour shots over ice, top with
    the lid and shake 10 times.
  5. Finish - Pour contents into cup.
    - Top with 2% milk to 1/4” (6mm) below
    cup rim.
46
Q

Grande
Iced
Shaken Espresso

A
  1. Queue espresso shots into shot glass - 3
  2. Pump Classic syrup into shaker - 4
    (half dose pump)
  3. Add ice - Fill ice to “Grande” ice line on shaker.
  4. Add espresso - Pour shots over ice, top with
    the lid and shake 10 times.
  5. Finish - Pour contents into cup.
    - Top with 2% milk to 1/4” (6mm) below
    cup rim.
47
Q

Venti
Iced
Shaken Espresso

A
  1. Queue espresso shots into shot glass - 4
  2. Pump Classic syrup into shaker - 6
    (half dose pump)
  3. Add ice - Fill ice to “Venti” ice line on shaker.
  4. Add espresso - Pour shots over ice, top with
    the lid and shake 10 times.
  5. Finish - Pour contents into cup.
    - Top with 2% milk to 1/4” (6mm) below
    cup rim.
48
Q

Iced
Toasted Vanilla Oatmilk
Shaken Espresso

A

Starbucks® Blonde espresso combined with notes of caramelized vanilla, shaken together and topped with oatmilk

49
Q

Tall
Iced
Toasted Vanilla Oatmilk
Shaken Espresso

A
  1. Queue espresso shots into shot glass - 2
    (Blonde default)
  2. Pump Toasted Vanilla syrup into shaker - 3
    (half dose pump)
  3. Add ice - Fill ice to “Tall” ice line on shaker.
  4. Add cinnamon powder - 2 shakes.
  5. Add espresso - Pour shots over ice, top with
    the lid and shake 10 times.
  6. Finish - Pour contents into cup.
    - Top with oatmilk to 1/4” (6mm) below
    cup rim.
50
Q

Grande
Iced
Toasted Vanilla Oatmilk
Shaken Espresso

A
  1. Queue espresso shots into shot glass - 3
    (Blonde default)
  2. Pump Toasted Vanilla syrup into shaker - 4
    (half dose pump)
  3. Add ice - Fill ice to “Grande” ice line on shaker.
  4. Add cinnamon powder - 2 shakes.
  5. Add espresso - Pour shots over ice, top with
    the lid and shake 10 times.
  6. Finish - Pour contents into cup.
    - Top with oatmilk to 1/4” (6mm) below
    cup rim.
51
Q

Venti
Iced
Toasted Vanilla Oatmilk
Shaken Espresso

A
  1. Queue espresso shots into shot glass - 4
    (Blonde default)
  2. Pump Toasted Vanilla syrup into shaker - 6
    (half dose pump)
  3. Add ice - Fill ice to “Venti” ice line on shaker.
  4. Add cinnamon powder - 2 shakes.
  5. Add espresso - Pour shots over ice, top with
    the lid and shake 10 times.
  6. Finish - Pour contents into cup.
    - Top with oatmilk to 1/4” (6mm) below
    cup rim.

Starbucks ELPX (6 decks)

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