Cold foam is made with nonfat milk. Nobody can seem to get this right. Regular cold foam, cascara cold foam, etc. Btw- plain cold foam actually gets two cold bar or one full pump of vanilla IN THE FOAM. No syrup in the cold brew unless requested. Cascara gets two full pumps of cascara syrup in the foam and 2 full pumps of vanilla in the coffee itself. Multiply by two if you’re using cold bar pumps.

However the salted cream and the pumpkin cream are both made from sweet cream (hence why it has “cream” in the name of the drink). Salted cream gets caramel syrup in the coffee, and pumpkin cream gets vanilla. Same amount of pumps (2 full, 4 cold bar)

Blend on 3. Cloud is blended on 4 and uses 2%. Iced cloud gets the syrup in the pitcher- hot cloud gets it in the cup.

These are recipes for a GRANDE size. Venti will get 3 full pumps, tall gets just 1 of syrup. So I think I covered everything. Good luck!

My store does it like this:

- Cold foam: nonfat milk to 100mL

- Cascara cold foam: nonfat milk to 100mL + 2 pumps cascara

- Salted cream cold foam: sweet cream to 100mL + 2 packets of salt

- Pumpkin cream cold foam: sweet cream to 100mL + 2 pumps pumpkin

Foams are blended on 3. Clouds on 4. If you accidentally blend a foam on 4, it’s totally fine.

Note: I see people here saying plain cold foam gets vanilla, my store does not do this. I have confirmed with my manager who has consulted the recipe card several times. My advice would be to ask your manager, but no one in my store has ever put vanilla in the plain cold foam.

As great as a resource as we are on this sub, you should be asking your shifts and fellow coworkers as well.

Not only will it create a good learning conversation within your team it will be good for them to see you are always learning

I have the same issue kinda. I never know whether to blend it on 3 or 4 for the drinks

I have no idea what I’ve been doing before I read this, it make so much sense yet I’ve been doing it wrong for 4 months, still a green bean, just never got taught cold foams correctly and this makes so much more sense then whatever my trainer told me. Edit: I’ve asked countless of times while working and nobody told me or try all nudes me for not knowing and I explained that I didn’t get great bar training. I got better at sequencing and they thought I knew how to make them, and I was like yes most drinks but I still get confused on drinks...?

One of the most important things I see other baristas do is not use COLD MILK OR SWEET CREAM

The other day I was DTO and I multitask, so any time cloud drinks, or cold foam was ordered, I made it myself. And my store was freaking out over my foam. Like gawking at like they’ve never seen anything like it, and telling me my foam is magic.

Normally I like praise but I’d rather everyone just do it right.. Never use milk or sweet cream that’s just sitting on the counter. It won’t foam properly. Keep a milk and a sweet cream in the fridge specifically for foam. It makes a WORLD of difference.

What the hell kind of abominations are you guys making?

*Cold foam?*

Y'all got a chilled steam wand? What the hell are you even talking about?

omg tell me why everyone at my store makes cold foam with CLOUD POWDER? if someone orders a cold foam cold brew or just the cold foam modifier, they put cloud powder in it!! literally bothers me so much

Also make sure all your milks are coming straight from the fridge! When these drinks first came out I noticed the time when the foam would still be flat was if my milk wasn’t so cold.

Also a little tip is that you should always use the cold milk from the fridge for CF because if you use the milk kept on the counter it doesn’t foam

The order you put the ingredients into the cf blender is also very important. Cloud is milk first then syrup then powder. The sweet cream cold foam is syrup first. The recipes are confidential though so you might need to ask a manager to pull them from store link for you.