Starbucks Baristas: The daily grind
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how do you make the salted caramel cold foam cold brew everyone keeps asking about? (self.starbucksbaristas)
submitted by dinguscowboy
I work at a B&N cafe and it's not one of the drinks we were informed about, was wondering if we still could make it. I just figured out about making nitro cold brew using the cream whipper and other things that are on Starbucks menu (but not ours) that we actually have the ingredients to make.
taylorann_2000 9 points 3y ago
Its cold bar pumps of caramel in the cold brew itself and then the CF is sweet cream with two packets of salt blended on 3
vahhGenie 1 points 3y ago
I read the beverage card today bc I was unsure, it’s says to use white espresso bar pump for caramel? Did it change to CBS pumps?
HoochiMan 1 points 3y ago
all correct, but for the salt it’s 1/2/2/3 t/g/v/tr!
ilovebrandonj 10 points 3y ago
they changed it to 2 packets and 100ml for every size then if making 2 drinks it goes to 3 and 150ml
HoochiMan 1 points 3y ago
that makes sense, cause i always have a little bit of leftover 🤦♂️
JHOOOOBI 1 points 3y ago
The salted caramel cold foam only? or the whole drink. Because the foam is SC with 2 packets of salt. I tend to blend on 4 because it’s never going to be thick like you’d get with non fat. Good rule of thumb is 3 for thinner cold foam 4 for thicker. The whole drink gets caramel syrup in the cold brew plus the salted caramel cold foam.
kylakat13 5 points 3y ago
If it's not thickening properly on 3 then it means your sweet cream ratio is off. It should blend perfectly every time if there ratio is correct. One of my shifts decided to get to the bottom of it and found out that the sweet cream can't be off. It kind of sucks.
JHOOOOBI 1 points 3y ago
So to the 100 or 150 line?
kylakat13 2 points 3y ago
150
And when I mean sweet cream ratio I mean when you actually make the sweet cream. It has to be 2% to the tall line and heavy cream to the max line in the pitcher. Even if it's just a little bit off it'll give you a hard time thickening up for the cold foam. I've literally never had a failed foam once we figured it out.
And when I mean sweet cream ratio I mean when you actually make the sweet cream. It has to be 2% to the tall line and heavy cream to the max line in the pitcher. Even if it's just a little bit off it'll give you a hard time thickening up for the cold foam. I've literally never had a failed foam once we figured it out.
JHOOOOBI 2 points 3y ago
Ah gotcha. No promises on my end then. Since I don’t always make the sweet cream at work.
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